Vegan Steak | No Seitan + Perfect Texture!
 
 
If you crave a delicious, healthy, no-gluten vegan steak, this is the recipe you'll want to make! It has a great texture and delicious barbecue steak taste!
Author:
Serves: ~8 vegan steaks
Ingredients
Instructions
  1. Put pasta in a medium pot and boil it for 15 minutes, until it's really soft. Remove from heat, drain it and leave it in the pot. It will get sticky. This is normal.
  2. Rinse the oyster mushrooms very well. Remove the stems from the caps. Choose the larger caps, and set aside. Slice the stems/hard parts. Leave the caps whole.
  3. Prepare your steak spice mix by mixing all the spices mentioned above, together. If you have whole ingredients, it is best to just put them all, just as they are, in a blender, and process them all at once. Divide the spice mix into two.
  4. Place the mushrooms in a large bowl. Add one-half of the spices, 2 Tbsps oil and season with salt. Add ½ cup of water and vinegar.Mix well. Ideally, you should let them marinate overnight, but you can cook them right away too.
  5. Meanwhile, place the pasta in a food processor or a blender. You'll see that the pasta is all sticky and gluey. This is just perfect! Add the other half of the spices mix over the pasta paste, carob powder, and season with some salt. Process until a sticky, dough-like consistency is achieved. Store it in the fridge for 30 minutes, so it will cool and harden a bit.
  6. Heat 2 Tbsps of oil in a large pan. Place the mushrooms in the pan. Cook the mushrooms on medium-low heat for 30 minutes, while being covered with a lid. Add barbecue sauce, remove the lid and cook them while stirring for another 5 minutes.
  7. Now, the assembly part. Separate the cooked sliced mushroom stems from the whole mushroom caps. Mix the sliced mushroom stems with the pasta dough.
  8. Take ~2-3 Tbsps of pasta dough and cover a whole mushroom cap with it. The mushroom cap should be like a "filling" and the pasta dough is the "crust". Do this for all vegan steaks.
  9. You can then grill these or lightly fry them, for a crunchier texture. I chose to fry them.
  10. Grease a non-stick pan with some oil and fry each vegan steak for 3 minutes on each side.
  11. Serve with mustard or any other sauce you like! :)
Notes
1. I usually make a whole batch of these and then store them in the freezer, packed separately. When I want a vegan steak, I just take one out and cook it! :)
2. I used my Optimum 9200 blender for this recipe.
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/vegan-steak-no-seitan-perfect-texture/