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–+ servings
Vegan Steak

Vegan Steak | No Seitan + Perfect Texture!

Vegan steaks made with oyster mushroom caps and a spiced gluten-free pasta dough crust -- pan-fried for a crispy exterior and meaty texture, no seitan required.
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Choose Serving Size 8

Ingredients 

  • 150 g gluten-free pasta corn-based (I used GF penne by Schar)
  • 500 g oyster mushrooms Pleurotus
  • 2 tbsp carob powder
  • 1 tbsp barbecue sauce
  • 4 tbsp oil
  • 3 tbsp apple cider vinegar
  • sea salt to taste

Steak spice mix

  • ⅓ tsp allspice
  • ½ tsp thyme
  • ⅓ tsp coriander ground
  • ⅓ tsp pepper ground
  • 1 tsp sweet paprika
  • ½ tsp smoked paprika optional, but recommended
  • ½ tsp mustard seeds ground
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 bay leaf ground
  • ½ tsp caraway seeds ground

Instructions

  • Put the pasta in a medium pot and boil it for 15 minutes, until it is really soft. Remove from heat, drain it and leave it in the pot. It will get sticky -- this is normal.
  • Rinse the oyster mushrooms very well. Remove the stems from the caps. Choose the larger caps and set them aside, keeping them whole. Slice the stems and the harder parts.
  • Prepare your steak spice mix by combining all the spices listed above. If you have whole spices, it is best to put them all in a blender, just as they are, and process them at once. Divide the spice mix into two equal halves.
  • Place the mushrooms in a large bowl. Add one half of the spices, 2 tablespoons of oil and season with salt. Add 1/2 cup of water and the vinegar. Mix well. Ideally, let them marinate overnight, but you can cook them right away too.
  • Meanwhile, place the boiled pasta in a food processor or blender. It will be sticky and gluey -- this is just perfect. Add the other half of the spice mix, the carob powder, and season with a little salt. Process until you reach a sticky, dough-like consistency. Store it in the fridge for 30 minutes so it cools and hardens a bit.
  • Heat 2 tablespoons of oil in a large pan. Add the mushrooms and cook them on medium-low heat for 30 minutes, covered with a lid. Add the barbecue sauce, remove the lid and cook, stirring, for another 5 minutes.
  • Now for the assembly. Separate the cooked sliced mushroom stems from the whole mushroom caps. Mix the sliced mushroom stems into the pasta dough.
  • Take about 2-3 tablespoons of pasta dough and wrap it around a whole mushroom cap. The mushroom cap is the "filling" and the pasta dough is the "crust". Repeat for all the vegan steaks.
  • You can now grill these or lightly fry them for a crunchier texture. I chose to fry them.
  • Grease a non-stick pan with a little oil and fry each vegan steak for 3 minutes on each side, until golden and crisp.
  • Serve with mustard or any other sauce you like!

Notes

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!