Steaks. Vegan style.

Well, I love red meat but I can’t digest it very well. So, I scoured the internet to find a red “meat” recipe that I could try to satisfy my cravings. I found one so I decided to give it a go. Today, I’m making Vegan Seitan Steaks. Here are the ingredients:

For the vegan seitan steaks:
  • 1 1/2 cups vital wheat gluten
  • 1 cup cooked lentils (I used canned red kidney beans)
  • 6 tablespoons water
  • 2 tablespoons nutritional yeast
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon liquid smoke (If you don’t have liquid smoke, you can use smoked paprika)
  • 1/4 teaspoon black pepper
For the vegan seitan steak marinade:
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup or agave

First, you want to add all the ingredients to make the steaks into a food processor. My food processor is a little small so I added everything except for the flour.

 

After everything was all blended, I added the mixture to a large bowl with the flour and mixed it very well. You can still see the skins of the beans but I think that should be okay. Dump the mixed dough onto a clean work surface and knead thoroughly. The dough is a bit tough and crumbly but just keep kneading until everything looks combined.

Cut into 4 even pieces and used a rolling pin to shape into steak-like shapes, about a half inch thick. The dough will spring back as you roll but keep on rolling! It’ll eventually stay in the shape that you want.

 

 

Next, place the steaks into a streamer basket. It’s okay if the steaks are overlapping a bit. Put a few inches of water in the pot and bring to a boil. Steam for 12 minutes and flip the steaks over half way through the steaming process to make sure you get all of them steamed. Steam for another 12 minutes. They will double in size.

Put all the ingredients of the marinade ingredients into an air tight container and layer the steaks on top. Now, you can marinade for as long as you want so I’m going to keep mine in the fridge overnight and cook them tomorrow.

I will do a follow up post for the cooking!

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Refridgerator clean out yumminess.

I decided today was a good day to clean out my fridge of some leftover produce and goodies that have been accumulating since my last grocery shop.  I decided to put together something that I think would be a delicious side dish:  Sautéed Radishes, Marinated Artichoke Hearts and Spinach.  Here’s what I used:

1 bunch of radishes, halved
½ jar of marinated artichoke hearts
4 diced shallots
Juice of ½ a lemon
Salt and pepper, to taste

All I did was sauté the radishes, artichoke hearts and shallots until they started to get soft.

I added the spinach and the lemon juice and cooked it until it was wilted, around 2 minutes.

 

Super fast and very delicious!

I love easy meals.

I love to cook.  Since my boyfriend and I are pescetarians, I only cook vegan/vegetarian/pescetarian meals.  If you don’t know what a pescetarian is, it means the only meat we eat is fish.

Here’s one of my favourites:  an easy, flavourful lentil, potato and carrot hash.  Here’s the rundown:

1 cup dried green lentils
2 cups vegetable broth
1/2 onion, chopped
1 large russet potato, cut into chunks (I used shredded sweet potato instead)
2 tablespoons coconut oil
1 large carrot, cut into 1/2-inch chunks
1 15oz can diced tomatos, drained
1 tablespoon tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teasoon dried thyme
1 teaspoon sea salt
1/4 teaspoon ground black pepper

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First, cook the lentils.  Put vegetable broth and the lentils in a large saucepan.  Bring to a boil, then, reduce heat and cook for 20 minutes or until tender.  Drain any liquid off of the lentils and set the lentils aside.

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In a large skillet, heat 1 tablespoon of the coconut oil to medium heat and sauté the oinion until translucent, usually about 10 minutes.  Remove the oinion and set it aside.  In the same skillet, add the rest of the coconut oil and sauté the carrot for about 5 minutes.  Add the potato to the carrot and cook on medium heat until all sides are brown.

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Add the tomato paste to the veggie mixture, along with the diced tomatos, sauteéd onion, the 3 herbs and cook on medium heat for 10 minutes.

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Finally, add the cooked lentils, salt and pepper and heat through for 5 to 10 minutes.  Delicious, flavourful and full of protein.

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Happy cooking!