Vegetarian Steaks Deluxe Food

VEGAN STEAK

Steps:

• Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, dijon mustard, liquid smoke and vegetable stock to the food processor and process until well mixed.
• Transfer to a mixing bowl and add the vital wheat gluten. Stir in with a spoon briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes, you want it to go from sticky and soft to firm and stretchy, so that when you pull it, it snaps back into place. See our full post for lots more info on kneading. Make sure you don't over-knead it because that will cause your steaks to become very tough.
• As soon as you have a firm, stretchy texture, flatten it out and cut it into 4 roughly equal sized steaks. Use a potato masher to bash the steaks down a bit to flatten, but don't do this too much as it counts as kneading, and you don't want to overdo it.
• Wrap the steaks individually in tinfoil and then steam them for 20 minutes. Don't wrap them too tight as they will expand while steaming. You can steam them in a steamer basket over a pot of boiling water, or in any steamer that you have.
• While the steaks are steaming, prepare your marinade sauce by adding all the ingredients to a bowl and whisking them together. Let it sit for a little while and then whisk again. You want it to be nice and smooth and it can take a couple of minutes for the brown sugar to dissolve properly.
• After steaming for 20 minutes, unwrap the steaks from their tinfoil and place into a square dish. Pour over the marinade sauce and use a brush to make sure the steaks are properly covered. Turn them over in the sauce a few times.
• Heat a pan with a little olive oil (or other oil, 1 Tbsp is fine) and then fry the steaks (I found they all fitted into the same pan) flipping them regularly and brushing more marinade sauce on them every time you flip them, until they are nicely browned and caramelized.
• Serve with a side salad, baked potatoes with vegan sour cream, and if you like sauces with your steaks, then a creamy mushroom sauce goes wonderfully with this!

VEGETARIAN STEAKS DELUXE

Steps:

• coat the cutlets in the nutritional yeast and fry on both sides until light golden borwn. Set aside.
• Slice mushrooms and chop onion. Saute toghether in small amount of oil until onions are soft and mushrooms are cooked.
• Mix together the sour cream and mushroom soup. Add 1/2 the can of juice from the steaks and mix well.
• Add the mushrooms and onions.
• Put the cutlets in a 9x13 dish overlapping the ends.
• Pour the mushroom soup mixture over the cutlets.
• (you can use an 8x8 pan for the extra steaks if they don't all fit in the 9x13 pan).
• Bake at 350 for 40 minutes.
• Let stand 5 minutes before serving.

SALISBURY STEAKS DELUXE

Steps:

• blend soup, mustard, worcestershire sauce.
• Combine 1/4 cup of this mixture with beef., large egg, crumbs, onion, salt and pepper --
• stir milk and parsley into first mixture.
• shape meat mixture into small patties.
• brown well on both sides.
• drain off fat.
• pour soup mixture over patties.
• cover and cook over low heat.20-30 minutes -- .