MOCK MEATS – Beets me

Name: The Best Vegan Bean and Mushrooms Burger Patties
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1/2 cup rice (uncooked); 1 cup walnuts; 1/4 cup bread crumbs; 2 tbsp olive oil; 1 small onion finely chopped; 1 garlic clove finely chopped; 1 cup white muxhrooms finely chopped; 1 tsp cumin; 3/4 tsp sweet paprika; 1 tsp oregano; 1 tsp garlic powder; 1/2 tsp salt; Black pepper; 1 can red kidney beans (240 gr)

The Best Vegan Bean and Mushrooms Burger Patties

Beets me — Sat, 04 Sep 2021 16:00:00 +0000

The Best Vegan Bean and Mushrooms Burger Patties

Recipe by Beets meCourse: LEGUMES, MAIN COURSE, MOCK MEATS

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

A delicious vegan burer patty with red kidney beans and mushrooms. Packed with protein, flavors and aromas!

Ingredients

1/2 cup rice (uncooked)
1 cup walnuts
1/4 cup bread crumbs
2 tbsp olive oil
1 small onion finely chopped
1 garlic clove finely chopped
1 cup white muxhrooms finely chopped
1 tsp cumin
3/4 tsp sweet paprika
1 tsp oregano
1 tsp garlic powder
1/2 tsp salt
Black pepper
1 can red kidney beans (240 gr)

Directions

Start by preparing the rice. When ready set aside. Heat a pan over mediym heat and roast walnuts for a couple of minutes until fragrant. Add the walnut in food processor and pulse until crumbly. Add the walnuts and the bread crumbs in a bowl.
In a pan over medium heat add the olive oil. Once hot add the onion and saute until tender. Add the the garlic and the mushrooms and stir. Let cook for five minutes. Once aall liquides have evaporated add spices and stir. Saute until browned. Drain and rinse te beans and pat dry with a kitchen towl.
Add everything in the bowl with the walnuts and the bread crumbs. Give a good stir and knead for a minute until mixture comes together. Form 4 or 6 patties. Heat some olive oil in a pan and fry burger patties for 3 – 4 minutes from each side. Create your own burger just like the way yo u like it!

Notes

If you want a firmer texture you can bake the beans for about 10 minutes at 180 °C before adding them to the mixture.

If you have any questions or want to say hi drop your comment below.

happy cooking!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Beets me — Wed, 27 Jan 2021 17:00:00 +0000

Hi friends! How are you? So, today’s recipe is one of those that I make quite often! Probably every week. I’m a sucker for scrambled tofu and I can have it every single day! My recipe is an absolut favorite! Creamy, hearty, filling and sooo good! The secret to this recipe is the cashew cream which adds to the tofu the fatty texture it needs to be perfect! Most scrabled tofu recipes are usually a bit dry for me but with the addition of the cream it gets just the way I like it! The cherry tomatoes add a nice little garicky touch to it which you will love and the spinach (though it can be omitted) is the perfect match to scrambled tofu! I know I get a bit excited over this recipe but hey… I love it! Give it a go and let me know in the comments what you think!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Recipe by Konstantinos – Beets meCourse: BREAKFAST, MAIN COURSE, MOCK MEATSCuisine: EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

The best ever scrabled tofu recipe! Rich, creamy and absolutely delicious!

Ingredients

The Cherry Tomatoes
2 clusters cherry tomatoes
1 garlic clove pressed
Olive oil
1 pinch salt
Fresh rosemary
The Scrambled Tofu
4 tbsp olive oil
1 onions finely chopped
400 gr tofu
1/4 tsp cumin
1 tsp garlic powder
3/4 tsp turmeric
1/2 tsp sweet paprika
1/4 cup cashew or soy cream
1/4 cup water
1/2 – 1 tsp salt
100 gr fresh spinach
Kala namak (black himalayan salt)

Directions

Preheat oven at 200°C. Line a baking tray with parchment paper. Add the two clusters and and the garlic clove pressed. Sprinkle with some olive oil, salt and black pepper and bake for about 15 minutes.
In pan over medium heat add the olive oil. Once hot throw in th eonion and saute until translucent. Using your hands crumble the tofu in the pan and saute for about 8 minutes. Add all the spices and stir.
Add the cashews cream and the water. Once creamy and thick add the salt and the spinach and give it a good stir. Once spinach is wilted turn heat off and sprinkle some kala namak over it.
Serve with the roasted cherry tomatoes on the side and some grilled bread.

Notes

You can omit the spinach if you like.

Nutrition Facts

2 servings per container

Amount Per ServingCalories386
% Daily Value *
Total Fat 27.4g 43%
- Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 338mg 15%
Potassium 1202mg 35%
Total Carbohydrate 21.8g 8%
- Dietary Fiber 8.9g 36%
- Sugars 7.2g
Protein 22.3g 45%

Calcium 552%
Iron 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say drop your comment below.

Happy cooking!

Hunkar Begendi – Amazing Eggplant Puree with Soy Chunks Stew

Beets me — Fri, 22 Jan 2021 17:00:00 +0000

Hi friends! Today we will be taking a small trip east! It would be fair to say that this is probably one of the most delicious dishes you will ever taste! Hunkar Begendi is a dish commonly cooked in Turkey but you will also find it in Greece. Eggplant puree topped with the soy chunks stew we did a while ago! It’s so good I could eat every day! This eggplant puree is rich, creamy and has an amazing smokey flavor you will truly love. In order to achieve the smokey flavor we have to roast the eggplants directly on fire (even better if it is a bbq! Then peel them and keep the juicy flesh! Quite easy to make and worth every minute spent! As for the stew we have seen it before (HERE), and the combination is def mouthwatering!

Hunkar Begendi – Amazing Eggplant Puree with Soy Chunks Stew

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATSCuisine: Turkish, GreekDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Delicious vegan hunkar begendi with a creamy and smokey eggplant puree.

Ingredients

4 servings of the Soy Chunks Stew
2 – 3 eggplants
50 gr vegan butter
50 gr all purpose flour
500 ml soy milk
75 gr soy cream
1 tsp salt
1 pinch white pepper
1 pinch nutmeg
50 gr vegan cheese
2 tbsp nutritional yeast

Directions

Roast te eggplants directly on fire turning them around from time to time. The eggplants will be ready once they get squishy. Once ready put them under running cold water and peel them. Remove the seeds chop them and set aside.
On a pot over medium heat add the butter. When it has melted add slowly the flour and cook for 2 minutes while stirring. Pour in slowly the soy milk while stirring. Once you have a thick cream add the salt, pepper and nutmeg. Keep stirring and add the eggplant. Once the puree is ready turn off heat and add the cheese and the nutritional yeast. Give it a good mix until well incorporated and smooth.
Prepare your stew according to THIS recipe and serve!

Notes

In order to get a smokey flavor the eggplants must be roasted in a bbq. If you don’t have a bbq you can roast them directly on your kitchen fire or even bake them in your oven.

If you have any questions or just want to say hi drop your comment below!

Happy cooking!

Nutrition Facts

4 servings per container

Serving Size4g

Amount Per ServingCalories409
% Daily Value *
Total Fat 23g 36%
- Saturated Fat 6.6g 33%
Cholesterol 19mg 7%
Sodium 904mg 38%
Potassium 444mg 13%
Total Carbohydrate 35.8g 12%
- Dietary Fiber 8.1g 33%
- Sugars 11g
Protein 14.9g 30%

Calcium 88%
Iron 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The Most Delicious Stuffed Zucchinis – Easy mouthwatering Greek Recipes

Beets me — Fri, 15 Jan 2021 17:00:00 +0000

Hi friends! Today I have one more traditional recipe for you! This recipe is probably one of my favorites! Stuffed zucchinis with rice and soy mince. Full of flavors and aromas! This dish could not be more Greek! Quite easy to make, though it might seem a bit complicated at first. This dish is a staple on every Greek summer! Give it a try and I’m sure you will love it!

The Most Delicious Stuffed Zucchinis – Easy mouthwatering Greek Recipes

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATSCuisine: GreekDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

A traditional Greek recipe everyone loves! Syper delicious and filling!

Ingredients

10 round zucchinis
300 gr soy mince – TVP (100 gr dry)
Olive oil
1 onion finely chopped
1 carrot finely garted
1 1/2 tsp salt
1/3 cup white wine
1/4 tsp cumin
Black pepper to taste
10 tbsp carolina rice
2 – 3 cups water
1/2 cup chopped fresh spearmint
2 tbsp dry spearmint
1/2 cup chopped dill + 2 – 3 stems
2 tbsp vegetbale stock powder
For the sauce
The juice from 1 lemon
2 tbsp dill
3 tbsp corn starch
1 cup from the water the zucchines were cooked

Directions

Soak the tvp in hot water for 10 minutes and then take out, rinse and let cool. Then using your hands squeeze out as much water as possible.
Wash the zucchinis and cut of about 2 cm (1 inch) from the top. Using a tsp empty the inside flesh of the zucchinis. Make sure to keep about half of it.
In a pan over medium heat add some olive oil. Once hot add the onion and saute for about 2 minutes. Add the carrot, the soy mince and about 1/2 tsp salt and stir. Saute for about 20 minutes or until the soy mince is golden. Add in th ecumin stir.
Chop the zucchini flesh you kept. Empty in the pan the wine. After 5 minutes and when th alcohol has evaporated add the zucchini and stir. Saute for another 10 minutes. Add the rice, the water, the chopped dill, fresh and dry spearmint and salt. Stir, lower heat, cover and let cook until no water is left.
Fill the zucchinis and put them in pan. Add in the pan water half way to the top plus the vegetable stock powder and the dill stems. Sprinkle with some olive oil and salt, cover and let cook over low heat for about 40 minutes.
Once ready (fork tender) take the zucchinis out of the pan, empty the stock in pot and trasfer back the zucchinis to the pan. In a bowl add the lemon juice and the corn starch and stir until disolved. Add one cup of the stock and stir. Empty the stock in the pot and turn on heat. Stir until combined and thick. Cover the zucchinis with the sauce and let cook for an additinal 5 minutes.

Notes

You can make the sauce in the pan with the zucchinis but it will be a bit more difficult.

If you have any questions or just want to say hi drop your comment below!

Happy cooking!

THE BEST EVER VEGAN MOUSAKA – DELICIOUS GREEK RECIPES

Beets me — Wed, 13 Jan 2021 17:00:00 +0000

Hi friends! Hope you are all doing great! Today we will be looking in one of those Greek recipes that almost everybody knows! Mousaka! A delicious mediteranian dish that consists of different layers of veggies, an aromatic bolognese sauce and bechamel. Traditionally the base is a layer of fried potatoes, followed by a layer of fried eggplants. In this recipe, in order to make it a bit easier and healthier we will not be frying our veggies but instead we will bake them. The end result is a perfectly balanced dish, super delicious and of course as Greek as it can get! Give it a try and let me know what you think!

THE BEST EVER VEGAN MOUSAKA – DELICIOUS GREEK RECIPES

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATSCuisine: GreekDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Mousaka is probably one of the most famous Greek recipes and this is the most delicious vegan version of it!

Ingredients

For the bolognese
120 gr vegetable protein TVP (soy mince) dry (about 330 gr soaked)
Olive oil
1 onion chopped
1 garlic clove
1/3 cup red wine (dry)
1 cinnamon stick
2 bay leaves
1/4 tsp clove powder
1 generus pinch all spice
1/2 tsp paprika
1/2 tsp smoked paprika
1/2 tsp oregano
1/4 tsp cumin
250 ml tomato sauce
375 ml water
Black pepper to taste
1 tsp molasses
1 tsp salt
For the bechamel sauce
50 gr vegan butter
1/3 cup olive oil
3 1/2 tbsp all purpose flour
500 ml plantbased milk
3/4 tsp salt
1 pinch nutmeg
White pepper to taste
2 tbsp nutritional yeast
Rest of the ingredients
2 large eggplants
2 large potatoes
Olive oil
Salt
Thyme

Directions

For the bolognese
Soak the TVP in hot water for about 10 minutes. Rinse and drain the TVP as dry as possible.
In a non stick pan over medium – high heat add some sesame oil. Once hot add the TVP and sa te until golden. Add in the pan some olive oil and then the onion and saute for about 10 – 15 minutes. Add the garlic and saute for an additional 2 minutes.
Pour in the wine and once the alcohol has evaporated add the cinnamon stick, the bay leaves and all the rest of the spices and stir.
Add the tomato sauce, plus 250 cup of water, the black pepper and the molasses and stir. Cover, lower heat and let simmer for about 5 – 10 minutes.
Add the rest of the water (we want it to be juicy), adjust the salt to taste, stir and remove from heat.
The veggies
Pre heat the oven at 210°C (grill). Peel the potatoes slice the potatoes and the eggplants lengthwise about 1 1/2 cm thick. Line two baking trays with parchment paper. In one tray add the potatoes and in the other the eggplants. Sprinkle some olive oil, salt and thyme on both sides. Bake for about 15 minutes. Half way through turn around. Once ready take out of the oven and place on a kitchen paper towl to absorve excess oil.
For the bechamel sauce
In a pot over medium heat add the butter and the olive oil. Once the butter is melted and hot add the the flour and stir. Saute for about 4 minutes. Add gradually the plantbased milk and constantly stir. Add the salt, the pepper, and the nutmeg. Once thick turn the heat off, add the nutritional yeast and stir to combine.
Assemble the mousaka
Preheat the oven at 180°C. In an oven tray (27 x 19 cm) add one layer of potatoes, then one layer of eggplants, then one even layer of bolognese sauce. Over the bolognese add any excess potatoes and eggplants and then cover with the bechamel sauce. Transfer to the oven and baked for about 25 minutes.
Before serving let cool for 45 minutes.

Notes

We want the bolognese to be juicy so it can blend with the pasta.

If you have any questions or just want to just want to say hi drop your comment below.

Happy cooking!

DELICIOUS AND EASY NO-EGG SALAD

Beets me — Mon, 11 Jan 2021 17:00:00 +0000

Hi again! Today we will be making an easy, 7 ingredient, yet delicious egg salad! Egg salad is not vegan you say? Well, you got that right! But that doesn’t mean we can’t make it! This no egg salad is just as good as the real thing. Maybe even better! It certainly is healthier and easier to make! All you need is 7 simple ingredients and 30 minutes to make it! So…grab your tofu and lets do it!

DELICIOUS AND EASY NO-EGG SALAD

Recipe by Konstantinos – Beets meCourse: APPETIZERS – STARTERS, MOCK MEATS, SALADS, SAUCES & DIPSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Delicious, easy to make, 7 ingredients no egg salad!

Ingredients

200 gr firm tofu
1/3 cup vegan mayonnaise
1 tbsp nutritional yeast
1/2 tsp onion powder
1 tsp kala namak (black Indian salt)
1/4 tsp turmeric
1 1/2 tbsp chives (chopped)

Directions

Wrap the tofu in a clean kitchen towel then put it on a large plate with a lip. Add something heavy on top (pot, books etc) and leave it aside for 20 minutes.
In bowl add the tofu breaking it in smaller pieces with your hands. Add all the ingredienst except for the chives. Using a fork stir and squash the mixture by pressing it down. Adjust to taste if needed, add the chives and stir well.

Notes

Keep stored in fridge for about 5 days.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

THE BEST EVER VEGAN PASTITSIO – DELICIOUS GREEK RECIPES

Beets me — Fri, 08 Jan 2021 18:00:00 +0000

Hi friends! How are you? Hope you are doing great! Since I am a pasta lover I thought we would see today how we can make the best ever vegan pastitsio! Pastitsio is the Greek version of lasagna. One layer of thick pasta, one layer of delicious bolognese sause and one layer of bechamel sause! Scrumptious, filling and hearty! This is what I call a traditional Greek comfort food! What do you say?

THE BEST EVER VEGAN PASTITSIO – GREEK RECIPES

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATS, PASTACuisine: GreekDifficulty: 3/5

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Scrumptious, filling and hearty! Greek comfort food at its best!

Ingredients

For the Bolognese
120 gr vegetable protein TVP (soy mince) dry (about 330 gr soaked)
1 onion chopped
1 carrot cubbed
1 garlic clove finely chopped
1/3 cup red wine (dry)
1 cinnamon stick
2 bay leaves
1/4 tsp ground clove
1 generus pinch all spice
1/4 tsp paprika
1/4 tsp smoked paprika
1 tsp oregano
1 pinch cumin
250 ml tomato sauce
375 ml water
2 tsp vegetable stock powder
Black pepper to taste
1 tsp molasses
For the bechamel sauce
60 gr vegan butter
2 tbsp olive oil
3.5 tbsp all purpose flour
500 ml plantbased milk
3/4 tsp salt
1 pinch nutmeg
White pepper to taste
2 tbsp nutritional yeast
70 gr vegan cheese
Rest of the ingredients
250 gr pasta for pastitsio or the pasta of your choice
1/2 tbsp salt
Olive oil
50 gr vegan cheese
30 gr vegan feta cheese

Directions

For the Bolognese
Soak the TVP in hot water for about 10 minutes. Rinse and drain the TVP as dry as possible.
In a non stick pan over medium – high heat add some sesame oil. Once hot add the TVP and sa te until golden. Add in the pan some olive oil and then the onion and the carrot and saute for about 10 – 15 minutes. Add the garlic and saute for an additional 2 minutes.
Pour in the wine and once the alcohol has evaporated add the cinnamon stick, the bay leaves and all the rest of the spices and stir.
Add the tomato sauce, plus 250 cup of water, the vegetable stock powder, the eblack pepper and the molasses and stir. Cover, lower heat and let simmer for about 5 – 10 minutes.
Add the rest of the water (we want it to be juicy), adjust the salt to taste, stir and remove from heat.
Prepare the pasta acoording instructions.
For the bechamel sauce
In a pot over medium heat add the butter and the olive oil. Once the butter is melted and hot add the the flour and stir. Saute for about 4 minutes. Add gradually the plantbased milk and constantly stir. Add the salt, the pepper, and the nutmeg. Once thick add turn the heat off add the nutritional yeast and the cheeses. Stir to combine.
Assemble the pastitsio
Preheat the oven at 180°C. In an oven tray (27 x 19 cm) add the pasta and sprinkle over it the cheeses. Spread in one layer the bolognese, and last add the bechamel sauce. Spread evenly using a spatula. Bake for about 25 – 30 minutes.
Before serving let cool for 45 minutes.

Notes

We want the bolognese to be juicy so it can blend with the pasta.

If you have any questions or just want to just want to say hi drop your comment below.

Happy cooking!

EASY CARROT LOX – VEGAN SMOKED SALMON

Beets me — Wed, 06 Jan 2021 17:00:00 +0000

Hi frends! One of the easiest dishes you can make is this carrot lox. I have to admit that I was never a fan of sea food, but always had a thing for smoked salmon. So when I went vegan I really did miss it, but for long! When I realised that I could make my very own vegan smoked salmon and out of carrots I felt soo happy! You have to try this to believe it! It’s easy to make and tastes amazing! Probably just like the real thing, but its carrots! Hello?! Give it a go and let me know what you think!

EASY CARROT LOX – VEGAN SMOKED SALMON

Recipe by Konstantinos – Beets meCourse: APPETIZERS – STARTERS, MOCK MEATSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Extremely easy aeasy and utterly delicious carrot lox

Ingredients

3 carrots
500 gr salt
3 tbsp olive oil
6 tsp liquid smoke
1 1/2 tsp apple cider vinegar

Directions

Preheat the oven at 180°C. In a small baking tray pour in half the salt. Add the carrots and cover with the rest of the salt. Bake for about 90 minutes.
Once ready, empty the tray and brea the salt. Take the carrots out and slowly remove the skins. This might take a few minutes. Cut the carrots in thin slices. Combine all the rest of the ingredients in a bowl, add in the carrots transfer in the fridge and let marinate for at least 48 hours. Make sure 2 – 3 times a day to stir the carrots.
Serve on bagel with some vegan cream cheese and dill!

Notes

You can add more than 3 carrots as long as they stay covered in salt.

If you have any questions or just want to say hi drop your comment below!

Happy cooking!

DELICIOUS VEGAN SAUSAGES – GLUTEN FREE AND EASY

Beets me — Wed, 16 Dec 2020 05:00:00 +0000

Hi Friends! Welcome once again in my kitchen! One of my favorite things to make are vegan sausages! I love the whole process and always try to find more ways to creat another delicious batch! These sausages are probably the easiest vegan sausages I have ever made! Spicy, scrumptious and filling! Plus very very cheap, since the main ingredients are oats and spices! Give them a go and let me know what you think in the comments! Cheers!

DELICIOUS VEGAN SAUSAGES – GLUTEN FREE AND EASY

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATSCuisine: Greek, ItalianDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy, spicy and delicious sausages that are vegan and gluten free

Ingredients

3 tbsp flaxseed
9 tbsp water
1 cup gluten free oats
1 1/2 tsp rosemary
1 tsp coriander seeds
1 tsp chili flakes
3/4 tsp fennel seeds
1/2 tsp red pepper
1 1/2 tbsp dried onion flakes
1 tbsp chicken seasoning
1/2 tbsp dried parsley
1/2 tbsp dried basil
1 tsp garic powder
1/2 tsp salt
Black pepper to taste
1 tsp liquid smoke
1 tsp agave syrup
1 tsbp chickpea flour
1 tbsp olive oil + more for frying
1/2 cup water
2 tbsp vegetable broth powder

Directions

In a bowl add the 9 tbsp water and the flax seed. Stir and leave aside.
Combine rosemary, corriander, chili flakes and fennel seeds and crush. In a food processor add the oats and pulse a coyple of time to break into smaller pieces (you don’t want to turn into flour). Add the oats, the flaxseed, and all the spices in a bowl. Mix and add the liquid smoke, olive oil, agave syrup and chickpea flour. Knead for 2 minutes and then let sit for 10 minutes.
Add some olive oil in your hands. Form the sausages. In a non stick pan add 1 tbsp olie oil. When hot add the sausaged and sautee for 2 minutes just to brown them a little bit.
Mix the 1/2 cup of water with the vegetable stock powder and empty it in the pan. Cover and let simmer for 15 minutes. Half way through turn the sausages from the other side. Uncover and let the liquides evaporate.
The sausages are ready to freeze or to cook. To cook fry them in a pan with some oil (5 – 7 minutes) or bake.

Notes

Instead of flaxseeds you can also use chia seeds, though they add a crunch to the sausages that I don’t find very pleasing.

If you have any questions or want to say hi don’t hesitate to drop your comment below!

Happy Cooking!

EASY TO MAKE VEGAN SEITAN STEAKS

Beets me — Fri, 11 Dec 2020 17:00:00 +0000

Vegan steaks. Is that even a thing? It sure is! And now you can make them at home quite easy! All you need is vital wheat gluten, lentils, spices and a strong pair of hands! These seitan steaks are great because you can pan fry them, grill them or even bake them! Try any marinade you like, these are quite versitile and can be adjusted to any taste! Try them out and let me know what you think!

EASY TO MAKE VEGAN SEITAN STEAKS

Recipe by Konstantinos – Beets meCourse: MAIN COURSE, MOCK MEATSCuisine: European, AmericanDifficulty: 4/5

Servings

Prep time

minutes

Cooking time

minutes

The best ever seitan steaks! Easy to make and delicious!

Ingredients

Dry ingredients
225 gr vital wheat gluten
1 tbsp shiitake powder
2 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp cummin
Black pepper to taste
Wet Ingredients
180 gr cooked lentils
tbsp tomato paste
1 tbsp bbq sauce
2 tbsp soy sauce
1/2 tsp liquid smoke
Juice from half a lemon
1/2 cup + 2 tbsp water
For the marinade
1/3 cup water
2 tbsp olive oil
2 tbsp soy sauce
1/2 tsp garlic powder
1/2 tbsp bbq seasoning
1/2 tsp liquid smoke
1 tbsp maple syrup

Directions

In a bowl combine all dry ingedients and stir. In a blender add all the wet ingredients and blend until smooth. Pour the wet ingredients in the dry bowl and knead for 5 minutes until you have a firm dough. Let rest for 10 minutes.
Knead for another 3 minutes and divide in 6 or 8 equal pieces. Spread each piece by pressing it on a surface and stretching it until 1 cm (or less) thick. Lighty oil both sides and steam the seitan steaks for 15 minutes. Turn around half way through. Steam in batches. Don’t place one steak over the other as they will get weird shapes! Take notice that the fillets will double in size in the steamer but will get back to (almost) original shape once cooled. Let steakes cool completely in the fridge (best overnight) to firm up.
Add al the ingredients of the arinade in a bowl and mix well. Let steaks marinade for at least 1 hour. Pan fry, bake or grill until brown.

Notes

Instead of shiitake mushrroms youcan use any other dried mushroom powder yo want.
Make sure to knead the dough at least for 8 minutes. In order to get a good texture yu have to knead it hard and for a specific amount of time.

If you have any questions or just want to say hi drop yor comment below.

Happy cooking!