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Vegan Steak Recipe

Inspired by Chandlers Prime Steaks & Fine Seafood

Time1h

Serves4

Hand-made vegan “steak” made with mushrooms, grains and root vegetables over a grilled portobello mushroom with a red wine and beet jus. Served with broiled tomato Provençale and heirloom carrots. For a complete vegan meal, pair with the mixed green salad and a scoop of sorbet for dessert.

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Ingredients

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Vegan Steak

2 pieces Portobello mushrooms

1 cup Mushrooms (finely chopped, like cremini or button)

1 cup Cooked quinoa

1 medium Carrot (finely grated)

1 medium Onion (finely chopped)

3 cloves Garlic (minced)

2 tablespoons Ground flaxseed

6 tablespoons Water

2 tablespoons Aged soy sauce

1 tablespoon olive oil

1 teaspoon Smoked paprika

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Red Wine and Beet Jus

1 cup Red wine

1 medium Beet (roasted and pureed)

1 cup Vegetable broth

2 tablespoons Aged balsamic vinegar

1 tablespoon olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Broiled Tomato Provençale

2 pieces Tomatoes (halved)

1 cup Breadcrumbs

2 tablespoons Fresh parsley (chopped)

1 clove Garlic (minced)

1 tablespoon olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Heirloom Carrots

4 pieces Heirloom carrots (trimmed and peeled)

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon Fresh thyme (optional)

Method

Vegan Steak Preparation

Prepare the Flax Egg

In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes to thicken.

Cook the Vegetables

In a skillet, heat olive oil over medium heat. Sauté the onion, garlic, and grated carrot until softened, about 5-7 minutes. Add the chopped mushrooms and cook until moisture is released.

Combine Ingredients

In a large bowl, combine the cooked quinoa, sautéed vegetables, flax egg, soy sauce, smoked paprika, salt, and pepper. Mix well until fully combined.

Shape the Steaks

Form the mixture into patties that resemble steaks. You can adjust the size based on your preference.

Cook the Steaks

Grill the portobello mushrooms for about 3-4 minutes on each side, then place the formed patties on the grill for about 5 minutes per side until firm.

Red Wine and Beet Jus Preparation

Combine Ingredients

In a small saucepan, combine red wine, vegetable broth, pureed beet, balsamic vinegar, salt, and pepper.

Simmer

Bring to a boil, then reduce heat and let it simmer for about 15 minutes, or until slightly thickened.

Broiled Tomato Provençale Preparation

Prepare the Tomato Filling

In a bowl, mix breadcrumbs, parsley, minced garlic, olive oil, salt, and pepper.

Broil the Tomatoes

Stuff the halved tomatoes with the breadcrumb mixture and place them under the broiler for about 5-7 minutes until golden brown.

Heirloom Carrots Preparation

Roast the Carrots

Toss the heirloom carrots with olive oil, salt, and thyme (if using). Roast in the oven at 400°F (200°C) for about 20-25 minutes until tender.