Vegan Steak Recipe
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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegan Steak
Red Wine and Beet Jus
Broiled Tomato Provençale
Heirloom Carrots
Method
Vegan Steak Preparation
- 1
Prepare the Flax Egg
In a small bowl, mix the ground flaxseed with water and let it sit for about 5 minutes to thicken.
- 2
- 3
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.
- 4
Shape the Steaks
Form the mixture into patties that resemble steaks. You can adjust the size based on your preference.
- 5
Red Wine and Beet Jus Preparation
- 6
Combine Ingredients
In a small saucepan, combine red wine, vegetable broth, pureed beet, balsamic vinegar, salt, and pepper.
- 7
Simmer
Bring to a boil, then reduce heat and let it simmer for about 15 minutes, or until slightly thickened.
Broiled Tomato Provençale Preparation
- 8
- 9
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.
