Vegan Steak & Potatoes Recipe

Prepare flax egg and potatoes

Combine warm water and ground flaxseed in a small bowl; stir and let sit 5 minutes to thicken. Grate peeled russet potatoes on the large holes of a box grater (or pulse in food processor). Transfer grated potato to a fine mesh sieve or clean towel and squeeze out as much liquid as possible, reserving liquid if desired for thinning other uses.

Mix batter

In a large bowl combine drained grated potato, grated onion, flour, flax 'egg', salt, black pepper, and smoked paprika. Stir until cohesive; mixture should hold when pressed. If too loose, add up to 1 tablespoon additional flour.

Pan-fry

Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high. Form 6 small pancakes (about 3-4 tablespoons each) by scooping and pressing flat. Fry 3-4 minutes per side until deep golden and crisp, adding remaining oil as needed. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing other components.

Prepare tofu and mushroom mixture

Crumble pressed tofu into a bowl or pulse briefly in a food processor until crumbly (pea-size). Sauté chopped cremini mushrooms in 1 tablespoon olive oil over medium heat 5-7 minutes until moisture evaporates and mushrooms are browned. Let cool slightly, then combine with crumbled tofu, nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, soy sauce, and vegetable broth.

Add gluten and form steaks

Stir in vital wheat gluten to the tofu-mushroom mixture until a dough forms. Knead 8–10 times in the bowl until elastic but not dry. Divide into 2 equal portions and shape each into a flattened steak shape roughly 1/2 inch thick — they will expand slightly when cooked.

Pan-sear and steam

Heat a nonstick skillet over medium-high heat with a thin film of oil. Sear each 'steak' 3 minutes per side until deep brown. Pour 1/3 cup water or vegetable broth into the pan, cover immediately, and reduce heat to medium-low to steam 8–10 minutes (this cooks through and firms texture). Uncover and cook 1–2 minutes to evaporate excess liquid and re-sear edges. Transfer to a plate and rest 3 minutes.

Toast walnuts

Toast walnuts in a dry skillet over medium heat 3–4 minutes, shaking frequently, until fragrant and lightly browned. Remove from heat and let cool slightly.

Blend muhammara

In a food processor combine roasted red peppers, toasted walnuts, lemon juice, pomegranate molasses, Aleppo pepper (or red chili flakes), ground cumin, garlic clove, and 1/2 teaspoon salt. Pulse to a coarse paste, then stream in 2 tablespoons olive oil while processing until smooth but still slightly textured. Taste and adjust salt, lemon, or pomegranate molasses to balance sweet/tangy/spicy.

Slice and season

Trim ends of zucchini and yellow squash and slice into 1/4-inch thick rounds or lengthwise planks. Toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and thyme leaves if using.

Pan-roast or grill

Heat a grill pan or skillet over medium-high heat. Cook squash in a single layer 2–3 minutes per side until nicely charred and tender but still with some bite. Remove and keep warm.

Plate two potato pancakes per serving. Slice the vegan steaks crosswise if desired and place beside pancakes. Add a spoonful (about 2 tablespoons) of muhammara on the plate or smear beneath the steak. Arrange zucchini and yellow squash alongside. Drizzle a little extra virgin olive oil over the vegetables and sprinkle chopped parsley and a squeeze of lemon wedge over the whole plate.

Serve warm. Leftover muhammara keeps refrigerated in an airtight container up to 5 days; potato pancakes and seitan steaks re-crisp in a 350°F (175°C) oven for 8–10 minutes.