vegetarian steaks - this one came out good
This attempt at veggie steaks came out good. I've been searching for a recipe ever since Now & Zen's Unsteaks disappeared from the earth. If you try this, don't skip the marinade - its pretty critical to the taste in my opinion. I made these, then bagged them up individually and froze them. Freezing doesn't hurt them. Scribbled down the recipe afterwards, ha. If you make these, let me know how they come out for you!
Gluten mixture:
3 2/3 cups water with about ¼ c olive oil, up to ½ cup red wine, 6 shakes liquid smoke and 1 ½ T soy sauce making up part of the volume
4 cups gluten flour (one bag Bobs Red Mill)
1/3 - ½ cup ground flax seed
8 T nutritional yeast - more is ok
4T mushroom powder (I ran dried mushrooms through the food processor)
Baking broth:
1 cup low sodium soy sauce
6 T red wine vinegar
1 cup sugar
½ bottle or more dried minced onions
1 cup dried parsley leaves (could sub fresh stuff)
1 T sage
½ - 1 t habanero powder
2 T minced garlic
index card sized piece of kombu
16 cups water
(this made too much - half might be perfect - or not quite enough)
Simmer for a while to soften the kombu and incorporate all the flavors.
Set aside to cool a bit.
Marinade:
1 ½ cups butter, melted
½ cup olive oil
¾ cup low sodium soy sauce
½ cup red wine
2 ½ T balsamic vinegar
liquid smoke
3 T minced garlic
1 T sugar
1 t pepper
1 t Mexican oregano
1 t ginger
Method
Mix it all together and form into a log (so that you can slice steaks off). Put this on some wax paper - maybe oiled wax paper. It stuck to my cutting board. Let rest 15 mins.
Cut into whatever size steaks you want.
Lightly panfry the steaks to make them hold their shape and improve texture.
Lay in a single layer in baking pans, then ladle baking broth over top, just covering steaks.
Bake at 350 for 45 mins. Then pierce the steaks with a fork and turn over. Continue baking another 45 mins (its ok if they cook dry right at the end - if sooner add broth)
Remove from oven. Pour marinade over the top and let cool. Then package up with some broth/marinade in each bag. This made 14 big steaks.
Gluten mixture:
3 2/3 cups water with about ¼ c olive oil, up to ½ cup red wine, 6 shakes liquid smoke and 1 ½ T soy sauce making up part of the volume
4 cups gluten flour (one bag Bobs Red Mill)
1/3 - ½ cup ground flax seed
8 T nutritional yeast - more is ok
4T mushroom powder (I ran dried mushrooms through the food processor)
Baking broth:
1 cup low sodium soy sauce
6 T red wine vinegar
1 cup sugar
½ bottle or more dried minced onions
1 cup dried parsley leaves (could sub fresh stuff)
1 T sage
½ - 1 t habanero powder
2 T minced garlic
index card sized piece of kombu
16 cups water
(this made too much - half might be perfect - or not quite enough)
Simmer for a while to soften the kombu and incorporate all the flavors.
Set aside to cool a bit.
Marinade:
1 ½ cups butter, melted
½ cup olive oil
¾ cup low sodium soy sauce
½ cup red wine
2 ½ T balsamic vinegar
liquid smoke
3 T minced garlic
1 T sugar
1 t pepper
1 t Mexican oregano
1 t ginger
Method
Mix it all together and form into a log (so that you can slice steaks off). Put this on some wax paper - maybe oiled wax paper. It stuck to my cutting board. Let rest 15 mins.
Cut into whatever size steaks you want.
Lightly panfry the steaks to make them hold their shape and improve texture.
Lay in a single layer in baking pans, then ladle baking broth over top, just covering steaks.
Bake at 350 for 45 mins. Then pierce the steaks with a fork and turn over. Continue baking another 45 mins (its ok if they cook dry right at the end - if sooner add broth)
Remove from oven. Pour marinade over the top and let cool. Then package up with some broth/marinade in each bag. This made 14 big steaks.