Savory Mushroom Steaks
Enjoy these mouthwatering vegan mushroom steaks that taste remarkably like real steak. Packed with umami flavor and a juicy texture, these steaks are perfect for a plant-based barbecue or a filling dinner. Made without nutritional yeast or vital wheat gluten, this recipe uses simple ingredients and a food processor to create a delicious alternative to traditional steaks.
ingredients
- 400g Portobello mushrooms, stems removed
- 150g breadcrumbs
- 100g walnuts
- 75g cooked lentils
- 50g onion, chopped
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 garlic clove, minced
- 2 teaspoons smoked paprika
- 2 teaspoons balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
- 1 teaspoon olive oil
- Salt, to taste
steps
- 1.
Preheat the oven to 200°C (400°F).
- 2.
In a food processor, add mushrooms, onion, garlic, walnuts, and lentils. Pulse until coarsely chopped.
- 3.
In a large mixing bowl, combine the mushroom mixture, breadcrumbs, soy sauce, tomato paste, smoked paprika, balsamic vinegar, dried thyme, dried rosemary, black pepper, and salt. Mix well until evenly combined.
- 4.
Divide the mixture into 4 equal portions. Shape each portion into a steak-like patty.
- 5.
Heat olive oil in a skillet over medium heat. Cook the mushroom steaks for about 3 minutes on each side, or until browned.
- 6.
Transfer the steaks to a baking dish and bake in the preheated oven for 15-20 minutes.
- 7.
Serve the savory mushroom steaks as desired, with a side of vegetables or your favorite sauce.
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