Thursday, May 31, 2012

Vegan Steak and Potatoes

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We made some braised seitan that didn't come out the way we intended. It was made with a ton of onions and turned out just a bit too sweet. In order to avoid eating it for days, I decided to shake it up a little and turn the seitan into something different. I lightly pan fried the seitan with olive oil until the edges are browned and then I topped it with some vegan shiitake mushroom and red wine sauce. Voila! It looks just like a restaurant steak with steak sauce. I paired the steak with some sweet potato fries.

For this vegan steak topped with mushroom sauce, you will need:
  • 16 ounces seitan steak (store bought or you can make my seitan recipe but be sure to shape the dough into fist sized chunks)
  • 2 pints fresh shiitake mushrooms, stems removed and sliced
  • 3 sprigs fresh thyme, minced
  • 1 sprig fresh rosemary, minced
  • 5 tablespoons butter substitute (I use Earth Balance), divided
  • 2 tablespoons all-purpose flour
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 cups red wine
  • 1 tablespoon fresh cracked pepper
To begin, heat up olive oil and 2 tablespoons of butter substitute in a non-stick pan. Gently pan fry both sides of the seitan until browned. Set aside. In a medium sauce pan, melt 3 tablespoons butter substitute, then add minced thyme and rosemary. Stir and mix in sliced mushrooms. Cook gently until mushrooms are softened, about 3-5 minutes. Stir in flour until all the mushrooms get sticky and flour browns a bit at the bottom. Pour in red wine and soy sauce. Scrape the bottom of the pan to remove any browned bits. Bring mixture to simmer and continue to cook until it thickens, about 2-5 minutes. Spoon over the top of pan fried seitan steaks and serve.

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