Today, we’re having whole food vegan steak strip substitute. Oh. My. Goodness. I am not a fan of the pre-packaged “steak strips” of any brand that I’ve tried (granted, I’ve tried very few). So, I’ve been avoiding steak recipes and/or switching them to “chicken” instead. But this is fantastic! I’m so excited to share this variation on the super yummy Ground Beef Substitute Recipe.
And, bonus, I made it vegan, so it can be used in my vegan Monday meals. These are crispy and fabulous and can be tossed into just about any stir fry or other steak strip meal. Stop by tomorrow to see them in the veggie-conversion of this Beef, Broccoli & Cashew Nut Stir Fry recipe.
If you’re here from LiveKindly, welcome! Please check out the rest of the site while you’re here. You may also enjoy the vegetarian Indian butter chicken. 🙂
Whole Food Vegan Steak Strip Substitute
Makes about 12 “steak strips”
Ingredients
About 2 cups Lentil and Brown Rice Ground Beef Substitute
1 egg substitute or 1/4 cup pumpkin puree
Nutritional yeast (optional)
Olive Oil
Method
Preheat oven to 350 degrees Fahrenheit. If you already have your “beef” portioned in a quart-sized freezer bag, throw your whole (or half) “egg” in there and just mashed it together with the beef. Otherwise, do this in a bowl.
OK, this is the hardest part of the recipe (and it’s not that hard). I call them simple quenelles, which is basically a fancy way of saying “smash two spoons together and slide them across each other to make a Lil egg shape.” But it’s oh so much quicker than saying all that. So, fill up a large spoon with “beef” and either A–do it like a real quenelle or B–scoop that beef up inside the bag and then mash the bag around the beef and spoon, forming the top “spoon” press with the palm of your hand. Then slide the quenelle/beef strip off of the spoon.
If desired, press each strip onto a plate coated with nutritional yeast (or bread crumbs, masa, etc., for a crispy crust).
To Bake: Spray a cookie sheet with non-stick spray, place “steak strips” on the sheet and bake 20-30 minutes (flipping once about halfway through) until crispy on both sides.
To Fry: Flatten out your quenelle-shapes and throw them in a skillet over medium heat with olive oil. Cook 5-7 minutes per side. Remove to paper towel-covered plates (I did 2 batches of 6 in my pan.)
Vegan Steak Substitute
These whole food vegan steak substitute pieces are crispy and fabulous and can be tossed into just about any stir fry or other steak strip meal.
Ingredients
- 2 cups Lentil and Brown Rice Ground Beef Substitute
- 1 egg substitute or 1/4 cup pumpkin puree
- Nutritional yeast (optional)
- Olive Oil
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- If you already have your "beef" portioned in a quart-sized freezer bag, throw your whole (or half) "egg" in there and just mashed it together with the beef. Otherwise, do this in a bowl.
- OK, this is the hardest part of the recipe (and it's not that hard). I call them simple quenelles, which is basically a fancy way of saying "smash two spoons together and slide them across each other to make a Lil egg shape." But it's oh so much quicker than saying all that. So, fill up a large spoon with "beef" and either A--do it like a real quenelle or B--scoop that beef up inside the bag and then mash the bag around the beef and spoon, forming the top "spoon" press with the palm of your hand. Then slide the quenelle/beef strip off of the spoon.
- If desired, press each strip onto a plate coated with nutritional yeast (or bread crumbs, masa, etc., for a crispy crust).
- To Bake: Spray a cookie sheet with non-stick spray, place "steak strips" on the sheet and bake 20-30 minutes (flipping once about halfway through) until crispy on both sides.
OR To Fry: Flatten out your quenelle-shapes and throw them in a skillet over medium heat with olive oil. Cook 5-7 minutes per side. Remove to paper towel-covered plates (I did 2 batches of 6 in my pan.)
