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Vegan Steak with The Happy Pear
Like this? Pre-order Recipes For Happiness here - https://amzn.to/2JPZD7n
We had such a fantastic time when The Happy Pear came to BOSH! HQ and cooked up two incredibly delicious recipes from their brand new book, Recipes For Happiness. Their new book is so versatile, including amazing recipes for quick easy meals, hearty dishes, plant-based alternatives to family favourites and some fantastic sweet treats.
‘Vegan’ and ‘steak’ are two words that do not typically go together, but this recipe is seriously delicious. It has a similar taste and texture of steak at the fraction of the cost and is definitely worth trying. This is such an exciting recipe, we encourage you to give this a go, you won’t be disappointed!
To make this you will need vital wheat gluten, available online and in many health stores. It’s a simple recipe, easy to follow and won’t take too much time. Try this for the perfect Friday night dinner or to impress your meat-eater friends!
We hope you love the recipe! It’s…
100% plant-based and vegan
Enjoy! Remember to pre-order Recipes For Happiness to get your copy on the 3rd of May!
For the 'steak'
- ½ x 400g tin of chickpeas
- 4 tbsp nutritional yeast
- 1 tsp garlic powder
- A good pinch of sea salt
- 2 tbsp tamari
- 100g tomato puree
- 1 tsp smoked paprika
- ½ tsp freshly ground black pepper
- 100ml vegetable stock
- 1 tbsp Dijon mustard
- 250g vital wheat gluten
For the marinade
- 6 tbsp tamari
- 1 tsp smoked paprika
- 1 ½ tbsp maple syrup
Drain and rinse the chickpeas and put them into a food processor. Add the nutritional yeast, garlic powder, salt, tamari, tomato puree, smoked paprika, black pepper, stock and mustard, and blend till smooth. Transfer this mixture to a mixing bowl, add the vital wheat gluten and mix it all very well - it should come together into a tight ‘dough ball’. Knead this with our hands for a couple of minutes to soften.
Now it is time to shape your dough into individual ‘steaks’ Cut the ball into about 6-8 smaller equal-size balls. Start shaping your balls into steaks by flattening them with the help of a potato masher or a meat tenderiser. Each steak should be about 2cm thick.
Set up a steamer over a pot of water and bring the water to a boil. In the meantime, cut as many pieces of tin foil as the number of steaks that you have, making sure each piece of foil is about double the length and width of each steak. Wrap each steak completely in the foil.
Piece all the foil packages in the top section of a steamer, cover, and steam for about 20 minutes. Remove from the heat and allow to cool slightly before unwrapping. If making them ahead, you can now store your steaks in a sealed container in the fridge for 3-4 days.
To make the marinade, mix the tamari, smoked paprika and maple syrup in a large, wide bowl. Soak the steaks in the marinade for a couple of minutes, turning them around really well so that they absorb as much of the marinade as possible.
Put 1 tbsp of coconut oil into a non-stick pan on a high heat and cook each steak on both sides till it goldens up, starts to char and smells amazing! You will need to cook the steaks in batches, as you won’t fit them all in the pan at one time.
Serve with salad, vegan coleslaw and/or chips.