The vegan steak sandwich is a fairly simple affair – a slab of good quality grilled or fried 'beefsteak' served on bread or in a roll with a choice of toppings. Fried onions are a must in my book. In fact, I have caramelized mine, and also added a simple but tasty mushroom topping. You can accompany this with a simple salad garnishing.

Steak Sandwich [Vegan]

Advertisement
Advertisement

Ingredients

For the Patty: 

  • 1 cup firm silken tofu  drained and cut into squares
  • 2 cups vegan mince/ground crumble, thaw for 40 minutes, if using frozen
  • 1 medium sized onion, finely chopped
  • 2 to 3 cloves garlic, finely chopped
  • 2 Tbsp flat leaf parsley, finely chopped
  • 1 Tbsp ground flaxseed
  • salt to taste
  • 1 tsp curry powder
  • 1 slice wholewheat bread, soaked and well wrung (squeeze the water out with clean hands)
  • 1 slice of dry bread (add this to the wet slice that you have squeezed out)
  • 2 Tbsp vegan Worcestershire sauce
  • 2 Tbsp HP brown sauce
  • 1 tsp muscovado sugar, or molasses sugar, or any other dark brown sugar
  • ½ tsp chilli powder

For the Toppings:

  • 2 onions, cut into rings
  • 1-2 heaped Tbsp muscovado sugar, or molasses sugar, or any other dark brown sugar
  • olive oil
  • 2 Tbsp vegan Worcestershire sauce
  • 1 Tbsp HP brown sauce
  • a little salt
Advertisement

Preparation

  1. Place the chopped onions in the centre of a sheet of kitchen roll, and pat them, so that some of the moisture is extracted.
  2. Next, place all the ingredients in a bowl (including the pre-wet bread), and mash to a pulp with clean hands. Form into a huge ball, then place in the fridge for an hour to set.
  3. Remove from fridge, and on a clean worktop divide the ball into 4 pieces, and with clean hands flatten and shape into steaklets – you should be able to comfortably make 4 of them.  Refrigerate again for 20 minutes before frying.
  4. Fry in a non-stick pan with olive oil, making sure the oil and pan are hot – carefully turn around with a metal spatula making sure they cook for 5 minutes on each side.  You may wish to then place them in a hot oven, whilst you make the caramelized onion and mushrooms.

To Make the Caramelized Onion Topping for the Steak:

Heat up a pan, add the oil, and a minute later, add the onions. Fry them well on both sides, then add the sugar, and allow the onions to caramelize for a few minutes, lower the heat, and add the remaining ingredients. Stir for a minute, then taste for sugar and salt.  Cover, and go make your mushrooms.

To Make the Mushroom Topping:

Use around 12 mushrooms, washed, and cut into slices. Then fry in some olive oil, salt them, and add a few drops of vegan Worcestershire sauce.  Remove when the mushrooms are ready.

Notes

Note: This ‘steak’ is extra tender. For a more dense/firmer one, add 1 tbsp of flour to the mix.

Advertisement
    Advertisement