All Photos © Christine Elise McCarthy 2017
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As you may or may not know – I started a Youtube channel last month. I have almost twenty recipes posted there on:
Click HERE to go to the channel & check it out.
The roast beef you see here is my latest endeavor. Here is the video.
Vegan Roast Beef (Steak) with Sauteed Onions & Mushrooms & Roasted Heirloom Carrots
2 1/2 cups vital wheat gluten (or just enough to get a proper dough texture)
1 TBS caraway seeds (ground in a mill or with a mortar & pestle)
1 TBS fennel seeds (ground in a mill or with a mortar & pestle)
2 TBS freeze-dried shallots or granulated onions (or minced raw shallots)
1 TBS paprika
S&P to taste (go LIGHT with the salt)
1 cup vegetable stock
1/2 cup olive oil
2 TBS vinegar (red, white, balsamic – your call)
2 TBS molasses
1 cooked beet pureed with 1/2 cup veggie stock
A dry rub of your choice (or simply a blend of dry herbs)
Bottled marinade of your choice mixed with equal part water OR veggie stock with a few bay leaves
Cheesecloth & kitchen twine
1 onion – sliced
2 TBS brown sugar
8 oz mushrooms – sliced
1 bunch heirloom carrots
Additional olive oil
Heat the oven to 425
Whisk the first 6 (dry) ingredients together in a bowl. In another bowl, whisk the stock, oil, vinegar, molasses & pureed beet. Blend the wet & dry ingredients – adding vital wheat gluten or more stock until you have a ground beef texture.
Roll in your dry rub & wrap tightly in cheesecloth – tying off the ends.
Bring your marinade to boil, reduce to a simmer & add the beef to it. Simmer for an hour – turning once in the middle. Be careful you do not boil your marinade away. Add water or stock – if you need to.
Heat olive oil in a pan. Remove the cheesecloth & pan sear the beef on both sides. Set aside. You can slice this thinly & make sandwiches or – go for the steak option.
In the same pan, heat some butter or olive oil & saute the onions until soft. Add 2 TBS brown sugar & saute until the onions become golden. Add the mushrooms & saute until they are done to your taste. Season with S&P.
If you are doing “steaks,” cut them & sear them on both sides in the mushroom pan.
Toss the carrots in olive oil and S&P & roast 10-15 minutes (or until they begin to turn golden) – turning them once in the middle.