The traditional 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 – and you have yourself a great VEGAN MANFOOD pick-me-up !

INGREDIENTS

1 cup firm silken tofu (US) (or UK) drained and cut into squares

2 cups vegan mince/ground crumble (I used Linda McCartney Mince), 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 (for example Biona UK, or Edwards US)

2 Tbsp HP brown sauce (available here in the US – HP can be purchased in sachet form in the UK)

1 tsp muscovado sugar, or molasses sugar, or any other dark brown sugar

½ tsp chilli powder

(Note:- this ‘steak’ is extra tender, for a more dense/firmer one add 1 tbsp of flour to the mix)

METHOD

Place the chopped onions in the centre of a sheet of kitchen roll, and pat them, so that some of the moisture is extracted. 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. 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. 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.

NOTE : The texture of this is succulent and very tender.

CARAMELIZED ONION TOPPING FOR ‘STEAK’

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 (Biona UK, or Edwards US)

1 Tbsp HP brown sauce (available here in the US – sachet form in the UK)

a little salt

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.

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.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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