Vegan Veggie Steaks

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These are very tasty and quite easy to make. They are also very versatile. You can have them as is, as a terrific insert for pita sandwiches, you can cut them in strips and put them in your favorite sauce to soak up moisture and serve them with pasta or as a side dish for mashed potatoes or rice, you can even cut them in strips and bread them and use them on salads! They are also wonderful with sweet potatoes! The large round veggie steaks, just as is are fabulous to wrap in a tortilla with your favorite trimmings.

Note- We made them large on purpose, to be cut into strips or inserted into a pita as is, but you can make them any size you prefer.

1 medium-sized loaf Italian bread (if your loaf is large, only use half of it)
1 1/2 cups whole wheat flour
1/2 cup quick oats
3 Tbsp. cornstarch
1 stalk celery
1 medium tomato
1 Tbsp. parsley (fresh)
Salt to taste
3 Tbsp. sweet paprika powder
1 onion
1/2 tsp. garlic powder
1 Tbsp. olive oil
1/2 tsp. coriander powder
1/4 cup sesame seeds
1/4 cup sweet red peppers, seeded
1/4 cup green peppers, seeded preferably Anaheim
1 cup water

Cube bread and soak in half a cup of water, with the oats, in a bowl, till the mixture is very mushy. Add the cornstarch to the bread once it is soft, combining well. Meantime, process the tomato, celery, parsley, peppers, onion,
sesame seeds in a with half a cup of water till smooth. Scrape into the bowl where hte bread and the cornstarch are. Add the whole wheat flour and the seasonings. Blend well, making sure the dough is soft but not runny.

Oil a skillet with a thin coating of olive oil, drop 3 tablespoonfuls of the dough and flatten then into the shape of a pancake. Let it cook at a low heat until the tortilla-like steak forms, flip over and cook again till
it is golden brown on the other side. About 10 minutes per side. But watch it, it cooks fast!

Yield: Approx. 8 steaks of a medium size.

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