This is a different way of cooking our Petite Millet Steaks, which is just as tasty. You can serve these strips on a bed of brown rice, you can toss them with pasta, you can add them to stir fries, you can use them as a filling, (together with your favorite veggies) for pita sandwiches, you can wrap them in tortillas, you can use then as a sidekick for mashed potatoes or baked yams, and I'm sure you will come up with dozens of other ways to use them!
To get the original recipe, please click the link below:
To make your strips, proceed as follows:
Prepare the Petite Millet Steaks Dough (original recipe)
Form the patties and cook them in an oiled skillet barely painted with olive oil until golden brown on both sides.
Let cool. Cut into strips (they could be thick or thin, according to preference)
In a large skillet, pour some olive oil, add onion, and peppers according to personal preference and add the strips. Sautee the veggies and stir the strips with the softening veggies until the veggies are soft and the strips have absorbed the flavors (only a few minutes.)
You can serve these as is or top them with a favorite sauce or a spoonful of your favorite gravy, or even, if you're using them to stuff a pita salad sandwich, with vegan sour cream.
Yield- Because these are used as strips, they seem to yield more than the steaks. It all depends on how thick you make them and how many you add to the dish you're serving. If you use them for pita sandwiches and cut them into thin strips, one recipe will yield you far more than the steaks do.