Meatless Steak with a Colorful Garnish
Meatless steak with a perfect peppery sauce
- 400 g canned chickpeas
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 25 ml Marsala wine
- 70 g tomato purée
- 1 tsp Dijon mustard
- 2 tsp maple syrup
- 1 tsp Worcestershire sauce
- 1 tbsp, tamarind paste
- 1 tsp brown sugar
- salt to taste
- 2 large egg white
- 150 g chickpea flour
- 2 tbsp olive oil
- 1 tbsp butter
- Sriracha sauce to taste
- 100 ml double cream
- 1 tbsp cornstarch
- 12 baby carrots
- 4 corn cobs
- Food processor
Usually, I am a person who doesn't like false meat or things like that, but since there is such a trend out there, I decided to make my own version of meatless steak.
I won't lie to your face and tell you that you won't feel the difference between a classic steak and this meatless pepper steak. That is absurd. However, you can enjoy a good dish if you don't want to eat meat. This being said, let's see how you can prepare these 'steaks.'
- Get your food processor ready for some action. Add in it the chickpeas, egg whites, Marsala wine, granulated garlic, 1 tsp of smoked paprika, the tomato paste, freshly grounded black pepper, the Dijon mustard, 1 tsp of tamarind sauce, the cumin, and water. Pulse until you get a fine paste.
- Bring the composition to a clean surface and mix it with chickpeas flour. Start kneading it as you would a bread dough. When it is no longer wet and has a nice, compact texture, cut it into four equal pieces.
- Wrap the 'steaks' in aluminum foil and steam them for 20 minutes.
- When the process is over, mix the rest of the tamarind paste with brown sugar, maple syrup, Worcestershire sauce, and the rest of smoked paprika. Coat the 'meat' in the sauce and let it rest while you prepare the sauce and the vegetables.
- Melt the butter in a pan. Add the baby carrots and the corn, along with the rosemary and peperoncino. I leave the veggies fry for no more than 2-3 minutes, but it is a matter of preference.
- When the vegetables are cooked, take them out of the pan, bring the heat to low, add in the cornstarch and start to stir. Pour the double cream and continue to stir. The sauce should be ready in a maximum of 2-3 minutes. When it's done, add the pink pepper, a pinch of Sriracha sauce, stir and leave it aside.
- Heat another pan. Pour the olive oil and fry the 'steaks' for 1-2 minutes on each side.
- Serve everything while still hot.
I can't tell you too much about meatless steaks. As you could see, my version is not 100% vegan. The reason for that is simple. I wouldn't say that I like using powders such as nutritional yeast or vital wheat gluten. However, if you are ok with them, replace the egg whites with nutritional yeast.
If you want more meatless versions, you can try our almost vegan cauliflower steak. It is as tasty as it is beautiful.
* You can make it as spicy as you like.
** Don't forget to tag us on Instagram when making this dish.
Nutrition Facts / Serving
- Calories 616
- Total Fat 26 g
- Cholesterol 9 mg
- Sodium 456 mg
- Potassium 104 mg
- Total Carbohydrate 73 g
- Sugars 5 g
- Protein 24 g