Vegan Valentine Steaks

Mark Cerkvenik

Show how much you love your significant other and prepare these “hearty” steaks.

Vegan Steaks:-

Marinade:-

1⁄2 cup aquafaba
1 teaspoon Chicago style steak spice mix (or make your own consisting of equal partsonion powder, garlic powder, paprika and a pinch of salt)
1 teaspoon paprika
2 tablespoons agave syrup
2 tablespoons tomato paste
1/8 teaspoon liquid smoke

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Steaks:-

Add all the ingredients through the vegetable stock to a food processor or blender and process until well mixed.
Transfer to a mixing bowl and add the vital wheat gluten. Stir in with a spoon briefly and then get in there with your hands, mixing it into a dough.
Knead the dough for approximately 2 minutes, you want it to go from sticky and soft to firm and stretchy, so that when you pull it, it snaps back into place. Make sure you don’t over-knead it because that will cause your steaks to become very tough.
As soon as you have a firm, stretchy texture, flatten it out to about 1⁄2 inch by pounding it with the bottom of a medium pot, the side of your fist or a kitchen mallet. Cut the dough into 4 roughly equal sized steaks.
Loosely wrap the steaks individually in tinfoil. Set a pot up with a steamer rack with a couple inches of water in the post and steam the steaks for 20 minutes.

Marinade:-

While the steaks are steaming, prepare your marinade sauce by adding all theingredients to a bowl and whisking them together. Let it sit for a little while andthen whisk again. You want it to be smooth.
After steaming for 20 minutes, unwrap the steaks from their tinfoil and place into asquare dish. Pour the marinade sauce over the steaks make sure the steaks are fully
covered. Marinate in the refrigerator for 4-6 hours and turn them over a couple of

times during this period
Remove the steaks from the refrigerator and let them come to room temperature.Heat a pan with a little water and sear the steaks (flipping them regularly and
brushing more marinade sauce on them every time you flip them) until browned

and caramelized.
Serve with leftover warmed marinade, steamed broccoli and a baked potatotopped with vegan sour cream.