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Vegan steak

Mushrooms:

  • 500 g of oyster mushrooms

Liquids:

  • 1 tbsp. vegan barbecue sauce

  • 4 tbsp. sunflower oil

  • 3 tbsp. apple cider vinegar

Additionally:

  • 150 g pasta

  • 1 tbsp. cocoa powder

  • Salt

  • Pepper

Steak Seasoning Mix:

  • ⅓ tbsp. all-purpose spice mix

  • ½ tbsp. thyme

  • ⅓ tbsp. coriander powder

  • ⅓ tbsp. pepper

  • 1 tbsp. paprika powder

  • ½ tbsp. smoked paprika powder

  • ½ tbsp. mustard powder

  • 1 tbsp. garlic powder

  • 1 tbsp. onion powder

  • 1 bay leaf (chopped)

  • ½ tbsp. cumin powder

  1. Boil the pasta for 15 minutes until very soft. Remove from the stove, drain the water and leave in the pot.

  2. Remove the stems from the mushroom caps, cut the stems lengthwise, but leave the caps uncut.

  3. Prepare the steak seasoning mix – mix all the spices together. Divide the mixture in half.

  4. Place the mushrooms in a bowl, add half of the spice mixture, 2 tbsp. oil and salt. Add ½ cup of water and vinegar, mix well, if possible, then leave in the refrigerator overnight for the spices to soak into the mushrooms. But you can also fry them immediately.

  5. Meanwhile, put the pasta in a blender, add the other half of the spice mixture, cocoa powder, and salt. Blend until the mixture becomes sticky and thick. Place the mixture in the refrigerator to cool for about 30 minutes.

  6. Heat 2 tbsp oil in a pan, fry the mushrooms in it, about 30 min, with the lid on the pan. Add the barbecue sauce, remove the lid and fry, stirring constantly, about 5 min.

  7. Remove the sliced, fried oyster mushroom stems from the pan and mix them with the pasta mixture.

  8. Cover each mushroom cap top and bottom with 2-3 tablespoons of the pasta mixture.

  9. Fry each newly formed mushroom steak for 3 minutes on each side.

  10. Serve with mustard or any other sauce of your choice.

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