Saturday, August 2, 2008

Salisbury Steak

I can remember buying and eating a Salisbury steak TV dinner once when I was a teenager (I had no standards, apparently) and thinking, "hey, this isn't steak, it's just flat meatloaf!" I thought a "meat" and gravy meal would go over well with the kids, so I experimented with a tempeh burger/vegan sausage hybrid to get a little more meatiness in the so-called steak. I think the results were pretty good (even though the pic is very, very brown).


INGREDIENTS
Serves 6
- 1/2 pkg tempeh, boiled in water for 10 mins, cooled, and grated
- 1 cup vital wheat gluten
- 1 tsp each onion and garlic powder
- 1 tsp coriander
- 1 tsp sage
- 2 tsp paprika
- 1/2 tsp dill
- 1/2 tsp salt
- 2 tbsp HP/A1/BBQ sauce
- 1 tbsp soy sauce
- 3/4 to 1 cup water

METHOD
Get water boiling in your steamer.
1. Mix grated tempeh, wheat gluten, and spices together in a bowl. Add sauces and enough water to make a wet but firm dough and mix with a fork. Knead for a min to mix well. The dough should be the same consistency as the vegan sausage dough. Divide into 6 pieces and shape each into a "steak." Wrap each in foil and steam for 30-35 mins (rotating halfway through), until steaks have swelled against the foil.
2. Heat a thin layer of oil in a frying pan over medium heat. Fry steaks for a few mins on each side, to firm them up a bit and get a bit of a crispy outer layer. Top with gravy and serve.

A NOTE ON GRAVY
If you have a favourite brown gravy, use it here. I would have made a roasted mushroom gravy but I knew there would be a bunch of whining from the boys. So, I made a plain gravy with some of the spices from the steaks. I heated 1 tbsp of olive oil and whisked in 1 tbsp of flour. I then whisked in 1 cup of soy milk and 2 tsp soy sauce. I then seasoned with salt, pepper, coriander, sage, paprika, garlic and onion powder.

13 comments:

postymcposterton said...

Some things are better left in the realm of meat eaters... they can have their salisbury steak...

~Dan
http://jazzsick.wordpress.com/

Anardana said...

yum yum!

Jan Scholl said...

with a side of garlic smashed redskins. I know what dinner is Monday (I never cook on Sundays-late day brunch to watch the game-any game). This already smells good and I havent cooked it yet!

lauren said...

that's so creative! thanks for another one that i'll have to try. i love all your steamed seitan creations.

Cravin' Veggies said...

Roughly how many ounces of tempeh are you using? The packages I buy are 8 oz, but I don't know if that is a standard size block.

John Plummer said...

Looks like a nice comfort food dinner! Once we cool down from the current blazing heat, I will give it a try.

allularpunk said...

I made this for dinner last night with some couscous and kale, and it was a huge hit! I'm always trying to find ways to incorporate tempeh into recipes that aren't just...a slab of tempeh on my plate. However, apparently grating tempeh is far different from just smooshing it, haha... it was kind of chunky, but I only had a lemon zester, which wouldn't work. Still sooo tasty!

Vegan Dad said...

cravin' veggies,
Mine is 8.5 oz. I think 8-8.5 is standard, and the .5 oz difference will not matter in any of these recipes.

Cravin' Veggies said...

I obviously messed something up when I made these. The flavor was great, but the texture was ick. Kind of mushy/chewy. The mix was very wet when I was kneading it, so perhaps I should have cut back on the water a bit. They were also very doughy after being steamed.

Less water or longer steam? Both?

Vegan Dad said...

cravin' veggies,
Hmmm. The mixture should be like the sausages, if you have made those. It should be moist and pliable, but not "very wet." I kept the wet:dry ration pretty much the same, so the dough should be similar. The "steaks" should swell against the foil, so make sure you have sealed them up as firmly as possible. So, I would suggest cutting back on the water first.

Anonymous said...

This were brilliant. I kept the basic mix but changed a few of the sauces/spices around. Letting them cool after steaming, then crumbing and frying works very well too. These would make great burgers on the BBQ, and you could steam a batch of a dozen beforehand. The texture's out of this world.

Lindsay (Happy Herbivore) said...

I'm making these tonight -- plan to smother them in a rendition of Isa's mushroom gravy in VWAV!

VeganLinda said...

Just made these last night. So good! Doubled the recipe and might have to triple it next time for more leftovers.