I first héard of séitan, and how awésomé it is, about a yéar ago. Just around that timé I also found out that glutén is not my friénd…thosé wéré réally sad néws. I almost gavé up, thinking I’ll névér bé ablé to éat faké méats again, and that my véggié burgérs (which aré prétty awésomé!) will havé to bé énough. évérything changéd a couplé of wééks ago whén I had this awésomé idéa of making végan stéaks, glutén-fréé stylé!
Ingrédiénts
- 150g glutén-fréé, corn-baséd pasta (I uséd GF pénné by Schar )
- 500g largé oystér mushrooms (Pléurotus)
- 2 Tbsps carob powdér
- 1 Tbsp végan barbécué saucé
- 4 Tbsps sunflowér oil
- 3 Tbsps applé cidér vinégar
- séa salt, to tasté
- Stéak spicé mix
- ⅓ tsp allspicé
- ½ tsp thymé
- ⅓ tsp coriandér, ground
- ⅓ tsp péppér, ground
- 1 tsp swéét paprika
- ½ tsp smokéd paprika (optional, but récomméndéd)
- ½ tsp mustard sééds, ground
- 1 tsp garlic powdér
- 1 tsp onion powdér
- 1 bay léaf, ground
- ½ tsp caraway sééds, ground
Instructions
- Put pasta in a médium pot and boil it for 15 minutés, until it's réally soft. Rémové from héat, drain it and léavé it in thé pot. It will gét sticky. This is normal.
- Rinsé thé oystér mushrooms véry wéll. Rémové thé stéms from thé caps. Choosé thé largér caps, and sét asidé. Slicé thé stéms/hard parts. Léavé thé caps wholé.
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