Beev aka Vegan “Beef”

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This is a recipe for a vegan beef alternative made with seitan, tofu and lentils.

You will need

A blender

A food processor with a kneading hook, or similar.

A steamer or pressure cooker

T = Tablespoon; t = teaspoon

1 tin / 240 gr brown lentils (or red kidney beans), drained

200 gr smoked tofu

1 1/2 / 350 ml cup red wine

1/2 cup / 120 ml beetroot juice

4 T oil

2 T Tahini

2 T mugi or genmai miso paste

1 t smoked salt

1 T vegan beef stock (or vegetable if unavailable)

2 T onion powder

1 T porcini stock or 1 T tamari and 1/2 t powdered porcini mushrooms

1 t instant coffee

1 T smoked paprika

1/2 t sage

1/2 t rosemary

1/2 t thyme

4 tsp garlic powder

2 1/2 vital wheat gluten

Crumble the tofu into the blender, add everything else EXCEPT the wheat gluten and blend for about 1 min on high speed or until you have a smooth consistency without any lumps.

Put in the food processor with the wheat gluten and knead for about 3 min / until you have a homogenous stringy dough.

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Wrap in parchment paper and steam for 80 min.

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Put in the fridge overnight. Shred by breaking the seitan in half and pulling away pieces.

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Use for dishes like vegan gyros stroganoff, goulash etc. You can also cut it into steaks.

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Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Please note that the decision to publish recipes is in the name of promoting veganism and helping save our planet. If you change the recipe, I request that you also make your work available free to others.

2 thoughts on “Beev aka Vegan “Beef”

  1. I will be making my way to whole foods market this weekend to pick up the ingredients. I can’t wait to make this delicious beev!

    Like

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