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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One thought 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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