|Prep time||20 minutes|
|Cook time||35 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Peel and coarsely grate the beetroot and set aside.
To make the steaks, add the walnuts, oats, flax seeds, garlic, thyme, cumin, coriander and 1 tsp salt to a blender. Blitz to form a coarse mixture. Add the beetroot, chickpeas, 1 tbsp soya sauce and nutritional yeast and blitz roughly until combined. Don’t blend too long - we want to keep a rough texture. Scoop out the mixture and form it into two steaks. Refrigerate on a tray lined with baking paper until needed.
Meanwhile, whisk together the remaining soya sauce, Worcestershire sauce, liquid smoke, smoked paprika, garlic powder, sugar and tomato paste for the basting sauce and set aside.
To make the onion rings, peel and slice the onions into 2½cm-thick rounds. Place in a large bowl and cover with the plant-based milk and lemon juice. Refrigerate for 30 minutes.
In a large bowl, whisk together the polenta, baking powder, 95g flour and 1 tsp salt. Whisking constantly, pour in the sparkling water - the mixture will have the consistency of pancake batter.
Heat up a large pot of oil or a deep fryer to 180°C.
Place the remaining flour in a bowl and, working in batches, remove the onion rings from the milk mixture and place in the flour. Shake off the excess flour then dip in the batter.
Fry the onion rings until golden and crisp – approx. 2-5 minutes. Set aside and keep warm.
Light a barbecue to medium heat and place the steaks on the grill. Generously baste the steaks, cooking for 10 minutes on either side.
Serve the steaks with the onion rings.