Ingredients
- SpinneysFOOD Baby Beetroot 300g
- Walnuts 95g
- Rolled oats 45g
- Flax seeds 25g
- Garlic cloves 2
- SpinneysFOOD Fresh Thyme 5 sprigs
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fine Coriander 1 tsp
- SpinneysFOOD Fine Sea Salt 2 tsp
- SpinneysFOOD Organic Chickpeas 170g
- Soya sauce 5 tbsp
- Nutritional yeast 1 tbsp
- Worcestershire sauce 4 tbsp
- Liquid smoke ½ tsp
- Smoked paprika 1 tbsp
- Garlic powder 1 tsp
- SpinneysFOOD Unrefined Sugar 3 tbsp
- Tomato paste 2 tbsp
- Onions 2
- Plant-based milk 500ml
- Lemon juice 1 tsp
- Polenta 50g
- Baking powder 1 tsp
- Cake flour 200g
- Sparkling water 430ml
- SpinneysFOOD pure sunflower oil, for frying 2L
Nutrition (Per serving)
- Calories 669
- Fat 24g
- Saturates 2g
- Protein 23g
- Carbs 98g
- Sugars 29g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Vegan ‘steak’ and onion rings
American 20 Mins Prep · 35 Mins Cook
- 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.