Although we love a medium rare, „real” steak, gastronomic trends clearly show that more and more people are switching to meat-free(ebb) every year. That's why we're redefining the concept of steak and proving that it's not just beef that can be delicious! Before the advent of seitan or Beyond Meat products, humble vegetables and mushrooms carried the burden of satisfying those looking for a plant-based diet. The secret to a good vegan steak lies in umami-rich marinades, potent spice blends and the basic art of cooking and cooking. With these tools, many plant-based dishes can show their exciting potential!
It is important to note that all from fruit or from vegetables Preparing a steak requires a mental shift, setting aside existing prejudices and expectations so as not to influence the appreciation of the dish. After all, why should these vegetable wonders imitate meat? Rather, let's keep in mind that we should offer our vegetarian and vegan guests an alternative beyond the familiar fried mushroom/cucumber/aubergine and salad line - setting ourselves apart from stubborn competitors.
Zeller
The irregular shape and unattractive appearance of the celery root means that it is often overlooked, even though it is a great staple! This not-so-popular vegetable is secretly amazingly delicious and once you try it, you're sure to be captivated. Once properly cleaned and chopped, this vegetable is a real treat. good for everything, from crisp salad to creamy soup. But its sweet, earthy flavour and meaty texture really shines through when slow-cooked. To start, cut them into slices 1 to 1.5 cm thick, cut a crosswise grid on each side, and toss them in the pan with salt and onion-flavoured oil. Even better, make a marinade first, then bake the slices in the oven for 45 minutes, basting occasionally. For a really tender steak, however, cook it whole, slowly, for 1.5-2.5 hours, so that it can fully develop its flavour. Then cut into thick slices and caramelise in a pan, drizzled with freshly seasoned vegan butter or flavoured oil.
Laska mushroom
A mushrooms are well-known plant-based meat alternatives and have satisfied vegans' hunger for umami for centuries. With their succulent texture and dark meat-like appearance, laska mushrooms are known as an excellent fried chicken alternative, but can also easily be made into an impressive steak. If you're working with king oyster mushrooms (also known as trumpet mushrooms or devil's chariot mushrooms), tear the diamond-cut and seasoned halves onto the grill grate, cook them golden brown on both sides and serve with fresh green pesto, a rich red wine-based sauce or barbecue sauce.
But here's the even more interesting part: ordinary oyster mushrooms can resemble steak not only in taste and texture, but even in appearance. The trick is to cook the whole bunch of mushrooms in a pan, just lightly trim the ends. First, you fry them in a dry pan or a pan with very little oil, then, using another pan or a plate weighted with tins, you press the mushrooms down onto the hot surface - flattening them - and they brown evenly on both sides. You can then add the desired seasonings, such as cuckoo grass, garlic or smoked paprika, vegan butter, then baste until the steak is cooked through.
Cabbage
The great thing about the cabbage steak is its simplicity, yet it offers a promising, rich taste experience. What you need: a tightly packed head of green cabbage, some oil, garlic powder, salt and pepper. This simple base can be improved in any way you like: add more spices or herbs, grill or bake it in the oven, then serve it with whatever you like, but it's particularly good with chives, toasted walnuts, vegetable-based bacon or crumbled vegan cheese.
Drives
The tops of the butternut squash, freed from the seeds, turn into thick circular or round rectangular slices, so they are perfect for pan frying or grilling. This way you don't have to deal with the bottom part and the seeds. You can leave the slices plain, or use a knife to cut a diamond-shaped pattern on the surface as an extra eye-catching detail. Then fry it in a pan, basting it with butter, sage, garlic and thyme to give it a rich and aromatic flavour. The flavours are brought out even more with a drizzle of lemon juice. You can also serve it as a stand-alone dish or pair it with cologne, mushrooms or wilted greens for the most sophisticated result.
Cauliflower
This cruciferous vegetable has long been present in the plant-based market - in the late 2010s it was transformed from a sad, soggy and tasteless side dish into a global gastronomic trend, not least with the support of famous chefs like Yotam Ottolenghi. Perhaps that's why many roasted cauliflower recipes have a Middle Eastern influence: Israeli cauliflower steak, for example, is served with labne, za'atar and almonds, and Ottolenghi himself pairs it with a tahini-based puree and capers.
But before you can flavour and prepare this versatile cabbage, you need to learn the cutting technique that is the key to an impressive cauliflower steak. First, make sure you leave the usually discarded central stem intact - it's what holds everything together. Then find the right thickness: an inch or so should be fine. Anything thinner than that is likely to fall apart, anything thicker won't cook through evenly.
Aubergines
This velvety plant features prominently in vegan ‘meat’ recipes, and can be used in everything from bacon and jerky to gyros and pulled pork. It's such an obvious meat alternative that it's even a frequent choice of Gordon Ramsay, who loves plain meat. A seasoned chef, Ramsay roasts the aubergines straight over the fire, mixes in his own homemade steak seasoning and then cooks them whole. You won't have to do much with it yourself, just simply fry or roast the aubergine slices. Just make sure you avoid any thickness errors! Remember that this water-rich vegetable will shrink considerably during cooking, so make the prepared slices twice as thick as you imagine them to be for your steaks. Then give them a little rest, brush them with oil and seasoning, and cook until tender.
