Pepper-Crusted Filet Mignon
Vegan Filet Mignon
- 6 oz silken tofu (1/2 box of Mori-Nu)
- 3/4 cup cold water
- 1 1/2 Tbsp ketchup
- 1 Tbsp olive oil
- 1 1/2 Tbsp Braggs Liquid Aminos (You can substitute Soya Sauce)
- 1/2 Tbsp steak sauce
- 1 tsp vegan Worcestershire Sauce
- 1/4 tsp black pepper
- 1/2 tsp Italian Seasoning
- 1/4 tsp powdered sage
- 1 Tbsp Red Star Nutritional Yeast
- 2 Tbsp beef style vegan boullion
- 1 1/2 Tbsp cornmeal
- 1 1/2 cups vital wheat gluten flour
This recipe produces a vegan “steak” that’s so tasty, so juicy, that you’ll never miss the real deal.
1Put all ingredients except gluten and cornmeal in a blender and blend until smooth.
2Place gluten and cornmeal in a large bowl. Pour contents of blender in and mix together. Knead into a firm ball. You may need to add a little more gluten flour as you knead. Dough should be still soft but not sticky.
3Cover bowl and let sit for one hour.
4Dust counter with gluten flour, and roll out the dough. Using a biscuit cutter, cut out six “steaks”.
5In a large pot, mix the following ingredients: 3 cups cold water, 3 Tbsp beef-style boullion, 1 1/2 Tbsp oil, 2 Tbsp Soya Sauce, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder.
6Place steaks into the cold broth, cover, and bring the contents to a slow simmer.Cook on low for about seventy-five minutes, turning occasionally.
7Allow steaks to cool about ten minutes, then place steaks and broth in a sealed container. To reheat later, put the steaks and the broth back in the pot and simmer just long enough to heat through.
8Serve with a spoonful of broth on top.
Recommended from Chowhound
Back to top
Every kitchen has some rules. Mine doesn't have too many but I admit to being a stickler for a few...