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Fatshion, Food & Frivolities – Life in Las Vegas & Singapore

Meatless Monday: Homemade Veggie Steaks

3 Comments

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First of all – DO YOU LIKE MY NEW DINNERWARE?!?! Special thanks to my cousin Megan for my birthday presents and Amazon for building relationships across the globe with their delivery service! This is the Corelle Living Ware 16-pc dinnerware set, a service for 4 which includes dinner plates, side plates, soup bowls and 4 blue mugs. I love it! I think the white plates show off the food better. T bought those green stoneware because he liked that they were unusual. The colour and shape didn’t quite work for what I was trying to do with taking picture of my food though… We do still use them on a daily basis. This Corelle set is, for now, just for show. Heehee…

Back to today’s recipe – Homemade Veggie Steaks. They were modified from several meatloaf recipes, then I was inspired by T’s Aunt K who made us these yummy veggie burgers while we were in New York. Aunt K said that she used to follow a recipe and the base is essentially beans but she now dumps whatever leftovers in the hand-shaped patties and they’re delish! So because I didn’t have a meatloaf pan or any kind of baking pan, I hand shaped them. Also, I had extra ingredients in the refrigerator which I incorporated into this dish (I’ve listed them as optional below but feel free to add your own extras for your own flavour).

You will never feel left out when your friends and family are tucking into their juicy steaks again. While I do love salads, I think there’s no challenge in being vegetarian when you’re always eating salads (does that make sense?). Do enjoy my Meatless Meatloaf Veggie Patty in a Hurry Homemade Veggie Steaks!

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Homemade Veggie Steaks

Serves 4 (or 2 famished souls. Prep time: 15 minutes. Cooking time: 45 minutes.

2 eggs

1/2 cup flour

1/2 medium onion diced

1 cup shredded mozzarella (any shredded cheese will do just as well)

2 slices of toasted bread ends (crushed to make bread crumbs)

1 cup finely chopped mushrooms

2 large potatoes – peeled, boiled and mashed to chunky pieces

1 cup mashed silken tofu (optional)

1/2 cup carrots (optional)

Finely sliced spring onions (optional)

1 tablespoon of butter

1 teaspoon olive oil (or some butter to grease the baking pan)

1 tablespoon brown sugar

2 tablespoon mustard

4 tablespoon tomato past/pasta sauce/ketchup

Method:

1. Preheat oven to 350degF

2. Mix all ingredients together except sugar, mustard & tomato paste (this is more textured and flavourful compared to ketchup).

3. Split the mixture into 4 equal parts

4. Roll each part into a ball and press down on a lightly greased pan to form a patty. (Just rub some butter or drizzle olive oil to grease the pan.)

5. Slide into the middle shelf of the oven. Bake for 20 minutes then flip over and bake for another 15 minutes. (Mine fell apart at the sides but it doesn’t have to be perfect).

6. Mix tomato paste, mustard and brown sugar in a separate bowl while waiting. (Microwave for 1 min to heat sauce just before serving.)

7. Remove patties from oven and pour some sauce over each patty upon serving.

I think if you make the patties smaller, they can be considered a side dish rather than eating it like a steak. I’m trying to figure out how to modify this recipe further so that they can be grilled for burgers! Any ideas? Please share!

Author: Chloe Happ

I left Singapore for the US of A in 2013 and now live in Las Vegas with my indie game dev husband and our son Gummi Gumdrop. I am also probably much older than you think I am.

3 thoughts on “Meatless Monday: Homemade Veggie Steaks

  1. tried a little altered version of your recipe today. loved the outcome.
    i’m on a hunt for easy recipes for a hereditary “can’t cook”
    this one suits my needs perfectly.
    thanks!

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