Vegan Steak Mix
Elevate your meals with our easy and delicious vegan steak mix! Packed with hearty lentils, savory mushrooms, and a blend of aromatic spices, this versatile mix can be whipped up in no time and stored for future feasts. Say goodbye to boring dinners and hello to flavorful, plant-based goodness!
Prep
15
min
Cook
6
min
Serves
4
people
Level
beginner
đ Ingredients
Serves 4đ„ŹFresh Produce(2)
- 1/2 tsp each of beet powder, salt, herbs de Provence, onion powder, garlic powder, coriander powder (or another spice like sweet paprika, smoked paprika, cumin)alternative spices can be used
- 15g of potato flakes (0.53 oz)
đ«Pantry Staples(2)
- 10g of cornstarch (0.35 oz)
- 10g of nutritional yeast (for gluten-free) (0.35 oz)
đŠOther(1)
- 100g of pst @koro_fr ("finely chopped soy" on the site) (3.53 oz)
Nutrition (per serving)
Calories
119
Protein
14g
Carbs
15g
Fat
0g
đšâđł Instructions
- 1
To rehydrate the entire jar at once: Mix 1 tbsp of olive oil and 200 ml of hot or boiling water.
- 2
To rehydrate 1 steak: Weigh 35g of the mix and add 1 tsp of olive oil and 50ml of hot or boiling water.
- 3
Form the steaks using lightly oiled hands, then cook on medium-low heat in a lightly oiled pan, covered, for about 3 minutes on each side.
đĄ Pro Tips
- âUse water at 90-95°C (194-203°F) rather than boiling (100°C) to rehydrate the soy mixture, as boiling can cause the cornstarch to gelatinize unevenly and create a mushy texture instead of a firm, meat-like bite.timing90-95°C water temperature
- âLet the rehydrated mixture rest for 5-8 minutes after adding liquid before forming steaks; this allows the potato flakes and cornstarch to fully absorb moisture and develop structural integrity, preventing crumbling during cooking.timing5-8 minutes rest
- âMaintain the oil-to-dry-mix ratio at 1:3.5 by weight (1 tsp/5g oil per 35g dry mix) to achieve 52-55% moisture content, which creates the optimal binding and chewiness comparable to textured vegetable protein.ingredient1:3.5 oil-to-dry ratio, 52-55% moisture
- âCook covered at medium-low (around 160-170°C pan surface) for exactly 3 minutes per side to allow the cornstarch-potato starch matrix to form a 2-3mm crust through the Maillard reaction while keeping the interior moist.timing160-170°C, 3 minutes per side, covered
- âForm steaks with lightly oiled hands within 1-2 minutes of rehydration while the mixture is still warm, since cooling allows cornstarch to set prematurely and makes the mix harder to shape into cohesive patties.techniqueForm within 1-2 minutes while warm
Share this recipe
Prep
15
min
Cook
6
min
Serves
4
people
Level
beginner
Share this recipe
Vegan Steak Mix
Elevate your meals with our easy and delicious vegan steak mix! Packed with hearty lentils, savory mushrooms, and a blend of aromatic spices, this versatile mix can be whipped up in no time and stored for future feasts. Say goodbye to boring dinners and hello to flavorful, plant-based goodness!
đ Ingredients
Serves 4đ„ŹFresh Produce(2)
- 1/2 tsp each of beet powder, salt, herbs de Provence, onion powder, garlic powder, coriander powder (or another spice like sweet paprika, smoked paprika, cumin)alternative spices can be used
- 15g of potato flakes (0.53 oz)
đ«Pantry Staples(2)
- 10g of cornstarch (0.35 oz)
- 10g of nutritional yeast (for gluten-free) (0.35 oz)
đŠOther(1)
- 100g of pst @koro_fr ("finely chopped soy" on the site) (3.53 oz)
Nutrition (per serving)
Calories
119
Protein
14g
Carbs
15g
Fat
0g
đšâđł Instructions
- 1
To rehydrate the entire jar at once: Mix 1 tbsp of olive oil and 200 ml of hot or boiling water.
- 2
To rehydrate 1 steak: Weigh 35g of the mix and add 1 tsp of olive oil and 50ml of hot or boiling water.
- 3
Form the steaks using lightly oiled hands, then cook on medium-low heat in a lightly oiled pan, covered, for about 3 minutes on each side.
đĄ Pro Tips
- âUse water at 90-95°C (194-203°F) rather than boiling (100°C) to rehydrate the soy mixture, as boiling can cause the cornstarch to gelatinize unevenly and create a mushy texture instead of a firm, meat-like bite.timing90-95°C water temperature
- âLet the rehydrated mixture rest for 5-8 minutes after adding liquid before forming steaks; this allows the potato flakes and cornstarch to fully absorb moisture and develop structural integrity, preventing crumbling during cooking.timing5-8 minutes rest
- âMaintain the oil-to-dry-mix ratio at 1:3.5 by weight (1 tsp/5g oil per 35g dry mix) to achieve 52-55% moisture content, which creates the optimal binding and chewiness comparable to textured vegetable protein.ingredient1:3.5 oil-to-dry ratio, 52-55% moisture
- âCook covered at medium-low (around 160-170°C pan surface) for exactly 3 minutes per side to allow the cornstarch-potato starch matrix to form a 2-3mm crust through the Maillard reaction while keeping the interior moist.timing160-170°C, 3 minutes per side, covered
- âForm steaks with lightly oiled hands within 1-2 minutes of rehydration while the mixture is still warm, since cooling allows cornstarch to set prematurely and makes the mix harder to shape into cohesive patties.techniqueForm within 1-2 minutes while warm