I frequently enjoy replacing ordinary meals with vegan or vegetarian deliciousness. I actually eat more vegan food now than anything else. Why? Because it tastes amazing and is so good for my health.
The other day I had made both, so the family could choose what they wanted – to my surprise ALL, even the teenagers helped themselves to the vegan dishes! And there I was, stuck with the meat which I had to chuck……… imagine!
Mushroom Quinoa Steak made with sweet potatoes and served on thick slices of aubergine, fresh pesto and a green salad.
500g Mushrooms – I use the brown mushrooms or Portobello
2 medium size sweet potatoes
2 cups of cooked quinoa
2 teaspoons of paprika
3 tablespoons of flax-seed meal
2 cloves of garlic
Sea salt and pepper
Chop the mushrooms, chop the shallots, add some olive oil to the frying pan and brown the mushrooms, garlic and onions. Add sea salt and freshly ground pepper.
Bake the sweet potatoes till they are soft, e.g. for about an hour in the oven. Scoop out the sweet potato from the skin and put them into the blender, blend till smooth and put it into a big bowl. Add the mushrooms, onions and garlic into the blender. Blend into a soft mixture. Put the mixture into a bowl with the quinoa and mix in the flax-seed meal and the paprika. Mix it well and then let it cool. Make the patties and gently turn them on a plate with a bit of flour/sea salt/pepper on all sides. Fry the quinoa burgers in olive oil till they are golden brown on both sides.
I served them on a thick slice of baked aubergine, topped with a big scoop of freshly made pesto, slices of tomatoes and red onion – a drizzle of that delicious balsamic vinegar reduction on top and a green salad!