CELERIAC STEAKS WITH FENNEL BBQ RUB

SERVES 4 STEAKS

FOR THE STEAKS

1 celeriac, peeled and trimmed

1/4 cup (60ml) olive oil

1/4 cup (60ml) apple cider vinegar

3 tbsp. soy sauce

2 tbsp. maple syrup

FOR THE RUB

1 tbsp. plus 1/2 tsp. fennel seeds

1 1/2 tsp. coriander seeds

1 tsp. coarse sea salt

1 tsp. black pepper

1/2 tsp. fresh rosemary

NUTRITIONAL VALUES

Calories: 182kcal
Fat: 14.7g (2.1g S.Fat)
Carbs: 12.7g
Protein: 1.7g
Sugar: 6.8g
Sodium: 1199mg

METHOD

Cut the celeriac into 1 inch (2.5 cm) thick slices. Bring the slices to a boil in a saucepan with plenty of water. Cook for 15 minutes on medium heat.

Blend together the oil, vinegar, soy sauce, and maple syrup until smooth. Marinate the celeriac slices in the refrigerator for at least an hour.

Crush all the ingredients for the rub in a mortar.

Remove the celeriac from the marinade and dredge it in the rub, turning it over and pressing it well.

Grill the steaks for 4 to 5 minutes per side over direct heat.

SEITAN STEAKS WITH LEMON & MAPLE SYRUP GLAZE

SERVES 4 STEAKS

FOR THE STEAKS

1 1/4 cups (150g) vital wheat gluten

2 tbsp. nutritional yeast

1 tbsp. cornstarch

1 1/2 tsp. salt

1 tsp. black pepper

1 tsp. paprika

1/4 beet, roughly chopped

2 tbsp. white vinegar

1 tbsp. prepared mustard

1 tbsp. neutral vegetable oil

FOR THE MARINADE

1/4 cup (60ml) olive oil

2 tbsp. maple syrup

2 tsp. grated lemon zest

EXTRAS

4 tbsp. flavoured butter

NUTRITIONAL VALUES

Calories: 466kcal
Fat: 30.4g (9.7g S.Fat)
Carbs: 20.1g
Protein: 31.6g
Sugar: 6.6g
Sodium: 1019mg

METHOD

Combine the vital wheat gluten, nutritional yeast, cornstarch, salt, pepper, and paprika for the steaks. Combine the beet, 23 cup (160 ml) water, vinegar, mustard, and oil in a mixing bowl. Combine the two mixtures and knead into a smooth dough by hand.

Roll the dough out thinly and fold it over several times. Repeat the procedure 2 or 3 times more, pressing down firmly with the back of your hand each time. The more you press, the more consistent the results.

Make a large loaf of dough and cut it into four steaks. Steam the steaks for 45 minutes in a steamer.

To make the marinade, combine all the ingredients in a mixing bowl and whisk until smooth.

Marinate the hot steaks in the marinade for at least 4 hours, preferably overnight.

Grill the steaks for 5 to 7 minutes per side over direct heat, brushing occasionally with the leftover marinade. With the butter, serve.

RECIPE NOTES

If you sear the steaks on a cast-iron grill, you can get nice char marks. Cooking time is reduced to 4 to 6 minutes per side in this case.

PEPPERED TOFU STEAKS

SERVES 4 STEAKS

2 garlic cloves

1/4 cup (60 ml) olive oil

2 tbsp. soy sauce

2 tbsp. vegan Worcestershire sauce

2 tbsp. balsamic vinegar

1 tbsp. agave nectar

2 tsp. freshly ground black pepper

1 tsp. freshly ground pink pepper

1 tsp. fresh rosemary

400g (14oz) frozen and thawed tofu

NUTRITIONAL VALUES

Calories: 282kcal
Fat: 22.5g (3.7g S.Fat)
Carbs: 12.5g
Protein: 10.7g
Sugar: 7.1g
Sodium: 547mg

METHOD

To make the marinade, mince the garlic and combine it with the remaining ingredients (except the tofu) in a blender until smooth.

Cut the tofu into 2 cm thick slices, add to the marinade, and refrigerate for 4 hours.

Oil the grill and sear the tofu steaks for 3 to 4 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 3 minutes on each side. Baste frequently with the remaining marinade.

RECIPE NOTES

If you sear the steaks on a cast-iron grill, you can get nice char marks. To turn them over, use a thin stainless- steel spatula.