Marinated steaks in mushroom sauce


For 4 people:

For marinated steaks:

1 cup gluten-free flour or 1 bag of soy steaks

1/2 cup soy sauce

1/2 cup olive oil

1 teaspoon oregano or a mixture of Provencal herbs

1 teaspoon red pepper powder

4 pinches of garlic powder

4 pinches of pepper

water (if necessary)

For the mushroom sauce:

500 g mushrooms

1/2 cup cooked rice or oatmeal

2 onions

2 cloves garlic

a bunch of parsley

1/4 teaspoon nutmeg

1 pinch of pepper

salt (to taste)

4 tablespoons vegetable oil


Steak preparation:

Pre-preparation of seitan steaks: Add spices (red pepper, turmeric, salt, other spices if desired) to the gluten-free flour and knead it strongly in water. The resulting mass is divided into smaller loaves, which are cooked for 40 minutes in salted water. When cool, cut them into individual slices.
Pre-preparation of soy steaks (same for soy pieces): Soak dehydrated soy steaks in boiling water for 5-10 minutes, then drain. Mix all the listed ingredients and prepare the marinade. Soak vegan steaks in the marinade overnight. Drain them lightly before use.

Preparation of mushroom sauce:

To prepare the cream, mix cooked rice or oatmeal with 1-2 cups of water (add gradually) in a blender. Add water until the desired creamy consistency is obtained. Fry the chopped onion and garlic in oil (add the garlic with a delay). Add the champignons and fry for 4 minutes. Add chopped parsley, cream and spices. Mix well and cook for another minute.

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