Vegan Steak | No Seitan and Perfect Texture!

Ingredients

• 150g gluten-free, corn-based pasta (I used GF penne by Schar )
• 500g large oyster mushrooms (Pleurotus)
• 2 Tbsps carob powder
• 1 Tbsp vegan barbecue sauce
• 4 Tbsps sunflower oil
• 3 Tbsps apple cider vinegar
• sea salt, to taste
• Steak spice mix
• ⅓ tsp allspice
• ½ tsp thyme
• ⅓ tsp coriander, ground
• ⅓ tsp pepper, ground
• 1 tsp sweet paprika
• ½ tsp smoked paprika (optional, but recommended)
• ½ tsp mustard seeds, ground
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 bay leaf, ground
• ½ tsp caraway seeds, ground

Instructions

1. Put pasta in a medium pot and boil it for 15 minutes, until it's really soft. Remove from heat, drain it and leave it in the pot. It will get sticky. This is normal.
2. Rinse the oyster mushrooms very well. Remove the stems from the caps. Choose the larger caps, and set aside. Slice the stems/hard parts. Leave the caps whole.
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Full Instructions : Click Here

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