Exploring the world with my belly! How to Make Vegan Salisbury Steak (with mushroom & ale gravy)

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Күн бұрын

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@AuntieRachelsChaoticKitchen 6 ай бұрын

Red Lentil Tofu: kzbin.info/www/bejne/q6K0aWWcaM2ar5Y Recipe notes & tips: - How to cook quinoa, buckwheat & lentils; ignore the instructions on the packet! Had I followed the instructions on mine, I’d have ended up with over-cooked, mushy slop. My recommendation is to put them in a pan and cover really well with cold water (pulses and grains will absorb 2-3 times the quantity of water). Bring up to a boil, and then cover and drop to a simmer. Set your timer for 10 minutes, and start trying it. If the centre is still a little dry/chalky, just simmer for another 5 minutes and try again. Repeat until tender - For even more flavour, add beef-flavoured stock to the pulse/grain cooking water - I imagine you could make the mixture in a food processor. Use the cutting blades on the lentils, then switch to the kneading attachment when you add the rest of the ingredients - Why add breadcrumbs? They act as a binder and add bulk. In something like a meatball, they absorb the moisture from the meat, and give a lighter texture - Other uses for mixture; you could use this as a base mixture for things like meatballs and meatloaf. If you want to keep it on hand for things like lasagne, burritos, chilli and the like, I’d consider not adding the vital wheat gluten as this will make it denser - To make this easier on your hands: leave the mixture for a while; this will autolyse the gluten, meaning the gluten chains develop without having to do lots of kneading - Quantity of liquid; add slowly, it will depend on how much remains in quinoa & buckwheat etc - Add more liquid or VWG as needed; squeeze a small amount to see if it hold shape - I initially toyed with the idea of adding other bits in for texture, like I did in the gluten free seitan. THings like raw rice noodles, rice paper, dried yuba. I didn’t in the end because I was struggling with my energy level, but I think it will add another dimension of texture that will be very pleasing - To knock back that distinctive flavour from the vital wheat gluten, add vinegar to neutralise flavour (apple cider, white wine, white rice etc). It wasn’t included in the ingredients in the original recipe so I didn’t think to add it until it was too late - When it comes to cooking your steaks; fry in a pan for a few minutes each side for a more tender texture. Baking/air frying gives a tighter, more meaty texture - Gluten free thoughts; I think you could use flours such as buckwheat and teff to get a decent result. They wouldn’t have the exact same meaty texture, but they would hold together. I would consider also adding things tapioca flour for stretch, and am egg replacer like chia or egg to help bind thing together

@lawrencemoss4164 6 ай бұрын

I really like this recipe Rachael. You got skills. lol Thanks again for the ideas you give me.

@AuntieRachelsChaoticKitchen 6 ай бұрын

You are so welcome!

@dbags317 6 ай бұрын

That accent is like melted the vegetarian equivalent of butter

@dmagik8 6 ай бұрын

Looks super yummy, pretty wild how its all vegan. You still mad fine.

@AuntieRachelsChaoticKitchen 6 ай бұрын

Thank you 😋

@smsminho 6 ай бұрын

mmm yummy this look tasty :)

@AuntieRachelsChaoticKitchen 6 ай бұрын

It was!

@josiahalcorne 6 ай бұрын

That grated cacao is a really bold choice. Like and subscribe and try to watch the commercials instead of skipping them to help the channel and leave an encouraging comment to improve the algorithms.

@AuntieRachelsChaoticKitchen 6 ай бұрын

It's a great thing to have on hand for adding some depth of flavour