Ingredients (for two people):
vegan virginia steak
1 sweet potato
1 carrot, medium size
1 zucchini
1 red bell pepper
1 red onion, medium size
250g white mushrooms
vine tomatoes
2 cloves garlic
100ml olive oil
1 tablespoon castor seasoning
1 orange
black pepper, freshly ground
salt
fresh herbs to taste (e.g. basil, rosemary or chives)
some vegetables stock
From our assortment
Preparation:
- Peel sweet potato and cut into large cubes. Peel carrot and cut into large cubes. Wash zucchini and bell peppers and cut into large pieces. Peel onion peel and cut into wedges. Clean mushrooms with a brush (do not wash) and halve. Wash and halve the vine tomatoes. Cut garlic cloves into small slices. Put all the pieces of vegetables in a large bowl. Mix 100ml olive oil and 1 tablespoon seasoning, pour over the raw vegetables and mix well.
- Cover baking sheet with some olive oil and place the Virginia-steaks in the middle of the sheet. Halve orange and put the two halves with the cut side down next to the steaks on the plate. Then evenly spread the marinated vegetables around steaks and oranges. Season with freshly ground pepper and a little salt and sprinkle with freshly chopped herbs to taste.
- Bake at 200 °C in a preheated oven on grill setting for about 30-40 minutes. Pour some stock over the steaks during the baking.
Serve vegan alternative to steaks with baked vegetables, hot marinade and fresh white bread.
A recipe from Sophie Mathisz
