Best Vegetarian Steaks Deluxe Recipes

VEGETARIAN STEAKS DELUXE

Vegetarian Steaks Deluxe image

I made this recipe for the first time when I was on the spot when my husband's vegeterain parents showed up the for weekend. I am not sure where I got it or whether I just threw it together then. But even for the meat eaters in the family, it was a hit. My kids always asked for it as they grew up and called it "Grandama and Grandpa's Surprise". I still make it when they visit because they still like it even though they are all meat eaters now. They say it reminds them of their grandparents who are now gone. Anyway, it is good and I thought I would share it.

Provided by OceanLuvinGranny

Categories Vegetable

Time 50m

Yield 1-2 casseroles, 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (20 ounce) cans worthington brand vegetarian dinner cuts (drain and save juice)
1 large onion, finely chopped
1 1/2 lbs fresh white button mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
1 (16 ounce) container sour cream
nutritional yeast (for frying, also called brewers yeast)
oil (for frying)

Steps:

coat the cutlets in the nutritional yeast and fry on both sides until light golden borwn. Set aside.
Slice mushrooms and chop onion. Saute toghether in small amount of oil until onions are soft and mushrooms are cooked.
Mix together the sour cream and mushroom soup. Add 1/2 the can of juice from the steaks and mix well.
Add the mushrooms and onions.
Put the cutlets in a 9x13 dish overlapping the ends.
Pour the mushroom soup mixture over the cutlets.
(you can use an 8x8 pan for the extra steaks if they don't all fit in the 9x13 pan).
Bake at 350 for 40 minutes.
Let stand 5 minutes before serving.

Nutrition Facts : Calories 219.4, Fat 17.3, SaturatedFat 8.9, Cholesterol 26.3, Sodium 528.3, Carbohydrate 12.4, Fiber 1.1, Sugar 3.4, Protein 5.9

MOSTLY VEGGIE STEAK STIR FRY

Mostly Veggie Steak Stir Fry image

Classic steak stir fry gets a healthy upgrade in this easy weeknight dinner recipe. Rainbow veggies are stir-fried until bite tender, then tossed with tender strips of beef in a sugar free, gluten free and paleo friendly sauce that doesn't sacrifice an ounce of flavor.

Provided by Danielle Esposti

Categories Main Course

Time 35m

Number Of Ingredients 17

Ingredients

1 lb steak (sirloin, skirt, or flank) (thinly sliced into 1/4" strips against the grain)
2 tbsp olive oil (divided)
2 cloves garlic (minced)
2 medium carrots (peeled and thinly sliced)
1/2 lb asparagus (ends trimmed, sliced into 1" pieces)
1 red bell pepper (cut into thin strips)
1 yellow bell pepper (cut into thin strips)
6 oz snap peas
2 tbsp sesame seeds
1 tsp sea or kosher salt
1 tsp cracked black pepper
1/4 c coconut aminos
2 tbsp rice vinegar
2 tbsp fresh orange juice
2 tbsp honey
1 tbsp cornstarch or arrowroot powder
2 tsp sesame oil

Steps:

Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8" - 1/4" thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside.
Heat a 12" cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
Add the second tablespoon olive oil to the skillet and allow to heat until shimmering. Add the garlic and sautee 1 minute. Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss with the asparagus and carrots, and stir fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite tender, 3 minutes.
Remove from heat, stir in the sesame seeds, and serve immediately. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days.

Nutrition Facts : Calories 353 kcal, Carbohydrate 27 g, Protein 27 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 943 mg, Fiber 4 g, Sugar 15 g, UnsaturatedFat 10 g, ServingSize 1 serving

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