6 oz - vital wheat gluten
3/4 cup - precooked Puy lentils
2 tbsp - nutritional yeast
2 tbsp - tomato paste
1 tbsp - garlic powder
1 tbsp - chili powder
1 tbsp - soy sauce
1/2 tsp - smoked salt
1/2 tsp - black pepper
6 tbsp - water
a splash of oil
5 oz - fries per person- for serving
FOR THE MARINADE
2 tbsp - olive oil-
1 tbsp - soy sauce1 tbsp - maple syrup
ADDITIONAL ITEMS
1 batch secret sauce
- Food processor | Clean work surface | Large saucepan of salted water over high heat | Large freezer bag | Sauté pan
- First make the steak: Add alt the ingredients, apart from the water and oil, to the food processor and pulse to combine | Add the water and blitz, scraping down the sides as needed | Tip the mixture onto a clean work surface, knead for a minute or two, then bring it together into a tight ball Roll the mixture into a rough oblong shape and cut into 4 even slices | Flatten each slice with your hand so they're roughly 1/3 inch thick and steak-shaped (you can also use a rolling pin here) | For a drier texture press the steak as you would tofu—wrapping it in paper towels, and placing a weight on top of it for 20 minutes, which will give a firmer texture
- Lower the steaks into the pan of boiling salted water and simmer for 25 minutes | Take the steaks out of the pan, drain, and leave to cool for 5 minutes
- Put the ingredients for the marinade into a large freezer bag | Put the steaks in the bag and roll them around in the marinade so they are well Leave to marinate for 20 minutes While the steaks are marinading make the Café de Paris Secret Sauce (see below)
- When you're ready to cook the steaks place a sauté pan over medium-high heat | Add a splash of oil and let it get hot | Add the steaks and pour over any remaining marinade | Cook for 2-3 minutes on each side, basting the steaks with the oil in the pan as they cook | Remove when both sides are well browned, but the steak is still tender | Leave to rest for a couple of minutes before serving with fries and Secret Sauce served on the side (as in the photo)
2 - large shallots
3 - garlic cloves
1/2 oz - fresh tarragon
1 tsp - capers
1 1/2 tbsp - olive oil
2 cups + 2 tbsp - veggie stock
1/4 cup - white wine
3 tbsp - red wine vinegar
2 tbsp - Dijon mustard
1 tsp - soy sauce
1 tsp - black pepper
1 tsp - salt
- Prep the ingredients | Peel and thinly slice the shallots | Peel and finely chop the garlic | Pick the tarragon leaves, discard the stems, then finely chop | Finely chop the capers
- Put the saucepan over medium heat | Add 1 tbsp of the olive oil | Add the garlic and shallots and cook for 4-5 min until soft, stirring occasionally | Add the veggie stock and simmer for 3-4 minutes | Add all the remaining ingredients and bring to a boil, then simmer for 10 minutes until the sauce has reduced a little and become thicker | Take the pan off the heat and set aside to cool to room temperature
- Pour the sauce into the blender and blend until smooth | Pour back into the pan and bring to a simmer | Stir in the remaining 1/2 tbsp olive oil before serving