Following from some previous recipes, I got the idea to use Balsamic Vinegar when trying to make something have a more “meaty” or “smokey” flavour.  I have to admit, the first time I did it, I actually thought the pan (used by my parents) hadn’t been washed properly.  

The steak comes from the idea of my “Chicken” Schnitz and it’s nice and crunchy on the outside, with a chewy texture on the inside.  You really do have to try it to be surprised how well it can be used for a subsitute or mock meat!

Yes, this is vegan.  I don’t add any animal bi-products at all, so everyone can try this treat!

Just a note for how to preheat these (applies to Chicken Schnitz also):  Although the next day they look hard, reheat them for 2 minutes in a microwave on a medium heat.  Any higher will cause these to go hard.  Once heated, you’ll need to eat them straight away or they’ll go hard also.  These can also be frozen with the same reheating instructions.

Serves:

• 3-4 depending on your size of steak

Ingredients:

• 4 heaped tbs gluten flour
• 3 tbs rice flour
• 1 tbs brown onion gravy powder
• 100 grams dried porcini mushrooms
• 3 tbs balsamic vinegar
• 2 tsp garlic mince
• 1 tbs fried onion
• 1 tsp white pepper
• 1 tsp salt
• 3/4 cup boiling water

Instructions:

1. Preheat the oven to 230 degrees C or 450 degrees F.
2. In a small cup, place the porcini mushrooms and fried onions with the salt, pepper, garlic mince and balsamic vinegar.
3. Pour the hot water in and allow to soak for 15 minutes.
4. Drain the water (keeping to add later) and pulse the drained mixture to cut into small pieces.
5. Mix all the dry ingredients in a large jug.
6. Add the drained mixture as well as the liquid to the dried, stirring quickly.
7. If it’s a little dry and some more water, before portioning the mixture up.
8. Roll the portions out and flatten into a shape of a steak or what other shape you’d like.
9. Cook for about 5-10 minutes each side on a greased tray.  Once brown they should be taken out promptly and served.