Vegan Bifteki
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 70 g smoked tofu
- 1 teaspoon smoked salt
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
- 1 ½ teaspoon gyros spice
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 130 ml water
- 10 ml soy sauce
- 100 g luten or seitan flour or seitan fix
- 10 g yeast flakes
- 10 g chickpea flour
For the filling:
- 70 g soy quark (quark alternative)
- 4 g yeast flakes
- 10 g breadcrumbs
- 1 pinch (s) salt and pepper
- olive oil
Print Recipe
Pin Recipe Instructions
- For the filling, mix all the ingredients together and set aside. Cut the smoked tofu into pieces and puree with the spices and water.
- Mix the dry ingredients in a bowl and add the liquid. Knead everything together and divide into four portions.
- Flatten a portion of the dough on the palm of your hand. Put 1/4 of the filling in the middle, fold in the dough and carefully shape the meatballs. Wrap the Bifteki in aluminum foil and cook in the steamer for 50 minutes.
- When the time is up, take the Bifteki out of the aluminum foil and fry it for a few minutes on both sides in a pan with olive oil.
- This goes well with pita bread with vegan tzatziki and oven vegetables.
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