1cups Protein Chunks I use Plant Basics protein chunks
1tspnutritional yeast
1tsp garlic powder
1/2tsp onion powder
1tsp beet root powder
1tsp marmite or vegimite any yeast extract
1tsp red wine vinegar
1 tsp olive oil
2cups water
2tsp black strap molasses
1tsp soy sauce
The sandwich
1cup button cap mushrooms sliced
Horse radish sauce
1 cup Plant milk
1tsp agar agar
1/8tsp lactic acid
3 tbsp horseradish
1/4 cup vegan mayo
1pinch salt
1tbsp chives chopped
1/4tsp apple cider vinegar
Instructions
Add protein chunks to sauce pan along with nutritional yeast, garlic and onion powder, beet root powder, yeast extract, red wine vinegar, olive oil and water. Bring to boil, cover, turn the heat to low and let simmer for 30 minutes
after 30 minutes most of the liquid should be boiled away and the chunks should be rehydrated.
Add black strap molasses, and soy sauce, mix and then press the liquid out. I use a spring loaded tofu press (linked in my store) I like to press overnight. This will get you a firmer and more steak like texture.
For the sandwich cook your mushrooms, I like to boil them until then sear in a pan with about a tbsp of olive oil
now in the same pan with the mushrooms add your beef tips and sear
Horse radish sauce
add plant milk, agar, and lactic acid to a sauce pan, turn the heat up, whisk and allow to come to boil, lower heat and let simmer for 5 minutes
Now we only need 1/2 cup of that milk mixture for the horse radish sauce, save the rest for a cream.
in a bowl add vegan mayo, horse radish and seasonings, and slowing whisk in your milk mixture.
toss in fridge and let setup for 30 minutes. This will get thick!
Sandwich
I used a French roll, with Chao vegan cheese, topped with the beef tips and then pour the radish sauce on top!