Vegan Filet Mignon

It photographs like something out of a 1970’s Better Homes and Gardens cookbook, but is a tasty meat-free “date night” entree.Serve with a baked potato or homemade fries, creamed spinach and a steakhouse style salad.

Leftovers make perfect sliced “steak” sandwiches!

from Chowhound

 

Vegan Filet Mignon
Print Recipe
This recipe produces a vegan “steak” that’s so tasty, so juicy, that you’ll never miss the real deal.
Servings
6 steaks
Servings
6 steaks
Vegan Filet Mignon
Print Recipe
This recipe produces a vegan “steak” that’s so tasty, so juicy, that you’ll never miss the real deal.
Servings
6 steaks
Servings
6 steaks
Ingredients
Simmering Broth
Servings: steaks
Instructions
  1. Put all ingredients except gluten and cornmeal in a blender and blend until smooth.
  2. Place gluten and cornmeal in a large bowl. Pour contents of blender in and mix together. Knead into a firm ball. You may need to add a little more gluten flour as you knead. Dough should be still soft but not sticky.
  3. Cover bowl and let sit for one hour.
  4. Dust counter with gluten flour, and roll out the dough. Using a biscuit cutter, cut out six “steaks”.
  5. In a large pot, mix the Simmer Broth ingredients.
  6. Place steaks into the cold broth, cover, and bring the contents to a slow simmer.Cook on low for about seventy-five minutes, turning occasionally.
  7. Allow steaks to cool about ten minutes, then place steaks and broth in a sealed container. To reheat later, put the steaks and the broth back in the pot and simmer just long enough to heat through.
  8. Serve with a spoonful of broth on top.
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