I adapted this recipe out of OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From This Humble, Heart-Healthy Grain, from page 123. It called for red kidney beans, which my tummy just doesn’t like (it is one of the legumes that give me stomach aches!) I have found you can sub in quite easily though.
Pair the steaks with a hearty mushroom gravy (very easy to make), mashed taters and some green beans, and you have a feast!
- 15 ounce can white kidney beans or cannellini beans
- ½ cup mushrooms, minced
- ½ cup pumpkin puree
- ¾ cup rolled oats
- 2 Tbsp ground flaxseed meal, mixed with 4 Tbsp warm water
- 2 Tbsp vegan Worcestershire sauce
- 2 tsp ground coriander seed
- 2 tsp smoked paprika
- 1 tsp granulated garlic
- 1 tsp dried thyme
- ¾ tsp fine sea salt
- ½ tsp dried sage
- ½ tsp ground black pepper
Preheat the oven to 350°, line a baking sheet with parchment paper.
Mash the beans in a mixing with a potato masher, chunky is OK. Mix in the remaining ingredients.
Portion the mix into six oval patties on the prepared baking sheet. The mixture will be wet, so make 6 piles of the mixture, then press gently with a spatula to make patties.
Bake for 20 to 30 minutes, until the middle is firm to touch.
I served it with a gravy recipe I came up with a few years back.
- 2 Tbsp olive oil
- 8 ounces mushrooms, thinly sliced
- 2 Tbsp all-purpose flour
- 1½+ cups lower-sodium faux beef broth
- 1 Tbsp vegan Worcestershire sauce
- 1 Tbsp dried parsley
- ½ tsp dried sage
- Ground black pepper, to taste
- Lower sodium soy sauce, to taste
Heat a large skillet over medium-high, add in oil and mushrooms, saute until golden brown.
Shake flour over, gently stirring to coat, cook for a few minutes.
Whisk in broth and seasonings, let come to a gentle boil, and the gravy has thickened. Add more broth to thin as desired.
Season with soy sauce as desired (it helps give the gravy a deep color, also adding a burst of flavor).