Weekends are pretty awesome. Make yours even more so by cooking up this Vegan Lentil and Quinoa Steak, and then smothering it in a savory mushroom sauce. A healthy, protein-packed, gluten-free, soy-free recipe.
These vegan Lentil and Quinoa Steaks make a great lunch or dinner option. They’re quick and easy to make but fancy enough for a special meal, and they taste amazing, especially when they are served smothered under a creamy mushroom gravy.
I wanted to make a quinoa-based steak after eating a red quinoa steak at the Irish pub in my neighborhood. They’ve actually added a whole vegetarian section to their menu in recent months, and their quinoa steak is entirely vegan.
I really love the idea of that steak, but it’s served on a bed of roasted and raw veggies without any sauce or gravy, which makes it rather bland. Which, of course, I don’t love. (Sidebar, well-meaning omnivores: we vegans love flavor just as much as you do).
So when I set out to make a quinoa steak, I wanted to pack it with flavor. That doesn’t mean there’s a lot going on here. There are, as the name suggests, lentils and quinoa in this recipe, and they create food alchemy along with potatoess. Some salt and pepper, a dash of garlic, and you’re pretty much done.
You don’t want your steaks to be bland but you don’t want to over-season them either. That’s because you want them to drink in that amazing mushroom gravy before you put a forkful into your mouth.
You cook the steaks in a non-stick pan with very little oil and they develop that lovely crust. They don’t actually have the texture of steak, but they hold together really well and have a great mouthfeel.
Plus there’s nothing in here that’s not good for you. Both Desi and Jay gave these a thumbs up, and I know I’ll be making them again and again.
How to master these amazing vegan lentil and quinoa steaks:
- There are three main ingredients in the steaks: quinoa, lentils and potatoes. A bit of tapioca starch helps them hold together. You will need to cook the quinoa, lentils and potatoes before you put them together (use canned lentils to make your life a little easier).
- You want to ensure, when you cook the quinoa, lentils and potatoes, that you don’t water-log them. That’s because you want your steak to hold together, not fall apart, and too much water in the ingredients is sure to do that. So the quinoa should be cooked until just tender, the same for the lentils, and the potatoes should be cooked just enough that a knife goes cleanly through the center.
- Drain any excess water from the potatoes and lentils before you use them.
- Mash the potatoes well. I cut them up and then put them through a ricer. You don’t want big lumps in your steaks.
- I add a dash of tamari to my steaks, but if you’re soy-free leave it out.
- When you are ready to put the steaks together, mix up the ingredients in a bowl with the seasonings and form them into patties that are not too thick. I like these not too thick nor too skinny, but the thinner the patties are, the more texture they will have.
- My vegan mushroom gravy recipe is one I’ve already shared with you in the past, and I used the same recipe this time with a smidge of cashew cream.
Looking for more vegan quinoa recipes?
- Vegan Garlicky Zucchini Quinoa Cakes
- Vegan Chickpea Quinoa Burger
- Quinoa Crepes
- Sprouted Bean and Quinoa Pulao
- Quinoa Lentil Salad with Sweet Potatoes
Vegan Lentil and Quinoa Steak
Nut-Free | Gluten-Free | Soy-Free
Vegan Lentil and Quinoa Steak
Ingredients
- 1 1/4 cup brown or green lentils (already cooked or canned. Drain thoroughly and mash lightly)
- 1 cup quinoa (already cooked)
- 3 medium potatoes (about 300 grams, boiled and mashed thoroughly)
- 3 tbsp tapioca starch
- 1 tsp garlic powder
- 1 tsp sage (or use thyme or oregano)
- 2 tbsp tamari (optional)
- Salt and ground black pepper
- 2 tbsp vegetable oil
- 1 recipe mushroom gravy (follow link to the recipe)
Instructions
- Place all of the ingredients in a large bowl and mix well. The mixture should easily hold together when you ball up a piece in your fist.
- Form six round steaks, patting the sides and the top to shape them evenly.
- Heat the oil in a nonstick skillet. Add the steaks, giving at least an inch of space between each. Cook 3-4 minutes over medium-high heat or until the underside is golden brown. Flip over and cook the other side until well done.
- Serve hot with mushroom gravy. You can heat up leftovers on a skillet.
Notes
- Nutrition info does not include mushroom gravy, which is approx 47 cals per serving.
Nutrition
This recipe is amazing, even my meat-loving husband loves it! I’m thinking of making it into a “meatloaf” next time.
This is a brilliant recipe.
I am sure I can also use this as a burger patty.
Excellent info.
Many thanks.
This recipe looks awesome! Do you think I could use cauliflower mashed potatoes instead of white potatoes? ( I don’t feel well on white potatoes)
Thank you and can’t wait to try!
Hi Sheri, you could but the potato also serves as a binder. You can add more tapioca if your steaks don’t bind, add a little at a time until they hold together.
I was raised in a meat and potatoes family. Since transitioning to a more plant based lifestyle, I haven’t been fully satisfied with that home cooked taste. Until today. This recipe is absolutely fabulous!!! I used vegan worcestershire sauce instead of the optional tamari and it was delicious. The mushroom gravy on top tied it all together. Thank you!!!
So happy you tried it, Sandy!