Vegan Lentil and Quinoa Steak

5 from 9 votes

Cook up this Vegan Lentil and Quinoa Steak, and then smother it in a savory mushroom sauce. A healthy, protein-packed, gluten-free, soy-free recipe.

Prep Time30

Cook Time15

Total Time45

Course: Entree, Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings (2 steaks each)

Calories: 587kcal

1 ¼ 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 tablespoon tapioca starch
1 teaspoon garlic powder
1 teaspoon sage (or use thyme or oregano)
2 tablespoon tamari (no-soy tamari or regular tamari)
Salt and ground black pepper to taste
2 tablespoon avocado oil or any neutral oil
1 recipe mushroom gravy

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.

Nutrition info does not include mushroom gravy, which is approx 47 cals per serving.