Of course this is NOT a recipe for traditional “steak n mash” as I do not eat meat at all 🙂 But as I cooked it, it really looked like beef, so you could try to fool the carnivores of the family with this dish. The mash is a celeriac and cauliflower mash – much healthier than your normal potato kind.
I got inspirered to do the “steaks” when I read a blog called Peas and Thank you. This blogger is blogging about everything for family life and everyday things, but mostly she posts a lot of great recipes. Not all vegan and not all that healthy, but all the recipes are more healthy than what a lot of people would normally eat. For her eggplant burger she used cheese – I didn’t put that in mine, because I’m trying to avoid dairy, but the dish turned out great anyway!
You will only need a total of 45-60 minutes including prepping and cooking to make this complete dinner for 4 people
For the steaks:
2 large eggplants – peeled and diced 1×1 cm
3 tablespoons soy sauce (Preferably low salt or Braggs)
2 tablespoons of worchestershire sauce
1 teaspoon of mustard
1 teaspoon tahini (Store bought or homemade: Grind sesame seeds in coffee grinder and blend with oil)
2-3 cloves of minced garlic
50 grams of breadcrumbs
Sunflower oil for frying
Fry the eggplant pieces in sunflower oil until soft – smash with the back of the spoon
Combine the rest of the ingredients in a bowl and mix well.
Add the eggplant to the mixture and mix well – leave in the fridge for at least 30 min.
While you cool the eggplant mixture make a green salat and get started on your mash
For the mash:
Wash and clean the celeriac, cut of the skin and cut into small pieces – 1×1 cm. Boil for 5 min.
Cut the cauliflower into smaller pieces as well and at to the celeriac and simmer for 10 more minutes.
Blend the celeriac and cauliflower (Without any water) to a smooth pure/mash. The best blender to use is the VITA MIX.
Season with sea salt.
Make 5-6 patties of the eggplant mixture and fry in sunflower oil for 5 mins on each side
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