Garlic Mashed Potatoes and Steak Recipe

Potatoes: The base for the mashed potatoes, providing a creamy texture when boiled and mashed.

Garlic: Adds a rich, aromatic flavor to the mashed potatoes.

Plant-based milk: Used to create a creamy consistency in the mashed potatoes without using dairy.

Vegan butter: Adds richness and a buttery flavor to the mashed potatoes.

Salt and pepper: Essential seasonings to enhance the flavors of both the mashed potatoes and the vegan steak.

Vital wheat gluten: The main ingredient for the vegan steak, providing a chewy, meat-like texture.

Nutritional yeast: Adds a cheesy, umami flavor to the vegan steak.

Vegetable broth: Used to hydrate the vital wheat gluten and add flavor to the vegan steak.

Soy sauce: Adds a savory, umami flavor to the vegan steak mixture.

Garlic powder: Enhances the flavor of the vegan steak with a concentrated garlic taste.

Onion powder: Adds a subtle onion flavor to the vegan steak.

When making the mashed potatoes, ensure the potatoes are cut into evenly sized cubes to promote uniform cooking. This prevents some pieces from becoming overcooked while others remain undercooked. For the vegan steak, knead the vital wheat gluten mixture thoroughly to develop the gluten, which gives the steak its chewy texture. Additionally, let the dough rest for a few minutes before shaping to allow the gluten to relax, making it easier to form into steaks.

• Potatoes - Substitute with cauliflower: Cauliflower can be steamed and mashed to create a similar texture to mashed potatoes, making it a lower-carb alternative.

• Garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the mashed cauliflower well.

• Plant-based milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a subtle flavor that enhances the mashed cauliflower.

• Vegan butter - Substitute with olive oil: Olive oil provides a rich, smooth texture and a healthy fat alternative to vegan butter.

• Salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, enhancing the overall taste of the dish.

• Pepper - Substitute with white pepper: White pepper has a milder taste and can blend more seamlessly into the mashed cauliflower.

• Vital wheat gluten - Substitute with chickpea flour: Chickpea flour can be used to create a similar texture in vegan steaks and is gluten-free.

• Nutritional yeast - Substitute with miso paste: Miso paste provides a similar umami flavor and can add depth to the vegan steak.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth has a rich, earthy flavor that can enhance the taste of the vegan steak.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• Garlic powder - Substitute with onion powder: Onion powder can provide a similar savory flavor and can be used in equal amounts.

• Onion powder - Substitute with celery salt: Celery salt can add a unique flavor and a hint of saltiness to the vegan steak.

• Allow the garlic mashed potatoes and vegan steak to cool completely before storing. This prevents condensation, which can make the food soggy.

• Transfer the mashed potatoes to an airtight container. For the best texture, place a piece of plastic wrap directly on the surface of the potatoes before sealing the container.

• For the vegan steak, wrap each piece individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.

• Place the wrapped vegan steaks in a single layer in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.

• Label the containers with the date to keep track of freshness. Garlic mashed potatoes can be stored in the refrigerator for up to 4 days, while the vegan steaks can last for up to 5 days.

• For longer storage, freeze the garlic mashed potatoes and vegan steaks. The mashed potatoes can be frozen for up to 2 months, and the vegan steaks can be frozen for up to 3 months.

• When ready to use, thaw the garlic mashed potatoes and vegan steaks in the refrigerator overnight. This gradual thawing helps maintain their texture and flavor.

• Reheat the mashed potatoes in a saucepan over low heat, stirring occasionally. Add a splash of plant-based milk if they seem too thick.

• Reheat the vegan steaks in a skillet over medium heat, cooking for about 3-4 minutes on each side until heated through. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes.

• Enjoy your garlic mashed potatoes and vegan steaks as if they were freshly made, savoring every bite of this delightful vegan meal.

• For the garlic mashed potatoes:

  1. Stovetop Method: Place the mashed potatoes in a saucepan over low heat. Add a splash of plant-based milk or vegetable broth to keep them moist. Stir occasionally until heated through.
  2. Microwave Method: Transfer the mashed potatoes to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through.
  3. Oven Method: Preheat your oven to 350°F (175°C). Spread the mashed potatoes in an oven-safe dish, cover with foil, and bake for 20-30 minutes until heated through.

• For the vegan steak:

  1. Stovetop Method: Heat a skillet over medium heat and add a small amount of oil. Place the vegan steaks in the skillet and cook for 2-3 minutes on each side until warmed through.
  2. Oven Method: Preheat your oven to 350°F (175°C). Place the vegan steaks on a baking sheet and cover with foil. Bake for 10-15 minutes until heated through.
  3. Microwave Method: Place the vegan steaks on a microwave-safe plate. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Large pot: Used for boiling the potatoes until they are tender.

• Colander: Used to drain the boiled potatoes.

• Potato masher: Used to mash the potatoes until smooth.

• Measuring cups: Used to measure the plant-based milk, vegan butter, vital wheat gluten, nutritional yeast, and vegetable broth.

• Measuring spoons: Used to measure the soy sauce, garlic powder, and onion powder.

• Mixing bowls: Used to mix the dry and wet ingredients for the vegan steak.

• Skillet: Used to cook the vegan steaks until browned.

• Knife: Used to mince the garlic.

• Cutting board: Used as a surface to mince the garlic.

• Wooden spoon: Used to mix the ingredients together.

• Tongs: Used to flip the vegan steaks while cooking.

Pre-boil potatoes: Boil and mash potatoes ahead of time, then reheat when ready to serve.

Pre-mix dry ingredients: Combine vital wheat gluten and nutritional yeast in advance to save time.

Use a food processor: Mince garlic quickly using a food processor instead of chopping by hand.

Batch cook steaks: Make extra vegan steaks and freeze them for future meals.

Microwave reheat: Reheat mashed potatoes in the microwave to save time on the stove.

Pre-measure liquids: Measure out vegetable broth and soy sauce beforehand for quicker mixing.