| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 12g | 2g | 20g |
| sugars | fibre | protein | salt |
| 6g | 5g | 22g | 0.85g |
Why I Love Colombian Vegan Mushroom Sauce Flank Steak with Soy Meat
My love affair with the Vegan Mushroom Sauce Flank Steak with Soy Meat is a rather interesting one. Here I was, meandering through the intertwined paths of my mixed Pacific Northwest and Japanese culinary heritage, when I stumbled upon this Colombian treasure of a dish. It was an unexpected yet deeply satisfying discovery – an affirmation of the universal language of food that transcends geographical and cultural frontiers.
A Fusion That Unites Us
Just as sushi rolls unite my two worlds, this Vegan Mushroom Sauce Flank Steak with Soy Meat was a chance for me to step out of my comfort zone and explore a little bit of the culinary world outside. Combining simmering soy meat, bathed in a rich mushroom sauce featuring an unforgettable blend of wine, thyme, and vegetable broth, this Colombian dish taught me more than I expected. It showed me that the palate knows no boundaries – that good food transcends the space we inhabit physically and culturally.
From Colombia to the World
It’s worth mentioning that for this particular recipe, I found inspiration in the cooking techniques of renowned chef James Tahhan. The Venezuelan-born chef’s commitment to turning vegetarian and vegan dishes into flavorful experiences has certainly left an imprint on me. His dedication to making plant-based meals that are just as hearty and satisfying as non-vegan dishes truly came to life in my Vegan Mushroom Sauce Flank Steak with Soy Meat.
Akin to my traditional sushi rolls, this dish pairs well with a light and refreshing salad, such as a cucumber and sesame salad, or a vibrant side salad. Its rich flavor profile complements the light freshness of vegetables, making it a balanced and wholesome meal.
In conclusion, what I love most about this recipe is its ability to encapsulate a diverse range of flavors, from the earthiness of the mushrooms to the robust depth of the soy “flank steak”. It delicately connects my love for seafood and sushi rolls to this plant-based alternative, while skilfully incorporating the Latin American culinary tradition.
What You’ll Need
Ingredients for Vegan Mushroom Sauce Flank Steak with Soy Meat:
- 2 lbs soy “flank steak”
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 cups sliced fresh mushrooms
- 1/2 cup red wine
- 1 tablespoon soy sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups vegetable broth
- 3 tablespoons cornstarch mixed with 3 tablespoons of water
- Chopped fresh parsley for garnish
Method
Step One:
Heat the olive oil in a large pan over medium heat. Add the onions and garlic and sauté until onions are translucent.
Step Two:
Add in the sliced mushrooms and continue to cook until they are browned and tender.
Step Three:
Stir in the red wine, making sure to scrape any brown bits off the bottom of the pan. Let the wine simmer and reduce for about 5 minutes.
Step Four:
Add the soy “flank steak” to the pan. Season with the soy sauce, bay leaf, dried thyme, salt and black pepper. Sauté until the soy meat is browned on all sides.
Step Five:
Pour in the vegetable broth and bring the sauce to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the sauce has thickened.
Step Six:
Stir in the cornstarch water mixture and continue to cook the sauce on low heat until it has thickened to your liking.
Step Seven:
Before serving, remove the bay leaf and sprinkle the dish with fresh parsley for garnish. Enjoy your Vegan Mushroom Sauce Flank Steak with Soy Meat!
