Easy Veggie Steaks are quick, easy, plant-based fillets made of veggie burgers. It is perfect for the meatless meal. It is a delicious dish for non-vegetarians. Serve with spinach, rice, potatoes, Mac ‘N Cheese or as an open-face sandwich.
Veggie burgers are one of many alternative "meat" options available to the healthy eater today. They serve as a source of protein. They are textured so that the comfort that many experience from animal protein is not lost.
Alternative proteins make easy healthy meals and have little to no cholesterol. Are low in fat and are very versatile.
¼ cup canola oil
½ cup whole-wheat flour
1 tsp. veggie soup starter or vegetable bouillon
2 cups of boiling water
½ tsp. Braggs Liquid Aminos®
½ tsp. garlic powder
1 large onion, chopped coarsely
1 box frozen *Boca® burgers (contains 4)
2 tbsp. canola oil2 tsp. Braggs Liquid Aminos®
In a medium saucepan, heat oil.
Using a wire whisk, gradually add flour while stirring with the whisk.
Add water while continuing to stir.
Add soup starter and garlic powder.
Stir frequently, allowing mixture to thicken. Remove from heat.
Preheat oven to 350 degrees. In a large skillet, heat 2 tbsp. oil and add onions.
Sauté onions until clear. Remove from pan.
Add ½ of the onions to gravy and mix well.
Place remaining onions in a dish and set aside.
In warm pan or griddle, add tbsp. of canola oil.
Add the burgers into pan.
Let burgers cook on medium heat for approximately two minutes or until partially thawed.
Sprinkle ½ tsp. of Braggs on each burger and flip burgers over so that the Braggs is absorbed into the burger.
Cook until totally warm (approximately 4 to 6 minutes).
Flip occasionally to prevent sticking or burning. Do not overcook.
Remove burgers and place them in a casserole dish.
Cover with remaining onions.
Pour gravy over the burgers.
Cover dish and bake for 10-15 minutes. Serve immediately. Serves 4.