If you’re new to the blog, you might not have a clue about my obsession with American recipes. I’ve got plenty, and I’m forever trying them out here in Australia, and also vegetarianising them. Is that a word?I especially love the idea of southern food, and am a little bit fanatical about making dishes from the area. Bless my poor veggie dad, who always sits down enthusiastically after a long hard day of work and football training to food he’s never heard of before, and probably wasn’t in the mood for. Best husband ever.
Lucky for me, he usually ends up liking what I’ve made, and this dish was no exception. He especially liked the pepper-spiked gravy, and announced he’d enjoy eating this if I made it again… hint hint.
When I posted it on Instagram, an actual American from the actual south actually said that they were impressed and I actually figuratively punched the air.
Actually that is a complete lie. I would never punch the air, actually figuratively or no.
Anyway, I was pleased that it looked authentic. Well, for a veg version anyway!
I do feel sorry for people who think that vegetarians eat “rabbit food” and we’re wasting away on salads and tofu. I know food in “meat” form ain’t for every veg, but not every veg has my obsessions. Besides, the point I was trying to make is that we eat proper food that is properly filling and properly has mashed potato and gravy and anything that has mashed potato and gravy is probably going to properly win anyone over.
I adapted this recipe for the “steak”, (I heart you food.com), and I used this recipe for the gravy. I am not allowed to re-post it here, but go ahead to Lisa’s blog The Homesick Texan. It’s pretty damn good.
1 bag Quorn veggie mince
1/2 cup breadcrumbs
1/2 red onion, chopped
6 mushrooms, sliced and sauteed
2 tbsp soy sauce
3 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon salt
a dash each cayenne and oregano
1/4 cup flour
1 1/2 cups water
1 cup flour
1/2 teaspoon thyme
1/4 teaspoon cayenne
2 tbsp cornflour
1. Mix mince, eggs, breadcrumbs, onion, mushrooms, soy sauce, pepper, garlic powder, salt, cayenne and oregano.
2. Shape into burger-type sizes.
3. Brown in a reasonably hot pan 3-4 minutes each side until cooked and golden.
4. Allow to cool and work on the coating mix.
5. Mix all coating ingredients together and leave in fridge to cool 10 minutes.
6. Heat oil in a pan (reasonably deep) and dredge steak patties in coating, dripping/shaking off excess.
7. Fry 3-4 minutes on each side til golden.
8. You must eat with mashed potatoes and cream gravy. I hear it’s the law.