Vegan Red Quinoa Steak – Bruno Albouze – THE REAL DEAL

This recipe is healthy, tasty, and easy to make. Sounds like a good deal already? Well, it gets even better when you realize that you do not throw any food away while making it, and use things like vegetable trimmings to make it even better. Sounds interesting? Read on to find out what the trick to using them in this recipe is.


• 1 cup red quinoa
• 10 oz extra firm tofu
• 1 tbsp soy sauce
• 1/2 lb shiitake mushrooms
• 1 medium onion
• 2 tbsp minced garlic
• 1 (or more) chili pepper
• 2 carrots
• 1 tbsp lemongrass stalk
• 1 tbsp skin-on fresh ginger
• 1/2 cup vegan mayo
• 1 tbsp dijon mustard
• 1 tbsp hot sauce (optional)
• 3 celery stalks
• 1 red spring onion or 3 green onions
• 1/2 cup chopped cilantro or parsley
• 3 cups bread crumbs blended with 1 handful of fresh parsley
• 1 tsp oil
• 1 tbsp tamari sauce
• 4 cups of water


Finely dice carrots and celery stalks.
Chop red spring onions.
Finely dice chili pepper.
Chop the lemongrass stalk and ginger.
Wash the mushrooms, pat them dry, and trim, cut, and mince them.
Slice the tofu.
Heat the oil in a pot and cook 1 tbsp garlic until aromatic.
Deglaze with tamari sauce. Add four cups of water, vegetable trimmings, ginger, lemongrass, cilantro, and tofu.
Bring to a boil and let simmer for 30 minutes.
Sauté the mushrooms for a couple of minutes, add 1 tbsp garlic and the chili pepper, and cook for a bit.
Add the carrots and quinoa, then cook like you would a risotto for a couple of minutes.
Strain the broth and add the 1 1/2 cup of it to the quinoa mix.
Season with pepper.
Cover and cook for 20 minutes on low.
Puree the tofu.
Remove the quinoa from the pot, add tofu, and let cool.
Transfer to a bowl, add celery, red spring onion, mustard, mayo, and herbs.
Mix well.
Using an ice cream scoop, form balls.
Place the balls in breadcrumbs and roll them until they are evenly coated.
Flatten the balls into patties with a spatula.
Fry the patties until golden brown on both sides.

Tips and ideas:

You can use scallions or shallots instead of red/green spring onion.

Do not use salt in this recipe, as tamari gives the saltiness instead.

Vegan Red Quinoa Steak - Bruno Albouze
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