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
Images –

Chef Peter Lost 60lbs With These Recipes:

Over the past year, our friends at PaleoHacks have been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.

Well, today this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE!

That's right - as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) - All you have to do is just cover a small shipping cost (international shipping is a bit more).

Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)

--> Get The Free Cookbook <--

  1. Famous Chef Sheds 60lbs Researching New Paleo Recipes: Get The Cookbook FREE Here
  2. #1 muscle that eliminates joint and back pain, anxiety and looking fat
  3. [PROOF] Reverse Diabetes with a “Pancreas Jumpstart”
  4. 7 odd foods that KILL your abdominal fat (surprising fat-fighters)
  5. Here's What Happens When You "Unlock Your Hip Flexors"
  6. The #1 WORST food that CAUSES Faster Aging  (beware -- Are you eating this?)

Shed Your Excess 5-7 Pounds Overnight:

Did you know you look 5-7lbs heavier than you really are?...

It’s true.

Most people are carrying around an extra 5-7 pounds that makes them FEEL and LOOK fatter, without actually BEING fatter.

And it means you probably suffer from some gut inflammation that's pushing against your belly from the inside out and making you look fatter. However...

… you can fix it by TOMORROW...

==> Hit your TRUE Weight Overnight with THIS

Please Share This Post:

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URI

Leave a comment