I’ve recently been having a crack at going keto, but i don’t eat meat. So i’ve been swatting up on veggie and vegan keto which is fairly restrictive, but i try and make it work. Basically, anything high protein, low card that doesn’t have meat in it.  Thus far its been pretty easy to just replace the meat in keto recipes with a vegan substitute or, my fave, Quorn. And if anything involves some sort of mushroom sauce, i’m all over it.

This recipe uses Vivera Vegan Steak which i got in Sainsburys, but you can also get it in Tesco and a lot of other places now too. Its £3.00 for 2, which is a little pricey, but it’s good for a Monday treat.  For the sauce i went with Oatly Single Cream which was about 80p, also in Sainsburys. Alpro also do a soya version.

Most supermarkets will do pre-chopped veggies, which are REALLY handy when you’re having a bad pain day and can’t shop or stand for long. Today was a good pain day, but i always make sure that i have some pre-chopped veggies in my freezer for when i can’t manage.

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Prep Time: 10 minutes (if you’re chopping stuff yourself)

Cooking Time: 20 minutes

Ingredients:

  • 1 x pack of Vivera Steak, sliced lengthways
  • 1 x carton of Oatly cream oat
  • 1 x red onion, diced
  • 2 x cloves garlic, chopped
  • 1 x tbsp groundnut oil
  • 1 x tsp mixed herbs
  • half a tsp black pepper
  • a few pinches of salt
  • 1 x tsp Marmite
  • 250g chestnut mushrooms, diced
  • boiling water for the stock

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Most supermarkets will do pre-chopped veggies, which are REALLY handy when you’re having a bad pain day and can’t shop or stand for long. Today was a good pain day, but i always make sure that i have some pre-chopped veggies in my freezer for when i can’t manage.

Directions:

  • Add the oil, garlic, herbs, salt, pepper and onion to a pan and fry off over a medium heat until browned.
  • Lower the heat and add the Marmite and a little of the boiling water to make a stock. Don’t add too much or the finished sauce will be too runny. Start with a little, you can always add more.
  • Add the diced mushrooms and stir in.
  • Turn the heat down low and let the stock simmer for a few minutes until some of the water has cooked off. You still want it a little watery.
  • Add the whole carton of Oatly cream and stir in until you have a nice, smooth sauce.
  • Let this simmer on a low heat for about 3 minutes.
  • Add the Vivera steak slices and make sure they’re covered in the sauce.
  • Let everything simmer for about 8-10 minutes.  The sauce should start to thicken up and go a little darker.
  • You’re done!

I had mine with 30g of brown rice, but this recipe would be equally yummy with spaghetti or risotto. Or even on it’s own with a salad.  Whatever you fancy really!

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