The dish, Vegan Steak with Garlic Bread + Chianti Wine Marinara consists of 25-oz. Victoria Vegan Chianti Wine Marinara sauce, chopped fresh parsley, a “hamburger” steak made of eggplants, portobello mushrooms, and vegan cheese, and rustic Rosemary round from The Bread Stop Bakery with fresh garlic and vegan butter.
Victoria Vegan pasta sauces are certified vegan, Non-GMO Project verified and gluten-free.
where to buy
Victoria Fine Foods’ vegan sauces are available mostly in smaller natural stores and at their e-store victoriafinefoods.com. All of their vegan sauces are certified vegan, Non-GMO Project verified and gluten-free. Ingredients are all natural. As of January 2013, there are currently ten vegan sauces made by Victoria Fine Foods.
Imported italian tomatoes, pure italian olive oil, wine, fresh onions, fresh basil, fresh garlic, sea salt, spices.
The Victoria Vegan’s Chianti Wine Marinara sauce pairs very well with the garlic bread on its own and it is one of our favorite sauces including the Victoria Vegan Vodka sauce. The sauce is not tart nor bitter, but delivers a gourmet Italian tomato sauce. This is a very tasty marinara with only few ingredients: tomatoes, olive oil, Chianti wine, fresh onions, basil and garlic. I imagine the sauce would work well with any pasta dishes, or even some vegan Italian meatball sandwiches.
This “vegan steak” is also a recipe partially adapted from Portland, Oregon’s The Farm Café’s Farmhouse Veggie Burger recipe. We veganized the recipe. We used GO Veggie!™ with dairy free Mexican Style Shreds to make our “vegan steak.”
Chop the garlic bulb's top off, roast it with bit of drizzled olive oil at 350 degrees F for 1 hour.
Remove the roasted garlic from the oven immediately. In a small mix bowl, add vegan salted butter stick and place it under another bowl of hot water to let it slightly melt. Then add fresh parsley, squeeze out the roasted garlic, 1 teaspoon garlic powder and mix it with a fork.
Bake the bread slice with the butter mixture at 400 degrees F until golden on both sides. Repeat the last step with other bread slices until the butter mixture runs out.
Sauté eggplant and portobello mushroom on low heat till grey and very soft. Mix together eggplant and all the rest of the ingredients, except oil, let rest for 1 hour in refrigerator. Form into 4 "steak" patties about an inch thick. Make sure your patties are right next to the pan, because they can be a bit fragile. Use a flat, wide spatula to carry your patty toward the pan.
In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
Warm up the Victoria Vegan Chianti Wine Marinara sauce in a medium pot. Place the baked garlic bread onto the plate, add the vegan "steak", and marinara sauce. Garnish with fresh parsley.
The whole "vegan steak" recipe makes about 4 long patties. You can half the "vegan steak" recipe if you need only 2 servings, especially the garlic bread recipe.
For other dishes using other Victoria Vegan sauces, view more:
• Carrot Gnocchi with Roasted Pepper Alfredo Sauce
• Panko-Crusted Rigatoni Casserole with Victoria Vegan Vodka Sauce + Basil
• Shells with French Green Beans & Victoria Vegan Arugula Pesto Alfredo
• Fusilli with Victoria Vegan White Bean Marinara and Crushed Red Peppers
• Victoria Vegan Alfredo and Veggies Pizza
• Victoria Vegan Alfredo and Asparagus Pizza
• Vegan Alfredo Sauce with Noodles and Smoked Veggie Frankfurters
This item(s) was kindly sent to me to review by Victoria Fine Foods. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.