Guinness Vegan Steak Sliders : vegan Beyond steak recipe
Guinness vegan steak sliders are made with pan seared Beyond Steak tips cooked in a savory vegan Guinness gravy and topped with sauerkraut, chives, and Dijon mustard. This is all sandwiched between pillowy, slider sized potato rolls.
Equipment
- sauce pan
- skillet
- knife
Ingredients
Vegan Guinness Gravy
- 2 tbsp vegan butter I used Miyoko's vegan butter
- 1 shallot, sliced thin
- 2 cloves of garlic, diced small
- 2 tbsp flour
- 1/2 cup Guinness I used Guinness extra stout for a bolder flavor
- 2 cups water
- 5 dried shiitake mushrooms Can substitute other dried mushrooms
- 1 tsp Dijon whole grain mustard
- 1/2 not-beef bouillon cube I used Edward and Son's
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp poultry seasoning
The rest of the ingredients
- 1 bag of Beyond Steak Plant-based seared tips
- 8 small potato rolls (slider size) can substitute 4 regular size rolls
- 1 tbsp chives, sliced thin
- 2 tbsp Dijon whole grain mustard
- 1/4 cup sauerkraut
Instructions
vegan Guinness gravy
- You will begin this recipe with the vegan Guinness gravy
- Cut shallots into thin slices and chop garlic into small pieces. Set aside
- Place 2 tbsp of vegan butter into a sauce pan over medium heat.
- As butter begins to melt, add sliced shallots. Cook over medium heat for 3 minutes. Stirring often
- Add diced garlic, stir and combine. Cook for another 2 minutes
- Add 2 tbsp of flour to the pan and mix thoroughly so the flour blends well with the butter. This should only take about 15-30 seconds
- Slowly add Guinness while you continue to mix. This will start to make your flour and butter mix more smooth
- Slowly add 1/2 cup of water and continue mixing. Just start with 1/2 cup, you will add the rest of the water in a minute.
- Once you have thoroughly mixed your ingredients so they are smooth and thick add 1 1/2 cups of water, 1/2 of a Not-Beef Bouillon Cube, 5 dried shiitake mushrooms, 1 tsp mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp poultry seasoning. Mix thoroughly
- Bring gravy to a boil and then lower heat to medium-low and allow to simmer for another 15 minutes. Add more water if you desire a thinner gravy.
- Pull out the mushrooms and cut them into strips. Return them to the gravy
- Once you have allowed your gravy to cook for 15 minutes gravy should be ready!
- **you can begin cooking the Vegan Beyond steak 5 minutes before the gravy has finished cooking
Prepare the vegan Beyond Steak tips
- Pour the bag of Beyond steak tips into a non-stick skillet. Cook over medium heat for about 5 minutes or until the outside of the vegan steak begins to brown slightly.**You should not need any oil when using a non-stick skillet, but if steak begins to stick to the pan you can add a little oil
- Once Beyond steak tips have become slightly browned, add the prepared vegan Guinness gravy. Stir to combine and continue cooking for another 5 minutes or until all of the liquid has been absorbed. Stir occasionally.
- Once liquid has been completely absorbed, remove from heat
Put it all together
- Now it's time to build your sliders!
- Start by opening up all of the potato buns
- Place 1/8th of the vegan Steak and gravy mix on each bun. Top with sauerkraut, chives, and Dijon mustard
- Serve and enjoy! Recipe makes 8 sliders, 2 sliders per person
