vegan steak with sautéed mushrooms and pesto beans
Serves: 4 • Preparation time: 20 minutes
200 grams Quinoa White Seeds
4 tablespoons extra-virgin olive oil
2 sweet white onions, chopped
250 grams mushrooms, sliced
4 veggie steaks or veggie burgers (plant-based)
500 grams green beans, snapped
2 tablespoons green pesto
Extra equipment: grill pan
How to cook
Boil the Quinoa in plenty of salted water until tender, about 12 minutes. Pour off the cooking liquid.
Meanwhile, heat 2 tablespoons of oil in a frying pan, add the onions and sauté until translucent (do not brown), about 5 minutes. Add the mushrooms and sauté over a high heat until golden brown and tender. Add salt and pepper to taste. Transfer everything onto a plate and cover to keep warm.
Return the frying pan to the heat, add 2 tablespoons of oil and cook the steaks or burgers according to the instructions on the package until golden brown and cooked through, about 4 minutes.
Meanwhile, boil the beans in plenty of salted water until tender, about 6 minutes. Pour off the cooking liquid. Stir in the pesto.
Divide the Quinoa between 4 deep bowls, arrange the stakes or burgers and the sautéed mushrooms on top, and serve the pesto beans alongside.
Variation: delicious with grilled onion rings.
Vegetable suggestion: stir-fry fresh spinach and mix with the Quinoa.
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