These bad boys are really quick to make from start to finish, and if you've got a couple of ingredients that most vegan kitchens already have in their arsenal, means that you don't need to rush out to grab any hard to find ingredients! Recipe by guest blogger Zacchary Bird.
Serves 4 | Prep time: 20 mins | Cooking time: 15 mins
- 4 Tbsp dark soy sauce
- 4 Tbsp nutritional yeast (aka nooch)
- 2 Tbsp BBQ sauce
- 4 tsp brown sugar
- 3 tsp liquid smoke
- 3 tsp hot paprika
- 2 tsp garlic powder
- 1 tsp sweet paprika
- 1 tsp onion powder
- Big pinch of salt
- 2 cans of chickpeas (liquid drained and reserved for baking in other dishes)
- Juice of 1.5 lemons
- 1 Tbsp + 1 tsp tahini (hulled)
- 2/3 cup olive oil
- 1 large beetroot (boiled for 45 minutes and skin taken off)
- Salt and pepper to taste
- 24 sheets of rice paper (adjust based on how thick you want the ‘flesh’)
- A large bowl of water
- Combine all beetroot hummus ingredients in a food processor and process until creamy. You can adjust the amount of beetroot to taste, or swap it with garlic and other ingredients to give this recipe a different twist. Scrape from food processor into a bowl, and place in the freezer for about 20 minutes, or until just starting to firm up. Do not let it freeze hard.
- Mix all marinade ingredients in a separate bowl that is wide enough to fit your rice paper pieces without bending/snapping them in half. Fill a similarly sized bowl with water, and set up a plate with paper towels to transfer your ‘steaks’ to, once cooked.
- In groups of three, hold the rice paper pieces together and dip into the bowl of water for a couple of seconds before draining all excess water from the paper. You’ll notice it becomes flexible very quickly, and you want to work quickly and ensure all excess water is drained so that it doesn’t affect the cooking of the ‘steaks’. The rice paper pieces should hold together after being wet, and you can use more or less pieces of rice paper per ‘steak’ to adjust the thickness of the ‘flesh’.
- Dip the wet rice paper pieces (stuck together in groups of three) into the marinade, and wipe off any excess so that each side is evenly coated before placing on a plate. Take the cooled beetroot hummus (which should be easier to work with after taking out of the freezer) and scoop about a tablespoon into the centre of your rice paper. You may need to adjust this amount based on the size of your rice paper, as if you put too much in, it will squeeze out of the edges and not maintain the ‘steak’ look.
- Fold each piece of rice paper around the beetroot hummus to create a little parcel – refer to the images on this page as a guide to how these should look before placing in the pan.
- Pour a small amount of oil (I used rice bran oil) in a pan and place over low heat. Too much oil will tamper with how this dish cooks, so start with a small amount and add more if you need it. Cook in small batches on each side for about a minute before flipping over. Once the rice paper starts to bubble and show signs of being cooked, quickly increase the heat to medium for a few seconds so that they start to sear on each side before taking them out of the pan and placing on your prepared paper towels to drain off oil. Serve alone or in a burger bun with lettuce, red onion, sriracha, and alfalfa sprouts. Enjoy!
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I’m into indulgent food that looks and tastes like it shouldn’t be vegan, just to prove we can. See all recipes by Zacchary