Vegan steak with Café de Paris butter
Ingredients
for 4 person
| 1 tbsp | vegan butter substitute |
| 1 | shallot, finely chopped |
| 1 | garlic clove, finely chopped |
| 100 g | vegan butter substitute, soft |
| 1 tbsp | capers, finely chopped |
| 4 sprig | thyme, leaves torn off |
| 1 | organic lemon, use a little grated zest and 1 tsp of juice |
| 1 tsp | mild mustard |
| ¼ tsp | sweet paprika |
| ¼ tsp | mild curry powder |
| ¼ tsp | salt |
| 200 g | pasta, Tagliatelle |
| salted water, boiling |
| 1 tbsp | olive oil |
| 4 | vegan steak substitute (e.g. Green Mountain) |
| ¾ tsp | salt |
| a little | pepper |
How it's done
To prepare
Heat the butter substitute in a pan. Add the shallot and garlic, sauté for approx. 3 mins, leave to cool.
Vegan Café de Paris butter
Place the vegan butter in a bowl, beat until light and creamy using the whisk on a mixer. Add the capers and all the other ingredients up to and including the salt, mix. Add the shallot and garlic, mix, transfer to a piping bag with a smooth nozzle (approx. 12 cm in diameter). Pipe 5 blobs onto a plate lined with baking paper, cover and chill for approx. 30 mins.
Pasta
Cook the tagliatelle in boiling salted water until al dente, drain. Mix the tagliatelle with a piece of the vegan Café de Paris butter, keep warm.
Vegan steaks
Heat the oil in a non-stick frying pan. Season the steak substitute, place in the pan, fry for approx. 5 mins. on each side. Remove from the pan, serve with the vegan Café de Paris butter and tagliatelle.
(e.g. The Green Mountain)
Show complete recipe