Craving a vegan filet mignon that looks, cooks, and tastes similar to premium steak? Look no further.
On this episode of EATKINDLY With Me, Mark Thompson—aka Sauce Stache—shows us how to make a vegan filet mignon steak wrapped in rice paper bacon.
“I’ve been experimenting with vegan steaks and cuts of meats for years,” Thompson explains. “Making steak vegan is near and dear to me because beef is one of the most resource-intensive and environmentally harmful foods on the planet.”
It takes 674 gallons of water to produce a six-ounce cut of steak. That’s enough water for nearly 30 showers. Plant-based meats like this vegan filet mignon are a delicious and sustainable protein option compared to animal-derived meat.
Vegan Filet Mignon
This is the perfect meal for those who love meat but also want to be conscious of their impact on animals and the environment.
“Now a filet mignon is supposed to be juicy and succulent and tender,” Thompson says. “And to do that, we’re going to be making that using gluten, specifically vital wheat gluten.” In order to whip up these ingredients, you will need a blender. You’ll also need a steamer pot and a skillet.
“Meaty and steaky has a really nice bite to it,” he says after taking a bite.
Bacun Wrapped Filet Mignon
- 2 teaspoons beef flavor broth mix (shanggie)
- 2 teaspoons cocoa powder
- 1 tablespoon beet root powder
- 1 tablespoon mushroom seasoning extract or nutritional yeast or marmite
- 1 teaspoon black strap molasses (if using marmite remove this)
- 1-2 drops liquid smoke
- 1 cup cold water
- 1 ½ cups vital wheat gluten
- ¼ cup starch (wheat starch or corn starch)
- 1 tablespoon olive oil
- Enough water to make paste (about 2 tablespoons)
- 1 sheet of rice paper
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon mushroom seasoning extract (or 3 tablespoons nutritional yeast)
- 1 teaspoon liquid smoke
- 1 tablespoon maple syrup
- ½ teaspoon smoked paprika
Mix the filet meat ingredients except gluten together in a blender. Once mixed add gluten and pulse until you get ground meat consistency. Remove from blender and quickly move to the next step. You don’t want the ground mixture to rest too long.
In a cup or bowl combine fat slurry, whisk, then pour over filet meat.
Gently kneed together, folding the meat into itself keeping the folds and gluten strands working in the same direction.
Roll into a burrito sized log. Around 3 ½ inches around, or about the size of a burger. Wrap your filet in a sheet of parchment paper, twist the ends to hold gluten very tight, then wrap in a second sheet of foil.
Steam filet for 1 hour.
Once you have about 20-30 minutes remaining on the steamer combine bacon seasonings in large bowl. Cut 1 sheet of rice paper into at least 4 strips (cutting off the round side to give straight pieces).
Dip rice paper strips into bacon seasoning, make sure they are completely coated and let rest for the remaining time on filet.
Once filet is done remove from steamer, let rest 15 minutes, unwrap and cut into 2 filets. Cut off ends and save pieces for other meaty dishes!
Wrap filets in bacon, using a toothpick to secure.
Save bacon sauce adding 1-2 cups water to be used as steak braising liquid.
Season steaks on both sides with salt, pepper, and garlic powder. Season to taste.
Heat 1 tablespoon cooking oil in skillet over medium heat. Sear both sides of steak, then roll bacon side to cook bacon.
Turn heat to low, add bacon sauce, cover and let cook for 15-20 minutes flipping half way through. Enjoy!
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