Chuck The Meat – Get Vegan Steaks!
These days the world is getting more in tune with the environment and its preservation, and scientific studies are proving that if we turn vegan, eating only plant-sourced food, we help conserve the planet. Many of us would love to do our part and contribute to the environment, but when it comes to our beloved steak, we think that a little cheating is not going to do any harm. Why? Because we just can’t get over that melty, delicious taste of seared meat, be it rare, medium or well done.
But the good news is that you don’t need to cheat to eat well. In fact, there are even vegan butchers that are cropping up, providing the same taste of steak, but made from vegetables. This may seem far-fetched and at best, an expensive affair. So, you can take the alternative, affordable route and grill up some tasty veggies for a healthy, hearty meal. You won’t even miss the meat. We promise.
What gives steak the taste that you crave? There are several factors, apart from the meat itself that makes you salivate. Taking a look at the original ingredients, we replace them with some healthy veggie alternatives:
Spices
One of the main parts of a steak are the spices and seasonings added to it. From the simple seasoning staples like salt and pepper, to coriander powder, all spice and other variations, liven up your roasted veggies with a delicious mix of your favorite seasonings and voila, your vegan steak is going to be packed with flavor.
Texture
Another reason why steaks are everybody’s favorite food is because of the texture of the marbled meat melting on the tongue. But, the best part is that you can switch the main meaty ingredient for something healthier and plant-based. Welcome the humble mushroom. Going by what flavor you want, you can choose a Portabella to a Button mushroom. Leave them whole or cut them into chunks, so they are just as flavorful as your favorite meat. It’s true, their texture and meatiness will leaving you craving for more.
Flavoring
By this we mean the juices. The flavorful mix of broth and trimmings play with our senses. Both nose and mouth are given the pleasure of taking in the flavoring of the steak. How to beat that with the vegan options? Well, it’s all in the broth, so save the natural liquids that make their way out of the veggies and save it up. Add in vegan butter and other flavor-inducers like onions and garlic, along with fresh herbs and spices, and voila, you have a legit gravy over your steak and mash.
For more awesome ideas on Vegan Steaks, visit One Green Planet.
Top 5 Steak Trends – 2016
Roasting meat for a meal has been around since the advent of man on earth. We just took a step ahead from animals then – instead of our carnivorous counterparts who ravenously tore at raw flesh for satiation, our paleolithic ancestors began cooking their hunt over open fires to be devoured for their satisfaction.
However, now that we are more civilized and observe the culture of fine-dining restaurants, steakhouses have taken over the food industry, there are many other options we can look forward to, whether is is rare, medium rare or well done. Here are the Top 5 Steak Trends For 2016…do the top steakhouses in the United States stand up to these?
- Apparently the bigger, the better. Whether it has to do with fast food restaurants or pricey ones, patrons prefer bigger portions. And when it comes to steaks, it seems to make sense – would you honestly prefer a small piece of meat at the centre of a neatly wiped plate or would you just like a huge chunk of juicy meat? The latest trend is definitely a steak that goes all-out on flavor and calories, be it a plain steak with veggie accompaniments or wedged between two slices of bread.
- In a world of “no frills” and “no strings attached”, our relationship with our favorite cut of meat seems to be going that way as well – because the latest trend in steaks are plates that should be divided into: 90% steak and 10% frills. Earlier there used to be many add-ons like fries, salads, bread, gravy, etc. that filled up one’s plate and distracted them from the main attraction. But now, it looks like just serving the grilled goodness is what steak lovers are looking for.
- Steakhouses are sometimes expensive with prices in the $50+ region, so that regular folks cannot enjoy their favorite meal on a regular basis. Based on the economics, those in the restaurant bizz are including affordable steaks on their menus, even if that means cheaper cuts of meat.
- Steaks no longer mean a local breed of cattle on your platter. The trend started with the Kobe brand of meat from Japan and has now extended to cuts from around the world. This in fact, has opened customers to a plethora of tastes and steakhouses have become more of an art culture than just another restaurant on the curb.
- The most important trend taking over the steakhouse industry is the sustainable treatment of cattle. Since ancient times it was believed that the way the animal was taken care of during its life, the better the meat tasted once it was slaughtered. Also, the method of slaughtering animals for consumption had to be the least painful, which led to the “halal” cuts of meat so commonly followed in the Middle East. Breeding animals on natural pastures without any artificial stimulants or medication and ensuring humane treatment towards them is important. Thanks to large organizations like PETA who are making people more aware about what really goes on in the abattoirs has brought the more educated customer who demands that their meat was not obtained through barbaric methods.