Saturday, April 16, 2011

Loco Moco and Macaroni Salad

Loco Moco is traditionally a Hawaiian dish composed of a hamburger steak with gravy and a fried egg. My version involves tender seitan-bean steaks with savory mushroom gravy and caramelized onions. Macaroni salad with fresh carrots and red onion is served on the side with a green salad. Those Hawaiians know what's up.

Hamburger Steak
1/2 white onion, small dice
1 1/2 tsp ener-g egg replacer
1 tbl spicy mustard
1 tbl vegan worcestershire sauce
1/4 tsp garlic powder
1/4 tsp paprika
salt and pepper
1-15oz can tri-bean blend (white/red kidney/black), drained and rinsed
8 oz ground seitan
3 tbl minced fresh parsley, divided
1/2 cup panko breadcrumbs
5 tbl ap flour,divided
1/4 cup extra virgin olive oil
1 walla walla onion, thinly sliced rounds
1 tbl canola oil
1 celery stalk, finely minced
1/4 red bell pepper, very finely minced

In a food processor, add the onions and pulse until very fine and wet. Add the egg replacer, mustard, worcestershire, garlic powder, paprika, alt and pepper to taste and beans. Pulse to combine and break down beans. Transfer to a bowl and add the seitan, 2 tbl parsley, panko and 1 tbl ap flour. Form into 4 patties. Chill for 20 minutes while making the rest of the meal. When ready to cook, coat in a thin layer of the remaining flour and brown in a saute pan with olive oil, 10 minutes total. Garnish with remaining parsley.

Saute the sweet onions with oil and salt over medium low heat until soft and caramelized, 30 minutes.
Serve the hamburger steaks with onions, celery, red bell pepper, mushroom gravy and macaroni salad.

Mushroom Gravy
2 tbl extra virgin olive oil
1/2 white onion, minced
3 garlic cloves, minced
8 oz cremini mushrooms, small dice
2 cups no-chicken broth
2 tbl shoyu
1 tbl vegan worcestershire sauce
1 tbl cornstarch
1/2 cup water
salt and pepper
2 tbl fresh chopped parsley

In a large saute pan, heat the oil and sweat the onions, 5 minutes. Add the garlic and mushrooms and saute over medium high heat to brown the mushrooms, 7 minutes. Add the broth, shoyu and worcestershire sauce and cook for 1 minute. Transfer to a blender and blend until completely smooth. Return back to the pan and bring to a simmer. In a small bowl, combine the cornstarch and water and whisk into a smooth paste. Add to the bubbling gravy and whisk to combine and let thicken. Season with salt and pepper and garnish with parsley.

Macaroni Salad
2 cups elbow noodles
1 1/2 cups veganaise
1/3 cup grated red onion
1/3 cup grated carrot
1 celery stalk, minced
1 scallion, small dice
salt and pepper

Bring a large pot of salted water to a boil. Drop the noodles and cook for 10 minutes or until slightly OVER cooked. Drain, toss with cold water, drain again and set aside.
Combine the remaining ingredients, season to taste and salt and pepper and toss with the noodles. Chill and serve cold.

Alternatively, if you don't eat pasta, this dressing goes great over cooked yukon gold potatoes as a great potato salad. The potatoes might soak up more dressing than the pasta so make sure you have enough dressing or make a double batch.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.