Cheesesteak Egg Rolls over dirty rice


Serves 6

  • 1/2 pkg tempeh, boiled in water for 10 mins, cooled, and grated
  • 1 cup vital wheat gluten
  • 1 tsp each onion and garlic powder
  • 1 tsp coriander
  • 1 tsp sage
  • 2 tsp paprika
  • 1/2 tsp dill
  • 1/2 tsp salt
  • 2 tbsp HP/A1/BBQ sauce
  • 1 tbsp soy sauce
  • 3/4 to 1 cup water

Get water boiling in your steamer.

  1. Mix grated tempeh, wheat gluten, and spices together in a bowl. Add sauces and enough water to make a wet but firm dough and mix with a fork. Knead for a min to mix well. The dough should be the same consistency as the vegan sausage dough. Divide into 6 pieces and shape each into a “steak.” Wrap each in foil and steam for 30-35 mins (rotating halfway through), until steaks have swelled against the foil.
  2. Heat a thin layer of oil in a frying pan over medium heat. Fry steaks for a few mins on each side, to firm them up a bit and get a bit of a crispy outer layer. Top with gravy and serve.

If you have a favourite brown gravy, use it here. I would have made a roasted mushroom gravy but I knew there would be a bunch of whining from the boys. So, I made a plain gravy with some of the spices from the steaks. I heated 1 tbsp of olive oil and whisked in 1 tbsp of flour. I then whisked in 1 cup of soy milk and 2 tsp soy sauce. I then seasoned with salt, pepper, coriander, sage, paprika, garlic and onion powder.