Hearty Plant Steak Casserole
Equipment Required: Large Saucepan with Lid
1 large onion, diced
2 tablespoons olive oil
2x Jorgenz Plant Steak thawed and cubed (buy here)
1 Tablespoon Crushed Garlic
2x sliced celery sticks
1 large peeled and sliced carrot
1x can of Crushed Tomatoes
1/2 cup Massel beef stock (Massel beef stock is vegan!)
1 cup of Water
Side of Rice or Mashed Potato
Put 1x tablespoon of oil in a saucepan on low heat. Cook thawed plant steak cubes for 4 minutes tossing gently until cooked all the way through. Transfer steak cubes to a plate.
Add remaining oil, onion, garlic, carrot and celery to pan. Stir regularly for 5 minutes until all ingredients cooked through.
Add the cooked steak cubes and Crushed Tomatoes to the pan along with Massel Beef Stock and 1 cup of water. Turn up the heat to boil for one minute then reduce to low heat and simmer, covered for 20 minutes. Uncover and stir briefly.
Serve a portion each onto two plates along with a side of Rice or Mashed Potato.