Steak Bake


  • 1 c. rice flour
  • 4+1/2 c. vital wheat gluten flour
  • 2 c. mirepoix blend
  • About 3 c. vegetable stock or water
  • 1 Tbsp. caramel coloring
  • Beefless base to taste


  1. Set aside 1/2 cup of vital wheat gluten flour for later use. Stir together the 4 cups vital flour and rice flour. Add the finely blended mirepoix, vegetable stock or water, beefless base and caramel color and mix well. Mixture should hold together; if not, add a little more vital flour.
  2. Place dough in a lightly oiled baking pan, forming into a log shape. Poke some holes into the gluten roll and take the remaining 1/2 cup of gluten flour and sprinkle thickly over the top, this will simulate fat in the finished product. Close up the holes gently and reform it into a log.
  3. Pour about 1/2 cup of water over the top, cover with foil and bake at 350 degrees F for about an hour. Remove cover and cook for an additional 30 minutes to brown the top. Cool and cut into desired pieces.

To make mirepoix, combine chopped onions, carrots and celery, including celery leaves. Blend with enough water to make a smooth paste.

Browse Cook(s): Mark Anthony
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.