Gourmet “Steak” Sandwich

Difficulty: Easy

Serves 4

It’s an Aussie classic, but until now vegans have had to forgo the steak sanga. I recently picked myself up some Viana Cowgirl Steaks and I’ll tell you what, they’re a bloody winner! More than just a lump of “meat” slapped on a piece of crappy bread, this combination of ingredients makes for a vegan taste explosion. I served mine with roasted chats and shallots for a delightful winter meal.

Ingredients

• 1 tablespoon Nuttelex
• 1 red onion
• Pinch of salt
• 1 teaspoon sugar
• 1 loaf sourdough
• Viana steaks (You can use 4 whole ones or cut make 4 thinner steaks from 2)
• 2 cups baby spinach leaves and rocket
• 1/2 block Vegusto cheese (or another vegan cheese of your liking)
• 4 tablespoons barbecue sauce

Method

1. To make the caramelised onion, thinly slice the red onion while melting the Nuttelex in a saucepan.
2. Once melted, add the onion, salt and sugar and stir constantly, lowering the heat as it begins to go translucent.
3. Ones onions are completely cooked through, set aside.
4. Place the steaks under the grill until cooked through.
5. Slice your sourdough and toast lightly and thinly slice the Vegusto.
6. Build your sandwich starting with a handful of greens, a layer of onion, barbecue sauce, followed by the Vegusto, and “steak”.
7. Serve warm and enjoy!