Vegan Swiss Steak

Ingredients

• 1/4 Cup Cooked Lentils
• 1/2 Cup Old Fashioned Oatmeal
• 1/2 Cup Cooked Brown Rice
• 4 Tablespoon Wheat Germ
• 3 Tablespoon Wheat Gluten
• 1/2 Tablespoon Ground Flax Seed
• 1/2 Tsp Old Bay Seasoning
• 1/2 Tsp Lemon Pepper Seasoning
• 1/4 Teaspoon Salt
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Liquid Smoke
• 1/2 Teaspoon Chili Powder
• 2 Tablespoon Soy Sauce, Low Sodium

• 1 Tablespoon Light Vegan Butter
• 1 Tablespoon Soy Sauce, Low Sodium
• 1/4 Cup Water
• 1 Medium Onion
• 1/2 Red Pepper (cut into 1/4 inch strips)
• 1/2 Yellow Pepper (cut into 1/4 inch strips)
• 1/2 Green Pepper (cut into 1/4 inch strips)
• 1/2 Teaspoon Chili Powder
• 1 Tablespoon Chopped Fresh Basil or 1 Teaspoon Dried Basil
• 1 Teaspoon Sugar
• 1 14-oz Can of Undrained Diced Tomatoes
• 1 Tablespoon Corn Starch

Directions

In a mixing bowl add lentils, oatmeal, rice, wheat germ, gluten, flax seed, old bay seasoning, lemon pepper seasoning, salt, garlic and onion powder, liquid smoke, chili powder and soy sauce. Knead together ingredients until well combined. If too dry add a tablespoon or more of water. Form into two 1 inch thick oval patties.

In a large non-stick skillet on medium heat, add light vegan butter and soy sauce from the sauce ingredients, brown steaks on each side, remove from skillet. Add water, onions and peppers and place steaks back in skillet. Place lid on skillet and cook on low-medium for 25 minutes. Puree half of tomatoes with corn starch, chili powder, basil and sugar. Remove steaks and pour tomato puree into skillet along with the rest of the tomatoes and basil, mix and cook 5 minutes uncovered. Salt and pepper to taste. Serve over rice.