Steak & Carrots with Whipped Parsnips

Serving Size 4

Prep Time 60 mins

Cook Time 60 mins

Difficulty Easy

Ingredients

Inspired by: Vegan Huggs & Fannys Real Food & 80 Twenty Nutrition

  • 1 package Nasoya Gochujang Steak
  • Pomegranate seeds
  • Popped lentils 
    • 1 cup dry brown lentils
    • 1 tbsp Avocado oil
    • ¼ tsp sea salt
    • ¼ tsp freshly ground black pepper
  • Crispy leeks
    • 1 cup leeks, chopped
    • 1 cup vegetable oil  

Miso Glazed Carrots

  • 1 pounds whole carrots with stems, washed, peeled, and trimmed
  • 1 tablespoons avocado oil
  • Salt + fresh-cracked pepper
  • Glaze:
    • 1 tablespoons white miso paste
    • 1 tablespoons rice vinegar
    • 1 tablespoons maple syrup
    • ½ tablespoon sriracha
    • ½ tablespoon tamari
    • ½ tablespoon fresh grated ginger
    • 1 teaspoons avocado oil
    • ½ clove garlic, minced

Whipped Ginger Parsnips

  • 7 large parsnips, peeled and cut into small chunks
  • 1 piece of fresh ginger, peeled and sliced
  • ½ cup coconut cream
  • Pinch of ground ginger
  • Sea salt and freshly ground black pepper

Preparation

  1. To make the miso glazed carrots:
  2. Preheat oven to 425 °F (220°C). Wash and trim carrots, then pat them dry. If any carrots are thicker than the width of your thumb, cut them in half lengthwise. Transfer to a large baking sheet, then add oil, salt, and pepper. Toss to coat and spread the carrots evenly on the baking sheet so they’re not overlapping.
  3. Place in the oven and roast for 15-20 minutes, until they are almost tender, rotating the pan halfway. You should be able to somewhat pierce them with a fork, but not all the way through easily.
  4. Meanwhile, make the miso glaze. In a small bowl, whisk together the oil, miso paste, tamari, sriracha, rice vinegar, agave, garlic, and ginger until combined.
  5. When the carrots are almost tender, remove baking tray from the oven and close the door to keep the oven hot. Now brush each carrot with the glaze and flip over to glaze the other side. Place back in the oven for 8-10 minutes. Carrots are done when they are fork-tender, slightly crispy on the edges and the glaze is slightly caramelized.
  6. To make whipped parsnips:
  7. Boil the parsnips and ginger in a large pan of boiling water until soft. Drain and remove as much of the ginger as you can. Mash the parsnips while slowly pouring in the coconut cream until you have a smooth and fluffy consistency. Season with a pinch of ground ginger. Serve topped with Plantspired Steak & miso glazed carrots.
  8. To make popped lentils: Rinse the lentils in a colander. Add them to a medium pot with 3 cups of water. Cover and bring to a boil. Simmer for about 15 minutes or until soft. Drain the lentils in your colander and rinse with cold water. Heat half of the avocado oil over high heat in a large frying pan. Add 1 cup of the lentils and spread them across the pan so they don't overlap. Sprinkle with some salt and pepper. Stir the lentils frequently until they become crispy and golden brown. Put them on a plate to cool.
  9. To make crispy leeks: Place the oil into a small fry pan or pot and heat over medium heat. Once the oil is hot, fry the leeks. Using a slotted spoon, lower the leeks into the oil. Fry them for about 1 to 2 minutes or so, just until they turn golden. Transfer to a plate lined with paper towels to drain.

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