Lunches

December 19, 2021

Smoky Tomato Steak Stew with Garlicky Spinach and Poached Eggs

jump to recipe

So. One of the questions I get asked ALL the time is "You've never tried a steak before?". I often hear people saying that their last meal on this earth, or their dream meal, would be a steak with chips, or a steak with peppercorn sauce - basically anything that includes a huge piece of meat. And if I'm truthfully honest, not only am I never impressed but I also always think, why would you want to choose this option when the veggie alternative is so much better? I'm not joking - it's better for you, it's kinder for the planet, it's filled with more protein and, more importantly, it's SO SUPER TASTY. (And to make sure I'm not lying to you, I've tested this recipe with five different steak-loving guys, and they all agreed hands-down that these veggie steaks were tastier.) Mixed with a smoky tomato sauce and some perfectly poached eggs, this is such a perfect lunch to have when you need filling with warming and comforting grub that will distract you from the colder weather. I can't stress this enough, this recipe really is so good.

Poached eggs on a tomato mixture in round dish with wilted spinach and a bunch of fresh spinach behind
Smoky Tomato Veggie Steak with Spinach and Poached Eggs

Just give it a try

I also do want to stress that if real steak isn't your thing, then you also don't have to worry. The veggie steak is completely plant-based, so you're getting something that is still tender and juicy, but the taste is similar to a veggie burger. It's made with beetroot, soya and wheat protein, and is high in iron and vitamin B12. When combined with the smoky and garlicky tomato stew and the freshly poached eggs, these steaks are just incredibly satisfying and will leave you comfortably satisfied until your next meal. Viv Era is the best brand to buy these from as well, but if you can only find vegetarian beef strips or steak strips then these will work too. Just please don't be hesitant to give these steaks a try, I think you'll be suitably impressed when you do!
‍

Poached egg on tomato and spinach stew in white round plate
Smoky Tomato Veggie Steak Stew with Garlicky Spinach and Poached Eggs

Smoky Tomato Steak Stew with Garlicky Spinach and Poached Eggs

Smoky, warming, comforting and fulfilling...all these and more can be used to describe this dish. Smoky Tomato Veggie Steak with Spinach and Poached Eggs, it's the perfect lunch for the colder weather.

Prep:

5

min

cook:

30

min

total:

35

min

Print It

Ingredients

  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g Vivera Plant Steak, chopped into cubes
  • 1 tbsp tomato puree
  • 400g tinned tomatoes, chopped
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1/2 tsp fennel seeds
  • 1/4 tsp nigella seeds
  • 1/4 tsp mustard seeds
  • 1/4 tsp ground cinnamon
  • 1 tbsp apple-cider vinegar
  • 1 tbsp Worcestershire Sauce
  • 1 tsp soya sauce
  • 2 tbsp extra virgin olive oil
  • 6 large handfuls of fresh spinach
  • 4 eggs
  • Salt
  • Pepper

Instructions

  1. In a large saucepan or a wok-shaped frying pan, sauté the chopped onion and one of the garlic cloves in one tablespoon of olive oil until the onion has softened and is turning slightly brown. (This should take approximately 10 minutes over a medium heat.)
  2. Add the chopped tinned tomatoes, tomato puree, smoked paprika, ground cumin, fennel seeds, nigella seeds, mustard seeds and ground cinnamon to the onion and garlic and simmer over a medium heat for 10 minutes, until the sauce has slightly thickened and the spices have all blended in together to create a smoky aroma.
  3. In a separate saucepan, cook the veggie steaks over a medium heat in some olive oil for roughly 10 minutes until they are hot ll the way through. (As an extra, I love to sprinkle over some extra smoked paprika on each side here, just to give a lovely added smoky depth to the veggie steaks!). Once cooked, transfer to a plate and chop into small cubes.
  4. Add the apple-cider vinegar, Worcestershire sauce and soy sauce to the tomato mixture and season with salt and pepper. Give this all a good mix and then gently add in the cubes of veggie steak and stir everything together. Leave to cook over a low heat so that everything fuses together and the sauce coats the steak cubes.
  5. Boil some water and poach your eggs in a separate saucepan - cook them for as long as you like. (Ideally, you would still want the yolk to be runny...)
  6. In the saucepan that you used to cook the veggie steaks, add the remaining olive oil and and chopped garlic with the fresh spinach and gently mix together until the spinach has wilted.
  7. Now it's time to serve everything together - spoon the tomato steak mixture into two separate bowls, split the wilted spinach between the two and then gently place the poached eggs on top, finishing with some extra salt, pepper and smoked paprika.

You might also like...

Creamy Chilli Kale & Eggs on Toast
Vegan Pepperoni Cabbage Pizza Slices
Greek-Style Rice Salad

Hey, I'm Josie!

Thank you for visiting, I'm so glad you're here! I'd love for you to have a look around and find something you want to make, and please let me know what you think!

more about me

Trending

No items found.

WHAT DID YOU THINK?

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!
RecipesTRAVELabout
COPYRIGHT © THE HEAVENLY VEGGIE 2021
•
ALL PHOTOS COURTESY
THE HEAVENLY VEGGIE
•