Sharp Impostor with Bean Steak – Vegan

Preparations for the lens plates:

1. Weigh the red lentils and soak in 400 ml of water for 4 hours.
2. Peel the garlic cloves and remove the seedling. Puree with the lentils and the spicy paprika rub, as finely as possible.
3. Finely dice the onion. Mix with the chilli flakes in the lentil mixture and let steep for at least 30 minutes.

The orange relish:

1. For this delicious side dish we have to fillet the oranges. For that we need a very sharp knife. If the knife is too blunt, too much juice will be squeezed out of the fillets.
2. To get to the orange fillets, we must first remove the peel from them. Cut off the lid and base and thinly cut the shell from top to bottom. You shouldn’t cut off too much pulp here. Once the peel and white layer have been removed from the oranges, the knife is used to cut along the separating membranes, thus removing the fillets. Thicker fillets can be cut in half lengthways. .. Once all the fillets have been removed, squeeze the juice from the carcass into a bowl and set aside. Cut the orange fillets into smaller pieces.
3. Clean the peppers, peel the onions and cut both into fine cubes. Finely grate the ginger. Cut the chilli into fine rings and chop the parsley.
4. Now mix all the ingredients, add two tablespoons of orange juice and season with a little salt.

Prepare the orange and savoy cabbage vegetables:

1. Fillet and halve the oranges, squeeze the juice out of the carcass .. .. Clean, weigh and cut the savoy cabbage. .. Peel and dice the onions. .. Peel the ginger and grate it finely.
2. Have all the ingredients ready.

Preparation of the bean steaks:

1. Drain the beans through a sieve and let stand a little. .. Peel the onions, clean the peppers and finely dice. .. Chop the parsley and cut the chilli into fine rings.
2. Put the beans in a bowl and mash them. Add all other ingredients and mix to a mass. Set aside until needed.

Prepare the orange and savoy cabbage vegetables:

1. Heat the olive oil in a large saucepan. Break open the cardamom pods so that they can better release their aroma and let them sizzle in the oil.
2. Add the onions and sauté until they are soft. Then add the ginger and briefly take the heat off until it no longer smells raw.
3. Put the savoy cabbage in the saucepan, mix in, add the vegetable stock powder, pepper and chilli flakes and mix well. Add the juice from the orange fillets to the saucepan, holding back the fillets.
4. Mix everything well, close the pot and steam the vegetables. .. Stir every now and then.
5. Only when the vegetables are done, fold in the orange fillets and let them steep a little longer.

Make the lens plates:

1. Preheat the oven to 180 ° top / bottom heat.
2. When the oven is hot, stir the lentil mixture, place on a baking sheet lined with a baking sheet and distribute evenly. .. Sprinkle with sesame seeds and place in the middle of the oven. Cook for 10 minutes.
3. Take the shredded lentil mixture out of the oven and set aside. Let it cool down a little so that the plate can be removed more easily from the baking surface.
4. Quarter the lentil plate and cut each quarter into 4 equal pieces.

The bean steaks:

1. Heat oil in a pan. Shape four steaks out of the bean mixture and bake them.

The finish:

1. Place a lentil plate on the plate as a base. Now alternate between two to three tablespoons of vegetables and one plate, layering up with the fourth plate.
2. Drape the steak and relish and serve hot.

Good Appetite!!