An Award Winning Recipe from Chef Jenefer Espero of Shades of Green, Soneva Fushi, Maldives

Head Chef Jenefer Espero of Shades of Green, a Maldivian and Southeast Asian plant-based restaurant nestled in the exclusive Soneva Fushi, was kind enough to share the recipe of her award-winning veggie steak.

She originally made this at a cook-off with Chefs of the Soneva chain of restaurants. This is now one of the items on a newly revised menu at Shades of Green.

Jhyn Steak (Plant-based Steak)

Steak

100 g buckwheat flour

80 g chickpea flour

75 g black lentils

2 tsp tomato puree

2 tsp nutritional yeast

1 tsp chilli powder

1 tsp garlic power

1 tbsp fried onion

1 tbsp tamari sauce

1 tsp smoke liquid

1 tbsp dried mushroom powder

90 ml beetroot juice

Blend them all together in the food processor, and add the juice slowly. When it is all mixed together, take it out and knead it for at least 5 minutes. Mold it into a tenderloin steak shape. Leave it to rest for 20 minutes, before vacuuming it in a vacuum bag. In a pot of water, cook the mixture while it is still in the vacuum bag, and bring the water to a simmer. Let it simmer for 20 minutes. Finally, let the cooked mixture rest overnight before serving.

While plating this dish, the other accompaniments that the Chef included were:

Edamame beans Puree.

Caramelised white onion with red wine.

Chinese Vinegar Reduction.

Crispy Edamame Beans skin.

Smoke Baby carrots and asparagus.

Leeks ash power.

Recipe by Chef Jenefer Espero.