Steak Diane

When I was 16 or 17 I remember going to the local pub for lunch with some friends. They made THE most awesome Diane Sauce there and I used to eat it slathered on potato chips. I don't think I've eaten much of it since, here and there but nothing very memorable.

Recently I'd been feeling like it again so I browsed through all of Tami's posts on Seitan. Let me just say, Tami is a seitan genius! And Tami, if you ever decide to make a seitan cookbook and you need a tester count me in! (I will also be first in line to buy a copy!!!!) I decided to make some of these steaks. They came out a teeny bit less flavourful than I would like, but it's my fault. There were some ingredients I just couldn't get so I had to substitute and I was a little lazy on the broth. They do taste good however and are very meat like!

There are a gazillion Diane recipes on the internet, most of them not very vegetarian and all of them pretty different. I chose 2 and mixed them up a bit. My sauce was a little sweet, but I suspect it's because the vegan Worcestershire Sauce I bought is primarily made of fruit puree, maybe with a different brand it would be a little less sweet. It could also of course been the addition of tomato sauce (ketchup).

I confess, after I made it I swiped a fingerfull and then caved and bought a packet from the supermarket. After I made that one though I realized it contained food additive 471 which can come from meat sources (and to be honest, it didn't smell anything like what I was after anyway).

The hunt continues for my dream Diane Sauce but this was quite delicious in it's own right and I will definitely make it again. The best bit is it's completely vegan, soy free and very creamy!

Vegan Creamy Diane Sauce

1/4 cup raw Cashews
1/4 cup Water
3 Tbsp finely chopped Green Onions
2 Tbsp Dry White Wine
1 Tbsp Tomato Sauce (Tomato Ketchup~next time I will try puree or maybe even leave this out~this is optional))
2 tsp Dijon Mustard
2 Tbsp vegan Worcestershire Sauce
1/2 cup Beef Style Broth
2 Tbsp finely snipped Chives

First grind the cashews in a coffee grinder, blender or food processor. If using a food processor transfer to a blender, otherwise add the 1/4 cup water and blend until smooth and creamy.

Heat a non stick fry pan over low-medium heat and add the margarine. Saute the green onions for 1 minute then add the wine, mustard, tomato sauce if using, and Worcestershire. Increase the heat a little and cook stirring until it reduces to a syrup like consistency. Remove from the heat and add the cashew cream 2 Tbsp at a time until it reaches the creaminess you want (I went the unhealthy route and added all of it).

Taste for seasoning and add salt and pepper if desired. Stir in the chives and serve hot over seitan steak, mashed potato, hot chips or whatever takes your fancy.