Gluten-free and tofu-free.

That gluten-free, tofu-free vegan beef filets you will love!

Enough chitchat! Here is the recipe!


• 2 cups of cooked red kidney beans
• 1 cup of mashed potatoes
• 1/2 cup cornstarch starch
• 2 tablespoons of tamari (OR soy sauce, OR coconut aminos, OR the miso paste of your choice OR just salt.)
• 1 small onion, sautéed
• 1/4 teaspoon of bbq rub
• 1/4 teaspoon of veggie bouillon
• 1/4 teaspoon of paprika
• 1/4 teaspoon of nutritional yeast
• A pinch of nutmeg
• A pinch of yellow curry (madras)
• A pinch of oregano
• A pinch of black pepper
• Salt if needed
• Water if needed
• Oil for frying
• 1 large onion, sliced or cut in half moon for the onion sauce
• 3 tablespoon of tamari or soy sauce for the onion sauce


  • 1.
    Add the cornstarch and the spices to a bowl.
  • 2.
    Blend together the sautéed onions, the cooked beans, and the potatoes, then add to the bowl with the dry ingredients. Mix until well combined
  • 3.
    Add the oil to a skillet, on medium heat, then add the beefless beef mixture, let it fry for about 3 minutes each side.
  • 4.
    Remove from the skillet and place them in grease paper, transfer to a serving plate. Reserve.
  • 5.
    In the same skillet, add the sliced onions, sautéed until the desired cooking point, then add the soy sauce, stir for about 2 minutes, then add to the beefles beef. Enjoy!
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