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    Vegan Split Pea Steak Sandwiches

    January 23, 2018 by Lauren Hartmann 18 Comments

    *This post may contain affiliate links in the recipe card*

    Split peas, no longer just for soup.

    Right now, you may be thinking, split pea steaks? What the HE double hockey sticks are you talking about? Also, how? And why? Well, here is the scoop: Split peas have a lot of protein in them, and they are really good for you. Also, turns out they make a super delicious meat replacement and taste so dang good with caramelized onions and white BBQ sauce. Which I recommend serving them with! These vegan split pea steak sandwiches with caramelized onions and white BBQ will leave you wondering why you ever questioned going vegan!

    These split pea steaks are surprisingly easy. Take only a few minutes to throw together once the split peas are prepped. Then they are baked, so ya know, way less work for you. Just put into the oven and make the onions and sauce while the steaks are baking! Yay!

    These vegan split pea steak sandwiches are the best thing ever, seriously. The split pea steaks are the best texture for a seitan like food item I have ever had. They are firm, but not too firm. I have found with a lot of recipes using vital wheat gluten, that they are too mushy on the inside. Not these babies, they make the perfect steak sandwich.

    I highly recommend not skipping the caramelized onions or white BBQ sauce. They definitely are the best friends of these split pea steaks! Once you taste the entire sandwich all put together, you will be all like “dang, why isn’t everyone eating this?”

    So, to summarize, vegan split pea steak sandwiches= the best steak sandwiches. This recipe makes enough for 5-6 sandwiches, so you can share with friends. The steaks also reheat really nicely, so if you are just cooking for one, you can have them for lunch and dinner all week! Or breakfast and dessert, no judgement here!

    Vegan Split Pea Steak Sandwiches

    Print Recipe
    Vegan "steaks" made out of split peas, topped with caramelized onions and white BBQ sauce. Serve on your favorite vegan bread!
    Course Main Course
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Total Time 1 hour hr
    Author Lauren Hartmann

    Ingredients

    Split Pea Steaks

    • 2 C. Cooked split peas
    • 1 C. Vital wheat gluten
    • 1 C. Panko bread crumbs
    • 1/4 C. Soy sauce
    • 1/2 C. Vegetable broth
    • 1 Tbsp. Liquid smoke
    • 2 Tbsp. Nutritional yeast
    • 1 tsp. Olive oil
    • 1 tsp. Steak seasoning
    • 1/2 tsp. Salt
    • 1/4 tsp. Black pepper

    Caramelized Onions

    • 1 Sweet onion, sliced really thin
    • 2 tsp. Olive oil
    • 1 Tbsp. Agave
    • pinch of salt

    White BBQ Sauce

    • 3/4 C. Vegan mayo
    • 2 Tbsp. Water
    • 2 Tbsp. Apple cider vinegar
    • 1 tsp. Mustard
    • 1/2 tsp. Horseradish
    • 1/2 tsp. Agave nectar
    • 1/2 tsp. Garlic powder
    • 1/2 tsp. Salt
    • 1/2 tsp. Coarse black pepper

    For Serving

    • Vegan Rolls
    • Arugula

    Instructions

    • Make the "steaks". First cook the split peas according to the package. You need 2 cups of cooked split peas, so I cooked about 1 cup of dried split peas. Once they are cooked through, and soft enough to mash, drain them, measure 2 cups and place them in a large mixing bowl, and mash the peas with a fork or a potato masher. Mash until the peas are all mashed. 
    • Preheat oven to 375 degrees.
    • Then add all of the remaining ingredients for the "steaks" to the mixing bowl.  Start to stir to combine, then once the wet and dry start to combine, begin to knead with your hands. Knead the split pea mixture until it is nice and firm. About 2-4 minutes(the longer you knead the mixture the firmer it will be)
    • Now spray a baking sheet with non stick spray. 
    • Then form the split pea mixture into "steaks". Take a large ball of the mixture(however large you want the steaks), then flatten into a steak, and kind of elongate them. 
    • Repeat until all the mixture has been used, then place them on the baking sheet. Bake for 15 minutes at 375 degrees, then flip the steaks and bake for another 10-15 minutes until they are nice and firm and a bit brown.
    • While the steaks are baking, make the onions and sauce. 
    • In a cast iron or non stick skillet, heat the olive oil for the onions on medium low. Saute, reducing heat as needed until the onions start to get brown. Then add the agave and a pinch of salt. Continue to saute until they are nice and caramel colored. It may take 10 minutes or so. Remove from heat.
    • Now make the BBQ sauce. Add all the BBQ sauce ingredients to a small mixing bowl, whisk to combine. Taste and adjust seasoning. 
    • Once the steaks are cooked, place some BBQ sauce on one side of the roll, then split pea steak, then onions, then arugula, then more sauce. Serve immediately!
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    Filed Under: Entrees Tagged With: sandwiches, split peas, steak sandwiches, vegan, vegan entree, vegan sandwich, vegan steak, vegan steak sandwich

    Reader Interactions

    Comments

    1. Lisa

      March 31, 2019 at 10:52 pm

      O!M!G! I had to do a couple of substitutions and changes – maple syrup instead of agave; baby spinach instead of arugala; mixed up all the wet ingredients earlier in the day and then added the gluten and panko just before cooking, but OMG!!! ARE THEY EVER GOOD!!!!! I sure hope they freeze well cuz I can’t eat 7 of them!!!

      Reply
      • Erin

        May 22, 2019 at 2:59 am

        Lisa, did they freeze well?

        Reply
        • Lisa

          May 24, 2019 at 1:24 pm

          Erin, I don’t know if they freeze well yet, because apparently I can eat 7!! The two times I have made them, I ended up eating them all week. Either in sandwiches or salads. Some times sliced into strips and eaten with dips. I have a toaster over so I put them in there while my bread is toasting and they get a little crispy and warm for my sandwich. I am making another batch today for my daughter and her beau to have supper with me tonight. Give them a try, Erin. You won’t be disappointed.

          A little side note: the maple syrup I use is homemade, not the fake stuff.

          Reply
          • Valerie

            January 20, 2020 at 8:57 pm

            I’m curious. What is the fake stuff. I know how maple syrup is made and not sure how you can do it at home. Thanks.

            Reply
            • Lisa Agius

              May 30, 2021 at 12:35 pm

              I consider the “fake stuff” what you buy in the grocery store.. If it’s a name or store brand that doesn’t say “100 %” pure, then it’s fake. It’s not made from true maple sap. It’s a combo of other sugars and maple flavouring.

    2. Emily Boul

      June 24, 2019 at 2:25 am

      5 stars
      Made this tonight! Omg yum. I’ve been perfecting my patty game over the years so here’s what I have done a little different. ONLY because my tastebuds really taste the vital wheat gluten.
      I did 3/4 cup of vital wheat gluten and one flax egg. The patty/steak turned out just right.
      My kids were loving this recipe! Thanks again for another awesome meal!!!

      Reply
    3. Valerie

      August 20, 2019 at 10:42 pm

      4 stars
      So I made this for dinner tonight with cauliflower soup and I was pleasantly surprised. Mine didn’t look as tasty as yours but they tasted pretty amazing. That white BBQ sauce is where it’s at. Need to you a good amount because it just makes the dish. Thank you for all your hard work in bringing us some really amazing recipes!!

      Reply
    4. Terri

      May 25, 2020 at 12:18 am

      Is this green or yellow split peas?

      Reply
      • Lauren Hartmann

        June 13, 2020 at 9:52 pm

        I use green split peas, but either will work!

        Reply
        • Laura

          September 8, 2022 at 10:26 am

          could you substitute lentils for the peas?

          Reply
    5. SMC

      June 8, 2020 at 10:12 pm

      5 stars
      So delicious – made them tonight!

      Reply
    6. Terri

      June 22, 2020 at 5:14 pm

      Do you recommend light or raw agave?

      Reply
    7. Libit

      July 6, 2020 at 8:09 pm

      I am in love with the white sauce. I’m using it as a salad dressing. The steak was good and I will make again. But that sauce will be a staple in my frig.

      Reply
    8. Irma Anderson

      September 6, 2020 at 11:41 pm

      Holy Shit these are so good! Only change I made was used All purpose flour for the Wheat. I will be making these again. Thanks for recipe!!

      Reply
    9. Aisha

      October 30, 2020 at 2:51 pm

      5 stars
      I made these this am when I woke up. Seen the recipe and got UBER excited. THIS IS SOOOOO DOPE!!! bless you for having an amazing mind and love for real food! They are really good!! ALL OF IT!!

      Reply
    10. Danielle Moore

      February 13, 2021 at 12:16 pm

      This looks amazing. Can it be made gluten free with soy protein instead of vital wheat gluten?

      Reply
    11. Veronica

      March 29, 2022 at 7:07 pm

      5 stars
      Decided to try these today, but made quite a few substitutions based on the ingredients I had on hand (flour for wheat gluten; brown rice cereal for panko; regular may for the vegan mayo; Lettuce for the arugula; maple syrup for agave). I admit, the mixture looked NASTY going onto the oven, I thought I ruined it, but it was seriously good and a very filling meal. Worth trying!

      Reply
    12. Staci

      May 4, 2022 at 12:34 pm

      Could I mash, mix, and knead in a food processor or would that make it too tough? It works so well for other seitan recipes you have and really speeds up the prep time.

      Reply

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