I googled my way to the conclusion that “Parisian steak” is the right, and also straight forward translation, of the traditional Danish dish “Pariser bøf”, that actually has nothing to do with Paris – but is as old-fashioned straight up Danish as it can get. 
This one however is super untraditional and made with the world’s best vegetarian beef.

I used to hate when my dad told me; we are having Parisian steak for dinner. I always thought it was so boring and filled with strong tasting ingredients that I didn’t really like. Not to mention super unhealthy; a piece of fat minted beef on a white bread with a raw egg-yolk. 

Vegetarian beef

Play with the different flavors

However, as I found out; the Parisian steak’s qualities of being very salty, simple and rich on flavors can actually be turned into something super interesting, vegetarian (and way more healthy). Maybe removing its base ingredients, the meet, seems a bit like making a completely different dish – but just stay with me for a second. 

A traditional Parisian steak consists of a minch beef on bread, topped with an overload of salty and peppery ingredients like an egg-yolk, horseradish, capers and raw onions. 

Here, the vegetarian beef combine the dimensions I think works for the traditional, boring meet-based Parisian steak. A combination of something very chewy and something soft and creamy, and a mix of various salty flavors that complement each other.

Vegetarian beefVegetarian beef

Vegetarian beef

This veggie Parisian steak is made with a vegetarian beef of salted beetroot pulp, mustard, egg and smoked paprika. I then topped the salt-infused vegetarian beef with a sweeter sesame-mustard cottage cheese and some roasted walnuts. It was a super creamy, umami infused combo. It also works perfect as a vegetarian beef in a greasy veggie burger.

Healthy umami

One of the things I love about being a vegetarian is cooking vegetarian food. I think it is super cool and interesting to experiment with the ingredients and discover which ingredients play well together. 
Obviously my goal with this dish wasn’t to create something as close to a Parisian steak as possible, but to create a vegetarian beef that entails those qualities of the Parisian steak that made it so damn popular in the 90’s. 

Vegetarian beefVegetarian beef

– Maja

Serves 2
  1. 1 cup of beetroot pulp
  2. 4 tbs oats
  3. 2 tbs flour
  4. 1 tbs dijon mustard
  5. 1 onion
  6. 2 cloves of garlic
  7. 1 tsp honey
  8. 2 tbs roasted sesames
  9. 1 egg
  10. 1 tbs of cheese of your choosing (I used blue cheese)
  11. 1 tbs milk
  12. 1 tsp salt
  13. 1 tsp smoked paprika
  14. 1/2 tsp peber
  15. 1 tbs sesame oil
  1. 2 tbs cottage cheese
  2. 1 tbs dijon mustad
  3. 1 tsp honey
  4. 1 tsp tahin
  5. 1 tbs roasted sesames
  6. 1 tsp salt
  7. 1/2 peber
  8. A handfull walnuts
  9. Fresh chives
  1. Grate the beetroot on the fine side of the grater and place the pulp in a finemesh sieve. Try to squeeze as much beet-juice out of them as you can, add a bit of sea salt and let the pulp drain for 15-20 minutes (Longer wouldn't hurt either )
  2. Roast the sesames on a high heat frying pan. When they are done, transfer them to a large mixing bowl, together with paprika, salt, peber, oats and flour.
  3. Now start sautéing the onion and garlic in the sesame oil. When done add them to the mixing bowl together with mustard, honey, milk, egg, small pieces of cheese and beetroot pulp.
  4. Mix everything well together and then form them to burger-beef like shapes (If the consistency is too wet or too dry, you can add more milk/oats).
  5. Fry them for approximately 5 minutes on each side, or until they have a quiet firm consistency.
  1. Mix everything together in a bowl.
  2. Top the burger with this delicious mustard-cheese, walnut pieces (I roasted mine first) and fresh chives.
Maja Harder