Simple Preparations

Plant-based Swiss Steak

Growing up, we didn’t eat much commercial vegetarian meats, but for some reason around Thanksgiving, the church folk use to give us some. This was my “taste” of Loma Linda and Worthington brand meat substitutes. My mom made her own. I have continued making my own as well. May God help me to share how simple it is to do, especially if you own a food processor.

I always thought the reason we didn’t eat these store-bought vegetarian meats was because they were so expensive. However, today, I would not eat them because of the ingredients. Hidden MSG and by-products are not conducive to health. MSG has an array of harmful effects and is often hidden under various names, such as yeast extract. See this article, “Here’s how food companies sneak MSG into foods” from the Insider for more info!

With all that said, I really did like the taste of the “Loma Linda Swiss Stake, ” but wanted to make it more affordable and healthier. Now, I haven’t had this product in years — more than 15 or 20 years –and as I make my own version, I truly wonder if it is spot on. I think they are comparable, but it was so long ago. I make my own meat substitutes too; so, first you must make the beef meat substitute in the form of patties, or stakelets, and then make the recipe I’m sharing below. This goes well over rice, pasta, potatoes, etc. You can also serve it over any grain. You can make a sandwich or wrap with it. The possibilities are within your imagination.

One last thing, I often find that I must adjust the salt to this recipe. In truth, I may use shy of a teaspoon of Himalayan salt, but some folks think 1/2 teaspoon is plenty. Therefore, please taste after the mixture bubbles to see if you need to adjust the salt.

Now, without further ado, please enjoy this recipe.

Plant-based Swiss Steak


  • 1 Tablespoon olive oil
  • 1 medium onion, sliced
  • 1 medium green bell pepper, sliced
  • 4-6 plant-based beef patties (See recipe)
  • 1 quart pure water
  • 2 Tablespoons beef-like seasoning (See Kyong’s Weatherby’s recipe)
  • 1 Tablespoon coffee substitute
  • 1 Tablespoon liquid aminos (or to taste)
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pink Himalayan or salt to taste (taste first)
  • 2 Tablespoons organic cornstarch


  1. In a pan, add oil, onions, and peppers and sauté for three minutes and add beef patties and continue sautéing for another two minutes.
  2. In a quart jar, add water, beef-like seasoning, aminos, coffee substitute, and seasonings and shake well. Add to pan, reserving about a half cup of liquid in the jar, and bring to a boil. Let bubble for about five minutes. Taste and adjust seasonings, especially the salt, if needed.
  3. Add cornstarch to jar and shake well. Add to boiling ingredients and simmer for another two to three minutes until mixture thickens to a glossy shine. It should resemble gravy.
  4. Serve over rice, pasta, or potatoes.

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