Tender Juicy Vegan Seitan Steak
Ingredients
Vegan steaks
- 3/4 cup (123g) Canned Chickpeas (Drained)
- 1/4 cup (15g) Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/4 tsp Cumin
- 1/4 tsp Coriander Powder
- 1/2 tsp Oregano
- 2 Tbsp Soy Sauce
- 1/2 cup (130g) Tomato Paste
- 1 tsp Paprika
- 1/4 tsp Black Pepper
- 1 Tbsp Dijon Mustard
- 1/4 tsp Liquid Smoke
- 1/2 cup (120ml) Vegetable Stock
- 1 and 3/4 cups (263g) Vital Wheat Gluten
Marinade
- 1/4 cup (60ml) Soy Sauce
- 1 tsp Paprika
- 2 Tbsp Brown Sugar
- 2 Tbsp Tomato Paste
- 1/8 tsp Liquid Smoke
Frying
- 1 Tbsp Olive Oil (or other oil)
Preparation
Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, dijon mustard, liquid smoke and vegetable stock to the food processor and process until well mixed.
Transfer to a mixing bowl and add the vital wheat gluten, stir in with a spoon briefly and then mix it into a dough with your hands, knead the dough for around 2 minutes until it becomes firm and stretchy, ensuring not to over-knead to avoid toughness.
Flatten the dough and cut it into 4 roughly equal sized steaks, use a potato masher to bash them down a bit to flatten without overdoing it as it counts as kneading.
Wrap the steaks individually in tinfoil, ensuring not to wrap too tight as they will expand, and steam them for 20 minutes using a steamer basket or similar method.
While the steaks are steaming, prepare the marinade sauce by adding the marinade ingredients and mixing well
After steaming, unwrap the steaks
Marinate the steaks in the prepared sauce for at least 30 minutes or as desired
Heat olive oil in a skillet and fry the steaks until golden brown on both sides
