Seitan Steak
This protein heavy meat alternative is a versatile staple
Equipment
- large pot with lid
- pan
Ingredients
Seitan
- 1 cup vital wheat gluten
- 3 tbsp nutritional yeast
- 1 tbsp smoked paprika
- 1 tsp black pepper
- 2 tbsp dark soy sauce
- 3/4 cup cold water
Stock
- 1/2 yellow onion chopped
- 1 handful mushrooms chopped
- 4 tsp no beef better than bouillon
- 4 cups water
Instructions
Seitan
- Mix dry ingredients for seitan. Mix wet ingredients for seitan.
- Mix dry ingredients with wet, forming a dough ball. Kneed for a minute or two, activating the gluten. Let sit for a few minutes.
- Put large pot on the stove set to medium heat, dry-fry chopped onion and mushrooms until there is a nice amount of brown on the bottom of the pan.
- While dry-frying, mix 4 tsp of no beef better than bouillon into 4 cups water.
- When vegetables are brown, deglaze the pan by pouring the stock into the pot, give it a stir, and bring to a boil, then reduce to a low simmer.
- Kneed seitan dough again for a minute, then flatten into a pancake, and cut into 4 pieces. Flatten each piece a little more.
- Place 4 pieces of seitan into the simmering stock. Loosely cover and let simmer on low heat ~35-40 minutes until desired firmness. If simmer is too high, the seitan may become spongy.
- When happy with firmness, drain the stock into a bowl. This is good stuff that can be used as a base for a stew, or made into gravy.
Seared Seitan Steak
- Add cooking oil to a pan on medium to medium-high heat.
- When oil is hot, sear each side of the steaks 1-2 minutes until desired char.
- Optionally season with black pepper and/or dark soy sauce.
- Serve, or cut into strips to be integrated into other recipes, such as stir fry, or hot pockets.
Notes
The simmered seitan steaks can chill in the fridge for 3-5 days before cooking. Recipe adapted from: http://www.vegansandra.com/2015/11/perfect-homemade-seitan-steaks.html