Seitan Steak

This protein heavy meat alternative is a versatile staple

Prep Time 15

Cook Time 45

Course Main Course

Cuisine American

Servings 4

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.

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.

The simmered seitan steaks can chill in the fridge for 3-5 days before cooking.

Keyword protein