Vegan Seitan Steak - The Buddhist Chef

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Vegan Seitan Steak

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Description

Summer is right around the corner and it’s BBQ time! Convince the most stubborn non-vegan guest with this Vegan Seitan Steak, served with a delicious peppercorn sauce. The liquid smoke, which you can easily find in any grocery store, will enhance that beloved taste of cooked on the grill. The condiment Kitchen Bouquet will not only enhance the flavor of the steak spices but will also add a nice color to your vegan steak. But the key ingredient is Vital Gluten Wheat*.
Throw in some grilled roots vegetables, such as potatoes and carrots, and you’ve got yourself the perfect summer dinner. Cheers! 

*Cornstarch slurry: 

https://en.wikibooks.org/wiki/Cookbook:Cornstarch_Slurry

*Vital wheat gluten and gluten flour, also sometimes simply called wheat gluten, refer to the same thing: an extraction of the protein in wheat flour. When mixed with water or broth and spices,   makes seitan, a vegan “meat” that is rich in protein. 

Wheat gluten is an alternative to soy-based foods such as tofu or tempeh which are sometimes used as meat substitutes. 

 Wheat gluten is often used   in Asian, vegetarian, vegan, and  Buddhist cuisine.



You might also like this 
recipe:
https://www.thebuddhistchef.com/recipe/pizza-stuffed-mushrooms/

Ingredients

1/4 cup soy sauce (60 ml)
1 tablespoon maple syrup
1 tablesoon liquid smoke
1 tablespoon Dijon mustard
1 tablespoon miso
1 1/2 cups HOT vegetable broth (350 ml)
2 1/2 cups vital wheat gluten (320 g)
1 tablespoon onion powder
1 tablespoon garlic powder
1/3 cup chickpea/garbanzo bean flour (40 g)
1 cup of cooked lentils, rinsed and drained (140 g)
2 tablespoons browning sauce Kitchen Bouquet
Steak spices ( I used a lot)
For the sauce: 
2 shallots finely minced
2 tablespoons vegetable oil 
1/4 cup Brandy (60 ml)
1 tablespoon maple syrup
1 tablespoon worcestershire sauce (vegan)
1 teaspoon coarsely ground peppercorn
1 teaspoon Dijon mustard
3/4 cup vegetable broth (190 ml)
3/4 cup non-dairy cream like Belsoy (190 ml)
1 tablespoon browning sauce Kitchen Bouquet
Salt to taste.

Directions

1
In a large bowl, whisk together soy sauce, maple syrup, liquid smoke, Dijon mustard, miso, HOT vegetable broth and Kitchen Bouquet seasoning. (It’s important to use hot vegetable broth). Set aside.
2
In a food processor, mix together the vital wheat flour, onion powder, garlic powder, chickpea flour and canned lentils.
3
Add the wet ingredients to the dry ingredients in the blender and process for 2 to 3 minutes.
4
Place the dough on a clean work surface. Knead for 2 to 3 minutes adding gluten flour if necessary.
5
Gently stretch your dough and separate into four pieces (4 steaks).
6
Steam for 15 to 20 minutes then flip the steaks and steam for another 15 to 20 minutes. Refrigerate for at least 1 hour or overnight to allow the steaks to firm up.
7
Make the sauce: In another pan, sauté the shallots in oil for 2 to 3 minutes.Add the brandy and flambé (optional).
8
Whisk in maple syrup, worcestershire sauce, ground peppercorn, Dijon mustard, Kitchen bouquet seasoning, vegetable broth and non-dairy cream.
9
Let the sauce reduce to thicken over medium-high heat. When the sauce has thickens, add salt if necessary.(You can also make a cornstarch slurry)*.
10
Brush the steaks with oil on both sides and sprinkle generously with steak spices one one side.
11
Place the steaks on a hot grill. Cook for 2 to 3 minutes on each side until grill marks appear on each side. Do not over cook as the steaks are already cooked. ( you can also pan-fry it).
12
Serve with the sauce.