This is the ultimate seitan steak! If you don’t know what seitan is, it’s an ancient meat replacement made by using the gluten and protein from wheat. Seitan is becoming more known in the culinary world especially with the new interest in more ethical eating habits. Some complaints we’ve heard about seitan is that it can be rather chewy. Callan has set out to try and squash this myth and this recipe proves it. We have been playing around with seitan and trying to figure out how to get the perfect meaty texture out of this plant based protein.
What we’ve found is that by mixing in other proteins such as lentils, beans, veggie ground or veggie sausage it adds much more “bite” to the seitan as well as flavour. We first learned this when Callan made our honey garlic asian ribs. He mixed seitan with Impossible foods veggie ground and the result was incredibly meaty vegan spare ribs. We hope recipes like this one inspire you to play around with your meat replacements until you find something that will have you never craving meat again. As culinary science advances and more and more vegan cheese/meat alternatives pop up, the future of the vegan diet looks far from boring. Share this ultimate seitan steak recipe among friends and let the world know how tasty vegan eats can be!
ULTIMATE SEITAN STEAKCourse: DinnerCuisine: VeganDifficulty: Medium
- FOR THE STEAK
1 ¼ cup of vital wheat gluten
1 beyond meat sausage (removed from casing)
2 cloves of garlic
¼ cup of nutritional yeast
1 tbsp of onion powder
2 tsp of paprika
1 tsp of liquid smoke
1 tbsp of dijon mustard
¾ cup of low sodium vegetable broth
1 tsp of soy sauce
¼ cup of lentils (cooked)
- FOR THE GLAZE
1 tsp of soy sauce or coconut aminos
1 tbsp of maple syrup
1 tbsp of your favourite BBQ sauce
½ tsp of sriracha or your favourite hot sauce
- Heat a large pot of water and bring it to a gentle boil.
- Add all of your steak ingredients except for your vital wheat gluten into a food processor and pulse until almost smooth, some chunks are okay.
- Remove mixture and transfer into a large mixing bowl. Now you can incorporate your vital wheat gluten. Use your hands and make sure to fully mix all ingredients together. If your mixture seems too wet, add a touch of flour. If it seems a bit dry add a splash of water or more vegetable broth. You want your dough to be mouldable.
- Its very important to knead seitan dough for at least 6-7 minutes to activate all of the gluten strands.
- Shape your dough into two large steak cutlet shapes about 1 inch thick. Wrap your seitan steaks first in parchment paper and then with tin foil. Make sure to seal tightly as we will be cooking the steaks in a water bath!
- Lightly boil your steak cutlets for roughly 40 minutes. Remove and let them cool for 10 minutes. Unwrap and set aside.
- Preheat your oven to 400 degrees. Line a baking tray with parchment paper and lightly grease to prevent sticking.
- Bake at 400 degrees for 15 minutes each side. In a small bowl mix all of your glaze ingredients. Remove your steaks from the oven and spoon your glaze over both sides making sure to fully cover your steak. Continue baking for 5-10 minutes each side. This final step is just to help turn your glaze into that yummy sticky sauce that we all remember from classic BBQ, the glaze can’t be too runny.
- Once you are satisfied with the colour and texture of your glaze, remove from oven and let cool for 5 minutes. Slice each steak in half and serve with your favourite veg and potatoes! Enjoy.