Steaks. Vegan style.

Well, I love red meat but I can’t digest it very well. So, I scoured the internet to find a red “meat” recipe that I could try to satisfy my cravings. I found one so I decided to give it a go. Today, I’m making Vegan Seitan Steaks. Here are the ingredients:

For the vegan seitan steaks:
  • 1 1/2 cups vital wheat gluten
  • 1 cup cooked lentils (I used canned red kidney beans)
  • 6 tablespoons water
  • 2 tablespoons nutritional yeast
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon liquid smoke (If you don’t have liquid smoke, you can use smoked paprika)
  • 1/4 teaspoon black pepper
For the vegan seitan steak marinade:
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup or agave

First, you want to add all the ingredients to make the steaks into a food processor. My food processor is a little small so I added everything except for the flour.

 

After everything was all blended, I added the mixture to a large bowl with the flour and mixed it very well. You can still see the skins of the beans but I think that should be okay. Dump the mixed dough onto a clean work surface and knead thoroughly. The dough is a bit tough and crumbly but just keep kneading until everything looks combined.

Cut into 4 even pieces and used a rolling pin to shape into steak-like shapes, about a half inch thick. The dough will spring back as you roll but keep on rolling! It’ll eventually stay in the shape that you want.

 

 

Next, place the steaks into a streamer basket. It’s okay if the steaks are overlapping a bit. Put a few inches of water in the pot and bring to a boil. Steam for 12 minutes and flip the steaks over half way through the steaming process to make sure you get all of them steamed. Steam for another 12 minutes. They will double in size.

Put all the ingredients of the marinade ingredients into an air tight container and layer the steaks on top. Now, you can marinade for as long as you want so I’m going to keep mine in the fridge overnight and cook them tomorrow.

I will do a follow up post for the cooking!

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