Vegan Steak
These tender, juicy, and flavorful vegan steaks are crafted from a high-protein base of seitan and chickpeas. Perfectly seasoned with smoky spices and a savory glaze, they offer a remarkably realistic texture that is fun to prepare. Excellent for pan-searing until caramelized, they pair perfectly with baked potatoes and mushroom sauce for a satisfying mains dish.
Instructions
- 1
Place the chickpeas (0.75 cup), nutritional yeast (0.25 cup), garlic powder (1 tsp), onion powder (1 tsp), cumin powder (0.25 tsp), ground coriander (0.25 tsp), dried oregano (0.5 tsp), soy sauce (2 tbsp), tomato paste (0.5 cup), paprika powder (1 tsp), black pepper ground (0.25 tsp), dijon mustard (1 tbsp), liquid smoke (0.25 tsp), and vegetable stock (0.5 cup) in a food processor and blend until smooth.
- 2
Transfer the mixture to a mixing bowl and add vital wheat gluten (1.75 cups). Knead the dough by hand for 2 minutes until it becomes firm and snappy. Avoid over-kneading to prevent a tough texture.
- 3
Divide the dough into 4 equal steaks. Use a potato masher to bash and flatten them slightly.
- 4
Wrap each steak individually in tinfoil, leaving room for expansion. Steam them for 20 minutes in a steamer basket.
- 5
Prepare the marinade by whisking together soy sauce (0.25 cup), paprika powder (1 tsp), light brown sugar (2 tbsp), tomato paste (2 tbsp), and liquid smoke (0.125 tsp) until smooth.
- 6
Unwrap the steamed steaks and place them in a dish. Pour the marinade over them, ensuring they are fully coated.
- 7
Heat olive oil (1 tbsp) in a pan. Fry the steaks over medium heat, flipping regularly and brushing with extra marinade, until browned and caramelized.
- 8
Serve hot with [null to_serve potatoes] and a creamy mushroom [null null sauce].
Nutrition Facts
Per portion