Vegan Steak
This Vegan Steak is made with vital wheat gluten, lentils and seasonings to create a tender yet chewy steak and is charred in rosemary butter. This plant based seitan steak is full of protein, incredibly flavorful and perfect for a date night at home or a special occasion but easy enough to make for a weeknight dinner!
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Servings: 4 Steaks
Ingredients
Vegan Steak:
- 1 Shallot minced
- 2 Garlic Cloves minced
- ¾ cup Canned Lentils
- ⅓ cup Tomato Paste
- 2 tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Liquid Smoke
- ½ cup Vegetable Broth
- 1 ¾ cup Vital Wheat Gluten
- ¼ cup Nutritional Yeast
- 2 teaspoons Smoked Paprika
- 2 teaspoon Garlic Powder
- 2 teaspoon Onion Powder
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Marinade:
- 1 tablespoon Worcestershire Sauce
- ½ tablespoon Agave or Maple Syrup
- ½ tablespoon Olive Oil
- Splash of Liquid Smoke
- ⅛ teaspoon Onion Powder
- ⅛ teaspoon Garlic Powder
For Cooking:
- 1 tablespoon Olive Oil
- 1-2 Springs of Rosemary
- 1-2 tablespoons Vegan Butter
Instructions
- Mince the shallot and garlic. Heat a small frying pan on medium heat and add a splash of oil. Sauté the shallot and garlic for a few minutes until soft.
- Add the canned lentils, cooked shallot and garlic, tomato paste, worcestershire sauce, dijon mustard, apple cider vinegar, liquid smoke and vegetable broth to a food process. Blend until smooth.
- Whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, salt and black pepper in a large bowl.
- Add the wet mixture to the dry and stir with a spatula until just combined. Use your hands and knead the dough for 2-3 minutes. See above for tips and tricks on kneading.
- Cut the dough in to four even pieces and shape with your hands to resemble steaks. Don't work it too much as this counts as kneading.
- Wrap each individual steak in foil. Then, add some water to a pot over high until boiling. Place the steamer basket in to the pan and cover with a lid. Steam for 25-30 minutes, flipping halfway. They should feel firm when done. Check occasionally to ensure the water hasn’t been absorbed.
- Whisk together the marinade ingredients and brush on the steamed steaks. Marinate for 15 minutes.
- Heat a large frying pan or cast iron on medium heat, add 1-2 tablespoons of avocado or olive oil and a spring of fresh rosemary. Sear the vegan steaks for about 3-5 minutes each side until charred and golden. When almost done, add a tablespoon of vegan butter and baste the steaks by tipping the pan and spooning the butter over the steaks a few times.
- Remove from heat and let rest for 5 minutes. Serve and enjoy!
Notes
Don't over knead: This is very important or you'll end up with a very chewy steak. You should work fast when shaping the dough and aim to knead for 2 to 3 minutes max. You want to avoid over activating the gluten but you also don't want an under kneaded dough as that could turn out gummy. 2-3 minutes is preferred!
Make Ahead: This seitan steak tastes even better the next day! If you want to make them in advance, make the dough and steam the steaks. Unwrap them from the foil and store them in an airtight container in the fridge for 3-4 days. Marinate the steak and fry them up when you plan to serve them.
Storing: Store leftovers in the fridge for 3-4 days or freeze. Simply thaw before searing on the pan.
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