Seitan is made from vital wheat gluten and can be transformed in to any kind of vegetarian meat alternative you can dream of. This recipe produces a juicy, tender, delicious steak alternative that just about anyone with taste-buds will enjoy. It is a bit labor-intensive, but these can be frozen and cooked at a later time, which is always helpful.
Prep time: 15 minutes
Cook time: 45 minutes
Yields: approximately 8 veggie steaks
Ingredients for the broth:
- 8 cups hot water
- 3/4 cup soy sauce
- 1/4 cup brown sugar
- 3 cloves minced garlic
- 1 large onion, thinly sliced
Ingredients for veggie steaks:
- 1 cup vital wheat gluten
- 1 cup water
- 1 tbs soy sauce
- 1 tsp garlic salt
Ingredients for breading and frying:
- 1 cup milk (can substitute with soy milk) in a bowl
- 1 cup flour in a bowl
- salt and pepper to taste
- 1 tbsp nutritional yeast flakes (optional)
- small amount of oil to fry
In a large pot (4 quarts or larger), mix all of the broth ingredients and bring to a boil. While this heats, mix all the dry ingredients for the veggie steaks in a large mixing bowl. In a measuring cup, add soy sauce to water. Combine the water and soy sauce with the dry ingredients and mix until a dough ball is formed. You may need to use your hands at this point to knead the dough.
Break the dough up in to 3 or 4 smaller pieces. Squeeze each piece repeatedly until all the excess moisture has been removed. Set aside on a dry surface. Once all the pieces have been squeezed of excess moisture, mash them together again to make a smooth log of seitan that is approximately 6 inches long and 3 inches wide. Cut the log in to several slices about 1/2 and inch thick each. Flatten and stretch each piece slightly, then add it to the boiling broth. Reduce heat, cover and simmer for 35 minutes. Veggie steaks will swell in size quickly.
Heat oil in a large skillet over medium-high heat. Remove cooked steaks from the pot using a fork, shaking the excess broth off. Save the broth from the pot. Mix nutritional yeast flakes, salt, pepper and flour in a bowl for the breading. Dip steaks in the milk, then dip both sides in the flour mixture to coat it evenly. Shake off excess flour and add to heated oil. Cook on one side for approximately 3 minutes or until veggie steak is dark brown. Flip the steaks and add about 1/2 cup of the broth used for cooking. Pour it over the steaks to keep them moist. Cook an additional 3-5 minutes or until veggie steaks look evenly browned.
Serve with a side of the cooking broth to be used as au jus for dipping. You can freeze any leftover juice for future use as well. Freeze the unbattered, unfried veggie steaks to be cooked at a later time if you wish.
This recipe sounds a little difficult at first, but it's really quite simple once you get the hang of it. Plus it's absolutely worth the effort for the delicious outcome it produces. See the slideshow below for step-by-step pictures.
Serve with the roasted potato Parmesan recipe and some fried onions and enjoy!
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