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Seitan Steak

Vegan Seitan Steak with Peppercorn Sauce Recipe:

Prep Time: ~10 minutes
Cook Time: ~50 minutes
Yields: 4 ‘steaks’

Steak Ingredients:

  • 170g vital wheat gluten
  • 3 tbsp. nutritional yeast
  • 1 tbsp. smoke paprika
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 3 tbsp. reduced salt soy sauce
  • 190ml cold water

For Simmering:

  • 1.5 litres of water
  • 3 bay leaves

Peppercorn Sauce Ingredients:

  • 2 tbsp. peppercorns
  • 50g vegan butter
  • 3 tbsp. plain flour
  • 2 tbsp. brandy
  • 250ml vegetable stock
  • 50ml soya milk

Steak Method:

  1. Add the water and bay leaves to a simmer in a boiling pan ready for when the steaks are made
  2. Combine all the dry ingredients in a bowl until mixed, then add the water and 2 tbsp. of soy sauce bit by bit and knead until combined and a sticky dough forms
  3. Keep kneading for a couple of minutes then leave it to stand for 5 minutes so that the yeast can activate
  4. Knead for a further couple of minutes then cut into 4 and use your hands to flatten the dough out into steak shapes
  5. Then add to the simmering water and partially cover the pan
  6. Keep the water at a simmer and cook the steaks for 40 minutes (they will probably float so make sure you flip them over half way)
  7. When 40 minutes is up, drain the water and then fry the steaks in some extra virgin olive oil and the last tbsp. of soy sauce until browned on both sides

Sauce Method:

  1. Melt the butter in a pan, then add the brandy and flour and whisk until a paste forms
  2. Add the stock bit by bit until it’s all combined, make sure you keep whisking throughout
  3. Then add the peppercorns and soya milk and whisk until combined
  4. If you would like the sauce a little thicker just whisk in a little more flour
  5. Then serve on top of the steaks and enjoy!

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