Cooked - Seitan Steaks | Samantha Moody Valencia

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Seitan Steaks | Samantha Moody Valencia

1.0

2 cups vital wheat gluten

⅓ cup chickpea flour or instant potato flakes

¼ cup all purpose flour

3 tbsp nutritional yeast

1 tbsp mushroom powder

2 tsp garlic powder

2 tsp onion powder

2 tsp pepper

1 tsp salt

1 tsp sage

1 tsp smoked paprika

1 tsp sugar

1 cup water (plus more if needed)

2 tbsp canola oil

1 tbsp molasses

1 tbsp Better Than Bouillon No Beef Base

1 tsp liquid smoke

1 tsp apple cider vinegar

1 tsp vegan red food color

1 tsp soy sauce

2 cups hot water

1 tbsp Better Than Bouillon No Beef Base

2 tsp Bragg's 24 Herbs and Spices blend

2 tbsp oil

Mix dry ingredients in food processor. Add wet ingredients and blend until a dough ball is formed. Knead on a cutting board, then roll and cut into shapes. Rest for 30 mins.
Create a broth by mixing 2 cups of hot water with 1 tbsp vegan bouillon. Rub steaks with spice rub and then fry them in 1-2 tblsp oil. Add broth and simmer one hour on low, turning once. Let the steaks cool to room temperature and rest overnight in the fridge. Reheat on a grill or in the oven.

Course🍽️Main Course

Diets🌱Vegan...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday🍖Grilling

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 47 weeks ago

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