Cuban-inspired Seitan Steaks
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Steaks
2 1/2 cups vital wheat gluten 1/4 cup chick pea flour 1/4 cup nutritional yeast 1 tsp paprika 1/2 tsp salt 1/2 tsp black pepper
1 white onion, peeled and roughly chopped 2 cups vegetable bouillon 2 tbsp olive oil 2 tbsp soy sauce 2 tbsp ketchup 1 tbsp miso 1 tbsp liquid smoke
Preheat oven to 350 degrees F.
In a large glass mixing bowl stir together the; wheat gluten, chick pea flour, nutritional yeast, paprika, salt, and black pepper. Set aside.
Place the; onion, vegetable bouillon, olive oil, soy sauce, ketchup, miso, and liquid smoke in a blender. Blend until smooth. Pour wet mixture over dry mixture. Stir until well-combined.
With clean damp hands knead/massage batter for 2-3 minutes. (This will activate the gluten.)
Transfer batter to a large piece of parchment paper. Form a log with batter. Fold parchment paper over log to cover completely. Transfer to a large piece of aluminum foil. Fold foil over parchment-covered log and fold foil to seal.
Place covered log on a baking sheet. Bake in preheated oven for 30 minutes. Turn log over and bake for another 30 minutes.
Allow to cool for about 15 minutes then slice. Arrange slices on a large glass baking dish.
Marinade
1/2 cup orange juice 1/4 cup lime juice 2 tbsp olive oil 1 tbsp cilantro paste 1 tbsp agave 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp cumin 1/2 tsp sea salt 1/4 tsp black pepper
In a small mixing bowl whisk together all of the marinade ingredients, Pour marinade over steaks slices. Allow to marinate for about an hour. Turn steaks over and marinate for another hour.
Preheat oven to 350 degrees. Place steaks in preheated oven and roast for 15 minutes. Turn steaks over. Roast for another 15 minutes. Turn over one more time. Roast for 5 more minutes.
Serve.