Flour to Seitan to Steak!
Basic Seitan
6 cups flour
2 cups water
Dry Steak Seasonings
2 tbsp brown sugar
½ tbsp garlic powder
½ tbsp onion powder
½ tsp turmeric
1/4 tsp Cumin
1/4 tsp Coriander Powder
1/2 tsp Oregano
1 tsp Paprika
1/4 tsp Black Pepper
1/2 cup chickpea flour or garbanzo beans, processed.
Wet Steak Seasonings
1 cup vegetable stock
¼ cup organic ketchup or BBQ sauce ( or both!)
1 Tbsp Dijon Mustard
2 Tbsp Soy Sauce
1/2 cup (130g) Tomato Paste
Stock
1½ cup vegetable stock
1 diced onion
4 smashed cloves garlic
2 bay leaves
¼ cup brown sugar
½ tsp chili powder
1 tbsp dried parsley
½ tsp thyme
1 tbsp soy sauce
1 tbsp molasses
¼ cup BBQ Sauce
3 tbsp Dijon mustard
2 cups water
Marinade
1/4 cup (60ml) Soy Sauce
1 tsp Paprika
2 Tbsp Brown Sugar
2 Tbsp Tomato Paste
Steps
Add flour and dry steak seasonings into a bowl. Mix.
Slowly add in the 2 cups water and wet steak seasonings. Knead until a stiff (not sticky) dough forms.
Maybe pinch a piece off and cook it real quick to taste test?
One recipe says to cover in water and let stand for a few hours. One says to cover without water and stand for 30 mins. Another skips this step altogether!
Knead and rinse dough until water runs clear, like when you rinse rice, apx 10-30 mins. Squeeze out as much liquid as you can. It will seem like the dough is falling apart, that’s ok! Keep going. In the end you will have about half as much dough and it will look like a brain!
Shape your dough how you’d like. For steaks, make a pancake and cut it into 4 pieces. You can use a potato smasher to give it some grill mark texture! Be careful though, you don’t want to over-knead it via the potato smasher. This will create tough steaks.
Combine stock ingredients in a pot and bring to a boil.
Add steaks. Bring back up to a boil.
Reduce to a simmer. Simmer for 30 mins, stirring occasionally.
At this point your basic seitan (albeit with tons of steak seasoning) is done!
Meanwhile mix marinade ingredients.
Drain steaks. Coat in marinade.
You can let the steaks sit in the marinade for 1-2 days in the fridge if you want.
Saute in a pan with oil. Brush each side every time you flip.
Refs:
https://eatingrules.com/how-to-make-seitan/
http://bold-drop.blogspot.com/2010/05/homemade-glutenseitan-using-all-purpose.html
https://www.youtube.com/watch?v=jH8IRIl74rw&feature=youtu.be
https://www.theedgyveg.com/2012/10/09/easy-seitan-steak/
https://lovingitvegan.com/vegan-steak/
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