VEGAN STEAK! Fry it up, bake it, air-fry it, serve it sizzling hot, fresh off the grill, baked or anyway you desire.
I made this for a Sunday night dinner for Gerald and I and you guys got so excited for the recipe that I can't wait to give it to you! It smells amazing, the texture is unbelievable, it looks like a steak and even the taste and texture are beyond anything I've ever tried. Watch my video on YouTube to make it with me! Also to gain insight onto my feelings on using gluten and cooking with seitan as well as why a vegan or anyone would want to eat plant-based meat. Why for how come? You can also watch it with just music for a shorter demo on FaceBook! Enjoy my friends. Tag me #artisticvegan / @artisticvegan77 (IG) or @ArtisticVegan on FB so I can see and hopefully share with others!
1 Cup Vital Wheat Gluten
2 Tbsp Vegetable Broth Powder or a Stock Cube Broken Up
2 tsp Paprika (Smoked if possible)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
3/4 Cup Vegetable Broth
2 Tbsp Soy Sauce (Sub: Tamari/Coconut Aminos)
1 Tbsp Tomato Paste
1 Tbsp Coconut Oil to cook in (opt)
5 Cups Vegetable Broth Powder
3-5 Bay Leaves
3 Crushed Cloves of Garlic
Marinade (or favorite):
3-4 Tbsp Soy Sauce (Sub: Tamari/Coconut Aminos)
3/4 tsp Paprika (smoked if possible)
1/4 tsp Black Pepper
1 1/2 Tbsp Maple Syrup (favorite)
Storage: You can store them in the fridge with or without the cooking liquid for a couple of days +, they will firm up considerably once refrigerated. You can also wrap tight without the liquid and store in the freezer for a couple of months.
Increase or Decrease: This recipe can be cut in half or doubled, tripled. It can easily be increased or decreased to make the amount you want.
Soy-Free: Use Coconut Aminos vs. Soy Sauce
Oil-Free: Bake or Air-Fry, or pan-fry in the marinade!
Gluten-Free? Sorry, I'm not there yet. If you have a request for this let me know and I'll see what I can do. Else, I have many gluten-free recipes like some suggestions below.
Try these gluten-free meat replacements (Click image):
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