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!
My love,
Christa
My love,
Christa
Ingredients:
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)
Simmer in:
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)
Peaceful Preparation:
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.
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)
Simmer in:
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)
Peaceful Preparation:
- Whisk the dry ingredients together.
- Add the wet to dry.
- Knead for about one minute to develop the gluten. Shape into a circular shape and set it aside for 3-5 minutes.
- While that rests, bring the 5 cups of vegetable broth to a simmer with the bay leaves and garlic cloves.
- After the dough has rested, kneed slightly and begin to massage it out into a circular shape similar to a small pizza or large pancake. Cut into 4 pieces or as desired, it can be in strips, small pieces etc. For the "steak" I went with 4 semi-equal pieces.
- Now take each piece and massage it into the desired steak shape and thickness, you can use a meat tenderizer or potato masher to help. I used a mixture of the potato masher and massaging it out.
- Place it in the simmering broth and allow to simmer for 30 to 40 minutes, I went 40 minutes myself. Ensure it never reaches a boil, and only simmers for best texture and consistency.
- Now is a good time to make the marinade and set aside, along with any dishes you are serving.
- After 40 minutes, drain and reserve the liquid (for future soups, broth, gravy etc.) press out the extra liquid from each piece and set on a plate.
- Take each piece and place in the marinade for 2+ minutes minimally on each side. The longer you go the more flavor will absorb. You can use the marinade above or tons of others for different flavors. Cook as desired. This can easily be made oil-free!
- If pan-frying: Heat 1 Tbsp of coconut oil in a pan. Once hot and melted add the steaks. Here are some methods: You can sear it on a hot pan on each side until is charred. You can even flip it every minute. I started on a medium flame, flipped each minute then went to a lower flame so I could go 5-10 minutes on each side to cook it all the way through. It really depends on how you like your steak. Well done, medium, medium-rare etc. You can even throw these on a grill outside, bake them etc. Have fun!
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):
|
|
