Seitan Steaks

It was an unproductive day in the way of house work but that is not what many readers are here for anyway. Food - there was great production!

Ashley and I spent some time together today and had a plan to make some dinner. She said she has really liked the seitan that I have made and wanted to make some more. I told her that I had felt like I had been neglecting the readers of my blog who want recipes. I wanted something new to post. We compromised and decided we would have seitan but I would do something new with it. Introducing...




Seitan Steaks

The broth

4 cup of water
2/3 of cup of soy sauce
1/4 cup of sugar
2 tablespoon of garlic powder
2 tablespoon of onion powder
1 tablespoon of dried chipotle pepper
1 tablespoon of liquid smoke
1 tablespoon of hot sauce
2 teaspoon of thyme
2 teaspoon of oregano
2 teaspoon of parsley
2 teaspoon of sage

In a very large pot, bring the water to a boil while adding all other ingredients. The color should be a dark brown and should have a potent and strong smell. If the smell in not strong enough or not to your liking, adjust the spices.

Gluten

1 cup of vital wheat gluten
2 teaspoons of nutritional yeast
1 teaspoon of parsley
1 teaspoon of cumin
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of ground black pepper
1 teaspoon of crushed red pepper
1/2 teaspoon of salt

In a bowl, mix all ingredients together well. Once the mixture is well blended, add slightly less than 1 cup of the above broth mixture. Mix well. The dough should be a light brown in color and somewhat tacky to the touch. If it is too moist, add some regular flour to the mixture. It should not be sticking to your hands or the sides of the bowl once it is fully mixed. Take a cutting board and sprinkle a bit of flour on the top. Place the seitan on the cutting board and begin to kneed the dough, slowly flattening it like a pizza dough. There is not need to use a rolling pin. Be gentle. If the dough begins to stick to the cutting board, add more flour. Do not let it stick. Once the gluten dough is about 1/4 inch thick, let it sit for about 5 minutes. Cut the dough into 5 pieces roughly the same size and place them into the remaining boiling water. Boil for 45 minutes.

Marinade

1/2 cup of chipotle bar b que sauce
1 tablespoon of water
1 tablespoon of ketchup
1/2 tablespoon of sugar
2 teaspoons of hot sauce
1 teaspoon of liquid smoke

Mix all ingredients together in a pan. Once the gluten has finished boiling, take out each piece and place it in the marinade. Let soak for at least 1 hour. The longer the better. Feel free to let it go overnight.

Frying

3 cloves of garlic (chopped)
1/2 cup of oil
2 tablespoons of onion (chopped)
1 teaspoon of turmeric
1 teaspoon of cumin
1 teaspoon of salt
1 teaspoon of ground black pepper

In a saute pan, heat the oil and cook the garlic and onion until the onion is translucent. This should take about 5 minutes on med-low heat. Add all other spices and stir well. Carefully remove the garlic and onions without removing the oil. You want to leave the flavors intact. Then gently set 2 pieces of seitan into the oil and fry for about 8 minutes until it begins to brown. Then flip and fry the other side for about the same time. Remove. Repeat until all piece of seitan are cooked. Serve the seitan topped with the garlic and onions that were removed from the oil and a spoonful of the marinade.


This may be one of the best seitan recipes I have made. If you only try seitan once, this is it. Try this out. No joke. This is extremely good. Juicy, succulent and savory. I made it tonight with mashed potatoes and brussel sprouts. All around, a great meal!

If you have questions about making seitan, please check the Seitan Tips post and feel free to ask.