Seitan Steaks

Pan-fried seitan steaks with onions

Preparation time: 15 minutes active, 40 minutes passive. Total: about 1 hour.

Serves: 4 big steaks

Ingredients:

Seitan:

• 1 cup / 165 g vital wheat gluten flour
• (3 Tbsp nutritional yeast)
• 1 Tbsp paprika powder
• ½ tsp salt
• ¾ cup / 180 ml cold water
• 2 Tbsp soy sauce

For simmering:

• 5 cups / 1200 ml water
• 3 bay leaves

Directions:

Mix gluten flour with nutritional yeast, paprika powder and salt. Add water and soy sauce. Stir and form a dough ball. Knead for a minute to activate the gluten. Let the ball sit for a few minutes. Knead it for a tiny bit and then flatten it to a thick pancake. Cut the "pancake" into four pieces and massage each piece with your fingers to make them a bit thinner.

Mix water with bay leaves. Bring to a boil. Then reduce the heat, so then water is only simmering but not fully boiling. This is important, because that way the seitan will become thick and firm, not spongy. Now add the steaks and partially cover the pot. Let the seitan simmer for 30 - 40 minutes, until it's firmer. From time to time, check the water, so it doesn't fully boil, but only simmers. Drain the seitan. You can use the broth for making a delicious gravy. Here's how I did it: I pan-fried some onions, then added seitan broth and then a couple of tablespoons of vegan heavy cream. So good!

Heat up a pan, add plenty of oil and cook the steaks until crispy on both sides. Not put the pan-fried steaks into a bowl and add 2-3 tablespoons of soy sauce. Cover the bowl with a plate and shake the bowl, so the steaks will be covered in soy sauce. Taste and add more soy sauce, if needed. Serve and enjoy!