This recipe was shared by Aleksandra Feodorovna in her Facebook group Creative Vegan Cooking and on the Seitan Appreciation Society Facebook group.
Ingredients
Directions
Combine wet ingredients.
Pour into dry ingredients and stir just until mixed (DO NOT KNEAD)
Let mixture rest for 5 minutes
Roll mixture into a cylinder
Slice the roll into "filets"
Fry filets until brown on both sides
Simmer filets in vegetable broth (do NOT let broth boil) for 1 hour and let cutlets cool in broth. As
explained by Ken Cher: "By not kneading [the mixture], [the cutlets] become airy and light, making them literally melt in your mouth like soft pieces of filet. The more you knead the mixture, the tougher it gets, although if you slice thin, it will still have a filet texture."
Ingredients
Directions
Combine wet ingredients.
Pour into dry ingredients and stir just until mixed (DO NOT KNEAD)
Let mixture rest for 5 minutes
Roll mixture into a cylinder
Slice the roll into "filets"
Fry filets until brown on both sides
Simmer filets in vegetable broth (do NOT let broth boil) for 1 hour and let cutlets cool in broth. As
explained by Ken Cher: "By not kneading [the mixture], [the cutlets] become airy and light, making them literally melt in your mouth like soft pieces of filet. The more you knead the mixture, the tougher it gets, although if you slice thin, it will still have a filet texture."
TIP: Note that the fillets will more than double in the broth, so take this into consideration when you are shaping them so that the end result/size will be what you intended.
I can’t eat mushrooms or marmite so looking for another re pie please
There are several “steak” recipes on the site: http://seitansociety.com/recipe-category/steak/ You can also go to “browse recipes” in the menu from your mobile where you can browse by type of “meat” or search. On a computer simply browse by type of “meat” or search. Hope that helps you find what you’re looking for! 😊
Do you serve right away after cooked? Or do I reheat them after they have cooled in the broth?
How do I reheat? Or should this be eaten immediately after simmering?
I believe Aleksandra serves them right away, but as with most seitan, if you let them rest, they’ll firm up a bit.
Are the “beef cubes” crushed or dissolved?
I recommend crushing them so that they dissolve and you can more easily mix all the wet ingredients together.
Can you use homemade oat milk instead of soy?
I haven’t tried it but I imagine it should still work! 😊
Tastes great but texture ended up dense and meat loaf like. Any idea why? I only mixed it for 20 seconds or so until the vwg was absorbed…
Hmm I’m not sure. The meatloaf texture might come from letting your broth get too hot. I generally recommend you keep your simmer to barely a bubble here and there. Though that wouldn’t explain the density, which isn’t typically a problem with no-knead recipes or too high of heat. I guess I’d recommend keeping a close eye on your temp and see how it goes next time. Hope that solves it for you and good luck!
It instructs to fry on both sides until brown, I’m assuming in oil? It doesn’t say. And, can you use that same pan for the broth (simmering)?
Yes, I typically use the same pan for simmering, just let whatever oil is left cool a bit before adding simmering liquid or you could wind up with some hot oil splattering.
Hi, I am so sorry, but I have multiple questions. It’s just me and my partner so I was wondering;
Approximately how many servings does this make?
Can you freeze these? If so, when in the process can you do it, before frying, after frying or after simmering?
I’m guessing by the fact that it uses 1.5 cups of VWG that you’ll get about 4-6 steaks, depending on how large you make them. Seitan freezes very well, you can make the dough, slice and freeze to defrost and cook, or you can cook thoroughly, allow to cool, and simply defrost when you’re ready to eat them. In that case I’d probably re-sear and heat through in a covered pan. Either way, freezing will likely lead to slightly firmer results, which I tend to prefer, but that is just my taste.
I want to make this but I am trying to avoid oil; any idea if dry-frying it on a nonstick pan would work?
So, I answered my own question here; I made this and dry-fried the steaks on a nonstick pan and am quite pleased with how they came out without oil. I’ve made them twice this way and will continue to do so. Thank you for the recipe.
Are these supposed to be fully submerged in broth when they simmer?