Print Options:

Martin Butcher’s Seitan Steak

Yields8 Servings

Steak anyone? This recipe was shared by Martin Butcher on The Seitan Appreciation Society's Facebook group.

Martin Butcher's Seitan Steak

 ¼ cup chickpea(gram) flour
 ¼ cup plain flour
 2 cups VWG
 2 tbsp Nutritional Yeast
 ¼ tsp Salt
 2 tbsp Mushroom powder
 1 tbsp Onion Powder
 1 tsp Garlic powder
 1 cup Beef stock(I made this with 1 tsp beef stock powder & 1 Cup of water)
 1 cup Beetroot in vinegar (blended to a pulp)
 1 tbsp Brown miso paste
 1 tbsp Smooth peanut butter (or tahini)
 1 tbsp Tomato puree
 1 tbsp Liquid aminos (or soy sauce)
 1 tbsp Olive oil
 1 tbsp Yeast extract
 1 tbsp Apple Cider Vinegar

Mix wet.


Mix dry.


Add wet to dry.


Mix by hand for 1 min or so.


Knead in breadmaker for 30 mins (or knead by hand for at least 5 mins). You will have quite a wet/soggy mixture.


Cut the dough in half and wrap both in foil.


Steam for 60 mins and then allow to cool in steamer. (Unwrap &taste a thin slice - yum!)


Re wrap and refrigerate for 24 hours. Slice thin as sandwich meat or cut thick, brush with olive oil & griddle on
on a high heat for 2-3 minutes per side. Enjoy!

Nutrition Facts

Servings 0

This website uses cookies and third party services. Ok