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Want a simple steak made with vital wheat gluten that's full of flavor? Check out this recipe from Samantha Moody Valencia, as it was originally shared in the Seitan Appreciation Society Facebook group.
Ingredients
Directions
Mix dry ingredients in food processor. Add wet ingredients and blend until a dough ball is formed. Knead on a cutting board, then roll and cut into shapes. Rest for 30 mins.
Create a broth by mixing 2 cups of hot water with 1 tbsp vegan bouillon. Rub steaks with spice rub and then fry them in 1-2 tblsp oil. Add broth and simmer one hour on low, turning once. Let the steaks cool to room temperature and rest overnight in the fridge. Reheat on a grill or in the oven.
Ingredients
Directions
Mix dry ingredients in food processor. Add wet ingredients and blend until a dough ball is formed. Knead on a cutting board, then roll and cut into shapes. Rest for 30 mins.
Create a broth by mixing 2 cups of hot water with 1 tbsp vegan bouillon. Rub steaks with spice rub and then fry them in 1-2 tblsp oil. Add broth and simmer one hour on low, turning once. Let the steaks cool to room temperature and rest overnight in the fridge. Reheat on a grill or in the oven.
I’ve made this before in its original post card form and it’s really really good! Wonderful flavor. I pan seared mine on each side for the crust but then put it into my instant pot (not wrapped) and pressure cooked for 45 minutes and it was perfect. I just can be bothered to simmer. I never get it right. This recipe is worth a try for sure!
How long did you knead?
Knead for 5 minutes. I hope you like my recipe!
Any idea what ble d of spices I can use in place of the Braggs herbs blend. Thanks for ur kindness in sharing.
Here’s the ingredients: Rosemary, onion, garlic, thyme, red bell pepper, carrot, tomato, black pepper, basil, Extra Virgin Olive Oil, parsley, tarragon, lemon peel, Bragg Organic Apple Cider Vinegar, celery seed, dill seed, oregano, savory, sage, ginger, coriander, bay leaf, turmeric.
I’d think you could get away with a blend of the first handful: rosemary, onion powder, garlic powder, thyme, paprika, and I know the right tomato powder can pack an umami pinch if you can access it easily.
Any suggestions for a substitute for the AP flour? =D I wonder if I could use oat flour? I rarely use AP for anything and I don’t want to buy it if I don’t have to.
I would think you may be able to use oat flour, though I haven’t tried. The AP flour does lend just a little bit more gluten to the mix, but also acts to soften the final result. You may also be able to increase the amount of chickpea flour or potato flakes. I might try adding just an extra tablespoon of VWG as part of whatever flour you sub to make sure you’re also getting that little bit extra gluten that would come from the AP flour. Please let me know how it works out!