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Seitan Steaks | Samantha Moody Valencia

Yields1 Serving

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.

Dry Ingredients
 2 cups vital wheat gluten
  cup chickpea flour or instant potato flakes
 ¼ cup all purpose flour
 3 tbsp nutritional yeast
 1 tbsp mushroom powder
 2 tsp garlic powder
 2 tsp onion powder
 2 tsp pepper
 1 tsp salt
 1 tsp sage
 1 tsp smoked paprika
 1 tsp sugar
Wet Ingredients
 1 cup water (plus more if needed)
 2 tbsp canola oil
 1 tbsp molasses
 1 tbsp Better Than Bouillon No Beef Base Or your favorite vegan beefy bouillon
 1 tsp liquid smoke
 1 tsp apple cider vinegar
 1 tsp vegan red food color
 1 tsp soy sauce
Cooking Ingredients
 2 cups hot water
 1 tbsp Better Than Bouillon No Beef Base Or your favorite vegan beefy bouillon
 2 tsp Bragg's 24 Herbs and Spices blend
 1-2 tbsp oil
1

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.

2

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.

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