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These seitan steaks by the Avant-Garde Vegan are perfect for the grill, baked, or even stir-fried. They freeze well, too! This recipe also includes a delicious peppercorn sauce that complements the steak perfectly.

Steak and Peppercorn Sauce | Avant-Garde Vegan
Image and Video © Avant-Garde Vegan

Ingredients

Wet Ingredients
 1 Red Onion, chopped fine
 2 Cloves of Garlic, chopped fine
 2/3 cup/160ml Vegetable Stock, hot
 1/2 cup/120ml Red Wine
 1/2 cup/10g Dried Porcini Mushrooms
 3/4 cup/75g Black Beans, cooked
 3 tbs Tomato Pureé
 1 tbs Soy Sauce
 1 tbs Balsamic Vinegar
 1 tbs Brown Rice Miso Paste
 1 tsp Marmite
 1 tsp Dried Sage
 1 tsp Dried Oregano
 1/4 tsp Ground Clove
 1 tsp Cayenne Pepper
 1/2 tsp Dried Rosemary
 1 tsp Dried Tarragon
 1 tsp Sea Salt
 1 tbs Cracked Black Pepper
Dry Ingredients
 2 & 3/4 cups/300g of Wheat Gluten
 1/2 cup/50g Chickpea Flour (Gram Flour)
Broth Ingredients
 1 Litre Vegetable Stock
 1 cup/240ml Red Wine
 1 tbs Miso Paste
 1 Onion, peeled & quartered
 3 Cloves Garlic
 1 Bay Leaf
 2 Springs Rosemary
 3 tbs Dried Porcini Mushrooms
Peppercorn Sauce
 2 tbs Peppercorns
 1 Shallot, sliced fine
 3-4 tbs Brandy
 1 cup/240ml Soya Cream

Directions

1

For the recipe method, visit avantgardevegan.com or check out the Avant-Garde Vegan on YouTube and don't forget to subscribe!


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Ingredients

Wet Ingredients
 1 Red Onion, chopped fine
 2 Cloves of Garlic, chopped fine
 2/3 cup/160ml Vegetable Stock, hot
 1/2 cup/120ml Red Wine
 1/2 cup/10g Dried Porcini Mushrooms
 3/4 cup/75g Black Beans, cooked
 3 tbs Tomato Pureé
 1 tbs Soy Sauce
 1 tbs Balsamic Vinegar
 1 tbs Brown Rice Miso Paste
 1 tsp Marmite
 1 tsp Dried Sage
 1 tsp Dried Oregano
 1/4 tsp Ground Clove
 1 tsp Cayenne Pepper
 1/2 tsp Dried Rosemary
 1 tsp Dried Tarragon
 1 tsp Sea Salt
 1 tbs Cracked Black Pepper
Dry Ingredients
 2 & 3/4 cups/300g of Wheat Gluten
 1/2 cup/50g Chickpea Flour (Gram Flour)
Broth Ingredients
 1 Litre Vegetable Stock
 1 cup/240ml Red Wine
 1 tbs Miso Paste
 1 Onion, peeled & quartered
 3 Cloves Garlic
 1 Bay Leaf
 2 Springs Rosemary
 3 tbs Dried Porcini Mushrooms
Peppercorn Sauce
 2 tbs Peppercorns
 1 Shallot, sliced fine
 3-4 tbs Brandy
 1 cup/240ml Soya Cream

Directions

1

For the recipe method, visit avantgardevegan.com or check out the Avant-Garde Vegan on YouTube and don't forget to subscribe!

Steak and Peppercorn Sauce | Avant-Garde Vegan
IngredientsDirections