Vegan Seitan steaks
I originally found the greatest recipe ever for vegan chicken fried steak from the blog Tomorrow Friendly Food. I loved the method of making this seitan and you can make enough for plenty of meals down the line.
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| This lushious seitan was made in a roast style in the slow cooker. |
- 4 cups vital wheat gluten flour
- 1/2 cup nutritional yeast
- 4 Tbsp of plain flour
- 2 cups cold water
- 1 cup of soya sauce ( i prefer dark for the richer taste )
- 2 Tb olive oil
- flavoring - marmite ( yeast extract ), tomato paste, herbs dried or fresh.
2. In a separate bowl or jug, combine cold water, soya sauce, olive oil and any flavourings you desire.
3. Mix the wet and dry ingredients together. Knead the dough for about 5 mins until it becomes springy and stretchy.
4. Break the seitan into small burger size balls ( When the seitan is cooked in the broth it will certainly swell ).
5. Using a rolling pin, roll out the ball ( the seitan will be pretty tough so you will need to really stretch it to get it thinner ).
6. Set aside until the broth is boiling
The broth for the seitan
Broth can certainly be made with any flavour you fancy, the fun is in the testing stage. If you want a dark seitan then use soy, garlic, onion and marmite this adds a good combination of taste and colour. You can use powdered items (onion, garlic or asfoetida powder), fresh or dried herbs as well make a great addition. You can add something spicy like cayenne or paprika for a little kick.
7. Get the broth to a boil, then turn down to a simmer. Add all the seitan pieces into the broth and allow to simmer for an hour and a half ( 90 minutes ) covered. When done cool them on a plates.
8. I usually freeze the seitan pieces in individual bags for future use. This makes a big batch which lasts a good while. You can do so much with the steaklets after defrosting and slicing, cubing or breading.
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