Steak

Let’s make homemade vegan steak! This recipe is for tender vegan steaks that are similar in texture to the Meati steaks. 💚

Wet Ingredients:
—3/4 cup canned or cooked raw chickpeas
—3/4 cup hot water/aquafaba
—1 tsp garlic powder
—1 tsp onion powder
—1/4 tsp black pepper
—1 tbs vegan beef bouillon paste/powder
—1/2 tbs low sodium soy sauce
—1/8 cup steak sauce/seasoning (I use A1)
—1/2 tbs MSG/mushroom powder
—1/4 cup tomato paste or ketchup
—1/8 cup beetroot powder

Dry Ingredients:
—1 1/4 cup VWG (vital wheat gluten)
—1 tsp baking powder
—1 tsp nooch (nutritional yeast)

1. Add the wet ingredients to a food processor (or blender if you do not have a food processor) and process until the chickpeas have liquified.
2. Add the dry ingredients to the wet mixture and process again until the dough comes together and starts to throw itself against the sides of the processor. (If you do not have a processor, add the wet and dry ingredients together and knead for 5-10 min. The longer you knead the dough, the firmer the steaks will be.)
3. Form the dough into a ball and let it rest for 30 minutes.
4. Stretch and roll the dough into a long, snake-like strand. (If the dough doesn’t want to stretch without tearing, let it rest for another 20-30 minutes and try again.) Let the strand rest for another 30 minutes.
5. Starting at the center, knot the dough twice and then tuck the ends in to form a rounded roast.
6. Heat some neutral cooking oil in a pan on high heat, add the roast, and then sear all sides of it until browned and crispy and the dough has absorbed some of the oil.
7. Fill the pan halfway full with vegan beef broth and low simmer the roast in the broth for 2 hours, flipping halfway through. DO NOT LET THE TEMPERATURE OF THE BROTH GO OVER 180 DEGREES FAHRENHEIT. Cooking seitan at too high temperatures will make it spongey and bready.
8. Remove the roast and let it cool (it should feel firm to the touch at this point, like muscle—if it isn’t, then it needs to cook longer), then put it in the fridge to rest for 24 hours.
9. Slice the roast into steaks and pan-fry them in butter and/or steak sauce until your desired level of char is reached.
10. Enjoy!