📝 About This Recipe
Experience a plant-based revelation with these remarkably meaty seitan steaks, engineered for the perfect 'chew' and a deep, savory profile. By combining vital wheat gluten with protein-rich chickpeas and a blend of smoky aromatics, we create a texture that stands up beautifully to the grill or cast-iron skillet. Finished with a luscious vegan garlic-herb butter, these steaks offer a sophisticated, high-protein centerpiece that will satisfy even the most devoted carnivores.
🥗 Ingredients
The Seitan Base
- 1 1/2 cups Vital Wheat Gluten (the essential protein base)
- 1/2 cup Cooked Chickpeas (rinsed and drained; adds tenderness)
- 1/4 cup Nutritional Yeast (for savory depth)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
Liquid Flavor Infusion
- 3/4 cup Vegetable Broth (low sodium preferred)
- 2 tablespoons Soy Sauce or Tamari (for salt and color)
- 1 tablespoon Tomato Paste (adds rich umami and red tint)
- 1/2 teaspoon Liquid Smoke (hickory or mesquite)
- 1 teaspoon Worcestershire Sauce (ensure vegan-certified)
Searing and Finishing
- 2 tablespoons Olive Oil (for high-heat searing)
- 3 tablespoons Vegan Butter (for basting)
- 2 sprigs Fresh Rosemary
- 3 cloves Fresh Garlic (smashed)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
In a food processor, combine the drained chickpeas, vegetable broth, soy sauce, tomato paste, liquid smoke, and Worcestershire sauce. Pulse until the mixture is completely smooth and uniform in color.
-
2
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, and onion powder until well combined.
-
3
Pour the wet chickpea mixture into the dry ingredients. Stir with a sturdy spatula until a thick, shaggy dough forms and no dry pockets of gluten remain.
-
4
Turn the dough out onto a clean surface and knead firmly for about 3-5 minutes. You are looking for 'gluten strands' to develop; the dough should become tough and rubbery, bouncing back when poked.
-
5
Divide the dough into 4 equal portions. Use your hands to flatten and shape them into 'steak' ovals, roughly 3/4-inch thick. Don't worry about perfection; a rustic shape looks more authentic.
-
6
Wrap each steak individually in aluminum foil, leaving a little room for expansion but ensuring they are sealed tightly to prevent water from entering.
-
7
Place a steamer basket over boiling water. Add the foiled steaks, cover, and steam for 40 minutes. Flip them halfway through to ensure even cooking. This sets the structure without making them mushy.
-
8
Remove the steaks from the steamer and let them cool for 5-10 minutes before unwrapping. This rest period is crucial for the texture to firm up.
-
9
Heat a heavy cast-iron skillet over medium-high heat and add the olive oil. Once shimmering, place the steaks in the pan.
-
10
Sear the steaks for 3-4 minutes per side until a deep, dark brown crust forms. Use a press or another heavy pan to push them down for maximum surface contact.
-
11
Lower the heat to medium. Add the vegan butter, smashed garlic cloves, and rosemary sprigs to the pan. Once the butter melts and foams, tilt the pan and spoon the flavored butter repeatedly over the steaks for 2 minutes.
-
12
Remove from heat, season with a final crack of black pepper, and let the steaks rest for 3 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Kneading is key: The longer you knead, the 'tougher' and more meat-like the texture will be. For a tender steak, stop at 3 minutes. Don't skip the steaming step; boiling seitan directly in broth often results in a spongy, bread-like texture rather than a steak-like one. For the best flavor, make the seitan a day in advance, let it cool in the fridge overnight, and sear it the next day. If the dough feels too wet to knead, add 1 tablespoon of gluten at a time; if too dry, add a splash of broth. Use a cast-iron skillet if possible; it retains the high heat necessary for that iconic steakhouse crust.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes and grilled asparagus for a classic steakhouse feel. Pair with a bold Red Wine like a Cabernet Sauvignon or a Malbec to complement the smoky umami flavors. Drizzle with a fresh Chimichurri sauce for a bright, herbaceous contrast to the rich seitan. Slice thinly and serve over a Caesar salad with crispy capers for a high-protein lunch. Accompanied by a side of sautéed wild mushrooms and a dash of balsamic glaze.