Vegan Seitan Steak I The Buddhist Chef

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Summer is right around the corner and it’s BBQ time! Convince the most stubborn non-vegan guest with this seitan steak, served with a delicious caramelized sauce. The liquid smoke, which you can easily find in any grocery store, will enhance that beloved taste of cooked on the grill. The condiment Kitchen Bouquet will not only enhance the flavor of the steak spices but will also add a nice color to your vegan steak. Throw in some grilled roots vegetables, such as potatoes and carrots, and you’ve got yourself the perfect summer dinner. Cheers! 

Vegan Seitan Steak

1/4 cup soy sauce (60 ml)
1 tablespoon maple syrup
1 tablesoon liquid smoke
1 tablespoon Dijon mustard
1 tablespoon miso
1 1/2 cups HOT vegetable broth (350 ml)
2 1/2 cups vital wheat gluten (320 g)
1 tablespoon onion powder
1 tablespoon garlic powder
1/3 cup chickpea/garbanzo bean flour (40 g)
1 cup of cooked lentils, rinsed and drained (140 g)
2 tablespoons browning sauce Kitchen Bouquet 
Steak spices

For the sauce: 

2 shallots finely minced
2 tablespoons vegetable oil 
1/4 cup Brandy (60 ml)
1 tablespoon maple syrup
1 tablespoon worcestershire sauce (vegan)
1 teaspoon coarsely ground peppercorn
1 teaspoon Dijon mustard
3/4 cup vegetable broth (190 ml)
3/4 cup non-dairy cream like Belsoy (190 ml)
Salt to taste.

In a large bowl, whisk together soy sauce, maple syrup, liquid smoke, Dijon mustard, miso, HOT vegetable broth and Kitchen Bouquet seasoning. (It’s important to use hot vegetable broth). Set aside.
In a food processor, mix together the vital wheat flour, onion powder, garlic powder, chickpea flour and canned lentils.
Add the wet ingredients to the dry ingredients in the blender and process for 2 to 3 minutes.
Place the dough on a clean work surface. Knead for 2 to 3 minutes adding gluten flour if necessary.
Gently stretch your dough and separate into four pieces (4 steaks).
Steam for 15 to 20 minutes.
Flip the steaks and steam for another 15 to 20 minutes.
Refrigerate for at least 1 hour or overnight to allow the steaks to firm up.
Make the sauce: In another pan, sauté the shallots in oil for 2 to 3 minutes.
Add the brandy and flambé (optional).
Whisk in maple syrup, worcestershire sauce, ground peppercorn, Dijon mustard, Kitchen bouquet seasoning, vegetable broth and vegetable cream.
Let the sauce reduce to thicken over medium-high heat. When the sauce has thickens, add salt if necessary.
Brush the steaks with oil on both sides and sprinkle generously with steak spices.
Place the steaks on a hot grill. Cook for 2 to 3 minutes on each side until grill marks appear on each side. Do not over cook as the steaks are already cooked. ( you can also pan-fry it).
Serve with the sauce.

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A. Cazanacli says:

Browning sauce? What is that?

Kendrick Cunningham says:

The best looking none meat stake I've seen 👍

Bernard says:

What is the sound of one steak grilling?

Duca Stanescu says:

Not even if I’m starving 🤮

David Chang says:

I have everything except the miso :/ Is the miso absolutely necessary?

Mina's Show says:

Stop calling vegan foods with Animals names, create “New Name”

Edesomel Elton says:

R.I.P that cast iron

Exposing Truth says:

Thank you so much for giving us the ingredients in the 'show more". I'm trying to become vegetarian but, I am not willing to give up my eggs and cheese.

Vegan Cooking With Andrés says:

Wow!!! That looks amazing! 😋

mussafari abu-liʻa says:

I followed the instruction on this video but it came out too hard.
What you need to do is 1) add a bit oil when you knead, 2) knead for at least 10 min., 3) boil in broth instead of steaming (this I got from Gaz Oakley's video); then you have a soft steak like texture.

Viviana Hengal says:

Marry me!!!!!

Jacqueline Filo says:

They’re quite hard to make. I wish I can buy them already made.

daniela dietel-wright says:

i have made many a batch of weird seitan from gluten flour. so i habe some experience and felt free to double the spices ( except the liquid smoke!) that went into the batter. it came out tasting ok- but it definitely needs the frying/ charring in the pan with extra spices in the outside…
but overall i am happy! – since i can eat it as is ( and don't need to mince it to be able to hide it in my family's food, as i usually do with the 'bad' batches 🤣) thank you for the recipe!

11patience says:

OMG!! That looks so yummy!

sick vegan says:

if you don't have liquid smoke, try bong water

Valeria Campbell says:

I have one please, with a Fruit infused water and my favorite black and white movie… sigh

Nicolas Ejzenberg says:

How can we swap "sauce Kitchen Bouquet" ?

aatsista says:

This looks great! I also make grilled "chycken" seitan!

glenesis says:

Worcester sauce often has anchovies in it…

Alex Bukreev says:

По виду напоминает кусок говна.

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