These Seitan Steaks have ripples of fat, are ultra tender, with a shreddy texture.
The method to make these vegan beef steaks is to wash the flour, dip the seitan strands in starch fat, wrap in a layer of seitan, simmer, slice, simmer and fry to serve.
The benefit of washing the flour to make seitan steaks over using vital wheat gluten is there is better flavor, a better texture, and it is easier to digest. While this is an intense recipe it is 100% worth it!
INGREDIENTS:
Basic Dough
6 Cups Bread Flour
2 Cups Water
4 tbs Beet Powder Or red food coloring
Meaty Seasonings
2 tbs Beet Powder Or beet juice, and/ or additional red food coloring
1 tbs Black Strap Molasses
1 tbs Miso Red Miso if possible
1 tbs Mushroom Seasoning or Ground Mushroom Powder
2 tsp Tarmari or Soy Sauce
1 tbs Nutrional Yeast Flakes Try Smoked Torula Yeast
1 tsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Liquid Iron Optional, adds a bloodier taste
Fat Sauce
1 Cup Starch Water Reserved from Flour Washing the dough
2 tbs Coconut Oil Melted
1 tbs Mushroom Seasoning
2 tsp Methylcellulose Optional, Adds Firmness
Simmering Broth
8 Cups Beefy Broth Either homemade vegan beef broth or store bought
2 feet Cheese Cloth
The full recipe is at:
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Hi there!
I'm Jess Flowers- the creator behind Wild Vegan Flower. I've been vegan since 2007 and love sharing my plant based recipes.
Follow along as I show you information on cooking plant based, foraging, eating local, and seasonal!
21 фев 2022
