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11 February, 2016

Seitan – Steak Style

Comments : 3 Posted in : Uncategorized on by : Dani Pipkins Tags: , , , , , , , , , , , ,

I have finally created a seitan steak style recipe that literally will melt in your mouth. I can’t even explain. Just make this.

Cut it into strips and dry fry in a pan with other veggies or into pieces and throw onto a sandwich, or cut into patties and bread and bake or fry them up. Shape into steak shaped patties and smother with gravy. Just swrve roast style as well with some mashed potatoes and gravy, etc. Oh, the possibilities are ENDLESS!

Keep the stock and put your seitan in it in the fridge, if you have any left. Use the stock for marinating as well! This will keep for up to 5 days in the fridge and in the freezer for months!

Enjoy!

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Seitan - Steak Style
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Seitan - Steak Style
Print Recipe
Ingredients
Wet Ingredients
Dry Ingredients
Stock
Servings:
Instructions
  1. In a bowl, mix all of the wet ingredients together well.
  2. In another bowl, larger, Mix all of the dry ingredients together and make a well in the center.
  3. Slowly pour the wet ingredients into the well of the dry ingredients and mix together with a spoon. Then, begin to knead with your hands for 3 minutes until you get a nice non-sticky mound. (If you knead for less than 3 minutes you will end up with seitan that is too soft. 3 to 5 minutes should be fine. Once you see the gluten strings begin to form, you're good)
  4. Form one or two logs if you are going to be cutting into strips later or even patties if that is the shape you desire. (If forming a patty, flatten it out with your fingers before putting into the pot, as this will rise while cooking)
  5. Set these aside near your warm oven while you create the stock.
  6. Mix together all of the ingredients for your stock into a stock pot that is deep enough to hold your seitan and be covered with the stock but that will also fit into your oven.
  7. Place your seitan logs or patties into your stock and make sure the broth covers it.
  8. Cover your pot with foil and place into your oven at 350 degrees for 1 hour.
  9. Then, carefully turn your seitan over and cook uncovered for 15 to 30 minutes. Ladle or baste the stock over the seitan as needed. You will find that the seitan may still be too soft after 15 minutes so let it go for another 15. Do not cook any longer than this. The seitan will continue to firm up as it sits.
  10. Remove from oven and let it cool.
  11. Enjoy!
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3s COMMENTS

3 thoughts on : Seitan – Steak Style

  • Diane
    April 13, 2016 at 1:54 pm

    Dani…how do I cook this in slow cooker and make it into a pot roast as far as time, temp and veggies? Thanks.

  • Hailey
    February 26, 2016 at 4:03 pm

    This is my second time making this and it is SO DELICIOUS! You can make an array of dishes with this recipe and its wonderful. Packed with flavor and the stock…..the stock is so good I could drink it, haha.

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