SEITAN STEAKS WITH LEMON & MAPLE SYRUP GLAZE

SERVES 4 STEAKS

FOR THE STEAKS
  • 1 1/4 cups (150g) vital wheat gluten
  • 2 tbsp. nutritional yeast
  • 1 tbsp. cornstarch
  • 1 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 1/4 beet, roughly chopped
  • 2 tbsp. white vinegar
  • 1 tbsp. prepared mustard
  • 1 tbsp. neutral vegetable oil

    FOR THE MARINADE
  • 1/4 cup (60ml) olive oil
  • 2 tbsp. maple syrup
  • 2 tsp. grated lemon zest

    EXTRAS
  • 4 tbsp. flavoured butter
  • NUTRITIONAL VALUES

    Calories: 466kcal
    Fat: 30.4g (9.7g S.Fat)
    Carbs: 20.1g
    Protein: 31.6g
    Sugar: 6.6g
    Sodium: 1019mg

    METHOD

    Combine the vital wheat gluten, nutritional yeast, cornstarch, salt, pepper, and paprika for the steaks. Combine the beet, 23 cup (160 ml) water, vinegar, mustard, and oil in a mixing bowl. Combine the two mixtures and knead into a smooth dough by hand.

    Roll the dough out thinly and fold it over several times. Repeat the procedure 2 or 3 times more, pressing down firmly with the back of your hand each time. The more you press, the more consistent the results.

    Make a large loaf of dough and cut it into four steaks. Steam the steaks for 45 minutes in a steamer.

    To make the marinade, combine all the ingredients in a mixing bowl and whisk until smooth.

    Marinate the hot steaks in the marinade for at least 4 hours, preferably overnight.

    Grill the steaks for 5 to 7 minutes per side over direct heat, brushing occasionally with the leftover marinade. With the butter, serve.
    RECIPE NOTES

    If you sear the steaks on a cast-iron grill, you can get nice char marks. Cooking time is reduced to 4 to 6 minutes per side in this case.
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    EGGPLANT STEAKS WITH MISO GLAZE