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.