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.

EGGPLANT STEAKS WITH MISO GLAZE

SERVES 4 STEAKS

FOR THE STEAKS

2 eggplants

8 tbsp. peanut oil

FOR THE MISO GLAZE

1/4 cup plus

2 tbsp. (90ml) rice wine

2 tbsp. miso paste

2 tbsp. maple syrup

EXTRAS

2 spring onions

2 tsp. red pepper flakes

NUTRITIONAL VALUES

Calories: 394kcal
Fat: 28.2g (4.7g S.Fat)
Carbs: 36.8g
Protein: 3.9g
Sugar: 21.1g
Sodium: 526mg

METHOD

Cut the eggplants in half and brush each cut side with 1 tablespoon of the oil. Allow to sit for 30 minutes.

Grill the eggplants for 5 minutes on their cut sides over direct heat. Then flip them over, brush with the remaining 4 tablespoons of oil, and cook for 10 minutes over indirect heat with the lid closed.

Combine all of the glaze ingredients in a mixing bowl.

Brush the glaze over the eggplants and cook for 10 to 15 minutes more over indirect heat with the lid closed.

Finely chop the spring onions and sprinkle them with the red pepper flakes over the eggplants.

RECIPE NOTES

You can steam the eggplants while adding water to the container on the charcoal grate. Cooking time will be reduced by 4 to 5 minutes as a result.