Vegan Seitan Steak with Mushroom Gravy

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a large bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, and black pepper for the seitan.

   Oko 2 min

   Napomena kuhara: Whisk thoroughly to ensure all dry ingredients are evenly distributed.

2. 2

   In a separate bowl, whisk together the vegetable broth, soy sauce, ketchup, and olive oil for the seitan liquid.

   Oko 1 min

3. 3

   Pour the wet ingredients into the dry ingredients and mix with a spoon until a shaggy dough forms.

   Oko 2 min

4. 4

   Knead the dough for 3-5 minutes until it becomes elastic and firm, then divide it into 4 equal portions.

   Oko 5 min

   Napomena kuhara: Over-kneading can make the seitan too tough, so stop when it's just firm.

5. 5

   Shape each portion into a steak-like patty, about 1/2 inch thick.

   Oko 3 min

   Napomena kuhara: Aim for an oval or rectangular shape that resembles a traditional steak.

6. 6

   Set up a steamer basket in a large pot with about 1 inch of water, ensuring the water does not touch the basket.

   Oko 2 min

7. 7

   Carefully place the seitan steaks in the steamer basket, leaving a little space between each.

   Oko 1 min

   Napomena kuhara: You may need to steam in batches depending on the size of your steamer.

8. 8

   Bring the water to a boil, then reduce heat to a simmer, cover, and steam for 20 minutes.

   Oko 20 min

   Napomena kuhara: Steaming helps the seitan develop its chewy texture.

9. 9

   While the seitan steams, begin preparing the mushroom gravy.

10. 10

    Heat olive oil in a medium saucepan over medium heat.

    Oko 1 min

11. 11

    Add the chopped yellow onion and cook until softened, about 5-7 minutes.

    Oko 7 min

12. 12

    Stir in the sliced cremini mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.

    Oko 10 min

    Napomena kuhara: Don't overcrowd the pan; cook mushrooms in batches if necessary.

13. 13

    Add the minced garlic and chopped fresh thyme, and cook for another minute until fragrant.

    Oko 1 min

14. 14

    Sprinkle the all-purpose flour over the mushrooms and stir well, cooking for 1 minute to toast the flour.

    Oko 1 min

15. 15

    Gradually whisk in the vegetable broth and soy sauce, bringing the mixture to a simmer.

    Oko 2 min

    Napomena kuhara: Whisk constantly to prevent lumps.

16. 16

    Reduce the heat to low and let the gravy simmer, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.

    Oko 7 min

    Napomena kuhara: If the gravy becomes too thick, add a little more vegetable broth.

17. 17

    Remove the gravy from heat and set aside.

18. 18

    Once steamed, carefully remove the seitan steaks and let them rest on a plate for 10 minutes.

    Oko 10 min

    Napomena kuhara: This resting period helps the seitan firm up and retain moisture.

19. 19

    Heat olive oil in a large skillet over medium-high heat.

    Oko 1 min

20. 20

    Sear the seitan steaks for 3-4 minutes per side, until golden brown and slightly crispy.

    Oko 8 min

    Napomena kuhara: A good sear adds flavor and texture to the steaks.

21. 21

    Serve the seitan steaks hot, topped generously with the mushroom gravy.