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Vegan Seitan Steaks with Red Wine and Black Beans Recipe

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4.2 from 10 reviews

  • Author: Eliza
  • Total Time: 1 hour 5 minutes
  • Yield: 6 steaks (2 servings when served with sides)
  • Diet: Vegan

Description

These Vegan Seitan Steaks are hearty, flavorful, and packed with plant-based protein, perfect for a satisfying main course. Made with vital wheat gluten, black beans, and a rich blend of spices and liquids, these seitan steaks are steamed to achieve a tender yet meaty texture. Ideal for vegans and anyone looking to enjoy a delicious meat alternative with deep savory notes from red wine, soy sauce, and vegan Worcestershire sauce.

Ingredients

Vegetables and Liquids

  • 1 tbsp olive oil
  • 1 small red onion, chopped (~1 heaping cup)
  • 2 garlic cloves, smashed and peeled
  • 1 cup vegetable broth
  • 1/2 cup red wine

Beans and Sauces

  • 1/2 cup cooked black beans, drained and rinsed
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp tomato paste
  • 1/2 tsp salt

Dry Ingredients

  • 2 1/4 cups (320g) vital wheat gluten
  • 1/4 cup (35g) chickpea flour

Instructions

  1. Sauté the Aromatics: Heat a skillet over medium-low heat and add 1 tablespoon of olive oil. Add the chopped red onions and smashed garlic, cooking until the onions are soft and translucent, about 5 to 6 minutes.
  2. Blend Wet Ingredients: Transfer the cooked onions and garlic to a blender. Add the vegetable broth, red wine, black beans, 2 tablespoons olive oil, soy sauce, vegan Worcestershire sauce, tomato paste, and salt. Blend until the mixture is completely smooth.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the vital wheat gluten and chickpea flour until well combined.
  4. Combine to Form Dough: Pour the wet blended mixture into the dry ingredients and stir with a wooden spoon to form a shaggy dough.
  5. Knead the Dough: Turn the dough onto a clean surface and knead by hand for 3 minutes. Let it rest for 5 minutes, then knead again for another 3 minutes until the dough becomes firm and elastic.
  6. Prepare Foil and Parchment: Cut six 10-inch long sheets of aluminum foil and place a 6-inch wide piece of parchment paper in the center of each sheet.
  7. Shape the Steaks: Divide the dough into 6 equal pieces. Press and stretch each piece into a rectangular steak about 4 by 6 inches. If the dough resists shaping, let it rest briefly before continuing.
  8. Wrap the Steaks: Place each shaped steak onto the parchment paper on the foil. Wrap the dough with parchment, then fold the sides of the foil to meet in the center. Fold the ends in to form a triangle, then fold that triangle over repeatedly until secure.
  9. Steam the Seitan: Bring a pot of water with a steamer insert to a boil. Place the wrapped steaks in the steamer basket and steam over medium-low heat for 35 minutes, maintaining a gentle boil and ensuring the pot does not dry out.
  10. Cool and Chill: Turn off the heat and let the seitan cool in the pot for 10 minutes. Remove and cool to room temperature. Store in a sealed container in the fridge overnight to improve texture. While edible immediately, flavor and texture improve after chilling.

Notes

  • Steaming gently cooks the seitan, producing a tender yet firm steak-like texture.
  • Chilling the seitan overnight enhances its texture and flavor absorption.
  • Use a sturdy blender for smooth wet mixture consistency.
  • Vital wheat gluten is key for the chewy, meat-like texture of seitan.
  • Adjust seasoning and salt to taste before steaming for desired flavor.
  • Wrap seitan steaks tightly to prevent water from seeping in during steaming.
  • Serve seitan steaks grilled or pan-seared after steaming for extra flavor and texture.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Steaming
  • Cuisine: Vegan, Plant-based

Find it online: https://recipekind.com/vegan-seitan-steaks-with-red-wine-and-black-beans-recipe/