The Seitan "Steak"
Wet ingredients:
* 2 cloves of garlic
* 1 red onion
* 1/2 cup of veg stock
* 1/2 cup of porcini or shiitake mushrooms (dried)
* 1/2 cup of vegan red wine
* 3/4 cup of cooked and drained black beans
* 3 tbsps. of tomato puree
* 1 tbsp. of soy sauce
* 1 tsp of miso paste
* 1 tbsp. of marmite
* Herbs and spice mix of choice
* Salt to taste
* Pepper to taste
Wet ingredients method:
2 cloves of garlic and 1 red onion, finely chopped and sautéed in olive oil and cooled. Add this along with rest of the above ingredients to a blender and blend into a smooth paste.
Dry ingredients:
* 2 3/4 cups of vital wheat gluten
* 1/2 cup of chickpea flour
Steak preparation:
Mix the above two ingredients with the smooth paste made earlier into a dough. Knead the dough well for 10 minutes. Pound and flatten into ~ 6 cm wide x 30 cm long x 1 1/2 cm thick rectangular shape. Cut into steak sized pieces.
Broth ingredients:
* 1 ltr of vegetable stock
* 3 cloves of garlic
* 1 red onion
* 1 cup of vegan red wine
* 1/2 cup of dried porcini mushrooms
* 1 tbsp. of miso paste
* 1 sprig of fresh rosemary
* Few sprigs of fresh thyme
* 1 bay leaf
Broth preparation for steak:
To a large saucepan add 1 ltr of vegetable stock, 3 cloves of crushed garlic, a quartered and peeled red onion, 1 cup of vegan red wine, 1/2 cup of porcini mushrooms, 1 tbsp. of miso paste, 1 sprig of fresh rosemary, few springs of fresh thyme, 1 bay leaf. Bring the broth to a simmer. Add the steak pieces to the broth, put the lid on and boil for 1 hour on low flame. Check every 15 minutes to ensure steaks stay submerged in the broth. After one hour, check that the steaks are firm to the touch. Remove them from the broth and let them cool.
* 2 cloves of garlic
* 1 red onion
* 1/2 cup of veg stock
* 1/2 cup of porcini or shiitake mushrooms (dried)
* 1/2 cup of vegan red wine
* 3/4 cup of cooked and drained black beans
* 3 tbsps. of tomato puree
* 1 tbsp. of soy sauce
* 1 tsp of miso paste
* 1 tbsp. of marmite
* Herbs and spice mix of choice
* Salt to taste
* Pepper to taste
Wet ingredients method:
2 cloves of garlic and 1 red onion, finely chopped and sautéed in olive oil and cooled. Add this along with rest of the above ingredients to a blender and blend into a smooth paste.
Dry ingredients:
* 2 3/4 cups of vital wheat gluten
* 1/2 cup of chickpea flour
Steak preparation:
Mix the above two ingredients with the smooth paste made earlier into a dough. Knead the dough well for 10 minutes. Pound and flatten into ~ 6 cm wide x 30 cm long x 1 1/2 cm thick rectangular shape. Cut into steak sized pieces.
Broth ingredients:
* 1 ltr of vegetable stock
* 3 cloves of garlic
* 1 red onion
* 1 cup of vegan red wine
* 1/2 cup of dried porcini mushrooms
* 1 tbsp. of miso paste
* 1 sprig of fresh rosemary
* Few sprigs of fresh thyme
* 1 bay leaf
Broth preparation for steak:
To a large saucepan add 1 ltr of vegetable stock, 3 cloves of crushed garlic, a quartered and peeled red onion, 1 cup of vegan red wine, 1/2 cup of porcini mushrooms, 1 tbsp. of miso paste, 1 sprig of fresh rosemary, few springs of fresh thyme, 1 bay leaf. Bring the broth to a simmer. Add the steak pieces to the broth, put the lid on and boil for 1 hour on low flame. Check every 15 minutes to ensure steaks stay submerged in the broth. After one hour, check that the steaks are firm to the touch. Remove them from the broth and let them cool.
Peppercorn Sauce
Ingredients:
* 1 shallot
* 1 tbsp. of olive oil
* 2 tbsp. of peppercorns (ground coarsely)
* 3 tbsp. of brandy
* 2 tbsp. of steak broth from before
* 1 cup soya cream
* Pinch of salt
Preparation:
Finely chop the shallot, Add the olive oil to a pan and add the chopped shallots when the oil is hot and cook until soft. Add the ground peppercorns. Then add the brandy. Pour the steak broth. Over a low flame, add the soya cream. Let it reduce. Add salt. Allow to thicken nicely.
Flame grill the steaks on a searing hot griddle pan. Cook for a couple of minutes on each side.
Plate the steaks and luxuriously ladle your peppercorn sauce on the top. Serve with roasted tomatoes, chips or a plate of healthy salad greens.
* 1 shallot
* 1 tbsp. of olive oil
* 2 tbsp. of peppercorns (ground coarsely)
* 3 tbsp. of brandy
* 2 tbsp. of steak broth from before
* 1 cup soya cream
* Pinch of salt
Preparation:
Finely chop the shallot, Add the olive oil to a pan and add the chopped shallots when the oil is hot and cook until soft. Add the ground peppercorns. Then add the brandy. Pour the steak broth. Over a low flame, add the soya cream. Let it reduce. Add salt. Allow to thicken nicely.
Flame grill the steaks on a searing hot griddle pan. Cook for a couple of minutes on each side.
Plate the steaks and luxuriously ladle your peppercorn sauce on the top. Serve with roasted tomatoes, chips or a plate of healthy salad greens.