3/4cupcooked lentils, I use canned-drain and rinse.(You can also use chickpeas, black beans or black eyed peas)
1 3/4cupVital Wheat Gluten
2tbspSoy sauce
1tspGarlic powder
1tspGround cumin
1tspSmoked paprika
1/4tspBlack pepper
1tspSteak seasoning
1/2tspLiquid smoke
1/2cupVeg broth
4tbspJustOne Organics beet crystals(Can sub with 1/2 cup Tomato Paste)
Marinade
1/4cupSoy sauce
2tbspOlive oil
2tbspMaple syrup or agave
1tbspTomato paste
1tbspHoisin sauce
1/4tspWorchestire sauce
Instructions
In a food processor, add all seitan steak ingredients and pulse, scraping down the sides as needed until combined. Alternatively, you can use an immersion blender or high speed blender- combine all ingredients EXCEPT vital wheat gluten. Once combined, stir in vital wheat gluten.
Dump the seitan onto a clean working surface. Sprinkle a little vital wheat gluten to prevent it from sticking. Knead the mixture together for a few minutes until it’s no longer crumbly.
Flatten the ball somewhat, then cut into 4 sections. Use a rolling pin to flatten the steaks further. They are the best when they are thin- about ½ an inch thick.
Place the steaks in a steamer basket with water on the bottom and steam for 30 minutes. Make sure the water doesn’t all evaporate. Turn the steaks halfway through so they cook evenly.
While the steaks steam, fill zip lock bags with your marinade and mix together. Place steaks in a ziplock bag and set in the fridge for 30 minutes. Turn halfway through while they are soaking in the fridge.
Heat a large pan (I prefer cast iron) with a few tablespoons of oil. Add steaks and cook for a few minutes on each side until blackened. You can also do this on a grill until char marks are formed. Make sure to brush marinade on the steaks as they cook.
Serve immediately with your favorite vegan side dish! I paired here japanese zucchini and roasted red potatoes)
