Vegan Seitan steak served with chips

Vegan | Nut-free

Hard

1hr 30mins

Serves 4

Tender, juicy and flavorful vegan steak! Perfectly spiced and looking and tasting remarkably like the ‘real thing’ This dish is perfect for a hot spring evening and also Perfect on a BBQ or on a griddle pan enjoyed with a side salad or some chips.

Ingredients

120ml Vegetable stock 250g Vital wheat gluten 1 tin Chickpeas(drained) 2tbsp Tomato paste 2 tsp Smoked paprika 2 tsp Dry garlic 1tsp Dry coriander 1tsp Dijon mustard 1tsp Onion powder 3 Potatoes BBQ marinade Bbq sauce 4tbsp soy sauce 2tbsp oil

Method

  1. Begin by adding the drained chickpeas, tomato paste, smoked paprika, dry garlic, dijon mustard, dry coriander, onion powder, and vegetable stock into a blender. Blend until it becomes a smooth consistency.
  2. Pour the wet mixture and the vital wheat gluten into a mixing bowl and start slowly mixing until it forms a ball. At this stage, tip the dough onto a clean work surface and start kneading it 4 to 5 times. Do not overdo it as you do not want the dough to become tough.
  3. Once you have kneaded the seitan, divide it into four. Press the balls into a circular shape before leaving to rest for 5 minutes.
  4. Whilst it is resting, get a saucepan of water on a medium high heat.
  5. Next, wrap the seitan in cling film and then in foil making sure there are no holes. Add them to the saucepan and boil for 40 minutes. When the 40 minutes is up, take them out and leave to cool.
  6. Now for the chips. Preheat the oven to 180 degrees. Chop the potatoes into strips and add to a saucepan of water on medium-high heat. Simmer the potatoes for 10 minutes and drain. Add the potato to an oven tray, drizzle some oil and season with salt, and place in the oven for 20 minutes.
  7. While the chips are in the oven, start making the BBQ marinade and the quick vegan peppercorn sauce (see instructions here) if you are making this. For the bbq marinade, mix the bbq sauce with soy and the oil, give it a big stir until all combined.
  8. Unwrap your seitan and brush on the marinade. Heat a frying pan with a drizzle of oil and add the seitan once the pan is hot. When the seitan becomes charred, flip them over and glaze once more with the marinade. Turn the heat off and leave them to rest inside the frying pan.
  9. To serve, stack the chips like Jenga next to the seitan steak and pour a generous amount of peppercorn sauce on top or on the side if you prefer (optional). Enjoy!

Ingredients

120ml Vegetable stock 250g Vital wheat gluten 1 tin Chickpeas(drained) 2tbsp Tomato paste 2 tsp Smoked paprika 2 tsp Dry garlic 1tsp Dry coriander 1tsp Dijon mustard 1tsp Onion powder 3 Potatoes BBQ marinade Bbq sauce 4tbsp soy sauce 2tbsp oil

Method
    1. Begin by adding the drained chickpeas, tomato paste, smoked paprika, dry garlic, dijon mustard, dry coriander, onion powder, and vegetable stock into a blender. Blend until it becomes a smooth consistency.
    2. Pour the wet mixture and the vital wheat gluten into a mixing bowl and start slowly mixing until it forms a ball. At this stage, tip the dough onto a clean work surface and start kneading it 4 to 5 times. Do not overdo it as you do not want the dough to become tough.
    3. Once you have kneaded the seitan, divide it into four. Press the balls into a circular shape before leaving to rest for 5 minutes.
    4. Whilst it is resting, get a saucepan of water on a medium high heat.
    5. Next, wrap the seitan in cling film and then in foil making sure there are no holes. Add them to the saucepan and boil for 40 minutes. When the 40 minutes is up, take them out and leave to cool.
    6. Now for the chips. Preheat the oven to 180 degrees. Chop the potatoes into strips and add to a saucepan of water on medium-high heat. Simmer the potatoes for 10 minutes and drain. Add the potato to an oven tray, drizzle some oil and season with salt, and place in the oven for 20 minutes.
    7. While the chips are in the oven, start making the BBQ marinade and the quick vegan peppercorn sauce (see instructions here) if you are making this. For the bbq marinade, mix the bbq sauce with soy and the oil, give it a big stir until all combined.
    8. Unwrap your seitan and brush on the marinade. Heat a frying pan with a drizzle of oil and add the seitan once the pan is hot. When the seitan becomes charred, flip them over and glaze once more with the marinade. Turn the heat off and leave them to rest inside the frying pan.
    9. To serve, stack the chips like Jenga next to the seitan steak and pour a generous amount of peppercorn sauce on top or on the side if you prefer (optional). Enjoy!

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