Pepper crusted seitan steak

Name: Pepper crusted seitan steak
Prep time: 20 min
Cook time: 45 min
Ingredients: 240 g white beans (cooked); 1 beetroot (cooked); ½ tsp liquid smoke; ¼ tsp chilli powder; 1 garlic clove; 60 ml vegan red wine; 1 tbsp vegan Worcestershire sauce; 180 ml warm water; ½ tsp lemon salt ((replace with regular salt and lemon zest)); 200 g gluten powder; ½ tsp crushed peppercorns; ¼ tsp salt flakes; 2 tbsp oil; 2 tbsp soya sauce; 2 tsp mustard; 2 tsp maple syrup

This amazing seitan steak is full of flavor, with a delicious and aromatic pepper crust. It takes a little while to prepare but it is totally worth it. Serve with grilled veggies.

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Waiting time: 1 hour 15 minutes

Ingredients

Servings: 4

For the seitan steaks

240 g

white beans cooked
1

beetroot cooked
½ tsp

liquid smoke
¼ tsp

chili powder
1

garlic clove
60 ml

vegan red wine
1 tbsp

vegan Worcestershire sauce
180 ml

warm water
½ tsp

lemon salt (replace with regular salt and lemon zest)
200 g

gluten powder

For the pepper crust

½ tsp

crushed peppercorns
¼ tsp

salt flakes
2 tbsp

oil
2 tbsp

soy sauce
2 tsp

mustard
2 tsp

maple syrup

Instructions

For the seitan steaks

Put all the ingredients, except for the gluten, in a food processor and blend until smooth.
Put the mixture into a bowl, add the gluten and knead for 2 minutes until firm and elastic. Divide the mixture into 4 equal pieces and flatten with your hands. Let the steaks rest for about 1 hour.
Boil a little water in a big pot with a fitted steamer. Reduce the heat to low and put the steaks inside the steamer. Steam for about 20 minutes and then flip and steam for another 20 minutes. Remove the seitan steaks from the steamer and allow them to cool in order to firm up. (At this point you can refrigerate the steaks and use them later. They will last in the fridge for at least 1-2 days and can be frozen for 1-2 months).

For the pepper crust

Heat a little oil in a big pan on medium heat. Rub each steak with the salt flakes and crushed pepper and add to the pan. Cook on each side for 2-3 minutes, turning twice.
To make the glaze, mix the soy sauce, mustard and maple syrup in a small bowl until smooth. Once the steaks are crusted and nicely browned, remove the pan from the fire. Gently pour the glaze over the steaks and stir to combine. Serve immediately.

Notes

Instead of pan-frying, you can also grill the steaks. Brush the steaks with oil before rubbing them with the spices. Once grilled, gently brush them with the glaze.

Author information

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.