Seitan Steaks with Tarragon Mustard Sauce
Ok, I can’t give you that awesome sauce recipe. Sorry. It’s a tester forUrban Vegan. And it’s delicious. But I can give you my seitan steak recipe. I’ve been playing with it for a while. My goal was to get a ‘filet’ style of cutlet, that is tender and melts in your mouth but full of flavor; a cutlet that you could dress up like that. Or good enough that you could just grill it on your trusty cast iron grill and have a feast.
Seitan Steaks
makes 4 chunky filets or 6 thinner cutlets
1 1/3 cups vital wheat gluten
2 Tbsp tapioca flour
1 Tbsp nutritional yeast
1 Tbsp garbanzo flour
1 tsp dried porcini mushroom powder** (yeah, nice and earthy!)
2 Tbsp tamari
2 Tbsp soymilk
1/2 Tbsp marmite
1 Tbsp olive oil
1 Tbsp ketchup
2 Tbsp red wine
1/2 to 3/4 cup broth* (cold)
1 Tbsp oil for panfrying
6 – 8 cups simmering broth (cold)
Mix the dry ingredients in a mixing bowl. Mix the wet ingredients in a measuring cup in the order listed. After adding the red wine, *add only enough broth to bring the liquids up to 1 cup. Reserve the oil for panfrying.
Add the wet ingredients to the dry and knead for 5 minutes. Shape into a log, then cut into 4 or 6 pieces, as desired. Flatten them into cutlets. Panfry on each side until golden.
Simmer in the simmering broth for 1 hour 15 minutes. Let cool in broth and use as desired.
**Grind some dried mushrooms in a dedicated-to-spices coffee grinder, or a mortar and pestle.
The ingredients that made this more tender than normal are the tapioca flour and the soymilk (instead of just broth). That kind of info might be helpful in adapting any seitan recipe to the exact consistency you’re going for. Unless, of course, you aren’t seitan obsessed like I am.
Speaking of seitan, check out this corned seitan, a Robin Robertson tester. We enjoyed this in the best seitan reubens we’ve ever had. Before this, my dream seitan reuben was the one I could only get at the Chicago Diner. Nothing like dreams coming true in your own kitchen! The photo doesn’t quite give this it’s proper due. I’ve got a new lens for the camera and we’re not quite used to each other yet. And yes, that’s where I pulled a piece off to taste it. I couldn’t wait. Then I cut it in an orderly fashion.
