Deliciously juicy and flavorful - these vegan steaks are made from Seitan using the flour washing method (also called the WTF - wash the flour - method). With simple step-by-step instructions, these steaks are great to make at home.
2cupsstrong white flour (500 g)minimum 12% protein
1cupwater (250 ml)
1tablespooncanola oil (14 ml)rapeseed oil
½cupvegetable stock (120 ml)
½cupvegan-friendly ale (120 ml)
2tablespoontamari soya sauce (30 ml)
4tablespoonFrench dijon mustard (30 ml)
4tablespoonall-purpose flour (32 g)
For the flavor paste:
1tablespoonnutritional yeast (5 g)
1tablespoonbeetroot powder (10 g)
1tablespoonbouillon powder (14 g)
2teaspooncocoa powder (4 g)
1teaspooninstant coffee
1teaspoononion powder
½teaspoongarlic powder
1tablespoongroundnut oil (14 ml)
2teaspoontamari soya sauce (10 ml)
⅛-1/4teaspoonred food coloring gel (optional)
Instructions
Creating the dough ball
Start by combining the flour and water into a firm dough ball. You can do this by hand in a large mixing bowl, or simply add both ingredients to a food processor with a dough hook. Firmly knead the dough ball on a lightly floured surface, then set it aside to rest for 20 minutes. During this time the gluten texture will develop.
Transfer the dough ball into a large bowl and fill it with water until the dough is completely submerged. Set aside for 45 minutes.
Washing the flour
Begin washing the dough ball under water using your hands. Simply begin kneading and stretching the dough. After a few minutes, you will notice that the wheat starch is releasing into the water and the water will become white. Once the water becomes creamy and saturated with wheat starch, drain the water, fill the bowl with fresh water and repeat the process. Drain and rinse the water 4-5 times, every time it gets super white and creamy. You should wash out the majority of the wheat starch, but not all.Don't worry if it feels like your dough ball is becoming very loose and falls apart - this is normal! The texture will come back together in the next steps, just trust the process.
Flavoring the Seitan
Whilst you rest the washed dough ball in a sieve to drain excess liquid, combine all ingredients for the flavor paste in a small bowl.
Place the washed seitan into a food processor, add the flavor paste and pulse 15-20 times or until the paste is incorporated.
Resting
Transfer the Seitan to a bowl, drizzle with a little oil to coat and cover with a lid. Set the Seitan aside to rest in the fridge - ideally over night for the best texture, but if you're in a rush, rest it at least 2 hours. You can rest the Seitan up to 2 days in the fridge.
Pan searing
Divide the Seitan into individual steaks - I recommend making 2 steaks from this recipe, but decide on a size that works for your recipe. Gently shape the seitan between your hands.
Heat the canola oil in a skillet and place the Seitan inside. Lightly sear on both sides over medium/high heat and use a spatula to gently press the steaks into the hot skillet.
Pour the stock and ale into the skillet, reduce the heat to medium-low and cover with a lid. Braise for 20-25 minutes, flipping the steaks halfway through. Remove the lid and allow for the rest of the liquid to cook off.
Sprinkle the steaks with tamari, flip and remove from the heat after a minute.
Final resting + heating
Allow for the steaks to cool down. For the best texture, let them rest over night.
To heat, brush the steaks with mustard and coat in a thin layer of flour, then pan fry them in a little oil until hot. Alternatively, you can leave out the mustard and flour and pan fry them straight in a little oil.
Notes
flour: make sure to use a flour with at least 12% protein, ideally 14% or more.
discarding the wheat starch: it is best not to put the starch water down the sink as it could otherwise accumulate and block your pipes. You can set the starch water aside in a large bowl or jug, wait for the starch to settle at the bottom, discard the top water and use the starch water in recipes, such as starch water bacon or even to make vegan cheese! Find a few simple recipes on the Seitan Society Website.
Don't rush it: for best results, stick to the resting times of the recipe - they determine the texture of the Seitan steaks! If you rush it, the Seitan might become too soft and not have a nice bite.
Spongy texture: If the temperature on the stove is too hot for the Seitan, it could become spongy. It's a little trial and error as every stove is a little different. Give the recipe a go, and adjust it in the next round if needed! If the steaks don't work out the first time around, shred the Seitan and use it in stir fries, curries or casseroles.