Vegetarian Seitan Steaks With Mushroom Wine Sauce Recipes

VEGETARIAN SEITAN STEAKS WITH MUSHROOM WINE SAUCE

Steps:

• In a large bowl, combine the gluten powder, 1/2 Tbs chickpea flour, nutritional yeast, and spices. separately combine the broth, soy sauce, tomato sauce and olive oil. Mix well.
• Add the wet ingredients to the dry ingredients and stir until you have a dough. Knead for 3 minutes. the dough will become firmer as the gluten develops. Let it rest for 10 minutes and then knead again for a minute. divide into 4 equal pieces. Knead each piece and form into the shape of a steak.
• Wrap each piece loosely in aluminum foil or parchment paper. Place the packets in a steamer and steam for 30 minutes. When the steaks cool, transfer them to the refrigerator for at least an hour but preferably overnight.
• in the meantime, sautee your onions, garlic, and mushrooms in butter until slightly softened. add the wine and simmer on medium until it has reduced down to a rich sauce. add salt and pepper and dill to taste. some might like a splash more white wine.
• Heat vegetable oil to medium high. season the remaining chickpea flour with salt and pepper. Lightly dredge the seitan steaks in the flour. Shake off the excess. Cook for 3 minutes per side, until they have a crispy, browned coating. top with your mushroom reduction and serve with potatoes and salad.

VEGETARIAN SWISS STEAK

Steps:

• Preheat the oven to 350°F.
• Cut the onion in half, then into thin slices. Heat the wine or water in a large skillet or pot and braise the onion until it is soft, about 5 minutes. Add the sliced mushrooms, bell peppers, garlic, and basil. Continue cooking over medium heat for 8 to 10 minutes, then stir in the dissolved miso, tomatoes, and pepper. Simmer 5 minutes.
• Spread 1/2 cup of sauce evenly in the bottom of a large casserole dish. Arrange the seitan slices in the dish, then cover with the rest of the sauce. Cover the dish and bake for 20 to 25 minutes.

HOMEMADE SEITAN STEAKS & WILD MUSHROOM GRAVY

Steps:

• To make the seitan, combine the whole wheat and white flours in a large mixing bowl. Mix with enough water to form a stiff dough. Gather into a ball and knead vigorously on a floured surface for at least 13 minutes.
• Place in a bowl and cover the dough with cold water.Let stand for 30 minutes or up to overnight in the refrigerator.
• Pour off the water and cover with fresh water. Knead the dough under the water to wash out the starch and some of the bran. Pour off the milky white water and cover with fresh water. Keep washing and rinsing while kneading the dough until the water becomes almost clear.
• Divide the dough in half, place the halves in a large stockpot, and cover with the 6 cups of broth. Bring to a boil, then turn down the heat and simmer for 1 1/2 to 2 hours. Remove from the heat and set aside to cool.
• Slice the dough into "steaks" and place in a large baking dish.
• To make the marinade, place the 2 cups of olive oil, 1 cup tamari soy sauce, dijon mustard, garlic, pepper, and hot sauce in a blender and blend until smooth. Pour over the seitan and marinate in the refrigerator for at least 2 hours.
• Prepare the steaks by grilling them on a charcoal, gas or stovetop grill over medium-high heat until golden brown (about 4 minutes per side). They may also be broiled instead of grilled.
• To make the gravy, saute the mushrooms and onions in 3 T of olive oil. In a medium saucepan, heat the remaining 3 T of olive oil and add the brown rice flour to make a roux. Stir in 2 cups of water, 1/2 c tamari soy sauce, and the herbs and mix well. Bring to a boil and simmer until gravy is thickened (about 10 minutes). Stir in the mushroom-onion mixture and cook over low temperature until heated through. If the gravy is too thick, add water 1 T at a time until desired consistency is reached. Serve over steaks.