Vegetarian Seitan Steaks With Mushroom Wine Sauce Recipes

VEGETARIAN SEITAN STEAKS WITH MUSHROOM WINE SAUCE

Vegetarian Seitan Steaks With Mushroom Wine Sauce image

flavorful steamed gluten with a nice outside crust, topped with wild mushroom white wine reduction. the sauce can be made with whatever mushrooms you have around or swapped with something else if you don't like mushrooms. I'd suggest something a little creamy and earthy or umami-y. you could play around a little with the spices but I don't recommend changing much else, so far I've found that even little swaps like using tomato paste instead of tomato sauce ruins the texture. if you manage to make this work on the BBQ or similar please comment

Provided by spiritussancto

Categories Steam

Time 2h10m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 22

Ingredients

1/2 cup vegetable broth (I use mushroom Better Than Bouillon)
2 tablespoons tomato sauce (a smooth marinara or pizza sauce will do)
1 1/2 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon liquid smoke
1 cup vital wheat gluten
1 teaspoon garlic powder
3/4 tablespoon chickpea flour
1 1/2 teaspoons dried onion flakes
1 tablespoon nutritional yeast
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
4 tablespoons butter
1/4 cup onion (chopped)
2 1/2 cups wild mushrooms, roughly chopped. chanterelle and oyster are best
1/2 cup dry white wine
1 -2 garlic clove
1/4 teaspoon dill
3 tablespoons chickpea flour
salt and pepper
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 242.9, Fat 19.2, SaturatedFat 8.3, Cholesterol 30.5, Sodium 530.8, Carbohydrate 9.7, Fiber 2.4, Sugar 2.8, Protein 5.1

VEGETARIAN MUSHROOM STEAKS

Vegetarian Mushroom Steaks image

This is a good one. I got it from a vegetarian cooking show. It has mushrooms, oatmeal, cheese, soy sauce and seasonings. You brown it in a skillet and then make a gravy from mushroom soup and sour cream to put over it before baking it in the oven for 30 minutes. My meat eaters liked it too. The cooking time includes the frying time for patties and the time in the oven.

Provided by OceanLuvinGranny

Categories Grains

Time 55m

Yield 10-12 Patties, 6-12 serving(s)

Number Of Ingredients 16

Ingredients

8 white button mushrooms, grated (wipe them with a damp paper towel before using but do not wash them in water because they will retai)
1 medium onion, chopped
1 tablespoon mckay's beef-like seasoning
1 cup instant oats
1 cup old fashioned oats
1 teaspoon garlic powder (I use 2 because we like garlic)
2 tablespoons onion powder
1 tablespoon nutritional yeast flakes
1 dash poultry seasoning
1 dash light soy sauce
1/2 cup water
1 cup cheddar cheese, grated
2 eggs
8 ounces sour cream (you can use the lite if you prefer)
1 -2 tablespoon vegetable oil
1 (10 3/4 ounce) can mushroom soup (I use the Healthy Request variety from Campbell's )

Steps:

Preheat oven to 350.
Wipe mushrooms with moist paper towel and grate.
Chop Onion.
Saute together and then take out of pan to drain on paper towel until ready for them.
Put oats in bowl.
Add all of the seasonings and the mushrooms and onions.
Add soy sauce.
Add grated cheese and eggs and mix well.
Let stand aboout 30 minutes before making patties.
While waiting: In a bowl, mix the mushroom soup, sour cream Mix well. add some of the water to make it so its not too thick.
When the patty mixture done sitting, make patties with your hands, (not too thick) and brown them well on both sides.(be careful not to have the heat too high because the cheese in it will burn) Don't make them too big, about the size of a small hamburger patty).
Place in a large casserole dish that has been sprayed with non-stick spray and cover them evenly with the "mushroom gravy" mixture.
Bake at 350 for about 30 minutes.

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