Simmered Seitan Pepper Steak

By Wendy Andresen | Oct 29, 2019
Photo by: Wendy Andresen This recipe makes a total of four to six steaks.

This recipe makes four to six steaks, depending on the appetites of the diners. One convenient thing about seitan is that it can be stored for a week in the refrigerator, so you can make it far ahead and then stir-fry the peppers (or other vegetables!) to add at the last minute. Seitan can be stored even longer in the freezer. I think this has now become our favorite steak recipe, and I prepare it in various ways depending on what I have available in the refrigerator. Steak and broccoli, steak and mushrooms, steak on the grill – the possibilities are endless. You can even smother it with your favorite steak sauce or slice it up thin and drown it in barbecue sauce for sandwiches. Mashed potatoes are always the perfect side dish.

Ingredients:

1 1/2 cups vital wheat gluten

3 Tbsp. garbanzo flour

2 Tbsp. nutritional yeast

2 Tbsp. beet powder (optional; for color)

1 Tbsp. mushroom powder

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 tsp. seasoning mix, such as Old Bay or Mrs. Dash

1 tsp. smoked paprika

1 cup cold water

3 Tbsp. plain nondairy milk

1 Tbsp. cider vinegar

2 Tbsp. canola oil, divided

1 tsp. liquid smoke

1 Tbsp. soy sauce or liquid aminos

2 cups vegetable broth

4 cups sliced mixed-color peppers

1 cup sliced onions

3 cloves garlic, minced

Salt and pepper to taste

Directions:

1. In a medium bowl, whisk together the wheat gluten, garbanzo flour, nutritional yeast, beet powder, mushroom powder, garlic powder, onion powder, seasoning mix, and paprika.

2. In a small bowl, combine the water, milk, vinegar, 1 Tbsp. oil, liquid smoke, and soy sauce.

3. Add the wet ingredients (step 2) to the dry ingredients (step 1) and mix with a spatula until it forms a dough and no dry spots remain.

4. Tip the dough out on your work surface and knead it for a few minutes until it forms a smooth, elastic ball. Flatten the ball and cut it into 4 to 6 triangular pieces. Flatten the pieces into 1/2-inch-thick triangular steaks.

5. In a large sauté pan with a lid, heat the vegetable broth until it barely reaches a boil. Arrange the steaks in the broth as if they were slices of pie. Reduce the heat to low and cover the pan. Keep the broth at a simmer and do not let it boil. Check it often and adjust the heat as necessary.

6. Simmer for 30 minutes, turning the steaks after 15 minutes. They will expand as they cook.

7. Let the steaks cool in the covered pan. You can then refrigerate them in the remaining broth for later use or pan-fry them immediately in 1 Tbsp. oil, but a long period of chilling improves the texture.

8. In the same sauté pan (the steaks have now vacated the pan), add 1 Tbsp. oil and stir-fry the peppers, onions, and garlic for 10 minutes, until slightly browned and tender, adding salt and pepper to taste.

9. Remove the peppers and onions to a wide bowl or serving platter and reheat the steaks, adding the remaining broth to deglaze the pan. (Or you could go rogue and use red wine or brandy.) Top the steaks with the peppers and onions (or vice versa if you prefer).

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