Pepper crusted seitan steak

Image: © Theofano Vetouli

This amazing seitan steak is full of flavour, with a delicious and aromatic pepper crust. It takes a little while to prepare but it is totally worth it. Serve with grilled veggies.

  • Preparation Time: 20 minutes
  • Cooking Time: 45 minutes
  • Waiting time: 1 hour 15 minutes

Ingredients

Servings: 4

For the seitan steaks

  • 240 g
    white beans cooked
  • 1
    beetroot cooked
  • ½ tsp
    liquid smoke
  • ¼ tsp
    chilli powder
  • 1
    garlic clove
  • 60 ml
    vegan red wine
  • 1 tbsp
    vegan Worcestershire sauce
  • 180 ml
    warm water
  • ½ tsp
    lemon salt (replace with regular salt and lemon zest)
  • 200 g
    gluten powder

For the pepper crust

  • ½ tsp
    crushed peppercorns
  • ¼ tsp
    salt flakes
  • 2 tbsp
    oil
  • 2 tbsp
    soya sauce
  • 2 tsp
    mustard
  • 2 tsp
    maple syrup

Instructions

For the seitan steaks

  1. Put all the ingredients, except for the gluten, in a food processor and blend until smooth.

  2. Put the mixture into a bowl, add the gluten and knead for 2 minutes until firm and elastic. Divide the mixture into 4 equal pieces and flatten with your hands. Let the steaks rest for about 1 hour.

  3. Boil a little water in a big pot with a fitted steamer. Reduce the heat to low and put the steaks inside the steamer. Steam for about 20 minutes and then flip and steam for another 20 minutes. Remove the seitan steaks from the steamer and allow them to cool in order to firm up. (At this point you can refrigerate the steaks and use them later. They will last in the fridge for at least 1-2 days and can be frozen for 1-2 months).

For the pepper crust

  1. Heat a little oil in a big pan on medium heat. Rub each steak with the salt flakes and crushed pepper and add to the pan. Cook on each side for 2-3 minutes, turning twice.

  2. To make the glaze, mix the soya sauce, mustard and maple syrup in a small bowl until smooth. Once the steaks are crusted and nicely browned, remove the pan from the fire. Gently pour the glaze over the steaks and stir to combine. Serve immediately.

Notes

Instead of pan-frying, you can also grill the steaks. Brush the steaks with oil before rubbing them with the spices. Once grilled, gently brush them with the glaze.

Courses: Main Course
Special diets: lactose-free, Lupin-free, Soya-free
Difficulty: Level 3 (difficult)
Cooking time: > 1 hour
Taste: Savory
Preparation method: Barbeque, Roasting
Type of dish: Meat substitute

About the author

Theofano Vetouli

Theofano Vetouli is a vegan chef and vegan cookbook author. She is developing recipes for ProVeg, she has a passion for Mediterranean cuisine and is confident that every recipe can be veganized.

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