Ingredients: 

• 3/4 cup water
• 3/4 cup cooked / canned lentils
• 2 tbsp soy sauce
• 2 tbsp tomato paste
• 1 tsp miso paste
• 1 tsp dijon mustard
• 1/4 tsp liquid smoke
• 2 tbsp nutritional yeast
• 1 tsp chili powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried dill
• 1/2 tsp ground coriander
• 1 and 1/3 cups vital wheat gluten

Method:

Mix in all the ingredients, besides the vital wheat gluten, into a large bowl. Add the vital wheat gluten and mix in until you have a dough ball. Turn the seitan dough onto the counter and shape into one large slab which can be portioned into 4 – 6 pieces. Wrap steaks individually in tin foil, wrap loosely to leave room for expansion during steaming.

Place the seitan steaks into a steamer basket and steam for 30 minutes, flipping halfway through. When the steaks are done, remove from foil and place in a shallow dish or a large freezer bag. Pour a marinade evenly over the steaks and marinade for a minimum of one hour, the longer the better. Cook the steaks on a grill pan over medium heat for 2-3 minutes per side. Baste the steak in a marinade whilst cooking. Serve with asparagus and roasted potato.