This vegan Seitan Steak is juicy and super easy to make! You can combine all the ingredients in a food processor - so no kneading required! By adding sparkling water and canned chickpeas to the mix, our seitan is softer than many of the tough seitan cutlets you can usually buy in stores. It goes perfectly with roasted potatoes and herb butter.
Peel (if necessary) and cut the potatoes into large chunks.
Toss them in olive oil, sprinkle with salt and dried rosemary.
Bake them in the oven until golden and crispy.
Instructions for the Herb Butter Spread
Mash together the vegan butter, chives, parsley, and salt. Set aside in the fridge.
Instructions for the Seitan Steak
In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the caraway seeds and fennel seeds. Let it cook further until the spices are toasted.
In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it’s saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring the water to a boil.
Divide the seitan into 2 equal pieces and roll them with a rolling pin until 1/2- inch thick (1-2 cm). Add the seitan filets into the steaming basket and let them steam for about 20 minutes, flipping them after 10 minutes.
For perfect grill marks, cook the seitan steaks for just 1-2 minutes on each side in a grilling pan. They are delicious topped with the Herb Butter and served with a side of baked potatoes and BBQ sauce.