Seitan Steak | Vegan Steak | Vital Wheat Gluten

Here is my first attempt at making seitan “steak”.

SEITAN STEAK
Yields about 8 servings

DRY INGREDIENTS

3 CUPS OF VITAL WHEAT GLUTEN FLOUR
2 TSP GARLIC POWDER
2 TSP ONION POWDER
3 TBSP BEET ROOT POWDER
4 TBSP NUTRITIONAL YEAST
1 TBSP VEGAN BOUILLON
2 TBSP UMAMI MUSHROOM POWDER
1 TBSP COCOA
1 TBSP INSTANT COFFEE

WET INGREDIENTS

1 1/2 CUP OF MASHED POTATOES
2 1/2 CUPS SOY MILK (HOT)
4 TBSP LIQUID AMINOS
2 TBSP RED COOKING WINE
2 TBSP VEGAN WORCESTERSHIRE SAUCE
2 TBSP SESAME OIL
2 TSP LIQUID SMOKE

WHITE DOUGH FOR MARBLING:

1/2 CUP VITAL WHEAT GLUTEN FLOUR
1/2 CUP SOY MILK (HOT)
1/2 CUP MASHED POTATOES
3 TBSP VEGAN BUTTER
1 TSP SMOKED SALT

1.) Cook and mash the potatoes. Set aside.
2.) Mix dry ingredients together.
3.) Mix mashed potatoes in with the wet ingredients.
4.) Combine the dry and wet ingredients together until creating a dough.
5.) knead the dough for 5 minutes.
6.) Mix the ingredients for the white dough together. This is for marbling effect.
7.) Combine both doughs by stretching and kneading the dough together.
8.) Make two separate dough balls (one smaller than the other).
9.) Rest the dough for 2 hours.
10.) Cut the biggest dough ball into three strips and braid it together. Wrap it with the leftover dough ball.
11.) Season and brown the seitan dough on all sides and wrap it in cheese cloth.
12.) Place the wrapped seitan into a baking dish and fill it with water. Season the broth.
13.) Bake at 375 degrees for 2.5 hour. Add more water and flip the seitan every 30 minutes.
NOTE: This step is important, it guarantees that the seitan cooks evenly.
14.) Rest the seitan overnight for best results.

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