The Fluffiest, Juciest Gluten Steaks Youve Ever Tasted

[madjoy]

This was fanastic.  It was the first real cooking (nonmicrowave or baked ziti) I'd ever done while cooking a vegan meal for my meat-eating family; they loved it!  IOr at least tolerated it.  I used hoysin sauce over the steaks when eating.  They were very fluffy and juicy as promised, and the broth was absolutely delicious, and the steaks definitely soaked it in, though I used less onion than suggested.

[oktokrewl]

these are really juicy and fluffy delicious seitan steaks.. i used only half the molasses and soysauce but the darkness of them really gave the seitan a very beef-like color and flavor..

i also added celery, carrots, parsley, bay leaf and sea salt to the stock and used compost broth i had stored in the freezer for the water used in the gluten part of the recipe..

they are very flavorful and are fantastic in any recipe calling for a meat sub.. i have already made fajitas with them, used them chopped up in a thai pizza, and added them to the polynesian salad.. i also made just a simple veggie seitan stirfry (see pic) and used one of the steaks on a bagel for a steak sandwich.. awesome awesome awesome..

thanks for the easy recipe

[formercarnivor]

you can buy vital wheat gluten at wal-mart or most major grocery chains with the specialty flours or the bread machine flour section of the store.  i bought some and made my first seitan today.  kudos to me. i have to say it was pretty darn good.

[AmandaBrooke]

Made these last night with a friend and they pretty much kicked ass. I was afraid of messing up, but they're really easy to make, and they do have a fluffy, rubbery texture that was nice when we fried the steaks (gave the outside of harder texture that contrasted well with the inside).  I'll make this again and again, I keep thinking of other recipes to use this in.

Thanks!

[veganzest]

Looks so easy, can't wait to try this recipe.

[soiguessimatrollnow]

these were delicious! i dipped them in a flour/matzo meal/panko combo with some pepper and nutritional yeast mixed in and fried them, added some corn starch to the broth to make a gravy (excellent gravy, good on cornbread too) and decided that this will probably join my weekly menu rotation at home. the vital gluten flour is great, totally worth finding. i used to make gluten from bread flour and never liked the amount of waste and work it involved. (sure, i could probably boil the waste water down for a sort of wheat paste or whatever, but i prefer paint for that sort of thing, if you get me)
anyways, this is great stuff. eat it. unless you're allergic to wheat. then you probably shouldn't, but i'm no doctor so don't quote me on that.

[LIsa614]

I tried this recipe yesterday and it was easy and delicious as promised.  I am going to have to work on forming the cutlets, as mine looked more like meat dumplings, but it was still excellent.  I did add some onion and garlic powder to the gluten, but I like to add extra spices to most everything.  I also added Mrs. Dash mesquite blend to the broth.

Thanks for the ymmy recipe!

[saveyergeneration]

this recipe seems too easy to be true. it ruled. so hard. the title doesn't lie. I added a little less brown sugar, though. my omni family loved it. my food snob sister even asked for the marinade recipe.

[ponycakes!]

tasty! i've never made seitan before, nor have i eaten seitan steaks, so i was nervous, but these were easy and really yummy! they got HUGE in the broth, but they didn't stick together or anything.  as soon as they were done, i sliced one up and put it into a pita with some lettuce for a tasty sandwich. that one was kinda soft, so i think i'll bake one or two to slice for sandwiches, freeze some to fry later, and chop the rest for sloppy joes/tacos.  great easy recipe!

[caroleena2]

Thank you for introducing me to make-it-yourself seitan! This is my second batch and they just keep getting better as I learn how to really make them. So far my favorite way to make them is to dip them in flour or cornstarch and pan-fry them, and then sub them in recipes calling for steak. I made an italian "steak" with olive oil, veggie broth, garlic, and parsley--yum! Then last night I made "beef" with broccoli and it was delicious. Tonight I'm using it in a seitan stuffed peppers recipe I found on the internet.

For those of you who felt that it had a "rubbery" texture--make sure that you're cooking it long enough. The first time I made it I missed the part about cutting the gluten into "steaks" before adding it to the broth, so I just added the whole thing as a "roast." 45 minutes later, it was still kind of raw inside. (This was corrected by cooking the individual steaks a little more). The second time I made the "steaks" before adding to the broth and 45 minutes later, they perfect!

[Jasmina*Ballerina]

I have been wanting to try this recipe for AGES but couldn't find gluten flour until the other day when I had a quick snoop in the healthfood shop...

This was the wierdest thing I've ever cooked, but not in a bad way!!!  It's so bizarre how the gluten flour kind of 'sucks up' the water and the texture of it is so strange!!!  When the recipe said to 'squeeze out' the water, I just could not squeeze any out but the gluten kept leaving like a watery residue all over my hands when I was kneading the little balls of dough so I just kneaded for a bit then wiped my hands on paper towel, and repeated until it felt relatively dry.  It was kinda hard to get the dough into a log and slice it but I managed in the end.  I had no onions for my broth but I added some balsamic vinegar (I put it in everything  ) and this Vegesal seasoning stuff we have in Australia.  The broth tasted and smelt delicious. I left the 'steaks' in the broth simmering for around an hour to be safe and took them out.  I was too scared to try them without baking them so I put 3 on one baking tray just plain and then I crumbed the other 6 using egg substitute to make the crumbs stick and then breadcrumbs, Vegesal and vegan parmesan for the crumbing.  Popped them in the oven on 180 degrees celcius (350 degrees farenheit) for about 10 or 15 mins then turned them over and gave them roughly the same time on the other side. 

When I took them out of the oven I had a bite of the plain 'steaks', I think I left them in too long as they went a bit tough on the outside, but other than my stupid mistake, the texture in the middle was great.  HOWEVER, whoever said that they are bland and don't absorb the flavour from the broth is CORRECT, aside from the slight flavour around the outside of the steaks, they were quite bland in the middle.  However, the crumbed 'steaks' were GORGEOUS, the crumbing went all crispy and the middles were delicious and moist.  The flavouring in the crumbs certainly made up for the lack of flavouring in the 'steaks'. 

I just had a crumbed 'steak' on some bread with some vegan margarine and tomato sauce (I believe you folks call it 'ketchup') and it was DELISH!!!!!  It actually tasted similar to crumbed chicken but it was far better than any chicken I ever had in my omni days, believe me!!!

I've kept the broth from tonight and tomorrow I'm going to use it tomorrow in place of the water when making the dough, so they should be very flavoursome!!!  I've posted some pics from tonight's effort though. 

Thank you for the fabulous recipe!!!!   

Kisses!!! xxxxxxxxxxxx

[ponycakes!]

The flavor of the steaks is a lot better if you use some broth instead of water with the gluten.  I just took some broth out of the pot while it was simmering and added that to the gluten, but you could use chik'n broth or something depending on what flavor you want.

[Jasmina*Ballerina]

The flavor of the steaks is a lot better if you use some broth instead of water with the gluten.  I just took some broth out of the pot while it was simmering and added that to the gluten, but you could use chik'n broth or something depending on what flavor you want.

Thanks Ponycakes! (Awesome name by the way!  )  I am definitely going to use your advice when I make them today, and chuck some broth in with the gluten.  Unfortunately I'm one of those terribly disorganised people who runs madly around the kitchen doing 10 things at once because I haven't done any prep!  (I'm an Aries, apparently we're generally very disorganised people!  ) So when I made it last night I was making the gluten whilst boiling the kettle and pulling things out of the cupboard to use for the broth, losing my measuring cups and spoons, and wondering why on earth the kettle wasn't boiling (it wasn't turned on at the wall.  I'm blonde too, can you tell?  )  So the broth wasn't ready til ages after I'd actually prepared the gluten.  I'm hopeless.  Today I'm going to be one of those fabulously organised chefs and have all my prep done beforehand and they're going to turn out fabulous, I can just tell!  Like my dad always says, 'Prior planning and preparation prevents p*ss poor performance'.  He says this to me a lot. 

I'm thinking maybe 1 part broth to 2 parts water?  So instead of 1 C gluten to 1 C water it will be 1 C gluten, 1/3 C broth and 2/3 C water.  What do you think?

[the1stdrop]

These are AMAZING!!!  I added a bit of seasoning to the water that I mixed into the gluten - a little soy sauce, worcestershire, and a couple drops of liquid smoke.  I let these simmer for about 45 minutes, then baked them for about 20.  Then I let them sit in a steakhouse marinade for about half an hour, and finally grilled them on my little mini-Foreman grill.  They came out soooooo good!  Served with giant baked potatoes covered in cheese sauce and green onions.  Thanks!  These are a keeper!