The Fluffiest, Juciest Gluten Steaks Youve Ever Tasted

[vegan_heathen]

This was a great recipe....didn't quite taste like steak, but it was really good nonetheless.

ABOUT FREEZING THESE!!! Yes, you can freeze them, but you should really boil them first then freeze them in broth. It's still basically seitan, so treat it like seitan.

[Collwill]

wow, I had stuff from the shops before and never really liked the taste, homemade was sooo much better! I pan fried after breaded with flour, nutritional yeast, garlic powder and salt and peper. Had to look up what breading means just means coating. It was really nice pan fried, then I flip it, lightly pan fry the other side and then poured broth over it.

Actually, it was really funny when I open the pot the first time and saw how much the steaks swelled up in the broth, nearly gave me a heart attack! but when they are removed, they were good sized, thank god!

Even my husband who given up eating "steaks" substitute, thought that was wonderful, definitely make it again

[LilithdeSade]

Ok, so I followed the recipe exactly as stated (with the exception of adding a little bit of spice to the water in which the gluten is mixed) and it came out, hmmm ... okay.

I don't know if seitan will just be seitan or if it has to do with the recipe itself but I just can't get down with the chewy texture of it.

I grilled it. I baked it. I fried it. I used a simple breading of nutri. yeast, garlic powder, flour, salt and pepper. The best version had to be grilled. The outside came out nice and crispy while the inside was soft. Again though, very chewy.

The boiling bath marinade is a good idea and I used some to create a gravy. I added white wine, nutri. yeast and flour and it came out pretty tasty.

Also, this makes a lot of chops. I got at least 8 out of the recipe.

Overall, the steaks were okay, but I wouldn't make them again.

[3relefords]

Just finished boiling these in a tasty broth I threw together. The dough was pretty sticky and there wasn't much water to squeeze, but I did manage to squeeze a few drops out. I massaged the dough fairly well, cut the dough, and then flatten each steak out by pulling the at the edges. The do swell up pretty big, but deflate just as fast. I simmered mine for about 1 hour. I halved the recipe since I'm the only vegan in the house. I was able to get 7 steaks out of a half of cup of flour. Anyway.......these are super good. I haven't even breaded and fried them yet. This was my first attempt at making the steaks so I was very nervous. Thanks for making this process so easy. I plan to keep the vital wheat flour in my pantry. Quick and easy dinner to throw together when you are short on time. Thanks again. Great recipe 

[3relefords]

Couldn't wait for dinner . Just battered and fried one of these babies up, Oh LAWD these are good. I'm so proud of me  . Mine are soft inthe middle because I made them really thin, next time( and there will be a next time real soon) I plan to make these thicker for more texture. So tasty......I plan to fry the rest for dinner this evening, add BBQ sauce, and  bake them for a minute or two in the oven. Thanks again, your recipe has made my day complete. Can't wait to try them out on my non-vegan friends. Much love, 3relefords

[Barbs]

Hi, I made your gluten steaks recipe as described and within the first 5mins of boiling, my patty-size gluten steaks fell apart and now i have little bits and chunks floating around. In your experience in making gluten steaks, has this happened to you before? Did I under-knead the gluten?

[sarah.cole]

Hi guys. Another question like 2 other unanswered ones before - I must have completely mucked up - my mixture was so so sticky and nearly impossible to knead. I had to add more and more flour (in little bits) to get it able to be able to be spooned out of the bowl. Then, another problem, like another poster - during cooking, it 'crumbled' in the boiling broth. The stuff I got was from a deli, called 'gluten' on the packet, and was what I asked for. What have I done wrong?? It wasn't rubbery at any stage, just wet! I'm very disappointed (and feel like a stupid cook..)

[ShannonVirgo]

I'm going out to the store now to find the vital wheat gluten. I'm going to have to search a bunch of different stores because yesterday I looked in two different food stores and they didn't have it. I guess some stores don't carry it? 
I was wondering if this recipe would be just as good if I used some store bought organic veg. broth, instead of making some?
What does everyone think?
Maybe I can use veg broth and just add something into it?
Trying to take the easy way out. hehe   
Shannon LeeLufa Elsner