Vegan Seitan Steak and Brandy Peppercorn Sauce

Recipes adapted from The Buddhist Chef.  [Recipe makes (4) 9-ounce servings, (6) 6-ounce servings, or 36 ounces of seitan total].

This post may be a little unexpected (and even uncomfortable) for some, but we feel it's important to have meal options available to those who are looking to make that transition to the vegan lifestyle, but are holding back because they would miss their 'meat and potatoes' too much.  We feel that a well balanced vegan meal should consist of as many items from Dr. Greger's Daily Dozen as possible, but if you're feeling the need to have a "cheat-day" without actually cheating, this would be a great dish to try.  In addition to serving the seitan as a steak, it's also amazing cut paper thin and served in a club sandwich with some tempeh bacon, a stir fry, or a vegan take on a Philly cheese steak with some queso.  The key is to make the seitan the day before, let it cool over night, and then once it's cut to your liking, get some color by a quick pan fry with your favorite seasonings.

INGREDIENTS:

Seitan Steak:
1/4 cup liquid aminos
1 tablespoon maple syrup
1 tablespoon liquid smoke
1 tablespoon Dijon mustard
1 tablespoon miso
1 1/2 cup hot vegetable broth
320 grams (~2 1/2 cups) vital wheat gluten
1 tablespoon onion powder
1 tablespoon garlic powder
40 grams (~1/3 cup) chickpea flour
140 grams (~1 cup) cooked lentils
2 tablespoons browning sauce

Oil for brushing
Steak seasoning (your favorite blend of spices)

Brandy Peppercorn Sauce:
3/4 cup vegetable broth
80 grams (1/2 cup) raw cashews
3/4 cup water
2 shallots, finely minced
1 tablespoon vegetable oil
1/4 cup brandy
1 tablespoon maple syrup
1 tablespoon vegan Worcestershire
1 teaspoon coarsely ground black pepper
1 teaspoon Dijon mustard
Kosher salt, to taste (optional)

DIRECTIONS:

Before you get started, note that this recipe calls for cooked lentils.  If you only have dried on hand, cook and cool the lentils before proceeding.

For the seitan, whisk together the liquid aminos, maple syrup, liquid smoke, Dijon mustard, miso, hot vegetable broth, and browning sauce in a medium bowl.

In the bowl of the food processor, add the vital wheat gluten, onion powder, garlic powder, chickpea flour, and cooked lentils.  Pulse several times until combined.  Add the liquids and process for 2 minutes.  Transfer the dough to a clean counter, and knead by hand for several minutes.  [Side note:  Feel free to add additional vital wheat gluten if the dough is too sticky to handle].

Divide the dough into four (or six) equal pieces, and shape them into your desired shapes.

Create a steamer using whatever pots and colanders you have on hand.  Spray the surface of your steamer with non-stick spray, and lay the pieces of dough in the steamer and cover.  Steam for 15 minutes, flip, and steam for an additional 15 minutes.  Remove from the steamer and let the steaks cool.  Wrap in plastic wrap, and cool in the refrigerator overnight.

When you're ready to serve the steaks, brush with oil and season with steak seasoning.  Heat a nonstick pan over medium low to medium heat and cook for only a couple minutes, or until you get some nice color.  Flip and cook for another two to three minutes.  Reserve.

For the sauce, blend the vegetable broth, raw cashews, and water in a high-speed blender for one to two minutes, or until completely smooth.  In a sauté pan, add the oil over medium heat and sauté the shallots for a couple minutes.  Add the brandy and cook until almost all of the brandy is absorbed.  Add the maple syrup, Worcestershire, pepper, Dijon, and puréed cashew mixture.  Cook for several minutes, until the sauce thickens.  Taste to check for any additional seasoning.  Serve over your vegan seitan steaks.