MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Steak
Categories: Vegetarian
Yield: 4 Servings

1 lg Onion (200 ml);
- peeled, roughly chopped
4 tb Olive oil (60 ml)
1/4 ts Sea salt (1.5 g)
2/3 c Canned red beans (120 g);
- drained
3 tb Water (45 ml); mixed with:
1 Vegan bouillon cube
2 tb Dark soy sauce (30 ml)
1 tb Miso paste (18 g)
1/2 ts Onion powder (1.5 g)
1/2 ts Garlic powder (1.5 g)
1 ts Smoked paprika (2.5 g)
1/2 ts Ground coriander (1 g)
1/2 ts Dried oregano (0.5 g)
Black pepper;
- freshly ground, to taste
2 c Vital wheat gluten (250 g)
2 tb Olive oil (30 ml)
1 tb Dark soy sauce (15 ml)
1 ts Maple syrup (5 g)
1/2 ts Smoked paprika (1.25 g)
1/4 ts Garlic powder (0.75 g)
1 ts Fresh thyme (1 g);
- very finely chopped
Black pepper;
- freshly ground, to taste

Heat the olive oil in a wide skillet over medium heat. Add the chopped
onion and cook for 10 to 12 minutes, stirring often, until soft and
deeply golden. Add sea salt and cook for 1 to 2 minutes more until
glossy and caramelised. Remove from heat and reserve about half of
the onions for serving.

Add the remaining caramelized onion to a food processor along with
the red beans, bouillon water, dark soy sauce, miso paste, onion
powder, garlic powder, smoked paprika, ground coriander, oregano, and
black pepper. Blend until very smooth and thick, scraping down the
sides as needed.

With the blended mixture still in the food processor, add the vital
wheat gluten. Pulse 8 to 12 times until the mixture comes together
into a thick, slightly sticky dough and begins to pull away from the
sides of the bowl. If the dough feels too dry and crumbly, add 1 to 2
ts water. If too sticky, sprinkle in 1-2 ts vital wheat gluten.

The dough should be firm, dense, and slightly tacky but not sticky. It
should form one cohesive ball, pull away from the sides of the food
processor, and feel elastic when stretched. When pressed, it should
spring back slowly.

Too Dry: If you have a crumbly, cracked surface, and the steak won't
fully come together, or tears easily. Then add 1 ts water at a time
and pulse briefly.

Too Wet: If you have a very sticky mixture that smears on the bowl, or
feels soft and loose. Then add 1 ts vital wheat gluten at a time and
pulse briefly.

Then process continuously for about 15 seconds, just until the dough
becomes elastic and cohesive. Do not over-process, as this can make
the seitan too dense.

Transfer the dough to a work surface and gently knead by hand for
about 30 seconds to finish bringing it together, if needed. Let the
dough rest for 5 to 10 minutes before shaping.

Flatten the dough into a thick disk and cut into 4 equal pieces.
Shape each piece into a steak-like oval. Wrap each one tightly in
aluminum foil. Steam over simmering water for 50 minutes, flipping
halfway through. Remove from the steamer and let cool slightly before
unwrapping.

In a shallow dish, whisk together the olive oil, dark soy sauce, maple
syrup, smoked paprika, garlic powder, chopped fresh thyme, and black
pepper.

Unwrap the seitan steaks and brush generously with the marinade on
both sides. Let marinate for at least 20 minutes or up to overnight
in the refrigerator.

Heat a grill pan or outdoor grill over medium-high heat and lightly
oil it. Grill the steaks for 3 to 4 minutes per side until
well-charred and heated through, brushing with extra marinade as they
cook.

Top with the reserved caramelized onions, a drizzle of olive oil, and
extra black pepper.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/vegan-steak/>

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