Baked Seitan Steaks/Cutlets
June 22, 2007 at 10:07 am | In Uncategorized |
I guess I need to mention these aren’t meant to taste like steak. yeah.
these steaks/cutlets are more of a base for meals that use seitan: they’re meant to be chopped up in pieces, fried in a pan coated with non stick cooking spray, and served with a delicious sauce. or in a salad.
you can also cover them with BBQ sauce and eat them like ribs!
I like that they’re so easy to make and are ready faster than the delicious Seitan O’Greatness is.
flavoring based on the broth for “faux turkey” recipe in “la dolce vegan”
for 2 big steaks:
1 cup vital wheat gluten
1 cup water
1 1/2 T tamari
3 T nutritional yeast
1/2 t salt [optional, if you're watching your sodium intake, since there is tamari already]
1 t Worcestershire sauce
1 t onion powder
1/2 t dried sage
1/2 t dried thyme
throw ingredients together in a large bowl. start mixing with a wooden spoon, then use your hands to knead for a few minutes. let rest for 5 minutes once well kneaded and incorporated.
prepare a baking dish or a baking sheet with non-stick cooking spray. preheat your oven to 400F.
shape your seitan in two steaks. place in baking dish, and bake for 10 minutes on one side or until golden brown, turn on other side and bake for 15 more minutes or until golden brown. remove from oven, slice, and serve hot. or freeze for later [once cooled] for future seitan dishes.
note: if you have a small countertop oven, the amount this recipe yields definitely fits in it, as long as you are in possession of a baking dish small enough for it. you could always use some non-stick-cooking-sprayed aluminum foil, too. this is what I used in order to avoid heating up the whole apartment with the bigger oven. summer in CA and all…
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ciao Celine, I must stop looking at your tempting food photos… they make me tooooooo hungry honestly, this seitan is …….!!!!! ok ciao my stomach is complaining !
Comment by tippitappi — June 22, 2007 #
Ooh, these look really good! I’ll have to give them a try.
Comment by Laura Faye — June 22, 2007 #
tippi! your pictures are far better for waking the hunger-monster, no doubt about it! :D
Laura: let me know how they turn out for you?
Comment by Celine — June 22, 2007 #
Yum! And soy free too :P Do these turn out dense like seitan or are they lighter and more bready?
Comment by Vegetation — June 22, 2007 #
I’m glad you decided to take a break from your break and show us this!
Comment by Mitsuko — June 22, 2007 #
bah, Mitsu, don’t make fun of meeeeeeeh! ;p
Vege: I’d say it’s a bit like the Lachesis style seitan, only a bit less dry and a bit less dense. not mushy or spongey like boiled seitan can be, at all. and the good thing is, it leaves the oven on for way shorter than the Lachesis one does. not bashing on it, it’s just that when it’s hot, you don’t necessarily want to have the oven on for an hour and a half.
Comment by Celine — June 22, 2007 #
i don’t have any nutritional yeast, and i can’t find it in any of the stores near me. is there anything i can use to replace it?
Comment by carol — June 22, 2007 #
Yum! I am glad you posted this before your break–it looks amazing! I have never been able to find vegan Worcestershire sauce–do you know of any subs?
Thanks!
Courtney
Comment by Courtney — June 22, 2007 #
Hmmm I tried those BBQ baked Ribz from the PPK forum but I didn’t like them much. They came out way too light. I’m a bit scared these will be the same (lol). I kinda like my seitan dense. I will try none the less! I’m working on some seitan bacon today though so might be a bit sick of seitan by dinner time ;)
Comment by Vegetation — June 22, 2007 #
Celine, always great to see you post, break or no break! i have a box of vital wheat gluten in my cabinet and i’ve been afraid for months now to use it… it probably went “bad” already while i deal with my cooking/baking something savory fears. Your loaves look EXCELLENT!!! Tres bien again, my friend. i might have to conquer my fear… or i do what i usually do and have Peter make some seitan for me…
Comment by K — June 23, 2007 #
those sound and look appetizing. when i tried to make my own seitan, i followed the recipe from VWAV. the seitan itself turned out alright, but then i followed another recipe from VWAV for jerk seitan, and it turned out totally gross. it looked like dog food, and it just tasted like an over-spiced mess. i’d like to give homemade seitan another try someday if i can convince my boyfriend that it won’t end up a complete disaster.
Comment by marygrace — June 24, 2007 #
marygrace, the seitan recipe in VWAV boils it, right? can’t say I like it too much myself. the recipe itself is great, the boiling part…meep. ;p
Comment by Celine — June 24, 2007 #
carol! I don’t really think there is a way to replace nut. yeast, so feel free to just skip it.
courtney: my mom has the same prob, she cannot find Worcestershire sauce anywhere near her, so she’ll use soy sauce [or equivalent] instead. it won’t be exactly the same, but it’ll work.
Comment by Celine — June 24, 2007 #
[...] using one of the baked seitan steaks, sliced into strips, cooked in peanut oil with the already steamed [...]
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Pingback by recipe index « have cake, will travel! — September 9, 2007 #
I made these last week, my first time using wheat gluten. I like them cut in pieces with peanut sauce (yum!), but I still have one ’steak’ in the freezer to do something else with :)
Comment by Bonnie — November 15, 2007 #
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Pingback by Recipe Index « have cake, will travel! — January 24, 2008 #
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Celine, I made these tonight in my toaster oven and they really swelled up to double the size of the ones in your picture. Also they are very “bready” inside. I can’t figure out what I did wrong. Did I not knead them long enough or could it be my vwg?
Comment by Janell — October 3, 2008 #
oh, poop, Janell! this is odd. what you could do is take them out of the oven halfway through and poke them with a fork. I’m guessing it could be the kneading, but I’m not an expert. I doubt it’d be your gluten, though. I’ll look into it and get back to you if I find out what the cause could be.
Comment by Celine — October 3, 2008 #
Celine,
Just wanted to let you know that I made these again. This time I kneaded the seitan for 5 minutes (used a kitchen timer) and baked them like before. Still not quite like yours. May need to add some baking time on the front end and more oil so that they don’t stick. My oven must be cooler than yours is, becuase they don’t develop the crust on the first side; which might also be why they stick when turned over and expand a bit. Just wanted to let you know that problem has been most likely solved.
Comment by Janell — November 9, 2008 #