Homemade Seitan Steaks Wild Mushroom Gravy
Elevate your plant-based dining experience with this hearty and flavorful recipe for Homemade Seitan Steaks with Wild Mushroom Gravy. Crafted from a base of vital wheat gluten, chickpea flour, and aromatic spices, these vegan steaks achieve a tender, meaty texture through a gentle simmering technique. A quick pan-sear adds a golden crust, making them the perfect centerpiece for your next meal. The dish is complemented by a luscious wild mushroom gravy, featuring earthy cremini, shiitake, or oyster mushrooms sautéed to perfection and thickened with a savory blend of vegetable broth and soy sauce. Ready in just 90 minutes, this protein-packed recipe serves up to four and pairs delightfully with mashed potatoes, roasted vegetables, or a fresh side salad. Whether you're looking to impress guests or enjoy a cozy, comforting dinner, this seitan steak recipe is a must-try for any vegan or vegetarian kitchen!
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Recipe Information
Ingredients
- 1.5 cups Vital wheat gluten
- 0.25 cups Chickpea flour
- 0.25 cups Nutritional yeast
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 2 tablespoons Soy sauce
- 0.75 cups Vegetable broth (for dough)
- 1 tablespoon Olive oil (for seitan)
- 4 cups Vegetable broth (for simmering)
- 2 tablespoons Olive oil (for gravy)
- 2 cups Wild mushrooms (e.g., cremini, shiitake, oyster), sliced
- 1 medium Shallot, minced
- 2 cloves Garlic, minced
- 2 tablespoons Flour (all-purpose)
- 1.5 cups Vegetable broth (for gravy)
- 1 tablespoon Soy sauce (for gravy)
- 1 teaspoon Fresh thyme (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the vital wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, and smoked paprika.
In a separate small bowl, mix the soy sauce and 3/4 cup of vegetable broth for the dough.
Gradually pour the wet mixture into the dry ingredients while stirring with a wooden spoon until a dough forms.
Knead the dough for about 2-3 minutes until it becomes elastic. Let it rest for 5 minutes.
Shape the dough into 4 equal portions and flatten them into steak-like patties.
In a large saucepan, bring 4 cups of vegetable broth to a gentle simmer.
Add the seitan patties to the broth, making sure they are fully submerged. Simmer on low heat for 30-35 minutes, flipping halfway through. Avoid boiling as this can ruin the texture.
Once cooked, remove the seitan steaks from the broth and let them cool slightly.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Sear the seitan steaks for 2-3 minutes on each side until golden brown. Set aside.
To make the wild mushroom gravy, heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add the sliced mushrooms and cook for 5-6 minutes until softened and browned.
Add the shallot and garlic to the skillet and sauté for another 2 minutes until fragrant.
Sprinkle the flour over the mushrooms. Stir well and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in 1.5 cups of vegetable broth while stirring to create a smooth sauce.
Stir in 1 tablespoon of soy sauce and let the gravy simmer for 5-7 minutes until thickened, stirring occasionally.
Serve the seitan steaks on a plate and generously spoon the wild mushroom gravy over the top. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5866 mg | 255% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 13.5 g | ||
| Protein | 275.7 g | 551% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 618 mg | 48% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2390 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
