Vegan Steak Medallions with Garlic Herb Butter
Elevate your plant-based dining experience with these Vegan Steak Medallions with Garlic Herb Butter, a flavorful and satisfying dish that’s perfect for special occasions or a weeknight treat! Crafted from wholesome ingredients like vital wheat gluten and chickpea flour, these tender seitan medallions boast a smoky, umami-packed flavor enhanced by soy sauce, liquid smoke, and aromatic spices. Simmered in vegetable broth for depth and then seared to perfection, they deliver a meat-like texture that’s irresistibly good. Topped with a rich and creamy garlic herb butter made from vegan butter, fresh parsley, thyme, and minced garlic, each medallion bursts with bold and comforting flavors. Ready in just over an hour, this recipe serves four and pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad. Perfect for vegans and vegetarians seeking hearty, restaurant-quality options, these vegan steak medallions are sure to become a favorite!
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Recipe Information
Ingredients
- 1 cup Vital wheat gluten
- 0.25 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 2 tablespoons Soy sauce (or tamari for gluten-free option)
- 0.5 teaspoon Liquid smoke
- 0.75 cup Water
- 4 cups Vegetable broth
- 0.25 cup Vegan butter
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, onion powder, and garlic powder.
In a separate bowl, whisk together soy sauce, liquid smoke, and water.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Knead the dough for 2-3 minutes until it becomes elastic.
Divide the dough into 4 equal pieces and shape each piece into a medallion.
Bring the vegetable broth to a simmer in a large pot. Add the medallions to the broth and simmer on low heat for 45 minutes.
While the medallions simmer, prepare the garlic herb butter. In a small bowl, mix the vegan butter, minced garlic, parsley, thyme, salt, and black pepper. Set aside.
Once the medallions are cooked, remove them from the broth and pat them dry.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the medallions for 2-3 minutes on each side until golden brown.
Top each medallion with a spoonful of garlic herb butter and allow it to melt slightly. Serve immediately and enjoy!
Nutrition Facts
Calories |
431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 4.6 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 725 mg | 15% | |
*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.
