Vegan Steak with Peppercorn Sauce
Elevate your plant-based dining experience with this indulgent Vegan Steak with Peppercorn Sauce, a perfect fusion of hearty texture and rich flavors. Crafted from vital wheat gluten and seasoned with robust spices like smoked paprika and garlic powder, these vegan steaks achieve an impressive meaty feel after steaming and searing. Paired with a luxurious peppercorn sauce made from creamy coconut cream, vegan butter, and aromatic minced shallots, this recipe delivers a restaurant-quality dish right from your kitchen. Ready in just over an hour, it serves as a show-stopping entrée for special occasions or an irresistible dinner option for steak enthusiasts transitioning to vegan or vegetarian lifestyles.
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Recipe Information
Ingredients
- 1.5 cups Vital wheat gluten
- 0.25 cups Chickpea flour
- 3 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 3 tablespoons Soy sauce or tamari (gluten-free option)
- 1 tablespoon Vegan Worcestershire sauce
- 0.75 cups Vegetable broth
- 1 teaspoon Freshly ground black peppercorns
- 1 tablespoon Olive oil (for searing)
- 2 tablespoons Vegan butter
- 2 tablespoons Shallots, finely minced
- 0.5 cups Coconut cream or plant-based heavy cream
- 0.5 cups Vegetable stock
- 1 teaspoon Cracked black peppercorns
- 0.5 teaspoon Salt
Instructions
In a large bowl, mix the vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, and onion powder.
In a separate bowl, whisk together the vegetable broth, soy sauce or tamari, and vegan Worcestershire sauce.
Gradually pour the wet ingredients into the dry mixture, stirring until combined. Knead the dough for 2-3 minutes, until it becomes elastic and firm.
Divide the dough into 4 equal portions and shape each into a steak-like oval. Wrap each portion tightly in aluminum foil.
Steam the wrapped steaks for 30 minutes, flipping them halfway through cooking. Once cooked, remove from the steamer and let them cool for 5 minutes before unwrapping.
Heat olive oil in a skillet over medium heat. Sear the vegan steaks for 2-3 minutes per side until browned. Set aside while making the sauce.
In the same skillet, melt the vegan butter over medium heat. Add the minced shallots and sauté for 2-3 minutes until soft and translucent.
Stir in the cracked black peppercorns and salt, cooking for 1 minute to release their aroma.
Pour in the vegetable stock and bring to a gentle simmer. Cook for 2-3 minutes to reduce slightly.
Stir in the coconut cream or plant-based heavy cream and continue simmering for another 2-3 minutes, until the sauce thickens slightly.
Serve the vegan steaks topped with the creamy peppercorn sauce. Enjoy!
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1241 mg | 54% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 4.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 630 mg | 13% | |
*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.
