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+ servings
A plate of seitan steaks

WTF Beefy Seitan Steaks

These vegan beef steaks are made by using the wash the flour method of creating seitan. Using both the starch and the gluten to weave protein and fat strands together to create a succulent steak.
Print Recipe
CourseVegan Staples
CuisineAmerican
Servings8
Calories468kcal

Equipment

Ingredients

Basic Dough

  • 6 Cups Bread Flour
  • 2 Cups Water
  • 4 tbs Beet Powder Or red food coloring

Meaty Seasonings

Fat Sauce

Simmering Broth

Instructions

Flour Washed Seitan Dough

  • Knead the flour and water for six to ten minutes by hand or for 4 minutes on speed 2 with a dough hook in a standing mixer. You want an elastic dough that bounces when you press on it, where it is nice and smooth
  • Place dough ball in a large bowl and cover with salted water. Add about 3 tbs of salt to the water to make it very salty- this helps separate the starch from the gluten. Let the dough ball rest under the water for at least 3 hours- or allow it to rest overnight. A longer resting time helps the starch separate from the gluten easier.
  • Drain the water and replace it with fresh water in your large bowl. Begin kneading the dough under the water, the water will start to become cloudy and the dough ball will begin to feel gummy. Continue to knead the dough until the water is completely cloudy. Pour the starchy water (the cloudy water) into a large jar to save.
  • Add more water to your bowl and continue to knead the dough until the water is completely cloudy again, pour out the starchy water and save it. See in the notes for other recipe suggestions on how to use the starch
  • Again add more water to your bowl and knead, you want the gummy dough to be almost clear under the water where almost all the starch is washed out
  • Take 1/4 of the dough and add it to a food processor or blender. Add in all the meaty seasonings and then blend until incorporated. It will create a batter
  • Pour the batter over the rest of the dough and begin alternating between chopping the dough and kneading it. Chopping the dough helps incorporate it better. Knead until the dough is one uniform pink color.
  • Separate the dough into 10 pieces, stretch out 8 chunks into long strands.
  • Take the two remaining pieces and knead together then flatten and stretch into about a 6 inch sheet
  • Set aside while you create the fat ribbons

Fat Sauce

  • At this point the water and starch has begun to separate, pour off the excess water off the top. The longer you let the starch water rest, the more separation will occur.
    After you pour off the water from the top shake the jar well; the thickest starch will have settled to the bottom of the jar.
  • Measure out 1 cup of the starch water and add it to the blender with the rest of the oil and mushroom seasoning
  • Blend until incorporated and then pour into a bowl

Assembling the Succulent Seitan Roast

  • In a medium sized bowl lay out cheese cloth
  • Lay a strand of the seitan dough, then take another strand of the dough, dip it in the fat sauce, and lay it next to the other strand going in the same direction. Repeat alternating dipping the strands and laying them over and next to each other until you laid out all the strands. Fold the ends of the strips inwards to create a loaf shape
  • Place rolled out seitan sheet next to you. Using the cheese cloth lift out the Seitan loaf and flip it onto the seitan sheet. Grab the edges of the seitan sheet and tuck it over the loaf, so the sheet of seitan is encasing the laid-out seitan strips.
  • Brush your oil over your seitan loaf
  • Using a blow torch, sear the exterior until it is dark brown and bubbles all the way around. Be very gentle turning and flipping the loaf as you want minimal tearing in the thin outer layer of seitan covering the inner seitan loaf.
  • Place the loaf into the cheese cloth and wrap it very tightly. If you do not wrap it tightly the seitan will expand and be doughy in texture.

Simmer

  • Add 8 cups beefy broth to any of these (enough broth to fully submerge the seitan)
  • For Instant Pot: Place wrapped seitan in the instant pot and put on the Slow Cook Setting on High. Have the cheese cloth stick out through the lid to prevent the Instant Pot from fully sealing. Leave the pressure valve open so it does not seal. If the IP seals the broth could get too hot and create air pockets in the seitan. This will result in a spongy seitan filled with holes. Cook for 2 hours
  • For Slow Cooker: Place wrapped seitan in the slow cooker that is filled with broth. Cook on regular heat for 2 hours
  • For On the Stove: Bring the broth to a low simmer and add the wrapped seitan. Keep the simmer so low that it barely bubbles- this will prevent the broth from getting too hot and creating air pockets in the seitan., which will result in a spongy seitan filled with holes. Cook for 2 hours
  • Save your beefy broth for the next simmer!

Rest

  • Remove the seitan from the cheesecloth
  • With a blow torch, roast the exterior to your liking
  • Brush on Coconut Oil
  • Let rest for at least 2 hours, ideally let it rest overnight

Slice and Fry

  • Gently slice the roast into 1-2 inch segments to create a thick steak
  • Heat a frying pan with a generous amount of oil on high, fry each of the steaks for about 2-3 minutes on each side

Simmer

  • Using the same broth from the previous simmer, once again bring to a simmer using your preferred method. This step really locks in the flavor for the seitan, consider adding more of the 'meaty seasonings' that was used in the dough to the broth. Taste it as you season so your broth is flavorful and absolute perfection.
  • Simmer your sliced seitan steaks for 2 hours

To Serve

  • Treat your seitan at this stage like under-cooked meat. It's edible, but this is the perfect time to grill it or pan fry it to serve. You could eat it without pan frying but then it'll lack any crisp, which is a nice textural addition.
    Another option is to break it up with its natural shreds, season it, and oven roast it for beefy steak sandwiches.
    The seitan will store in the fridge for up to a week and up to 4 months in the freezer.

Notes

  • If you don't have a blender or food processor follow these steps.
    1. Mix together all the meaty seasonings into a paste and rub it over all the seitan.
    2. Using a knife repeatedly chop the seitan, knead, and continue to chop.
    3. Repeat this process of chopping and kneading until all the spices are incorporated. 
  • Liquid iron can be found at health food stores or ordered online. Adding Liquid Iron adds a bloody taste, especially since iron is concentrated in blood. Since beef is typically bloody, adding iron (and iron rich ingredients) helps replicate the flavor. Adding this will add color and make your steaks a darker brown. 
  • Not sure whether to use food coloring or beet powder? Beet powder is all natural and not only adds a pink hue to your steak, but it also helps add depth in flavor. It isn't as powerful as food coloring, especially if you add liquid iron. Part of making an incredible tasting plant meat is making it look visually appealing and look like the food you are trying to replicate in taste. You won't want to skip it- you'll want to do one or the other, or both.  
Make sure you check out the step-by-step photo directions in the article above! 
The Nutrional Information in this recipe will be over the actual amounts.
There isn't a way to calculate the Nutrional Information of the flour using my current program since we washed away the starch from the gluten. Since the starch is sugar/ carbs, the calories, carbs, and sugar will read higher than what it actually is. 

Nutrition

Serving: 6g | Calories: 468kcal | Carbohydrates: 90g | Protein: 13g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 206mg | Fiber: 4g | Sugar: 4g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg