I have seen so many people making vegan steaks on Instagram and YouTube, I decided to give it a go myself. Seeing as I recently bought some vital wheat gluten and made an amazing chilli ‘beef’ dish, I played around with the recipe until I got the most delicious tender vegan steaks and now I am going to share that recipe with you. Aside from the viral wheat gluten itself, I am pretty sure you’ll have most of the other ingredients at home.
200g x black beans, rinsed and drained
1 cup x vital wheat gluten
2 tablespoons x tomato puree
2 tablespoons x minced garlic
1 litre x vegetable stock
4 tablespoons x liquid smoke
2 tablespoons x smoked paprika
- Put the tomato puree, garlic, 200ml of the stock, 1 tablespoon of the paprika, 1 tablespoons of the liquid smoke and the black beans in a blender and pulse until fairly smooth with some of the black beans still slightly in tact.
- Add this mixture to the vital wheat gluten and knead for 5-10 minutes.
- When kneaded place the rest of the stock in a large saucepan with more hot water if needed to ensure that when you place the ‘steaks’ in the saucepan they are fully covered.
- Leave to simmer on a low to medium heat, so that the bubbles aren’t too rapid for 30 minutes.
- Remove the pieces with a slotted spoon on to a plate covered with kitchen towl allow too drain well before frying it off.
- You can fry it in batches with a little vegan butter and garlic in the pan, adding the left over liquid smoke as you go to get it to the taste that you prefer.
- Fry on each side for 3 minutes or so and serve immediately.
For best results cook the same day or if cooking the next day then stop at the stage after boiling and put in the fridge ready to be fried the next day when required.