Vegan Soy Steaks with a Twist
Perserve 8 Portions
For the Steaks:
- 1 can Pinto beans, drained
- 4 tbsp Soy sauce
- 4 tbsp Active yeast flour
- 4 tbsp Tomato ketchup
- 1 tsp Liquid smoke
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Smoked paprika powder
- 2.5 cups Vital wheat gluten (310g)
- 1/2 cup Vegetable broth (120ml)
- 4 sprigs Fresh thyme
- 6 cloves Garlic
- 6 tbsp Toasted sesame oil
For the Marinade:
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 240 ml Soy sauce
- 1/2 tbsp Liquid smoke
Nutritional Information
- Calories: 322
- 16g Fat
- 15g Carbohydrates
- 2g Fiber
- 1g Sugar
- 31g Protein
Preparation
- In a large bowl, blend the pinto beans using a hand blender until smooth.
- Stir in soy sauce, yeast flour, tomato ketchup, liquid smoke, garlic powder, onion powder, smoked paprika powder, and vital wheat gluten.
- Gradually pour in the vegetable broth and knead for 5-7 minutes to create a firm dough.
- Divide the dough into 8 pieces and roll each piece into a steak shape.
- Place them in a steamer basket and steam for 45 minutes.
- Prepare the marinade by mixing garic powder, onion powder, soy sauce, and liquid smoke in a large bowl.
- Once the steaks are done steaming, let them cool for a few minutes before dipping them in the marinade and letting them marinate for at least 1 hour.
- Heat the sesame oil in a large skillet over medium heat.
- Sear the steaks for 3-4 minutes on each side, or until lightly browned.
- Serve hot.
Explore More:
The first soy-based vegan steak recipe calls for 2.5 tbsp of active wheat gluten and includes half a tbsp of liquid smoke in the marinade.
Source:
Insight:
To create a vegan steak that closely resembles the texture and taste of beef, use vital wheat gluten. This protein substitute gives the steak its firm, meat-like texture. Additionally, seasoning the steak with liquid smoke adds a smoky flavor. Finally, marinating the steak in a savory soy-garlic mixture enhances its flavors.
