vegan steak

vegan soy steaks with a boost

serve up to 8 servings

cook up the steaks:

• 1 can pinto beans, drained
• 4 tablespoons soy sauce
• 4 tablespoons active yeast flour
• 4 tablespoons tomato ketchup
• 1 teaspoon liquid smoke
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika powder
• 2.5 cups vital wheat gluten (310g)
• ½ cup vegetable broth (120ml)
• 4 sprigs fresh thyme
• 6 cloves garlic
• 6 tablespoons toasted sesame oil

whip up the marinade:

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 cup (240ml) soy sauce
• ½ tablespoon liquid smoke

nutrition facts

• 322 calories
• 16g fat
• 15g carbs
• 2g fiber
• 1g sugar
• 31g protein

making it happen

1. blend the pinto beans in a large bowl with a hand blender until smooth.
2. stir in soy sauce, yeast flour, ketchup, liquid smoke, garlic powder, onion powder, and smoked paprika powder.
3. gradually stir in vital wheat gluten and then the vegetable broth, kneading the mixture with your hands for 5-7 minutes to create a firm dough.
4. divide the dough into 8 pieces and roll each into a steak shape.
5. place the steaks in a steamer basket and steam for 45 minutes.
6. mix the marinade ingredients in a large bowl.
7. once the steaks are done steaming, let them cool for a few minutes before dipping them in the marinade and marinating for at least 1 hour.
8. heat the sesame oil in a large skillet over medium heat.
9. sear the steaks for 3-4 minutes on each side until lightly browned.
10. serve hot.

delve deeper:

the original vegan steak recipe includes 2.5 tablespoons of active wheat gluten and ½ tablespoon of liquid smoke in the marinade.

insights:

to create a vegan steak that resembles the texture and taste of beef, use vital wheat gluten. this protein substitute helps the steak hold its shape and provides a meat-like texture. by seasoning the steak with liquid smoke, you can add a smoky flavor that's reminiscent of grilled meats. finally, marinating the steak in a savory soy-garlic mixture helps enhance the flavors.

enrichment data:

to adjust a vegan soy steak recipe to use more active wheat gluten and increase the smoky flavor, you can follow these steps:

adding more active wheat gluten:

1. increase vital wheat gluten: use a higher proportion of vital wheat gluten in your recipe, such as 12 oz (340g) or more, depending on your desired texture and chewiness.
2. proper mixing and kneading: ensure that you mix and knead the dough thoroughly without over-kneading. the dough should be semi-firm and stretchy.
3. shape and wrap: wrap the dough tightly in aluminum foil or parchment paper to help it hold its shape during steaming.

boosting smoky flavor:

1. more liquid smoke: increase the amount of liquid smoke in your marinade or seasoning mixture.
2. smoked salt: add a pinch of smoked salt to your seasoning mixture.
3. hickory smoke seasoning: use a hickory smoke seasoning like red rocks hickory smoke seasoning to add a stronger, smoky flavor to your vegan steak.

example adjustments:

ingredients:

• vital wheat gluten: up to 12 oz (340g) or more.
• liquid smoke: up to 4 teaspoons.
• smoked salt: use a pinch (about ½ teaspoon per quart of broth).
• hickory smoke seasoning: use red rocks hickory smoke seasoning according to the package instructions.

instructions:

1. combine all ingredients (except for the vital wheat gluten) in a food processor until smooth.
2. add vital wheat gluten and process for 30 seconds.
3. remove half of the dough and process each half for a few minutes until elastic and shiny.
4. shape the dough into steak-like cuts and wrap them tightly in aluminum foil or parchment paper.
5. steam the vegan steak for 15-20 minutes, depending on the thickness of the cuts.
6. brush the steak with oil, dust it with hickory smoke seasoning, and pan-fry on high heat in a cast-iron skillet.

by following these adjustments, you can create a vegan soy steak with a chewier texture and a more intense smoky flavor.