Seitan steak

Makes 6 steaks

Ingredients 

Cooking broth

• 20g Massel chicken stock powder
• 50ml Tamari sauce
• 1 bay leaf

Steaks

• 25ml Tamari sauce
• 250ml cold water
• 14.5g Savoury yeast flakes
• 1g ground sage
• 8g garlic powder
• 8g onion powder
• 188g Gluten flour
• 1g dried thyme leaves
• 6g smoked paprika
• 2g ground black pepper

Directions

1. Fill a pot with water and add stock powder, tamari and bay leaves and bring to the boil
2. Add all dry ingredients to a bowl and mix well. Add water (must be cold) and tamari to dry ingredients and mix well.
3. Knead mixture for 5 minutes (the longer you knead the chewier your seitan will be)
4. Cut seitan into 6 even sized pieces and flatten with your hands or a potato masher
5. Gently place in one pot. Reduce heat to a simmer. Don’t let it boil or it will affect texture
6. Simmer for 50 minutes, turning steaks half way through cooking
7. Remove steaks and put on rack to drain & cool completely
8. Pan fry steaks on each side until golden and serve immediately or freeze for later

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