Seitan steak

Ingredients for 4 servings:

• 400 g gluten
• 2 tbsp chickpea flour
• 3 tbsp nutritional yeast
• 2 tsp salt and pepper
• 3 tsp garlic powder
• 2 tsp onion powder
• 1 tsp smoked paprika powder
• 400 ml ice water
• 3 tbsp tomato paste
• 3 tbsp soy sauce
• 3 tbsp mustard
• 3 tbsp oil
• 0.33 tube(s) Tomato paste
• 4 tbsp soy sauce
• n. B. Vegetable stock powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Mix all the dry ingredients together thoroughly. Mix the liquid ingredients together as well. It is important that the water is very cold. You can put it in the fridge with ice cubes to help it cool down faster. Combine all the ingredients and knead. This is easiest done in a food processor. Knead the dough until it is nice and fibrous. Heat the water in a large pot, add the vegetable stock powder, plenty of tomato paste, and soy sauce. Once the dough is kneaded, divide it into pieces and roll out into thin steaks. Note that the seitan will roughly double in size during cooking. Add the formed steaks to the boiling water and simmer for about 40 minutes. After cooking, the seitan can be filled into containers along with the liquid and sealed. Packaged this way, it will keep for about a week.