Vegetarian Seitan Steaks With Mushroom Wine Sauce

Name: Vegetarian Seitan Steaks With Mushroom Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup vegetable broth (I use mushroom Better Than Bouillon); 2 tablespoons tomato sauce (a smooth marinara or pizza sauce will do); 1 1/2 tablespoons soy sauce; 1 tablespoon olive oil; 1/2 teaspoon liquid smoke; 1 cup vital wheat gluten; 1 teaspoon garlic powder; 3/4 tablespoon chickpea flour; 1 1/2 teaspoons dried onion flakes; 1 tablespoon nutritional yeast; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/4 teaspoon chili powder; for topping; 4 tablespoons butter; 1/4 cup onion (chopped); 2 1/2 cups wild mushrooms, roughly chopped. chanterelle and oyster are best; 1/2 cup dry white wine; 1 -2 garlic clove; 1/4 teaspoon dill; for frying; 3 tablespoons chickpea flour; salt and pepper; 1 tablespoon vegetable oil

Servings: persons

1/2 cup vegetable broth (I use mushroom Better Than Bouillon)
2 tablespoons tomato sauce (a smooth marinara or pizza sauce will do)
1 1/2 tablespoons soy sauce
1 tablespoon olive oil
1/2 teaspoon liquid smoke
1 cup vital wheat gluten
1 teaspoon garlic powder
3/4 tablespoon chickpea flour
1 1/2 teaspoons dried onion flakes
1 tablespoon nutritional yeast
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
for topping
4 tablespoons butter
1/4 cup onion (chopped)
2 1/2 cups wild mushrooms, roughly chopped. chanterelle and oyster are best
1/2 cup dry white wine
1 -2 garlic clove
1/4 teaspoon dill
for frying
3 tablespoons chickpea flour
salt and pepper
1 tablespoon vegetable oil

1
In a large bowl, combine the gluten powder, 1/2 Tbs chickpea flour, nutritional yeast, and spices. separately combine the broth, soy sauce, tomato sauce and olive oil. Mix well.
2
Add the wet ingredients to the dry ingredients and stir until you have a dough. Knead for 3 minutes. the dough will become firmer as the gluten develops. Let it rest for 10 minutes and then knead again for a minute. divide into 4 equal pieces. Knead each piece and form into the shape of a steak.
3
Wrap each piece loosely in aluminum foil or parchment paper. Place the packets in a steamer and steam for 30 minutes. When the steaks cool, transfer them to the refrigerator for at least an hour but preferably overnight.
4
in the meantime, sautee your onions, garlic, and mushrooms in butter until slightly softened. add the wine and simmer on medium until it has reduced down to a rich sauce. add salt and pepper and dill to taste. some might like a splash more white wine.
5
Heat vegetable oil to medium high. season the remaining chickpea flour with salt and pepper. Lightly dredge the seitan steaks in the flour. Shake off the excess. Cook for 3 minutes per side, until they have a crispy, browned coating. top with your mushroom reduction and serve with potatoes and salad.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1/2 cup vegetable broth (I use mushroom Better Than Bouillon), 2 tablespoons tomato sauce (a smooth marinara or pizza sauce will do), 1 1/2 tablespoons soy sauce, 1 tablespoon olive oil, and more.

Yes, Vegetarian Seitan Steaks With Mushroom Wine Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!