On Wednesday, Marc shared his journey to veganism, along with insight on working in a corporate environment (which often means dining with clients in steakhouses), shopping for professional vegan clothing and accessories, and why changing the way he cooked wasn’t much of a challenge. He said:
Unless a recipe blatantly requires meat, I can pretty much look at any recipe and veganize it - especially with the ingredients that exist today.
That evening that we talked, Marc was planning to make one of those veganized dishes - Seitan Steaks. Today, he shares that recipe with you.
Marc's Seitan Steaks
by Marc B.
Ingredients for Seitan
- 1 cup vital wheat gluten
- 3 tbsp nutritional yeast
- 1/2 cup vegetable broth
- 1/4 cup soy sauce
- 1 tbsp olive oil
- 2 dashes garlic powder
Ingredients for Broth
- 4 cups vegetable broth
- 4 cups water
- 1/8 cup soy sauce
Ingredients for Seitan Steaks
- One recipe, homemade seitan (see below)
- Steak marinade (Most are vegan. Weber's and McCormick's are personal favorites.)
Directions to make Homemade Seitan:
- Mix all of the ingredients for the seitan together with a fork, and shape into a loaf.
- Cut in half and set aside.
- Mix all of the ingredients for the broth together and bring to a boil. Once at a boil, reduce to simmer and place the two pieces of homemade seitan into the broth.
- Let simmer for 1 hour.
- After 1 hour, carefully remove seitan from broth and let cool for a few minutes.
- Slice the seitan as desired: thick slices to resemble small steaks or cutlets, or cubed for kabobs.
Directions to make Seitan Steaks:
- Marinate the seitan pieces in steak marinade for 15 - 20 minutes.
- Once marinated, cook the “steaks” on the grill. Tip: Watch carefully as it cooks, flipping often, as the seitan cooks pretty fast. Let it slightly blacken in spots, to give it that traditional seal on the grill flavor.
- Serve with a side of vegetables or potatoes - enjoy!
Another option for eating and enjoying: Cut the grilled seitan into thin slices and use them for vegan “steak” fajitas!