VBQâThe Ultimate Vegan Barbecue Cookbook by Nadine Horn
Author:Nadine Horn
Language: eng
Format: epub, pdf
ISBN: 9781615194575
Publisher: The Experiment
SEITAN STEAKS
WITH LEMON & MAPLE SYRUP GLAZE
Makes 4 steaks
Barbecuing time 15 minutes
Preparation time 1 hour hours
A classic at any vegan barbecue, our super juicy seitan steaks with their lemon and maple syrup glaze go very well with our grilled asparagus.
FOR THE STEAKS
1¼ cups (150 g) vital wheat gluten
2 tablespoons nutritional yeast
1 tablespoon cornstarch
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
¼ beet, roughly chopped
2 tablespoons white vinegar
1 tablespoon prepared mustard
1 tablespoon neutral vegetable oil
FOR THE MARINADE
¼ cup (60 ml) olive oil
2 tablespoons maple syrup
2 teaspoons grated lemon zest
EXTRAS
4 tablespoons flavored butter
1. For the steaks, mix together the vital wheat gluten, nutritional yeast, cornstarch, salt, pepper and paprika. Blend the beet together with â cup (160 ml) water and the vinegar, mustard and oil. Combine the two mixtures and knead by hand into a smooth dough.
2. Roll out the dough thinly and fold it over a few times. Repeat the operation 2 or 3 times while pressing down firmly with the back of your hand. The more you press, the better the consistency.
3. Shape the dough into a large loaf and cut it into four steaks. Put the steaks in a steamer and steam for 45 minutes.
4. For the marinade, mix together the ingredients until smooth.
5. Add the hot steaks to the marinade and marinate for at least 4 hours, preferably overnight.
6. Grill the steaks over direct heat for 5 to 7 minutes each side, brushing from time to time with the leftover marinade. Serve with the butter.
Tip
You can achieve attractive char marks if you sear the steaks on a cast-iron grill. In this case, the cooking time is reduced to 4 to 6 minutes per side.
Download
VBQâThe Ultimate Vegan Barbecue Cookbook by Nadine Horn.pdf
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