VBQ—The 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 ⅔ 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.

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