Are you ready to carve up some amazing vegan steaks?? 😉 I sure hope so because these are super tender, a little chewy, and a whole lot-a tasty!! You won’t need a knife to cut these steaks, but if you have guests who like to use all their utensils, these don’t just fall apart either! I served these last Thanksgiving to a mixed crowd and as far as I know, every one was thankful for them!! 😉
These vegan steaks are just a bit more work than the average recipe on this blog, but they are totally worth it, I promise!!! The best part is that they can be mostly (or completely) made ahead of time, so if you are using them for a holiday meal, a lot of prep (and stress) can be taken care of ahead of time. 😉
The first step to these amazing “critters” is to put all of your ingredients (minus the gluten flour!) into a high-powered blender. Blend until smooth and then pour it into a med size bowl. Add your gluten flour and mix well. You want to do this rapidly; initially with a strong spoon and then maybe your hands. Don’t over-mix tho!!!
Take this ‘dough’ (for want of a better term) out of the bowl and shape it into a long roll by rolling the dough back and forth on the counter (think play-do snake kinda rolling 😉 ). The diameter of your roll will ultimately decide the size of your gluten steaks so maybe decide the look you are going for at this point. I tend to like smaller steaks so the diameter of my roll is generally around 1 1/2 to 2 inches. (Once you cut and boil these they grow like crazy so the end result is several times larger!)
Now you wrap your roll in plastic and place it overnight in the fridge. (If you’re in a hurry you can leave it in the freezer for an hour, but I prefer the fridge method for an easier consistency to work with. Both end up tasting the same tho.)
Next make the broth in a large lidded stock pot. The lid is probably the most essential part because these babies need to simmer quietly with the lid ON! It’s ok to peek, just put the lid back on.
Now slice your roll into thin steaks on a pam sprayed or oiled board – yeah they are a little sticky at this point. Carefully!!! drop them gently (one by one) into the boiling broth (Please do NOT burn yourself, ok?). Then you simmer on low for 1 1/2 hours. At this point you are probably looking at these things like what happened??!!! How did they grow so big? I know. It’s so fun!
At this point you are ready to bread your steaks, and pan fry them with a little oil. (I know, did I actually say fry? Yeah, it’s acceptable now and then. We’re not deep-frying here!! And your tastebuds will love me for it! 😉 If you aren’t going to serve these the same day, let everything just cool in the pot for a while before you stick it all into the fridge for a day (or even two) until you are ready to bread and brown them (just couldn’t bring myself to say ‘fry’ again, lol.)
Gluten steaks don’t just have to be eaten as a main course dish either. IF you have any left-overs you can chop them up in stroganoff, shred them in chilli, dice them in pot pie…you get the idea. Generally I just make a double batch and freeze a few (if I can) for whatever I need later.
Well, ya’ll have fun making these gluten steaks!! Oh! and check out this recipe by Vegan Yumminess if you need some amazing Vegan Creamy Garlic Mashed Potatoes to serve with these steaks!! Blessings and Happy Holidays everyone!!!
Super Tender Vegan Steaks
- 3/4 C. Water
- 1/2 of a small onion (About 1/2 C.)
- 1/4 C. Rolled Oats
- 1/4 C. Wheat Germ
- 1/4 tsp. Sea Salt
- 1/2 Tbsp. Chicken Seasoning (I use McKays, but other vegan bullion works as well)
- 1/2 Tbsp. Yeast Flakes
- 1/2 Tbsp. Peanut Butter
- 1/2 Tbsp. Braggs Liquid Aminos or Soy Sauce
- 1 1/2 C. Gluten Flour
Ok peeps!! Here we go:
Blend all the ingredients listed below EXCEPT the Gluten Flour in a high-powered blender until smooth.
Transfer mixture to med size bowl and add gluten flour and mix rapidly. First mixing with a strong spoon, and then with your hands if you like. Mix until flour is well incorporated, but please don’t overmix!
Roll into long roll 1 1/2 – 2 inches in diameter, wrap in plastic wrap and place in refrigerator overnight or in freezer for an hour.
When your ‘meat’ is chilled, prepare your broth and bring to a boil in a large lidded kettle:
8 C. Water
1/2 C. Braggs Liquid Aminos or Soy Sauce
1 T Onion powder, 1 tsp. Garlic Powder
Slice steaks thinly on pam-sprayed or oiled board. Drop into boiling broth and simmer on low for 1 hour 15 minutes to 1 and 1/2 hours. Leave the lid on! It’s ok to peek, just put the lid back on and add water if needed. Steaks will float to the top, you can push them back down, but they will pop back up again. That’s totally ok.
When they are done cooking, allow them to cool a bit before trying to handle. You can go ahead and fry them or just let them cool a bit before sticking the whole pot into the fridge for a night (or even two). When you are ready to bread them:
Mix into a small bowl for breading in:
1/2 C. White Flour
1/2 C. Cornmeal
1/8 tsp. Salt (or more to taste)
1/4 C. Yeast Flakes
Bread those steaks, then fry them in a little canola or vegetable oil over medium heat. I generally like to get them just lightly browned on each side. Try to restrain yourself from cutting off little pieces to try from all of them. Oh, so so good! You can serve right away or place in a large serving dish to rewarm in the oven later. (I’ve completely made these a day ahead several times and then rewarmed in the oven, but of course fresh is best.) 😉
I’d say this recipe is generally enough for about 8 people.