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The Fluffiest, Juciest Gluten Steaks You've Ever Tasted

What you need: 

Broth:
2 quarts hot water
3 onions, sliced, not chopped
3/4 cup soy sauce
1/4 cup brown sugar, molasses or other sweetner of your choice
3 cloves garlic, minced Gluten:
1 cup water
1 cup vital gluten flour oil, for frying, if desired

What you do: 

1. Place broth ingredients in 4 to 6 quart kettle. Bring to a rolling boil.
2. Meanwhile, place water in large bowl for the gluten, add the vital gluten flour and mix with hands or wire whisk, until mixture is smooth. Take handfuls and squeeze and massage until you have removed the excess water and have a relatively smooth, rubbery ball. Set aside.
3. Continue with remaining mixture until all the water has been squeezed out of the entire batch. Put the balls together to form a log, smooth and shape about 3" across. Slice and flatten each steak, drop into boiling broth. Reduce heat, cover and simmer for 30 to 45 minutes.
4. Remove steaks and bread and fry or bake. If you choose to fry them, fry on one side in a small amount of oil, turn and add 1/2 cup of the broth they were boiled in to simmer the other side in. Pouring the broth over all to moisten.
These make wonderful, juicy steaks for sandwiches or eating alone. If not fried, these may be chopped and put in casseroles or ground and used in place of hamburger. I know this sounds almost too simple to be true, try them before making a judgment call on them, though, they are wonderful!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Thank you for introducing me to make-it-yourself seitan! This is my second batch and they just keep getting better as I learn how to really make them. So far my favorite way to make them is to dip them in flour or cornstarch and pan-fry them, and then sub them in recipes calling for steak. I made an italian "steak" with olive oil, veggie broth, garlic, and parsley--yum! Then last night I made "beef" with broccoli and it was delicious. Tonight I'm using it in a seitan stuffed peppers recipe I found on the internet.

For those of you who felt that it had a "rubbery" texture--make sure that you're cooking it long enough. The first time I made it I missed the part about cutting the gluten into "steaks" before adding it to the broth, so I just added the whole thing as a "roast." 45 minutes later, it was still kind of raw inside. (This was corrected by cooking the individual steaks a little more). The second time I made the "steaks" before adding to the broth and 45 minutes later, they perfect!

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tasty! i've never made seitan before, nor have i eaten seitan steaks, so i was nervous, but these were easy and really yummy! they got HUGE in the broth, but they didn't stick together or anything.  as soon as they were done, i sliced one up and put it into a pita with some lettuce for a tasty sandwich. that one was kinda soft, so i think i'll bake one or two to slice for sandwiches, freeze some to fry later, and chop the rest for sloppy joes/tacos.  great easy recipe!

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this recipe seems too easy to be true. it ruled. so hard. the title doesn't lie. I added a little less brown sugar, though. my omni family loved it. my food snob sister even asked for the marinade recipe.

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I tried this recipe yesterday and it was easy and delicious as promised.  I am going to have to work on forming the cutlets, as mine looked more like meat dumplings, but it was still excellent.  I did add some onion and garlic powder to the gluten, but I like to add extra spices to most everything.  I also added Mrs. Dash mesquite blend to the broth.

Thanks for the ymmy recipe!

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these were delicious! i dipped them in a flour/matzo meal/panko combo with some pepper and nutritional yeast mixed in and fried them, added some corn starch to the broth to make a gravy (excellent gravy, good on cornbread too) and decided that this will probably join my weekly menu rotation at home. the vital gluten flour is great, totally worth finding. i used to make gluten from bread flour and never liked the amount of waste and work it involved. (sure, i could probably boil the waste water down for a sort of wheat paste or whatever, but i prefer paint for that sort of thing, if you get me)
anyways, this is great stuff. eat it. unless you're allergic to wheat. then you probably shouldn't, but i'm no doctor so don't quote me on that.

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Looks so easy, can't wait to try this recipe.

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Made these last night with a friend and they pretty much kicked ass. I was afraid of messing up, but they're really easy to make, and they do have a fluffy, rubbery texture that was nice when we fried the steaks (gave the outside of harder texture that contrasted well with the inside).  I'll make this again and again, I keep thinking of other recipes to use this in.

Thanks!

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you can buy vital wheat gluten at wal-mart or most major grocery chains with the specialty flours or the bread machine flour section of the store.  i bought some and made my first seitan today.  kudos to me. i have to say it was pretty darn good.

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these are really juicy and fluffy delicious seitan steaks.. i used only half the molasses and soysauce but the darkness of them really gave the seitan a very beef-like color and flavor..

i also added celery, carrots, parsley, bay leaf and sea salt to the stock and used compost broth i had stored in the freezer for the water used in the gluten part of the recipe..

they are very flavorful and are fantastic in any recipe calling for a meat sub.. i have already made fajitas with them, used them chopped up in a thai pizza, and added them to the polynesian salad.. i also made just a simple veggie seitan stirfry (see pic) and used one of the steaks on a bagel for a steak sandwich.. awesome awesome awesome..

thanks for the easy recipe :)

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This was fanastic.  It was the first real cooking (nonmicrowave or baked ziti) I'd ever done while cooking a vegan meal for my meat-eating family; they loved it!  IOr at least tolerated it.  I used hoysin sauce over the steaks when eating.  They were very fluffy and juicy as promised, and the broth was absolutely delicious, and the steaks definitely soaked it in, though I used less onion than suggested.

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