Ingredients
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For the Steaks
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150 g Seitan
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2 tbsp Yeast
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1 tbsp Corn Flour
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1½ tsp Salt
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1 tsp Black Pepper
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¼ Beetroot
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2 tbsp White Vinegar
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1 tbsp Mustard
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1 tbsp neutral Vegetable Oil
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For the Marinade
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4 tbsp Olive Oil
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2 tbsp Maple Syrup
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2 tsp Lemon Zest
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Extras
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4 tbsp flavoured Butter
Directions
A classic at any vegan barbecue. You must try our super juicy seitan steaks with their lemon and maple syrup glaze.
Steps
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1
Done
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Mix together the Seitan Fix, yeast flakes, cornflour, salt, pepper and paprika. Blend the beetroot together with 160 ml water and the vinegar, mustard and oil. Combine the two mixtures and knead by hand to a smooth dough. |
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2
Done
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Roll out the dough thinly and fold it over a few times. Repeat the operation 2–3 times while pressing down firmly with the back of your hand. The more you press, the better the consistency. |
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3
Done
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Shape the dough into a large loaf and cut it into four steaks. Put the steaks in a steamer and steam them for 45 minutes. |
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4
Done
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For the marinade, mix together the ingredients until smooth. Add the hot steaks to the marinade and marinate for at least 4 hours, preferably overnight. |
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5
Done
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Grill the steaks over direct heat for 5–7 minutes each side, brushing from time to time with the leftover marinade. Serve with the butter. |
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6
Done
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The seitan steaks go very well with our barbecued asparagus. |
