Seitan: Filets, Cutlets or Corned. Yum!

Seitan Steaks with Tarragon Mustard Sauce

Ok, I can’t give you that awesome sauce recipe. Sorry. It’s a tester for Urban Vegan. And it’s delicious. But I can give you my seitan steak recipe. I’ve been playing with it for a while. My goal was to get a ‘filet’ style of cutlet, that is tender and melts in your mouth but full of flavor; a cutlet that you could dress up like that. Or good enough that you could just grill it on your trusty cast iron grill and have a feast.

Seitan Steaks
makes 4 chunky filets or 6 thinner cutlets

1 1/3 cups vital wheat gluten
2 Tbsp tapioca flour
1 Tbsp nutritional yeast
1 Tbsp garbanzo flour
1 tsp dried porcini mushroom powder** (yeah, nice and earthy!)

2 Tbsp tamari
2 Tbsp soymilk
1/2 Tbsp marmite
1 Tbsp olive oil
1 Tbsp ketchup
2 Tbsp red wine
1/2 to 3/4 cup broth* (cold)
1 Tbsp oil for panfrying

6 – 8 cups simmering broth (cold)

Mix the dry ingredients in a mixing bowl. Mix the wet ingredients in a measuring cup in the order listed. After adding the red wine, *add only enough broth to bring the liquids up to 1 cup. Reserve the oil for panfrying.

Add the wet ingredients to the dry and knead for 5 minutes. Shape into a log, then cut into 4 or 6 pieces, as desired. Flatten them into cutlets. Panfry on each side until golden.

Simmer in the simmering broth for 1 hour 15 minutes. Let cool in broth and use as desired.

**Grind some dried mushrooms in a dedicated-to-spices coffee grinder, or a mortar and pestle.

The ingredients that made this more tender than normal are the tapioca flour and the soymilk (instead of just broth). That kind of info might be helpful in adapting any seitan recipe to the exact consistency you’re going for. Unless, of course, you aren’t seitan obsessed like I am.

Speaking of seitan, check out this corned seitan, a Robin Robertson tester. We enjoyed this in the best seitan reubens we’ve ever had. Before this, my dream seitan reuben was the one I could only get at the Chicago Diner. Nothing like dreams coming true in your own kitchen! The photo doesn’t quite give this it’s proper due. I’ve got a new lens for the camera and we’re not quite used to each other yet. And yes, that’s where I pulled a piece off to taste it. I couldn’t wait. Then I cut it in an orderly fashion.

Corned Seitan (with vegetables, not shown)

Needless to say, we’re on a soup and sandwich kick. What’s your latest kitchen craze?
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21 Comments

  1. Posted January 28, 2009 at 7:39 pm | Permalink

    Oooh- I’ll have to look for that porcini mushroom powder- that sounds intriguing! Is it hard to find? Can I grind up dried mushrooms instead? Thanks for the recipe!!

  2. Posted January 28, 2009 at 7:44 pm | Permalink

    DJ Karma, that’s exactly what I did. Just ground my own in a spice grinder. I’ll try to edit the recipe to be more clear. Thanks so much for asking!

  3. Posted January 28, 2009 at 8:25 pm | Permalink

    mmmm…looks great!

  4. Posted January 28, 2009 at 9:37 pm | Permalink

    wowzers! your setain steak & the tarragon mustard sauce look amazing! (i also love your side of asparagus!) thanks for the recipe! the corned setain sounds great, too! mmmmmmmmmmm!

    lately we’ve been making pizza type yummies! so easy ‘n so good! :)

  5. Posted January 28, 2009 at 11:16 pm | Permalink

    yummmmmm…I love seitan!

    Courtney

  6. Posted January 29, 2009 at 1:43 am | Permalink

    Mmmm your seitan steaks look wonderful! Come and make me some please!!! I’m scared to make simmered seitan, my last lot came out like a soggy falling apart sponge :(

    I’m going to have to try them though, because I too am somewhat seitan obsessed and they look to good to pass up!

  7. Posted January 29, 2009 at 5:35 am | Permalink

    oh YUM!

    my new obsession is seitan. it’s the greatest thing ever, which allows you to make all sorts of dee-licious things like that right there. looks great!

  8. Posted January 29, 2009 at 6:11 am | Permalink

    I’ll have to try that seitan, it looks great. I am all about seitan lately, too.

  9. Posted January 29, 2009 at 1:38 pm | Permalink

    My latest craze is also seitan. I’m trying a “science” approach to it. I thought I’d gathered together all the possible cooking options already, but now I’ll have to add another two – frying before simmering, and using soymilk instead of water. Waaa, too many variables!

    Incidentally, my preliminary results suggest a roll-and-fold step (like when you make puff pastry) makes a massive difference to texture.

  10. Posted January 29, 2009 at 3:32 pm | Permalink

    Yum this looks good!

    I was on a soup kick for awhile, now I’m on a “I can’t eat enough chickpeas” kick

  11. Posted January 29, 2009 at 8:43 pm | Permalink

    Jessy, I love roasted asparagus. A lot. Like I could eat it every day. Now you’ve got me craving pizza! So that’s tomorrow.

    Vegetation, you can do it! Make sure your broth is cold and that you knead like crazy. The V’con (or VwaV) recipes are really good.

    Bacon, I can’t wait to see your experiments.

    Carrie, I love chickpeas in soup! Especially tomato soups. Yum!

    Seitan seems to have a good fan base. It’s nice to know I’m not alone.

    Thanks, everyone, for the kind words.

  12. Posted January 30, 2009 at 8:40 am | Permalink

    Oh wow, when is the Robin Robertson book with the corned seitan going to come out? Any sort of rough idea?

  13. Posted January 30, 2009 at 1:42 pm | Permalink

    Wow! That looks delicious! Thanks so much for sharing your recipe!

  14. Posted January 30, 2009 at 7:50 pm | Permalink

    The steak looks great. Thanks for the tip about using tapioca flour. I’ve never seen tapioca flour here… could I just grind up some tapioca pearls? Love the addition of porcini mushroom powder!

  15. Posted January 30, 2009 at 8:14 pm | Permalink

    A: there isn’t a date yet… just coming soon. It can’t be soon enough, I know!

    Avery, thank you. I really enjoyed your vacation pictures!

    Felicity, I really don’t know. I think you probably could….I get it from Bob’s Red Mill. I’m guessing it’s the same thing, just pulverized. Why not?

  16. Posted January 31, 2009 at 5:55 pm | Permalink

    Oh yum, these look wondeful!!

  17. Kat
    Posted February 16, 2009 at 5:06 pm | Permalink

    This seitan recipe is awesome! I tried it last week, and quickly made another batch this weekend. It has a really great taste and texture. My second batch I made them burger size. They cook up nicely on the grill.

  18. Posted February 16, 2009 at 7:34 pm | Permalink

    Wonderful, Kat! I’m glad to hear it’s working for you. I’m looking forward to some outdoor grilling in a few months.

  19. Posted February 28, 2009 at 8:48 pm | Permalink

    Better than the Chicago Diner Seitan Reuben?!? Whoa, that’s a high claim there! If I thought I was in heaven at the Chicago Diner, I don’t know where that would put me after eating the corned seitan you’re talkin’ about… Awesome! It looks so good in the photo!

  20. Kevin Carr
    Posted February 22, 2015 at 4:11 pm | Permalink

    I know this is an old post but i just discovered the Seitan Steak recipe and would love to try it.

    Is it correct that you fry the steaks first then simmer for 1 hour 15 mins.

    I assume that once you have done that and the Seitan is left to go cold and then you would refry the Steaks in a grill pan. !!!

    Thanks in advance for any reply.

  21. Tami
    Posted February 22, 2015 at 4:44 pm | Permalink

    That is correct, Kevin! The first frying – when the seitan is still raw- ‘sets’ it so you keep the shape and a more consistent texture throughout the simmer. Then once it is cooled, you can use however you would like. Maybe slice it thinly and brown it in a small amount of oil, then add a touch of red wine and use it in a sandwich. :)

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