Seitan Steaks

Cooking broth

• 50ml Tamari sauce
• 20g Massel chicken stock powder
• 1 x bay leaf

Steaks

• 25ml Tamari
• 260ml cold water
• 14.5g Savoury yeast flakes
• 1g ground sage
• 8g garlic powder
• 8g onion powder
• 188g Gluten flour
• 1g dried thyme leaves
• 6g smoked paprika
• 2g ground black pepper

Method

• Fill a pot with water and add stock powder, tamari and bay leaves and bring to the boil
• Add all dry ingredients to a bowl and mix well
• Add water (must be cold) and tamari to dry ingredients and mix well
• Knead mixture for 5 minutes (the longer you knead the chewier your seitan will be)
• Cut Seitan into 4 pieces and flatten with your hands or potato masher
• Gently place in one pot
• Reduce heat to a simmer. NB. Don't let it boil or it will affect texture.
• Simmer for 50 minutes, turning steaks half way through cooking
• Remove steaks with slotted spoon and put in rack to cool.
• Pan fry steaks on each side until golden and serve with mashed potato, gravy and greens.
• Alternately you can freeze your steaks to use another time.