Vegan Steak Carne Asada
Ingredients Seitan 1/2 cup vegetable stock 1/2 cup mashed white beans 1 1/4 cup vital wheat gluten flour
2 tbsp tomato sauce
2 tbsp soy sauce
1 tsp paprika 1 1/2 garlic powder 1 1/2 tsp onion powder 1/2 tsp ground black pepper 1/2 tsp salt
1/3 cup lime juice
1/3 cup beer
1/3 cup olive oil
2 tsp oregano
2 tsp soy sauce
1/4 tsp ground black pepper
6 cloves of garlic, Roasted or raw
1/2 cup fresh packed parsley, chopped fine
1 1/2 cup fresh packed cilantro, chopped fine
1/4 tsp oregano
3 garlic cloves, peeled and minced
1/4 small red onion, chopped fine
2 tbsp fresh lemon juice
3 tbsp red wine vinegar
1/3 cup olive oil
Other olive oil for shallow frying
Instructions In a large mixing bowl, start by adding in all the seitan ingredients EXCEPT for the water/ vegetable stock. Mix well.
Add in the vegetable broth and knead for 1-2 minutes in a stand mixer on low or 3-4 minutes by hand. If dough is sticky add a touch more flour, if dough is to dry add a touch of vegetable stock.
Once the dough has been kneaded, divide it into 2 equal pieces. Take each piece of seitan dough and roll it out, until it resembles a steak. Steam the steaks for 1 hour. For the marinade, mix all marinade ingredients in a small bowl, until all the ingredients are combined. Add the marinade into a Ziploc bag or bowl and add in the steaks and allow the steaks to marinade for at least 30 minutes
Make the chimichurri while the steaks steam by adding all of the chimuchurri ingredients into a bowl and mixing well until combined. Set aside.
Once steamed, add a drizzle of olive oil into a skillet. Cook steaks on medium heat. Flip the steaks when golden brown. CAREFUL not to burn, these burn easily. Once both sides are golden brown they are ready to serve with some chimichurri over top and ENJOY!