Seitan steaks

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• ¾ cup cooked, well-drained lentils
• 1¾ cups vital wheat gluten
• ½ cup tomato purée for the dough
• 2 tbsp soy sauce for the dough
• 1 tsp garlic powder
• ¼ tsp cumin
• 1 tsp sweet paprika
• ¼ tsp black pepper
• ½ tsp vegan liquid smoke, optional
• 120 ml vegan vegetable stock
• 60 ml soy sauce for the marinade
• 2 tbsp olive oil, plus a little for the pan
• 2 tbsp maple syrup
• 1 tbsp tomato purée for the marinade

Step-by-step method

1. Blend lentils with stock, tomato purée, the two tablespoons of soy sauce, garlic, spices and optional liquid smoke.
2. Add gluten and pulse until combined. Turn onto the worktop and knead for a few minutes, just until no longer crumbly.
3. Divide into four and flatten into evenly thick steaks up to about 2 cm. Place in a steamer without packing them tightly.
4. Steam for 30 minutes, checking that water remains in the saucepan.
5. Mix 60 ml soy sauce, olive oil, maple syrup and the tablespoon of tomato purée. Coat the cooked steaks in this marinade.
6. Heat a lightly oiled pan and brown the steaks for a few minutes per side. Brush with more marinade at the end and serve with potatoes and vegetables.