Are you looking for the perfect high-protein vegan steak created by a Mexican?
Vital wheat gluten is the main ingredient of this type of steaks. It is the protein of the wheat used in many vegan steak recipes and I created a Mexican inspired version that I think it tastes very good! as a Mexican, I think I kind of know what I am talking about! 🙂
Here is the end result:
I recently tried buying seitan based products and, if I am honest, I did not fully like the taste, so I decided to start experimenting with the main ingredient which is vital wheat gluten!
This High-protein vegan steak will go very well with our salsa roja Mexicana or with our high-protein Mexican rice.
I have read many other similar recipes. One good example of these recipes is here.
If you are wondering how this ended red! you can use paprika to give it this vibrant color!
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Vegan steak (Mexican style)
Ingredients
- 1.5 cup Vital wheat gluten
- 1 cup Cooked lentils (I use dark speckled lentils) or chickpeas
- 1/2 cup Onion
- 1/4 cup Garlic
- 2 tbsp Vegetable stock
- 20 g Coriander
- 3 Fresh bird eye chilies
- 1/2 Medium sized tomato
- 1/2 cup Warm water (not boiling!)
- 2 tbsp Olive oil
Instructions
- Put everything except from the oil in a blender
- Blend for about 1 minute, make sure everything is mixed with a plastic spoon and then mix again for about another minute
- Put the dough on a table and knead it for about 2 minutes, more time would just make the steaks too tough
- Cut the dough in 4, cover them with aluminum foil and put them in a steam basket
- Let them cook for about 25 minutes, you know they will be done because they toughen up, and the colour intensifies
- Put them in a pan with the olive oil for about 15 minutes at medium fire. You want to check them every 3 minutes or so, gluten gets "burned" very quickly!
Notes
- Feel free to add beans or chickpeas instead of lentils
- Coriander gives them a very special flavour! do not skip it unless you don’t like it!
- They are freezing-friendly, if you want to freeze them, do it after boiling them
- This goes great with roasted potatoes or the roasted aubergine with sweet potatoes