Vegan steak (Mexican style)
This vegan steak is made with vital wheat gluten, full of protein and flavour.
Servings: 4 people
Calories: 402kcal
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