So tender! And soft! So juicy! Plus this aroma!
My seitan steaks in red wine glaze are so delicious, they’ll make your taste buds dance on your tongue.
Served with crispy, oven-roasted potato roses on the side, accompanied by young, firm green beans. Sheer poetry!
Ingredients for 4 portions:
1 1/2 cups vital wheat gluten
2 shitake mushrooms, dried
1 cup red wine, dry
1 tbsp Aceto balsamico vinegar
1 small red onion, finely chopped
1/2 cup chick peas (from the can or cooked)
1 tsp thyme
1 tsp rosemary
1 tsp tarragon
1/2 tsp coriander, grounded
1/2 tsp paprika
2 tbsp tomato purée
3 cloves of garlic, finely chopped
2 tbsp olive oil
2 cups red wine, dry
2 cups strong vegetable stock
1 white onion, quartered
1 bay leaf
1 tsp salt
1 tsp pepper, black, coarsely grounded
1 tsp salt
1/4 cup Aceto balsamico vinegar
1/4 cup red wine, dry
2 tsp tamarind paste
1 tbsp brown sugar
4 medium sized potatoes
3 tbsp alba oil (or vegan butter, melted)
1 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
500 g green beans
1 tsp summer savory
1/2 tsp salt
1 tbsp vegan butter
Pour some boiling water over the shitake mushrooms and let them soak for about 20 minutes. Squeeze them a bit, so they will loose the water and cut them into small pieces.
Use a blender to turn all ingredients, except for the vital wheat gluten, into a purée.
Put the vital wheat gluten into a bowl and add about 2/3 of the liquid to it. Use a dough hook to mix it. Add more liquid bit by bit, until there are no dry spots left. But it still be a firm dough.
Take the dough into your hands and knead it for another 5-10 minutes. While doing this, pull the dough apart and fold it together again. Until it looks a little stringily.
Mould it into one big chunk and cut it into 4 pieces. Mould those into steaks.
Heat up some oil in a frying pan an roast the raw seitan steaks from both sides.
Bring the stock to a boil and cook the seitan steaks inside of it for 20 minutes.
Take the steaks out of the stock and let them cool down completely, that is important for the consistency.
For the red wine glaze, mix the red wine with sugar and tamarind paste.
Generously sprinkle the steaks from both sides with salt and pepper.
Heat some oil in a frying pan and fry the steaks from both sides. Add the red wine mixture and simmer with lid for 3-4 minutes.
Arrange the seitan steaks on plates and pour the rest of the glaze oon top of them.
Preheat the oven to 180 ° top and bottom heat.
Mix the alba oil with salt, garlic powder and onion powder.
Wash the potatoes and grate them into thin slices. Arrange the slices to form a long strip, where the single potato pieces are overlapping each other. Use a sharp knife to cut the bottom into a straight edge. Brush the potato strips with the alba oil mix.
Roll up the strip carefully and tightly. Place the potato roses with the straight side down into a muffin tin.
Bake for about 35 minutes until the potatoes turn golden brown and crisp.
Clean the beans and simmer in a steamer insert over boiling water for 15 minutes.
Heat the vegan butter in a saucepan, stir in the beans, add salt and summer savory. Simmer for 2-3 minutes.
Arrange everything together on plates and serve immediately.
Enjoy your meal!