This seitan is a real crowd-pleaser at a grill and it's so easy to make. These seitan steaks are marinated in a spicy sauce overnight, to give it as much time as possible to absorb all the flavors. The next day, all you need to do is throw it on the grill and cook until it chars just slightly. Serve it in tacos, burrito bowls, or with barbecue sides like corn on the cob, beans, and coleslaw.
Grilled Seitan Asada [Vegan]
For the Marinade:
- 3 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons reduced-sodium tamari
- 4 scallions, coarsely chopped
- 10 garlic cloves
- 2 serrano or jalapeño chilis
- 1/2 teaspoon sea salt
- Ground black pepper, to taste
- 2 pounds steak seitan (recipe below)
- 2 onions, cut into 3/4-inch thick rings
- Oil for the grill, as needed
For the Seitan:
- 5 cups cold vegetable broth, divided
- 2 tablespoons oil
- 2 tablespoons tamari
- 1 teaspoon salt
- 2 cups vital wheat gluten
- 3/4 cup steak sauce
To Make the Seitan Asada:
- Combine the oil, juices, tamari, scallions, garlic, chilis, salt, and black pepper in a blender. Blend well and transfer to a large baking dish. Add the seitan and mix well to coat. Set aside to marinate overnight.
- Heat your grill or grill pan. Oil the grates or pan. Grill the seitan, basting with the sauce as needed, and onions until lightly charred, about 3-5 minutes per side. Transfer to a work surface and cut into slices. Heat the tortillas on the grill, about 30 seconds to 1 minutes.
To Make the Seitan:
- In a large bowl, combine the 2 cups vegetable broth, oil, tamari, and salt. Add the vital wheat gluten and, using only your hands, mix the whole thing together until it becomes a homogeneous mass. Do this quickly. Pat the gluten down and cover the bowl. If it looks like you used too much liquid, it is okay. The gluten will give off any unnecessary liquid as it sits. Set the gluten in the fridge for 6 hours.
- When you are ready to cook the gluten, combine the remaining 3 cups of broth and steak sauce in a medium saucepan. Bring to boil. Carefully pour the liquid into a glass 9x13-inch baking dish.
- Gently pour off any liquid that has accumulated in the bowl around the gluten. Place the gluten on a cutting board and divide the mass into 8 pieces. On a clean, dry counter (with lots of space), using a rolling pin, roll the gluten pieces into a very thin piece of gluten. It is not necessary to roll in only one direction. It will be huge. Remove it from the counter (at this point it’ll spring back to a smaller size) and gently place it into the waiting, hot liquid in the baking dish. Repeat with all of the gluten pieces.
- Cover the dish tightly with aluminum foil and bake a 230°F oven for 2 hours, no need to preheat. When done, allow the gluten to cool in the broth for an hour before refrigerating.
- Seitan (Plant Protein)