This dish is a remarkable substitute for steak. This cruelty-free steak is made from vital wheat gluten and seasonings like red wine, garlic, and Dijon mustard to help give it the desired depth of savour. Serve this grilled on a barbecue, broiled in the oven, or pan-fried and sliced.

NY Strip Steak [Vegan]

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For the Steak:

  • 2 cups (500 mL) vital wheat gluten flour
  • 3 tablespoons (45 mL) nutritional yeast
  • 1 teaspoon (5 mL) sea salt
  • 1 cup (250 mL) water
  • 3 tablespoons (45 mL) dry red wine
  • 2 tablespoons (30 mL) tamari
  • 2 tablespoons (30 mL) vegetable oil
  • 1 tablespoon (15 mL) + 1 1/2 teaspoons (7 mL) tomato paste
  • 1 tablespoon (15 mL) + 1 1/2 teaspoons (7 mL) Dijon mustard
  • 1 tablespoon (15 mL) garlic powder

For the Broth:

  • 4 quarts (4 L) water
  • 1/2 cup (125 mL) tamari
  • 1/4 cup (60 mL) dry red wine 4 cloves garlic
  • 4 sprigs of fresh thyme

For the Marinade:

  • 1/4 cup (60 mL) dry red wine
  • 1/4 cup (60 mL) vegetable oil
  • 2 tablespoons (30 mL) tamari
  • 1 tablespoon (15 mL) Dijon mustard
  • 1 tablespoon (15 mL) chopped fresh thyme leaves
  • 4 cloves garlic, roughly chopped


To Make the Seitan Dough:

  1. In a medium bowl, combine the wheat gluten flour, nutritional yeast, and salt. Whisk until well combined, and no lumps remain.
  2. In a blender, combine the water, red wine, tamari, vegetable oil, tomato paste, mustard, and garlic powder. Blend until completely smooth.
  3. Pour the water mixture into the wheat gluten mixture. Using your hands, mix until well combined. You do not want to see any dry patches of flour left. Transfer the dough to a work surface and knead to develop the gluten. Shape the mixture into a rectangle about 6 inches (15 cm) long and 1 1/2 inches (4 cm) thick.
  4. Prepare the broth and cook the seitan dough. Place the dough in a wide, large pot and add the water, tamari, red wine, garlic, and thyme.
  5. Bring to a boil, uncovered. Reduce the heat to a simmer and cook for 35 to 40 minutes. The seitan is done when the middle is no longer chewy or no longer has the texture of raw dough. It should be slightly spongy but firm to the touch. Remove from the heat and set aside until the seitan is cool enough to handle in the liquid, about 1 hour.
  6. Make the marinade In a medium bowl, whisk together the red wine, vegetable oil, tamari, mustard, thyme, and garlic.
  7. Once the seitan is cool enough to handle, remove it from the broth and cut it into 4 or 5 steaks of equal size. Lay the steaks in a 13×9 inch (3.5 L) baking dish and pour the marinade over the top. Flip to make sure that all sides of the steaks are covered with the marinade. Marinate for at least 1 hour or overnight. If marinating overnight, cover with plastic wrap and refrigerate.
  8. Cook the steaks. Remove the steaks from the marinade and pat dry using a clean kitchen towel or paper towel. Discard the marinade. Grill, broil, or pan-fry.

To Grill the Steaks:

  1. Preheat a grill to medium-high heat and lightly oil the grill with vegetable oil by adding a little to a kitchen towel. Rub the oil on the grill to help prevent the steaks from sticking. Place the steaks on the grill and do not move them or push them down, as this will cause them to burn.
  2. Cook until golden brown and sizzling, 4 to 5 minutes per side.

To Broil the Steaks:

  1. Turn the broiler on high and place the steaks on a baking sheet. Place under the broiler and cook until golden brown, 4 to 5 minutes per side.

To Pan-Fry the Steaks:

  1. Heat enough vegetable oil in a sauté pan over medium-high heat. Cook until golden brown and sizzling, 4 to 5 minutes per side.


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