Seitan Steak in Beurre Blanc Sauce [Vegan] (2024)

Serves

1

For the Seitan Steak:

• 1 1/2 cups cold low-sodium vegetable broth
• 4 cloves garlic, grated
• 3 tablespoons tamari
• 4 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 1/2 cups vital wheat gluten flour
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 2 tablespoons ground flax seed
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika

For the Oven-Baked French Fries:

• 2–4 large russet potatoes, sliced into french fries
• 4 cups water
• 1 teaspoon Kosher salt
• 2 tablespoons.extra-virgin olive oil
• 1 teaspoon paprika
• 1/4 teaspoon black pepper
• A pinch of cayenne
• Non-stick cooking spray

For the Beurre Blanc Sauce:

• 1/4 cup vegan dry white wine
• 1/4 cup white wine vinegar
• 2 shallots, minced
• 1/2 cup cold vegan butter, cubed
• 1 tablespoon fresh parsley, roughly chopped
• 1 tablespoon fresh fennel fronds, chopped
• 1/2 teaspoon sea salt
• Freshly cracked pepper

For the Seitan Steak in Beurre Blanc Sauce:

• 1 tablespoon canola oil
• Salt and pepper to taste
• 1/4 cup chickpea flour
• 2 tablespoons vegan butter

For the Seitan Steak:

1. In a large bowl, combine the vital wheat gluten, chickpea flour, nutritional yeast, flaxseed, and spices.
2. In a smaller bowl, combine the broth, garlic, tamari, tomato paste, and olive oil. Mix well.
3. Add the wet ingredients to the dry ingredients and stir with a rubber spatula until you have a dough. Knead by hand for 3 minutes and the dough will become firmer as the gluten develops. Let the dough rest for 10 minutes and then knead again for a minute.
4. Place the dough on a cutting board and divide into 4-6 equal pieces, depending on how big you want each piece to be. Knead each piece and form each into the shape of a steak or cutlet.
5. Wrap each piece loosely in a piece of aluminum foil. Place the foil packets in a steamer and steam for 30 minutes. If you are making more than 4 packets, you might want to do this in batches so the steamer isn’t too crowded and each packet has room to expand. When the steaks cool, transfer them to the refrigerator for at least an hour but preferably, overnight in a container.

For the Oven-Baked French Fries:

1. Preheat the oven to 400°F. Put the potato slices into a large pot of cold water. There should be just enough water to cover the potatoes. Bring the water to a boil and add the salt. Cook the potatoes for about 5-8 minutes or until they are just shy of fork-tender. They should be cooked about 75% of the way.
2. Remove the potatoes from the heat, drain them in a colander and run cold water over the potatoes to stop the cooking. Dry the potatoes on paper towels or with clean dish towels. You want the potatoes to be pretty much dry.
3. Transfer the potatoes to a large bowl. Add the oil and spices and mix well. Place the potatoes on a baking sheet and bake for 15 minutes. Turn the potatoes and bake for 10 minutes more or until they are golden and crisping up. When they look about ready, turn the oven to broil and broil the potatoes for just 5 minutes. Serve while hot.

For the Beurre Blanc Sauce:

1. Heat saucepan on medium-high.
2. Add white wine, vinegar, and shallots. Let boil and reduce down to 2 tablespoons of liquid. Take off heat and let cool for about 1 minute.
3. Put saucepan back on burner without turning on the heat. Throw in a few butter cubes at a time and whisk until butter is melted. Continue until all butter is melted.
4. Add herbs, salt, and pepper. Mix.
5. Cover, turn heat to very low, and let sit.

For the Seitan Steak in Beurre Blanc Sauce:

1. Heat canola oil in a pan on medium-high. Put the chickpea flour on a plate and season it with salt and pepper. Lightly dust the seitan steaks in the flour. Shake off the excess. Cook for 3 minutes per side, until the seitan steaks have a crispy, browned coating. For last minute of cooking, add butter and melt. Baste the steaks with the butter. Remove steak from heat.
2. Serve the seitan steak on a plate. Drizzle on the beurre blanc sauce.

Parboiling the fries them before baking helps them get that crisp texture we all want from fries.

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Total Calories: 3270 | Total Carbs: 162 g | Total Fat: 191 g | Total Protein: 196 g | Total Sodium: 5038 g | Total Sugar: 14 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.