These steaks get a smoky, savoury depth from vegan Worcestershire and liquid smoke, with a garlic and cracked pepper crust pressed right in. Make them a day ahead, then sear, grill, or slice whenever you're ready. Each steak packs about 19g of plant protein.
Ingredients
- •1 bag Street City Vegan Original Seitan Mix
- •1 tsp vegan Worcestershire sauce (we love The Wizard's Organic)
- •1 tsp liquid smoke
- •1 tsp extra virgin olive oil
- •Water, enough to bring your total liquid to exactly 1 cup
- •2 tsp garlic powder
- •1 tsp cracked black pepper
- •Parchment paper and tin foil
1. Mix the Liquid
Add the Worcestershire, liquid smoke, and olive oil to a measuring cup, then top up with water to the 1 cup line. Keep your total liquid at exactly 1 cup. That's what gives you a dense, steak-style bite.
2. Make the Dough
Pour the liquid into the seitan mix and knead until it forms a stretchy dough.
3. Shape and Season
Divide the dough into 4 equal pieces and shape each into a steak about ½ inch thick. Press the garlic powder and black pepper firmly into both sides.
4. Wrap and Steam
Wrap each steak tightly in parchment, then in foil. A tight wrap helps it hold its shape. Steam for 1 hour, checking the water halfway through so the pot doesn't run dry.
Don't have a steamer? Click here.5. Chill Overnight
Let the steaks cool, then refrigerate overnight. This rest firms up the texture so the steaks slice cleanly and sear beautifully.
6. Finish the Steaks
Finish them any way you like:
Pro tip: Why overnight? Our cutlets only need a short chill, but steaks are thicker and get sliced thin. A full night in the fridge gives you a firmer, meatier bite that holds together on the grill.