Vegan Seitan Steaks

Ingredients

• 1.5 cup vital wheat gluten (plus more for dusting)
• 300 g soft or silken tofu (1 1/4 cups)
• 2 tbsp water
• 2 tbsp nutritional yeast
• 1 tbsp onion powder
• 2 tsp vegetable broth powder (vegetable instant stock mix powder, or 1 vegetable bouillon cube)
• 1 tsp garlic powder
• 0.5 tsp salt

Instructions

1. 1

   Add all of the ingredients to a food processor and pulse to combine until everything is well mixed and the dough forms a ball. Alternatively, if you do not have a food processor you can mix everything together in a large bowl working the dough until it forms a ball.

2. 2

   Lightly dust a clean work surface with a bit of the vital wheat gluten. Turn the dough ball onto the surface and lightly dust the top with a little more vital wheat gluten. The dough will be soft and very sticky so this will help it from sticking to your hands. Cut the dough ball into 6 pieces and use the tips of your fingers to press each piece of dough into an oval shape about 5" x 6".

3. 3

   Add several inches of water to a large pot with a steamer basket and bring to a simmer. Lightly grease the steamer basket and lay the tenders in the basket. If the tenders need to overlap each other, spray the tenders with a bit of oil to stop them from sticking together. Cover and steam at a simmer for 25 minutes, flipping halfway through so they steam evenly. They will double in size.

4. 4

   Once steamed, remove the tenders and let cool. Cover or put in an airtight container and chill in the fridge for a minimum of 1 hour, or for up to 3 - 4 days. You can either chill the tenders without any additional seasoning, or you could toss the tenders

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