Seitan Steak

Seitan Steak

with a lemon & maple syrup glaze

Makes 4 steaks Barbecuing time 15 minutes time 1 hour + 4 hours

for the steaks

150 g Seitan Fix (vital wheat gluten)

2 tbsp yeast flakes

1 tbsp cornflour

1½ tsp salt

1 tsp pepper

1 tsp paprika

¼ beetroot

2 tbsp white vinegar

1 tbsp mustard

1 tbsp neutral vegetable oil

for the marinade

4 tbsp olive oil

2 tbsp maple syrup

2 tsp lemon zest


4 tbsp flavoured butter


A classic at any vegan barbecue. You must try our super juicy seitan steaks

with their lemon and maple syrup glaze.

  1. Mix together the Seitan Fix, yeast flakes, cornflour, salt, pepper and

paprika. Blend the beetroot together with 160 ml water and the vinegar,

mustard and oil. Combine the two mixtures and knead by hand to a

smooth dough.

  1. Roll out the dough thinly and fold it over a few times. Repeat the operation

2–3 times while pressing down firmly with the back of your hand.

The more you press, the better the consistency.

  1. Shape the dough into a large loaf and cut it into four steaks.

Put the steaks in a steamer and steam them for 45 minutes.

  1. For the marinade, mix together the ingredients until smooth.

Add the hot steaks to the marinade and marinate for at least 4 hours,

preferably overnight.

  1. Grill the steaks over direct heat for 5–7 minutes each side, brushing

from time to time with the leftover marinade. Serve with the butter.



You can achieve attractive char marks if you sear the steaks

on a cast-iron grill. In this case, the cooking time is reduced

to 4–6 minutes each side.



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