Grilled Seitan Steaks with Mashed Potatoes and Shallot Gravy

Instructions

Grill the Seitan

1. Heat a grill, grill pan, or cast iron skillet over medium high heat. Brush with a thin layer of oil when hot, then place the seitan steaks on the grill.
2. Grill for 3-5 minutes on each side, until black grill marks are acheived.

Make the mashed potatoes

1. Add the cut potatoes to a pot and cover with water. Add some salt to the water. Bring the covered pot to a boil, then turn down the heat and let simmer until the potatoes are tender, about 5-10 minutes, depending on how small the potatoes are cut. Turn the heat off when they're soft but leave in the hot water to keep warm until ready to serve.
2. Right before serving, drain the potatoes and add the vegan butter to the pot. Mash the cubed potatoes with the butter, then add the plant milk, starting with 2 tbsp and adding up to 4 until you have your desired consistency. Add salt to taste.

Sauté the Zucchini

1. Heat a skillet over medium heat. Add the olive oil and sliced zucchini in a single layer.
2. Sprinkle salt and pepper overtop the zucchini to taste and and let cook undistrubed for about 3-5 minutes or until the bottom is golden. Then flip the zucchini and sprinkle a little more salt and pepper on the second side. Cook until that second side is golden.

To Serve

1. Place a grilled seitan steak on a plate along with mashed potatoes and zucchini. Top everything with a generous amount of shallot gravy and garnish with minced parsley if desired. Enjoy!

Instructions

1. Heat a skillet over medium low. Add 1 tbsp of olive oil and the onions and the peeled garlic and cook until the onions are soft and translucent, about 5-6 minutes.
2. Transfer the cooked onions and garlic to a blender and add the vegetable broth, red wine, black beans, 2 tbsp olive oil, soy sauce, Worcestershire sauce, tomato paste, and salt. Blend the mixture until smooth.
3. In a large mixing bowl whisk together the vital wheat gluten and chickpea flour. Add the wet ingredients and mix together with a wooden spoon to make a shaggy dough.
4. Turn the dough out onto a clean counter and knead by hand for 3 minutes. Then, let the dough rest for 5 minutes, before kneading an additional 3 minutes. The dough will go from soft and somewhat sticky to developed and a bit tough.
5. Prepare six 10-inch long sheets of aluminum foil. Place 6-inch wide pieces of parchment paper in the center of the foil.
6. Divide the dough into 6 pieces and press and stretch each piece of dough into a rectangular steak, about 4x6". If the dough won't hold it's shape, let it rest for a few minutes before stretching.
7. Place each steak in the center of a sheet of aluminum foil and wrap with parchment paper before folding in the sides of the foil to meet in the center. Fold the ends in to make a triangle, then fold the triangle over until it reaches the seitan. Repeat with the remaining pieces of dough.
8. Bring a pot of water with a steamer insert to a boil, when boiling add the wrapped seitan dough to the steamer basket. Steam for 35 minutes over medium-low heat to maintain a low boil, checking to make sure the pot doesn't boil dry.
9. After 35 minutes turn the heat off and let the seitan cool in the pot for another 10 minutes or so. When they've cooled off a little you can take them out and let them cool to room temperature before placing in a sealed container and letting chill in the fridge overnight. While you can eat them right away, the texture is much better the next day.

Instructions

1. Heat the vegan butter (or olive oil) in a small pot over medium low heat. Add the shallots and cook until soft and translucent, about 4-5 minutes. Turn down the heat if they start to brown.
2. Add the flour and cook another 1-2 minutes, stirring near constantly,
3. When the flour smells a little toasty, slowly stream in the vegetable broth, whisking as you pour to prevent clumping.
4. Add the wine and soy sauce. In a small dish whisk together the tapioca starch with 1 tablespoon of water, then add it to the gravy.
5. Bring the gravy to a simmer, and let it cook for about 5-8 minutes or until thickened. If needed add a little extra starch to thicken, or broth to thin.