Steak & Peppercorn Sauce

Serves: 6
Cooks in: 3 hours
Difficulty: 5/10

Whether you grill, bbq, bake or even cut them up & throw them in a stir fry these seitan steaks are simply incredible. After cooking them in the broth you can freeze them. I would of gone vegan a lot sooner if I had come up with this recipe earlier. I served mine with classic garnishes, peppercorn sauce, chips, salad & tomatoes.


Wet Ingredients

1 Red Onion, chopped fine
2 Cloves of Garlic, chopped fine
2/3 cup/160ml Vegetable Stock, hot
1/2 cup/120ml Red Wine
1/2 cup/10g Dried Porcini Mushrooms
3/4 cup/75g Black Beans, cooked
3 tbs Tomato Pureé
1 tbs Soy Sauce
1 tbs Balsamic Vinegar
1 tbs Brown Rice Miso Paste
1 tsp Marmite
1 tsp Dried Sage
1 tsp Dried Oregano
1/4 tsp Ground Clove
1 tsp Cayenne Pepper
1/2 tsp Dried Rosemary
1 tsp Dried Tarragon
1 tsp Sea Salt
1 tbs Cracked Black Pepper

Dry Ingredients

2 & 3/4 cups/300g of Wheat Gluten
1/2 cup/50g Chickpea Flour (Gram Flour)

Broth Ingredients 

1 Litre Vegetable Stock
1 cup/240ml Red Wine
1 tbs Miso Paste
1 Onion, peeled & quartered.
3 Cloves  Garlic
1 Bay Leaf
2 Springs Rosemary
3 tbs Dried Porcini Mushrooms

Peppercorn Sauce

2 tbs  Peppercorns
1 Shallot, sliced fine
3-4 tbs Brandy
1 cup/240ml Soya Cream