Vegetarian Seitan Steaks With Mushroom Wine Sauce

flavorful steamed gluten with a nice outside crust, topped with wild mushroom white wine reduction. the sauce can be made with whatever mushrooms you have around or swapped with something else if you don't like mushrooms. I'd suggest something a little creamy and earthy or umami-y. you could play around a little with the spices but I don't recommend changing much else, so far I've found that even little swaps like using tomato paste instead of tomato sauce ruins the texture. if you manage to make this work on the BBQ or similar please comment

• Ready In: 2 hrs 10 mins
• Serves: 4
• Yields: 4 steaks

Ingredients

• 1⁄2 cup vegetable broth (I use mushroom Better Than Bouillon)
• 2  tablespoons tomato sauce (a smooth marinara or pizza sauce will do)
• 1 1⁄2 tablespoons soy sauce
• 1  tablespoon olive oil
• 1⁄2 teaspoon liquid smoke
• 1  cup vital wheat gluten
• 1  teaspoon garlic powder
• 3⁄4 tablespoon chickpea flour
• 1 1⁄2 teaspoons  dried onion flakes
• 1  tablespoon nutritional yeast
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon chili powder

• for topping

• 4  tablespoons butter
• 1⁄4 cup onion (chopped)
• 2 1⁄2 cups  wild mushrooms, roughly chopped. chanterelle and oyster are best
• 1⁄2 cup dry white wine
• 1 -2  garlic clove
• 1⁄4 teaspoon dill

• for frying

• 3  tablespoons chickpea flour
•  salt and pepper
• 1  tablespoon  vegetable oil

Directions

1. In a large bowl, combine the gluten powder, 1/2 Tbs chickpea flour, nutritional yeast, and spices. separately combine the broth, soy sauce, tomato sauce and olive oil. Mix well.
2. Add the wet ingredients to the dry ingredients and stir until you have a dough. Knead for 3 minutes. the dough will become firmer as the gluten develops. Let it rest for 10 minutes and then knead again for a minute. divide into 4 equal pieces. Knead each piece and form into the shape of a steak.
3. Wrap each piece loosely in aluminum foil or parchment paper. Place the packets in a steamer and steam for 30 minutes. When the steaks cool, transfer them to the refrigerator for at least an hour but preferably overnight.
4. in the meantime, sautee your onions, garlic, and mushrooms in butter until slightly softened. add the wine and simmer on medium until it has reduced down to a rich sauce. add salt and pepper and dill to taste. some might like a splash more white wine.
5. Heat vegetable oil to medium high. season the remaining chickpea flour with salt and pepper. Lightly dredge the seitan steaks in the flour. Shake off the excess. Cook for 3 minutes per side, until they have a crispy, browned coating. top with your mushroom reduction and serve with potatoes and salad.