MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Steak
 Categories: Vegetarian
      Yield: 4 Servings
 
      1 lg Onion (200 ml);
           - peeled, roughly chopped
      4 tb Olive oil (60 ml)
    1/4 ts Sea salt (1.5 g)
    2/3 c  Canned red beans (120 g);
           - drained
      3 tb Water (45 ml); mixed with:
      1    Vegan bouillon cube
      2 tb Dark soy sauce (30 ml)
      1 tb Miso paste (18 g)
    1/2 ts Onion powder (1.5 g)
    1/2 ts Garlic powder (1.5 g)
      1 ts Smoked paprika (2.5 g)
    1/2 ts Ground coriander (1 g)
    1/2 ts Dried oregano (0.5 g)
           Black pepper;
           - freshly ground, to taste
      2 c  Vital wheat gluten (250 g)
      2 tb Olive oil (30 ml)
      1 tb Dark soy sauce (15 ml)
      1 ts Maple syrup (5 g)
    1/2 ts Smoked paprika (1.25 g)
    1/4 ts Garlic powder (0.75 g)
      1 ts Fresh thyme (1 g);
           - very finely chopped
           Black pepper;
           - freshly ground, to taste
 
  Heat the olive oil in a wide skillet over medium heat. Add the chopped
  onion and cook for 10 to 12 minutes, stirring often, until soft and
  deeply golden. Add sea salt and cook for 1 to 2 minutes more until
  glossy and caramelised. Remove from heat and reserve about half of
  the onions for serving.
  
  Add the remaining caramelized onion to a food processor along with
  the red beans, bouillon water, dark soy sauce, miso paste, onion
  powder, garlic powder, smoked paprika, ground coriander, oregano, and
  black pepper. Blend until very smooth and thick, scraping down the
  sides as needed.
  
  With the blended mixture still in the food processor, add the vital
  wheat gluten. Pulse 8 to 12 times until the mixture comes together
  into a thick, slightly sticky dough and begins to pull away from the
  sides of the bowl. If the dough feels too dry and crumbly, add 1 to 2
  ts water. If too sticky, sprinkle in 1-2 ts vital wheat gluten.
  
  The dough should be firm, dense, and slightly tacky but not sticky. It
  should form one cohesive ball, pull away from the sides of the food
  processor, and feel elastic when stretched. When pressed, it should
  spring back slowly.
  
  Too Dry: If you have a crumbly, cracked surface, and the steak won't
  fully come together, or tears easily. Then add 1 ts water at a time
  and pulse briefly.
  
  Too Wet: If you have a very sticky mixture that smears on the bowl, or
  feels soft and loose. Then add 1 ts vital wheat gluten at a time and
  pulse briefly.
  
  Then process continuously for about 15 seconds, just until the dough
  becomes elastic and cohesive. Do not over-process, as this can make
  the seitan too dense.
  
  Transfer the dough to a work surface and gently knead by hand for
  about 30 seconds to finish bringing it together, if needed. Let the
  dough rest for 5 to 10 minutes before shaping.
  
  Flatten the dough into a thick disk and cut into 4 equal pieces.
  Shape each piece into a steak-like oval. Wrap each one tightly in
  aluminum foil. Steam over simmering water for 50 minutes, flipping
  halfway through. Remove from the steamer and let cool slightly before
  unwrapping.
  
  In a shallow dish, whisk together the olive oil, dark soy sauce, maple
  syrup, smoked paprika, garlic powder, chopped fresh thyme, and black
  pepper.
  
  Unwrap the seitan steaks and brush generously with the marinade on
  both sides. Let marinate for at least 20 minutes or up to overnight
  in the refrigerator.
  
  Heat a grill pan or outdoor grill over medium-high heat and lightly
  oil it. Grill the steaks for 3 to 4 minutes per side until
  well-charred and heated through, brushing with extra marinade as they
  cook.
  
  Top with the reserved caramelized onions, a drizzle of olive oil, and
  extra black pepper.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: <https://jessicainthekitchen.com/vegan-steak/>
 
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