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Topic: Question for Veg*ns: Gluten Steaks

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Subject: Question for Veg*ns: Gluten Steaks
Date Posted: 7/10/2008 12:23 AM ET
Member Since: 6/10/2007
Posts: 10,401
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Anyone have a good recipe for gluten steaks? I've tried a few but mine always come out spongy. Any advice?

L. G. (L)
Date Posted: 7/11/2008 4:20 AM ET
Member Since: 9/5/2005
Posts: 12,412
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How are you preparing them?  If you simmer with the top on the pot, they will have more air than if you simmer uncovered.  You may also be adding too much liquid to the mix.  What kind of flour are you using?  Gimme details, lady, details! LOL....



Seitan by LG :)

2 1/2 cups vital wheat gluten

1/3 cup ground walnuts or pecan meal

1/4 cup rolled oats

1/2 cup nutritional yeast flakes

1/4 cup wheat germ

1/4 cup wheat bran

1/4 cup whole wheat flour

1/4 cup sesame seeds

1/4 cup ground sunflower seeds

A few grinds of Herbs de Provence

1/2 cup soy sauce 

1 1/2 t onion powder

1 1/2 t garlic powder

1/2 t black pepper

1/2 t chili powder

1 3/4 cup warm water


Mix dry ingredients, then add water and soy sauce (premixed).

Knead as you would bread dough.  Add more warm water as needed to bind everything together.  Roll in a brick-like structure, wrap in plastic wrap and refrigerate overnight. 

Then slice and drop into simmering broth for an hour or so hour.



10 cups water

1/2 soy sauce

Chopped onion, celery and carrot (1-2 cups each or so)

1 T each onion and garlic powder

2 t  poultry seasoning


After they have simmered, remove them from the broth and drain on cheese cloth until all moisture is absorbed.  For steaks, fry in a little oil, or coat with olive oil and grill.

Last Edited on: 7/11/08 4:35 AM ET - Total times edited: 1
Date Posted: 7/11/2008 9:49 AM ET
Member Since: 6/10/2007
Posts: 10,401
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I have been preparing them as I would a pot roast, basically, then slicing and using as needed. The recipes all call for the lid tightly on, which sounds like the problem. I've been using Bob's Red Mill Gluten Flour. I can't wait to try your recipe! =) Thanks for answering my question!

L. G. (L)
Date Posted: 7/12/2008 2:40 PM ET
Member Since: 9/5/2005
Posts: 12,412
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That flour should be ok.  The other grains give it a more firm texture.  The finer you grind them prior to addition, the more uniform the texture - I like mine sort of "more textured", so I don't run them through the food processor  before I mix the stuff up (except for the pecans for the pecan meal).  Also, this recipe makes a lot, so I split it in half to make the bricks.  Good luck!