What We’re Cooking for Father’s Day: Vegan Steak & Gravy

Instructions

1. In a non-stick pan, heat up some oil over medium heat. Cook your mushrooms, onions, and garlic for 5 minutes or until your onions soften and become translucent. Remove from heat and set aside. 
2. In a blender, add the rest of your wet ingredients and your mushroom onion mixture. Blend until completely smooth. Set aside
3. In a large bowl add your vital wheat gluten and fine bread crumbs. If you don’t have fine bread crumbs, just add regular bread crumbs to a blender or food processor and give it a couple of pulses until it’s fine. Whisk the vital wheat gluten and bread crumbs until combined. 
4. Add your wet ingredient mixture to your dry ingredient mixture, and mix it using a rubber spatula. Once it starts to get to hard to mix it with the rubber spatula, start mixing with your hands until it forms into one dough. Transfer your dough onto a countertop and knead your seitan for 10 minutes. Really put your back into it! This is going to activate the gluten and give you that meaty texture. 
5. Once you are finished kneading, using either your hands or a rolling pin flatten out your dough until it’s about 1cm thin. Divide it into 4 pieces if you want large steaks or 6 pieces if you want medium-sized steaks. Set aside and make your seitan broth.
6. In a large pot, add your veggie broth, red wine, water, miso paste, 2 sprigs of rosemary. Peel the skin off your red onion and cut it into quarters, add it to the pot. Bring your pot to a simmer and add your steak pieces to the broth. Let it simmer for 1 hour. 
7. Once your seitan is finished simmering, remove from the broth and set your steak pieces aside while you make your gravy. Do not throw out your broth mixture!
8. In a pan, heat up some oil over medium heat and cook your mushrooms for 5 minutes or until it starts to brown. Add your seitan broth (without the onions and rosemary) and non-dairy milk, whisk until combined. Bring it to a simmer and let it simmer for 5 minutes, whisk in 1 Tablespoon of cornstarch at a time and let it simmer until it slightly thickens. Remove from heat and set aside. 
9. Time to cook the steaks! Heat up a large pan or skillet over low- medium heat and melt 1 tbsp of butter. Add your steak to the pan and cook for 3-5 minutes or until browned. Flip it over and cook for an additional 3-5 minutes. Depending on the size of your steaks, you may need to cook it in batches. Alternatively, you can pop these seitan steaks on the grill for a more authentic steak with charred marks. 
10. Serve right away and pour over as much gravy as you want. I like to serve my seitan steaks with some roasted baby potatoes and a side salad. But you can serve it with whatever your favorite sides are. Enjoy!