Updated: Dec 10, 2020
• 2 1/4 cups vital wheat gluten
• 1 cup water
• 3/4 cup canned beets, drained
• 1/3 cup tomato sauce
• 1 tablespoon ground dried porcini mushroom
• 1/2 tablespoon concentrated vegetable bouillon paste
• 1/2 tablespoon Marmite yeast extract
• 1 tablespoon balsamic vinegar
• 1 1/2 tablespoons paprika
• vegetable broth enough to cover steaks completely
• seasoning to taste
MAKING THE STEAK SEITAN:
• Blend water, beets, tomato sauce, mushroom powder, concentrated vegetable bouillon paste, balsamic vinegar and paprika until smooth. Transfer to a large mixing bowl and add the vital wheat gluten. Mix well with clean hands until no dry flour remains. Depending on the wetness of the ingredients, you may or may not have to add more vital wheat. Do not over knead or it will be too tough.
• Separate the dough into 4 portions then then flatten to make steaks. Use a rolling pin or just your hands to flatten the steaks to your desired width/thickness. Keep in mind that the steaks will double in size after cooking.
• Place the steaks in a roasting pan. Cover completely with vegetable broth and cover with foil. Bake in a oven preheated to 350°F for 1 hour, flipping the steaks halfway through the cooking time.
•After steaks are fully cooked, thinly slice for your Philly. You can refrigerate and store on the cooking liquid or saute right away.
MAKING THE PHILLY FILLING:
1 large onion thinly sliced
1 large green bell pepper
Steak Seasoning to taste
Salt and Pepper to taste
Oil for sautéing
In a large skillet add some oil and saute the onions and peppers until soft or caramelized.
Transfer sautéed veggies to a bowl and use the same pan to brown your Philly steak stripes. Season to taste and mixed veggies back to the skillet.
Assemble on a vegan hoagie along with your favorite plant cheese.