This mushroom seitan steak is so tender and moist, and its texture is a bit different to my other seitan recipes. It is much softer and juicy, thanks to sitting in the marinade and absorbing all the juices. You can use it in a variety of ways, as a traditional steak, cut it into smaller strips and adding to stir fry or crumble to into your bolognese style sauce. Whichever way you decide to eat it, be prepared for an amazing, deep and rich flavour and wonderful texture. And, as always, your gut will thank you, as there are no additives nor weird ingredients. Bonus– it is so much cheaper to make your own seitan rather than buying it from the shops!
Never be hungry again with this mushroom seitan steak
I love making this seitan not just because it’s so versatile but mostly because I love cooking in batches and always keeping something in my fridge for a rainy day! This mushroom seitan steak keeps in a fridge for 2 weeks, it rests comfortably in a marinade and soaks up all the flavours until you are ready to use it. So you can freeze it just like any other seitan after it has been submerged in a marinade for at least 24 hours. Defrost it first, and then cook it as you like it. It is packed with protein and contains absolutely zero oil! It is extremely filling and will leave you nourished for hours! Dazzle your friends and throw an amazing BBQ serving this incredible steak!
This recipe is so easy!
Most seitan recipes are not complicated and consist of a couple of rules and steps. This recipe is even easier, as it doesn’t ask you to knead the seitan, which of course saves time and hard work if you are not using a good blender! Don’t get discouraged by a few stages to make this mushroom seitan steak, it doesn’t need looking after as it pretty much cooks itself. I know long recipes are very unpopular these days, but trust me, making this steak takes pretty much the same time as reading this blog and watching this video.
This recipe asks for simple ingredients, and although you may not be familiar with a Korean/Chinese plum extract, do not fear, I offer plenty of substitutions. The beauty of this recipe is flexibility. You can be so creative here and come up with different flavour profiles, just experiment! Are you familiar with traditional sauces for meat steaks? There is peppercorn, white wine, mushroom…You can do exactly the same with your marinade, by balancing between sweetness, umami, saltiness. Scared of kitchen adventures? I got you covered! I put together full recipes with the swap options!
How to use this mushroom seitan steak
- perfect for the BBQ
- shred as a minced meat
- slice into strips and use in sti- fries
- perfect cold in sandwiches
- ideal in burgers buns
- delicious as traditional ‘steaks’- perfect fancy dinner
Why you will love this seitan
- easy to make
- super moist and tender
- you can eat it cold or hot
- it keeps in a fridge for 2 weeks
- it freezes really well
- you can use it in many ways
- oil free
- it has got no additives
- cheap to make
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