Grilled Homemade Seitan Steaks with Mashed Potatoes and Shallot Gravy

MAKE THE SEITAN STEAKS:

Heat a skillet over medium low. Add 1 tbsp of olive oil and the onions and the peeled garlic and cook until the onions are soft and translucent, about 5-6 minutes. Transfer the mixture to a blender and add the vegetable broth, red wine, black beans, 2 tbsp olive oil, soy sauce, Worcestershire sauce, tomato paste, and salt. Blend the mixture until smooth.

In a large mixing bowl whisk together the vital wheat gluten and chickpea flour. Add the wet ingredients and mix together with a wooden spoon. Then turn the dough out onto a clean counter and knead by hand for 3 minutes. Let the dough rest for 5 minutes, then knead an additional 3 minutes. The dough will go from soft and somewhat sticky to developed and a bit tough.

Divide the dough into 6 equal pieces and prepare 6 ~10-12" long sheets of aluminum foil. Press and stretch each piece of dough into a rectangular steak, about 4x6". If the dough won't hold it's shape, let it rest for a few minutes before stretching. Place each steak in the center of a sheet of aluminum foil and wrap the sides to meet in the center. Press them together than fold a couple of times down one side to seal the packet, then fold the ends in to make a triangle, then fold the triangle over until it reaches the seitan. Repeat with the remaining pieces of dough.

Bring a pot of water with a steamer insert to a low boil, when boiling add the wrapped seitan dough to the steamer basket. Steam for 35 minutes, checking to make sure the pot doesn't boil dry. After 35 minutes turn the heat off and let the seitan cool in the pot for another 10 minutes or so. When they've cooled off a little you can take them out and let them cool to room temperature before placing in a sealed container and letting chill in the fridge overnight. While you can eat them right away, the texture is much better the next day. This makes 2 pounds of seitan (six 5 1/3 oz steaks).

PREPARE THE SHALLOT GRAVY

In a small pot or skillet heat the vegan butter (or olive oil) over medium low. Add the shallots and cook until soft and translucent, about 4-5 minutes. Turn down the heat if they start to brown. Add the flour and cook another 1-2 minutes, stirring near constantly.

When the flour smells a little toasty, slowly stream in the vegetable broth, whisking as you pour to prevent clumping. Add the wine and soy sauce, and whisk together the tapioca starch with 1 tablespoon of water, then add the starch slurry. Bring the gravy to a simmer, and let it cook for about 5-8 minutes or until thickened. If needed you can always add a little extra starch to thicken, or a bit more broth to thin. The gravy can be made in advance and reheated. Makes about 2 1/2 cups of gravy.

MAKE THE MASHED POTATOES

Add the cut potatoes to a pot and cover with water. Add some salt to the water. Bring the covered pot to a boil, then turn down the heat and let simmer until the potatoes are tender. About 5-10 minutes, depending on how small the potatoes are cut. Turn the heat off when they're soft but leave in until ready to serve.

Right before serving, drain the potatoes and add the vegan butter to the pot. Mash the cubed potatoes with the butter, then add the plant milk, starting with 2 tbsp and adding up to 4 until you have your desired consistency. Add salt to taste.

GRILL THE SEITAN

Heat a grill pan (or cast iron skillet) over medium high heat. Spray or brush a thin layer of oil over the pan when hot, and then grill 2 seitan steaks. Grill for 3-5 minutes until black grill marks are achieved, then flip and repeat on the second side.

MAKE THE SAUTÉED ZUCCHINI

Heat a skillet over medium heat. Add the olive oil and sliced zucchini in a single layer. Sprinkle salt and pepper over top and let the zucchini cook undisturbed about 3-5 minutes until golden, then flip, sprinkle a little more salt and pepper on the second side. Cook the second side about 3-5 minutes until that is golden too.

PLATE YOUR ENTREE

Place a grilled seitan steak on a plate along with the mashed potatoes and zucchini. Douse everything with the shallot gravy and enjoy! Garnish with some minced parsley if desired.