At first, these vegan BBQ Beetroot Seitan 'Steaks' intimidated me a little, as they looked so real and 'meaty' on the plate. I actually felt like I was eating out at a British pub, but I was at home. These 'beetroot seitan 'steaks' were substantial and had texture and bite, had I not made them with my own hands, I would have been a bit sceptical tucking in, especially as you need a proper carving or a sharp knife to cut through the thick red slabs, motioning back and fro to reveal the beetroot 'bloody' seitan innards. Succulent is not a word often associated with vegan grub, but these certainly were.
Regular reader will know, that I don't do OMG! But OMG and I am not exaggerating here, you should have seen the blender with the beetroot concoction, like a scene from a gory horror movie, my hands were too full to get the camera and take a picture. The recipe can get messy, if your a tad clumsy, so be prepared to do some wiping down with a cloth, but you won't regret the end result that lands on your plate, its pretty 'spoof', yet real!
I also have to point out my mistake (not the recipe) that the first batch I made were a little over-done, but the second batch, I was more mindful of the timing and they turned out pretty perfect. The beetroot seitan 'steaks' are basted on both sides with a thick layer of BBQ sauce. This particular Smooth Original BBQ sauce comes from Jack Daniels. It is both suitable for vegans and vegetarians. My taste buds are adventurous and can certainly take more smokiness and warmth, so I am looking forward to trying out the other two bottles: Extra Hot Habenero; and Hot Pepper Steak Sauce that I have, but you can use BBQ sauce any that you like.
If you don't wish to make Beetroot Seitan 'Steaks', then you can easily shape the seitan into patties and make them into 'Beefy' Beetroot Seitan Burgers. The recipe should make 8.
Thanks to the availability of vital wheat gluten in the UK, I am so pleased to be able to get vital wheat gluten that is more affordable and accessible. And be a bit more adventurous with wheat meat creations that end up on my plate at home, I know D is even more excited than me.
These BBQ Beetroot Setian 'Steaks' are inspired and adapted from my lovely blogger friend Jules over at Little Black Fox. I've written quite fondly of her before. Jules has been quiet on the blog frontier for a couple of reasons. First she was busy enjoying entrepreneurship with her partner, and most recently, motherhood. I know she will be delighted that more people will get to enjoy the recipe, albeit it with some little changes.
Vegan BBQ Beetroot Seitan 'Steaks'
Makes 4 large steaks or 6 medium steaks
You will need a blender and panini press or plug in grill for this recipe
285g vital wheat gluten
1 teaspoon vegetable stock (make sure its vegan)
2 raw beetroots, peeled and roughly chopped
1 onion, roughly chopped
250ml beetroot juice (I used James White organic Beetroot Juice Beet It
Salt and pepper to taste
1 bottle of BBQ sauce (I used Jack Daniels BBQ Sauce Smooth Original; or Hot Pepper Steak Sauce)
Vegetable oil to coat the wheat gluten meat
Plug in panini press to heat up.
Put the vital wheat gluten into a wide bowl.
Put the chopped beetroot, onion, vegetable stock, beetroot juice, 4 tablespoons BBQ sauce, salt and pepper in a blender and blend until smooth (the colour will be shocking! but awesome!). Then carefully stir with a spatula (or your hands if you dare) into the vital wheat gluten until well combined. Do not knead too long, just until it is combined. Then divide the mixture into 4 or 6 pieces and flatten with the palm of your hands (or a rolling pin) into rectangle 'steak' shapes and about 1 cm thick.
Coat the wheat gluten meat with the oil.
Carefully transfer the wheat gluten with the palm of your hands x 2 onto the panini press (see last image above), press and allow it to sear for about 5 minutes or until the griddle marks appear and it appears firm.
Preheat oven to gas mark 4/180oc.
Using a slicer, transfer from the panini press to a baking tray.
Using a pastry brush, coat the seared wheat gluten generously with BBQ sauce. Place int he oven and cook for 15 minutes, then remove, flip over and coat the other side generously with BBQ sauce again, repeat this one more time, before removing and serving. The important thing is not to over cook it, as the 'wheat meat' will easily dry out.
Recipe Inspired and adapted from Little Black Fox, find the original 'Beet Ribs' recipe here.