Steaks are a weeknight staple for so many, but for those who would like to indulge in the flavour and texture of steak without the animal protein, this Can You Vegan It? recipe is for you! The key ingredient that gives these steaks their meaty texture is seitan (made from vital wheat gluten), a delicious meat alternative that is a growing food trend among vegans and vegetarians. Plus, topping these steaks with chili chimichurri gives it an oh-so spicy, herby and tangy finish.
Rest time: 30 minutes
In a large bowl, add in chickpeas, flour, coconut aminos, garlic powder, paprika, black pepper and sea salt. Mix all ingredients until crumbly, then gradually incorporate the vegetable stock and knead until firm. Add more stock if the dough is too dry or more flour if it’s too sticky.
Roll the dough into a log and cut into four portions. Roll out each portion until about ½ inch thick. Steam steaks on stovetop for 45 minutes.
While the steaks are steaming, make the marinade. Combine coconut aminos, garlic powder, paprika, sea salt and oil in a resealable plastic bag.
Once the steaks are steamed and fully cooked, place the steaks in the resealable plastic bag and coat them with the marinade. Let it marinate in the fridge for half an hour.
In a skillet over medium-high heat, add olive oil. Once the pan is hot, add in marinated steaks and sear both sides for about 30 seconds until lightly brown. Do not sear them for too long or they will burn. Once the steaks are seared, rest them for about 3 minutes while you make the chili chimichurri sauce.
In a food processor, add in chili powder, parsley, cilantro, garlic, shallot, olive oil, red wine vinegar, sea salt and black pepper. Puree until smooth. Add more oil if needed for looser consistency.
Top steaks with chili chimichurri and serve with broccoli and sweet potato wedges or any side of choice.