So you want a vegan steak and potatoes meal? Please, look no further! This hearty stick-to-your-ribs meal will fill you up and satisfy like no other. We’re talking delicious vegan seitan steaks, high in protein and with a great chewy but tender texture. A savory shallot gravy, sweet sautéd zucchini, and buttery mashed potatoes. This recipe takes advantage of my homemade seitan steaks which grill up beautifully. The seitan is fully cooked before you grill it, so you just want to grill long enough to heat it through and get those grill marks. No need to worry about internal temperatures! You’ll want to prepare the seitan a day (or up to a week) in advance of grilling it for this meal. The texture firms up as the seitan chills. Before refrigeration the seitan is softer and not as nicely textured. To cook the vegan seitan steaks just heat the grill over medium heat and brush some oil over the grill, slap as many seitan steaks down as you need and cook them a few minutes on each side. Or until you have your desired amount of char! But before we get too far ahead of ourselves, let’s prepare the sides!
The perfect vegan steak sides:
You can’t go wrong with mashed potatoes! Cook up diced potatoes until they are soft, then mash them up with vegan butter and add a bit of unsweetened plain plant milk to thin them and salt to taste. To go with the potatoes and vegan seitan steak I highly recommend you whip up some gravy! I used my shallot gravy, but if you prefer a mushroom gravy you could make my creamy vegan mushroom gravy instead. I recommend making the gravy in advance (an hour to a couple days) then reheating it when it comes time to serve. But if you’re running short on time don’t worry, the shallot gravy is super easy and quick to make! Lastly we need to serve our meal with a veggie! You know, gotta be healthy and all that. I love sautéing zucchini to go alongside the vegan steaks. You could also grill zucchini. Zucchini is the perfect summer grilling side! The natural sweetness of the in season vegetable pairs beautifully with the savory seitan and gravy. It’s juicy and easy to load up on lots of zucchini! You could also serve this with some sautéd green beans, some creamy cabbage slaw, or a side salad. If you make these grilled seitan steaks with mashed potatoes and shallot gravy, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I love seeing your recreations! If you make these homemade vegan biscuits, leave a comment below and rate the recipe on the recipe card. And please share your photos with me on Instagram, tag @thecuriouschickpea and #thecuriouschickpea. I love seeing your recreations! Prepare the seitan steak recipe the day before for the best texture, then proceed with this recipe, grilling when you want to serve it. Cook more seitan steaks, mashed potatoes, and vegetable as needed. There’s enough gravy for about 6 servings.
Bob's Red Mill Vital Wheat Gluten Flour, 22-ounce (Pack of 4) Wizard's Organic Vegan Worcestershire Sauce 5oz Rani Chana Besan - Chickpeas Flour, Gram 4lb (64oz) ~ All Natural | Vegan | Gluten Free Ingredients | NON-GMO | Indian Origin
