DIY IMPOSSIBLE STEAK

🌿Full Recipe🌿

INGREDIENTS

For marinade

1/4 cup olive oil

2 teaspoon agave

1 tablespoon Dijon mustard

3 garlic cloves, minced

1/4 cup soy sauce

1/4 cup balsamic vinegar

1/4 cup Worcestershire sauce

1 teaspoon freshly ground black pepper

1 teaspoon dried thyme (optional)

For the 'steak'

1 (5 oz) package konnyaku noodles

1/4 cups of olive oil

2 tablespoon of Sesame Oil

1 tablespoon of cooked Beetroot Powder

4 oz of tomato paste

½ tablespoon Liquid Smoke

1 tablespoon of Dijon mustard

1/4 cups Nutritional Yeast

2 tablespoon soy sauce

Instructions

Prepare the yam cakes by boiling for 2-3 minutes. Konnyaku has a pungent smell and boiling will remove and allow the cakes to soak up the oil for our “steak”. Or blend together your own by combining 1 tablespoon Konjac Powder with 1 tablespoon of Sesame Oil
In a small bowl add olive and sesame oil. Allow the noodles to sit and marinate while prepping your other ingredients. I let mine sit overnight to make sure it soaked up all of the oil and flavor.

To make the the Seitan

Add all ingredients, including the konnyaku, to a blender and pulse until smooth.
Transfer mixture to a mixing bowl, add the vital wheat gluten and mix it all very well - it should come together into a tight ball.
Knead for 5-7 minutes. Dough will be sticky and elastic. It is important that you knead enough that the gluten forms and you get a chewy texture. If you over knead it will be rubbery so stop when dough becomes tough and you can see the gluten fibers when you pull the dough apart.
Allow this to rest in the fridge for at least 30 minutes, this will ensure the gluten is activated. In the meantime add water to a steamer and bring to a boil.
Shape your dough into individual “steaks” by rolling dough into a cylinder.
Cut into 3 pieces. I place these on a piece of parchment paper and use a rolling pin to flatten to about 2cm thick pieces. Press into desired shape then wrap tightly in the parchment paper.
Place in the steamer, cover, and steam for about 40 minutes.
In a large bowl combine all ingredients for the marinade and set aside.
After 40 minutes remove the seitan from the heat and allow to cool slightly before unwrapping.
Soak the steaks in the marinade for at least an hour. I left mine overnight, the longer these sit the juicer the flavor.
These can be grilled in a dutch oven skillet or grill.
Set the stove to high heat and add oil and garlic to your pan.
Cook each steak on both sides until nicely browned and caramelized.
Garnish with parsley and thyme.
Serve with your favorite side and enjoy!