Easy Vegan Seitan Steaks

To make the seitan dough

1. In a bowl, combine wheat gluten flour, chickpea flour, garlic powder, onion powder, and paprika together to make the dry mix.
2. In a measuring cup (or pour-able vessel) combine water, concentrated bouillon paste/mushroom broth powder, soy sauce, vegetable oil, and red wine vinegar and mix to combine to make the wet mix.
3. In a food processor, add the dry and wet ingredients and process for about 2-3 minutes until it comes together as a shaggy dough. The longer you process, the denser/firmer the seitan will be. Once processed, let sit for about 5 minutes. Your dough should be around 450 g total.

Fry Simmer Fry method

1. In a large, heavy bottomed skillet, preheat to medium heat and then add 3 tbsp of vegetable oil.
2. Meanwhile, shape your dough into your desired shapes (you could do 4-6 slabs for "steak" or about 20 pieces for more of a nugget shape).
3. Add them to the pan and cook for about 2-3 minutes on each side until seared (golden brown).
4. In a measuring cup, combine water and mushroom broth powder (or broth paste, or just 1 cup vegetable broth total) and mix to dissolve the powder/paste you're using. Pour that over the seitan and then cover immediately with a lid. The liquid may submerse the seitan, but mine usually only goes up halfway up the steak slabs.
5. Bring the liquid to a boil, then lower to a simmer. Simmer for about 25 minutes for 6 steak slabs, 35 mins for 4 steak slabs, 25 min for 20ish nuggets). I like to flip the seitan halfway through or partway through just to evenly cook but that's just my preference.
6. After simmering for 25-35 minutes, remove the lid. You can remove the liquid and then fry again to crisp up the edges OR you can simmer and add a cornstarch slurry (about 1-2 tsp should be plenty) to make a bit of a gravy.
7. For best results, store the seitan with a bit of liquid for moisture in the fridge overnight (or at least 4 hours). This allows the gluten to relax and firm up again. You can eat it freshly cooked (especially the nuggets), but they have a much softer texture at this point and is not suitable for slicing.