Often I find myself waning to make vegan versions of old steak recipes I used to love.

Things like steak fajitas, steak and cheese quesadillas, steak tacos, and even beef pot pies.

In order to recreate these classic recipes I needed to make an easy all purpose “steak” that could be used in a variety of ways.

I opted to try my hand at a vegan flank steak because that way I could form it thin so it would cook quickly, and the rest time would be fairly short.

If you have tried my recipe for vegan baked chicken breast, this recipe is sort of the same. A quick and easy seitan recipe that freezes well and can be used in a variety of recipes.

If this is your first go at seitan, trust me when I tell you this recipes is EASY. Like so easy. Mix the dough up, form into a steak shape, bake for half an hour, and let rest. So, So, So easy, y’all!

I used super firm tofu and I explain why below. Please read the notes concerning your tofu choice and also trust me when I tell you if you can find super firm, it is your best option!

As a new addition for flavor in this recipe is used store bought sofrito. You can find sofrito in the Hispanic grocery isle in your local grocery store, or google a recipe to make your own. If you are not familiar with sofrito, it is basically a blend of vegetable herbs and spices used to flavor various dishes. It’s so good in so many recipes and worth including as a fridge staple to add a quick and easy punch of flavor to lots of dishes.

Please read the label…this is another example of thinking something is vegan that may not be. I originally googled Goya brand and read it was vegan. I bought AND used this brand for a while without reading the tiny print on the label. Later I was told it is in fact not vegan and contains pork. To say I was upset is an understatement.

I also apologize for my first version of the recipe stating I used a brand that is in fact NOT vegan.

Otherwise this recipe is pretty straightforward, basic, and tasty.

Making your own seitan at home will save you so much money over buying frozen pre-made seitan. It is easier than most people think and actually pretty healthy .

Vital wheat gluten has a good amount of protein per serving, as much as lean chicken, and using the super firm higher protein tofu adds even more protein to this flank steak recipe. Seitan is low calorie as well. So unless you have a wheat intolerance, seitan makes a great protein source or vegans and vegetarians.

So go forth and make vegan flank steak without fuss or worry you will mess it up. You probably won’t. And then go and make all those steak dishes you may have been missing!

Did somebody say steak fajitas!!!

INGREDIENTS:

16 oz super firm tofu (the kind that is vacuum sealed not in a tray of water)
1 cup vital wheat gluten
2 tablespoons tomato paste
3 tablespoons sofrito, tomato cooking base (make sure the brand is vegan, I used Goya at first because the internet said their products are vegan, then learned they are NOT)
1/4 cup nutritional yeast
1/4 cup corn or tapioca starch
1 tablespoon No Beef, or Vegetable Better Than Bouillon
1 teaspoon black pepper
2 teaspoons minced garlic
2 teaspoons onion powder
2 tablespoons nurtural flavored oil
1 -2 teaspoons liquid smoke
any all purpose seasoning you like for coating

***I use SUPER FIRM tofu in this recipe. The kinds that is high protein and vacuum sealed in very little water. This makes a big difference in the texture of this flank steak vs using even extra firm tofu. If you opt to use extra firm tofu you will need to press the tofu very well before using, making sure to remove as much water as possible.

INSTRUCTIONS:

Preheat oven to 350 degrees

Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down.
Add all of the remaining ingredients (just not the all purpose seasoning for coating ) and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit.
Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a minute, Press the dough out into a large oval about 1/4 inch thick.
Cut the dough into 4 pieces and sort of shape them into a flank “steak” like shape. (see photo above)
Spray a cookie sheet with some oil or line it with aluminum foil and spray the foil. Place the “steaks” on the pan and spray the tops with some oil as well. Give them a generous sprinkle with whatever all purpose seasoning you like.
Cover the baking sheet tightly in another large piece of foil. We do this to allow the seitan to steam inside the pan and not dry out!
Place on a baking sheet in the oven on the middle rack. Bake sealed for 20 minutes. After 20 minutes carefully open up the foil, and continue baking for another 10 minutes.
Remove finished flank “steaks” and let cool at room temp. Seal the foil back up and place the “steaks” in the fridge to rest for at least 6 hours. This step is important to get the texture we are trying achieve. If you try and serve it before it rests it will not be nearly as firm.
You can slice and reheat the streaks in a pan to use for tacos, fajitas, sandwiches. You can grill the steaks or reheat it the oven covered with foil at 350 degrees.
The flank “steaks” can be refrigerated for up to 10 days and frozen for up to 6 months in air tight container or freezer zip lock bag.

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