THE BEST TASTING Vegan Steak Recipe | How To

Alrighty, let's get this party started. Hey, what's going on you guys? I'm Veggie Rolls. Welcome back to our channel. If this is your first time stopping by, please feel free to hit the subscribe button, it looks like this, and the little notification bell so that you will be notified every time a new video goes up, which is every Monday, Wednesday, and sweet Saturday when we make some sort of dessert or vegan sweet treat. So, in today's video, I'm going to be showing you guys how to make a delicious recipe that it is, like, perfect for Valentine's Day, which is coming up now, if you're making it just for yourself, if you're making it for yourself and your partner, or whatever the case may be, or your entire family, I've got you covered. This is going to be awesome and delicious. We are making vegan steaks, which we already knew that because you saw the title, but anyways, we're going to be making vegan steaks. They're going to be so easy to make, and absolutely, ah, just delicious. Not to mention kid-friendly. My kids absolutely love this stuff. So, let's get this. Shall we get started? Let's go. All right, so, we have half of a cup of mashed up white beans, and these are Great Northern beans. Any white beans would work. White beans are just milder in taste, so I'm using half of a cup of mashed up white beans. I'm also going to be adding into our mixing bowl two tablespoons of soy sauce, but of course, you could use tamari, and you could also use amino acids, if you prefer. I'm also going to be adding in two tablespoons of tomato sauce, and I've got two tablespoons of nutritional yeast. That's what the recipe calls for, but I have a little left here, and I'm just going to call that two tablespoons. Of course, like a regular person, you could use a whisk, but of course, I always do things the opposite of normal ways, so I'm not using a whisk, but anyways, I'm going to go ahead and add in our spices, and for our spices, I have half a teaspoon of black pepper, but you could do black pepper to taste. I do black pepper, salt and pepper to taste, pretty much. Then we are also adding in one teaspoon of paprika, one and a half teaspoons of garlic powder and onion powder, and I'll have the link down below with all of the ingredients and all that good stuff, and this recipe is going to actually give you four vegan steaks. However, if you only want to do two, you can half the recipe. Also, if you're only doing one, for example, and then you end up doing the smaller batch, what you could do is just freeze them. Either way, you can actually freeze these, and then just toss them and fry them up whenever you like. A quick warning. At this point, your mix is going to taste slightly on the saltier, more like over-spiced side, and that's because we're going to be adding a cup and a fourth of vital wheat gluten flour, and we're going to go ahead and mix that up. So basically, since we're adding this extra flour, we're also going to be adding more liquid. You want that base to have a very, very bold flavor, simply because everything else is going to dilute your flavoring. All right, so I just mix it up until everything's kind of crumbly. I'm also going to be adding in I'm also adding in half a cup of vegetable broth or vegetable stock, and I'm going to just kind of pour that in slowly because you don't want this to be overly wet, and whenever I pour in my flour, I'm not super-duper exact. I don't scrape it off the top or whatever, so that's why I do my liquid a little slower to make sure that I don't add in too much. I'm going to go in with my hands. Just make sure your hands are clean, and I'm going to start kneading this together just to see how we're doing and if we need any extra flour or liquid. Right now, it's looking dry, but again, you just have to make sure that all your ingredients are incorporating. So this is actually good this way. I like it this way. You still see a little bit of the flour, but you just have to knead it longer. So we're going to be kneading this for three to four minutes. All right, so this is what our seitan looks like now. You'll see little pieces of your bean, but that's perfectly fine. So next, what are we doing? We're going to go ahead and cut and roll this guy. We're going to cut it in half. All right. We're cutting our portions at this point, and then we're going to go ahead and cut it in half yet again, and then one more time. So we're going to cut this into four pieces, and I'm going to go ahead and start rolling this guy out. What? Yep. We're going to go ahead and roll this guy out. I'm going to just roll. And I'm rolling this so you don't have, like, a really thick piece of seitan, also because it gives it, like, a more... It gives it that look of sort of like steak that we're all familiar with. I just like to roll these guys until they're about, like, a fourth of an inch, approximately, like, a fourth of an inch thick all the way around, just because when you cook these and steam these, these will actually plump up just a little. If you boil them, they'll plump up a lot more, but if you steam them, they'll stay fairly close to the size that you cook them, not to mention the texture. I always think that the texture of seitan is just better when you steam it. I'm going to go ahead and do the same thing to this one, and you're just going to continue to do that to all of these until you're done. And, yeah, so if you want to do two, you can go ahead and steam these. If you want to do just one, you can roll all of them out and freeze the rest of these. Or another thing that I like to do is I actually like to cut my extras into little pieces. So I cut them into bite-size pieces, and then I just toss them in. This is already a bag that I had frozen. I'll just toss them into this little baggie and then just freeze them. And then you can also freeze them as a whole steak, or you could freeze them as little bite-size pieces. I'll link the recipe down below to my vegan chicken bites, which are very crispy, and it's absolutely delicious. It tastes like fast-food nuggets. That's why I save these, guys, because my son loves these as nuggets. So I'll save these, and then whenever I'm ready to make them, you can thaw these and then batter them up, bread them, and then you can fry them. But, of course, you have to steam them first because these have not been steamed. So you steam them after they've been thawed, and then you can go ahead, batter them, and fry them. So next what I'm going to do is just put these to steam, covered, for 45 minutes, and then we'll be right back. All right, guys, so our steaks are out of the steamer, and you can still see, like, the little pieces of the beans. You can pick them off if you like, or you could just leave it like that because it'll come off once we, like, kind of, like, pan-fry it. All right, so we're going to go ahead and make our marinade. We're going to start off our marinade with 3 tablespoons of soy sauce. And this marinade that I'm giving you here is for 2 steaks. If you want to make all 4, you're going to double this. The recipe down below is actually double this marinade. We've got half a teaspoon of paprika. I meant to say a fourth of a teaspoon of paprika. All right, so a fourth of a teaspoon of paprika, a fourth of a teaspoon of onion powder, a fourth of a teaspoon of paprika, a fourth of a teaspoon of onion powder, and a fourth of a teaspoon of garlic powder, all one-fourth of a teaspoon. We're also adding in one teaspoon of agave and a small pinch of salt and a small pinch of pepper. Then we're going to go ahead and just mix that up. Next, we're going to go ahead and just pour our marinade into a little Ziploc bag. And then we're going to go ahead and place in our vegan steaks. Okay, close that up. Really good. And I like to just kind of, like, toss around the marinade to make sure it gets, like, in between the two. And we're going to go ahead and let this sit for 1 hour, at least 1 hour. So what I like to do is let it sit kind of, like, this way for half an hour, and then in 30 minutes, I like to kind of, like, move the mixture around again and then flip it around so that the other side could get up, get all of that delicious flavor. And we're going to go ahead and cook these guys up, even though they're already cooked, but we're going to go ahead and brown these. So I'm going to go ahead and toss some vegetable oil into my skillet. You can use any pan you like. And this is vegetable oil. You can use olive oil. And then I'm also going to be adding in some vegan butter. And this vegan butter is just there to give some extra flavor. This is the way I used to cook my steaks before I went vegan, so I'm cooking my vegan steak the same exact way for the same flavor effect. And then we're going to go ahead and add in our vegan steaks. And next to the steaks, I'm just going to go ahead and add a couple, like, six pieces of garlic cloves. And I've gone ahead and smashed them with the peel still on. And I'm also adding in a couple sprigs of thyme for fragrance and for flavor. And I'm just tilting the pan over to the side and drizzling some of that oil with all that flavor right over the steaks to give it added juiciness and flavor. And we're going to go ahead. I'm just moving around the garlic just to keep them from burning and to add flavor on top of the steak itself. And then we're going to go ahead and flip these. This is at a medium-high heat, by the way. We're going to go ahead and flip these when they start to brown but get, like, a nice color. You don't want these to burn, so be careful. And then I'm going to go ahead and just cook up some asparagus in the oil that I just made the steak in. And we're going to go ahead and plate this. So I plated this also with some roasted potatoes, and I have some vegan butter over the top and some thyme. And there we have it. There's our pretty little meal. All right, guys, so it's time for the taste test cam. And I'm here with Jaden because I made the steaks and I don't have any more left because as soon as they were done, him and Mia sort of, like, piranha on the steak, and now it's gone. So tell them what you think about the steak, even though you're not eating it right now. I loved it, okay? You had some yesterday, too. Yes, I loved it. It was maybe, like, I ate a whole plate of it, and then I ate a little extra. Yeah. Like, this could work for barbecue sauce, ketchup. Oh, yeah, you had it with barbecue sauce. A lot of different condiments it would work with. And ketchup yesterday. Yeah. So that's it, you guys. Thank you guys so much for watching. Don't forget to give this video a big old thumbs up if you liked it. Also, don't forget to tag me on Instagram if you make this recipe or any of my other recipes. I would love to see what you made, and I would love to know what you think about what you made. So, yeah, that's it. Thank you guys so much for watching, and I will talk to you guys very soon. Bye, guys.