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Seitan Steaks:

  • 1 1/2 cups vital wheat gluten

  • 2 shitake mushrooms, dried

  • 1 cup red wine, dry

  • 1 tbsp Danwood Smoky Vinegar®

  • 1/2 or 1 small red onion, finely chopped

  • 1/2 cup chick peas (from the can or cooked)

  • 1 tsp thyme

  • 1 tsp rosemary

  • 1/2 tsp coriander, grounded

  • 1/2 tsp paprika

  • 1 tsp tarragon

  • 2 tbsp tomato purée

  • 3 cloves of garlic, finely chopped

  • 2 tbsp Danwood Smoked Oil®


  • 2 cups red wine, dry

  • 2 cups strong vegetable stock

  • 1 white onion, quartered

  • 1 bay leaf

  • 10 peppercorns

  • 1 tsp salt

  • Danwood Smoked Oil®


  • 1 tsp pepper, black, coarsely grounded

  • 1 tsp salt

  • 1/4 cup Danwood Smoky Vinegar®

  • 1/4 cup red wine, dry

  • 2 tsp tamarind paste

  • 1 tbsp brown sugar

Potato roses:

  • 4 medium sized potatoes

  • 3 tbsp Danwood Smoked Oil®

  • 1 tsp salt

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • Green beans:

  • 500 g green beans

  • 1 tsp summer savory

  • 1/2 tsp salt

  • 1 tbsp vegan butter



Seitan steaks:

  • Pour some boiling water over the shitake mushrooms and let them soak for about 20 minutes. Squeeze them a bit, so they will loose the water and cut them into small pieces.

  • Use a blender to turn all ingredients, except for the vital wheat gluten, into a purée.

  • Put the vital wheat gluten into a bowl and add about 2/3 of the liquid to it. Use a dough hook to mix it. Add more liquid bit by bit, until there are no dry spots left. But it still be a firm dough.

  • Take the dough into your hands and knead it for another 5-10 minutes. While doing this, pull the dough apart and fold it together again. Until it looks a little stringily.

  • Mould it into one big chunk and cut it into 4 pieces. Mould those into steaks.

  • Heat up some Danwood Smoked Oil® in a frying pan and roast the raw seitan steaks from both sides.

  • Bring the stock to a boil and cook the seitan steaks inside of it for 20 minutes.

  • Take the steaks out of the stock and let them cool down completely, that is important for the consistency.

  • For the red wine glaze, mix the red wine with sugar and tamarind paste.

  • Generously sprinkle the steaks from both sides with salt and pepper.

  • Heat some Danwood Smoked Oil® in a frying pan and fry the steaks from both sides. Add the red wine mixture and simmer with lid for 3-4 minutes.

  • Arrange the seitan steaks on plates and pour the rest of the glaze on top of them.

Potato roses:

  • Preheat the oven to 180 ° top and bottom heat.

  • Mix Danwood Smoked Oil® with salt, garlic powder and onion powder.

  • Wash the potatoes and grate them into thin slices. Arrange the slices to form a long strip, where the single potato pieces are overlapping each other. Use a sharp knife to cut the bottom into a straight edge. Brush or spray the potato strips with Danwood Smoked Oil® mix.

  • Roll up the strip carefully and tightly. Place the potato roses with the straight side down into a muffin tin.

  • Bake for about 35 minutes until the potatoes turn golden brown and crisp.

Green beans:

  • Clean the beans and simmer in a steamer insert over boiling water for 15 minutes.

  • Heat the vegan butter in a saucepan, stir in the beans, add salt and summer savory. Simmer for 2-3 minutes.

  • Arrange everything together on plates and serve immediately.

  • Enjoy your meal!

meat smoky seitan steaks

Smoky seitan steaks in red wine glaze are very delicious , they will make your taste buds dance on your tongue . Served with crispy, oven-roasted potato roses on the side , accompanied by young , fresh , firm green beans .

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