The Best Cuban-Inspired Vegan Steak
Easy jackfruit seitan "steaks" marinated in a citrus and garlic marinade and grilled or pan seared.
Servings: 4
Calories: 382kcal
Ingredients
For The "Steaks"
- 1 1/2 Cups Vital wheat gluten
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Soy sauce
- 1 Tablespoon White miso paste
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Liquid smoke
- 1/4 teaspoon Black pepper
- 1/3 Cup Vegetable broth
- 1 Cup Green jackfruit in brine or water, I used Trader Joe's
For The Marinade
- 1/4 Cup Olive oil
- 1/2 Cup Fresh squeezed orange juice
- 1/4 Cup Lime juice
- 8 Cloves Garlic, chopped
- 1/4 Cup Fresh oregano or 2 tsp. dried
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Cumin
For Cooking the "Steaks"
- 1 teaspoon Complete seasoning, I used Badia brand
- 1 White onion, sliced
- Cilantro for topping
Instructions
- Add the vital wheat gluten, tomato paste, soy sauce, miso paste, garlic powder, onion powder, liquid smoke and black pepper into a food processor.
- Pour in the vegetable broth and then pulse the food processor to start to combine everything. Just pulse a few times, it will still look a bit dry.
- Break apart the jackfruit and take out any seeds that are in the jackfruit. Then add it to the food processor.
- Then turn the food processor on and let it process, scraping down the sides as needed until the mixture forms a ball and is easy to press together.(see video if needed).
- Remove the seitan from the food processor and knead a few times and form a loaf shape. Divide into 4 equal portions. Then flatten them out as thin as you can into steak shapes.
- Place each "steak" into a steam basket that has been lined with parchment paper or sprayed with non-stick spray. Place the basket over a few inches of water in a large pot. Just enough so it is not coming up as high as the steam basket. Cover and steam for about 25 minutes or until the "steaks" are starting to firm up.
- While the "steaks" are steaming, make the marinade. Whisk together the olive oil, orange juice, lime juice, garlic, oregano, salt, pepper and cumin in a small bowl or a large measuring cup. Set aside.
- Once the "steaks" are done steaming let them cool for a few minutes, then put them in a large ziploc bag or a large plastic container with a lid.
- Pour the marinade into the bag or container with the "steaks" and then let them marinate for at least 6 hours, but I like to marinate them in the fridge overnight.
- When ready to make the "steaks", pull them out of the marinade, but save the marinade for later.
- Sprinkle the "steaks" with the complete seasoning and then either put the steaks on the grill with the onion and grill for 6 to 9 minutes per side or until they are firm and golden brown on the outside.
- Or heat a non-stick skillet on medium high and pan sear them with the onion for 5 to 7 minutes per side or until the "steaks" are firm and golden brown.
- Drizzle the left over marinade over the cooked "steaks" and onions, then top with cilantro.
- Serve immediately with black beans and rice and/or sweet plantains if desired.
Video
Nutrition
Calories: 382kcal | Carbohydrates: 28g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1989mg | Potassium: 332mg | Fiber: 2g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 24mg | Calcium: 118mg | Iron: 4mg