This recipe was shared by Aleksandra Feodorovna in her Facebook group Creative Vegan Cooking and on the Seitan Appreciation Society Facebook group.
Image © Copyright Aleksandra Feodorovna
Ingredients
WET
1 tbsp MarmiteOR 2 Tbsp Connie's mushroom powder
½ tsp instant coffee
2 small vegan "beef" cubes
1 cup soy milkpossible substitution: beet root purée
DRY
1.50 cups Vital Wheat Gluten
OTHER
Vegetable broth (for simmering)
Directions
1
Combine wet ingredients.
2
Pour into dry ingredients and stir just until mixed (DO NOT KNEAD)
3
Let mixture rest for 5 minutes
4
Roll mixture into a cylinder
5
Slice the roll into "filets"
6
Fry filets until brown on both sides
7
Simmer filets in vegetable broth (do NOT let broth boil) for 1 hour and let cutlets cool in broth. As
explained by Ken Cher: "By not kneading [the mixture], [the cutlets] become airy and light, making them literally melt in your mouth like soft pieces of filet. The more you knead the mixture, the tougher it gets, although if you slice thin, it will still have a filet texture."
Ingredients
WET
1 tbsp MarmiteOR 2 Tbsp Connie's mushroom powder
½ tsp instant coffee
2 small vegan "beef" cubes
1 cup soy milkpossible substitution: beet root purée
DRY
1.50 cups Vital Wheat Gluten
OTHER
Vegetable broth (for simmering)
Directions
1
Combine wet ingredients.
2
Pour into dry ingredients and stir just until mixed (DO NOT KNEAD)
3
Let mixture rest for 5 minutes
4
Roll mixture into a cylinder
5
Slice the roll into "filets"
6
Fry filets until brown on both sides
7
Simmer filets in vegetable broth (do NOT let broth boil) for 1 hour and let cutlets cool in broth. As
explained by Ken Cher: "By not kneading [the mixture], [the cutlets] become airy and light, making them literally melt in your mouth like soft pieces of filet. The more you knead the mixture, the tougher it gets, although if you slice thin, it will still have a filet texture."
Aleksandra Feodorovna’s Filet Mignon Recipe
IngredientsDirections
JenMarch 2nd, 2020|19 Comments
19 Comments
LuciftianAugust 28, 2020 at 8:28 amLog in to Reply
TIP: Note that the fillets will more than double in the broth, so take this into consideration when you are shaping them so that the end result/size will be what you intended.
AnnFebruary 4, 2021 at 2:05 pmLog in to Reply
I can’t eat mushrooms or marmite so looking for another re pie please
JenFebruary 4, 2021 at 2:28 pmLog in to Reply
There are several “steak” recipes on the site: http://seitansociety.com/recipe-category/steak/ You can also go to “browse recipes” in the menu from your mobile where you can browse by type of “meat” or search. On a computer simply browse by type of “meat” or search. Hope that helps you find what you’re looking for! 😊
Alice BeckerFebruary 14, 2021 at 9:37 amLog in to Reply
Do you serve right away after cooked? Or do I reheat them after they have cooled in the broth?
Alice BeckerFebruary 14, 2021 at 1:44 pmLog in to Reply
How do I reheat? Or should this be eaten immediately after simmering?
JenFebruary 15, 2021 at 10:31 amLog in to Reply
I believe Aleksandra serves them right away, but as with most seitan, if you let them rest, they’ll firm up a bit.
MichaelApril 7, 2021 at 9:05 amLog in to Reply
Are the “beef cubes” crushed or dissolved?
JenApril 7, 2021 at 9:37 amLog in to Reply
I recommend crushing them so that they dissolve and you can more easily mix all the wet ingredients together.
Kelly HendersonMay 2, 2021 at 12:14 pmLog in to Reply
Can you use homemade oat milk instead of soy?
JenMay 2, 2021 at 12:51 pmLog in to Reply
I haven’t tried it but I imagine it should still work! 😊
MartinJune 11, 2022 at 1:17 amLog in to Reply
Tastes great but texture ended up dense and meat loaf like. Any idea why? I only mixed it for 20 seconds or so until the vwg was absorbed…
JenJune 14, 2022 at 4:27 pmLog in to Reply
Hmm I’m not sure. The meatloaf texture might come from letting your broth get too hot. I generally recommend you keep your simmer to barely a bubble here and there. Though that wouldn’t explain the density, which isn’t typically a problem with no-knead recipes or too high of heat. I guess I’d recommend keeping a close eye on your temp and see how it goes next time. Hope that solves it for you and good luck!
AmybethJune 13, 2022 at 5:27 pmLog in to Reply
It instructs to fry on both sides until brown, I’m assuming in oil? It doesn’t say. And, can you use that same pan for the broth (simmering)?
JenJune 14, 2022 at 4:17 pmLog in to Reply
Yes, I typically use the same pan for simmering, just let whatever oil is left cool a bit before adding simmering liquid or you could wind up with some hot oil splattering.
Dee MooreAugust 11, 2022 at 3:34 amLog in to Reply
Hi, I am so sorry, but I have multiple questions. It’s just me and my partner so I was wondering;
Approximately how many servings does this make?
Can you freeze these? If so, when in the process can you do it, before frying, after frying or after simmering?JenAugust 11, 2022 at 11:03 amLog in to Reply
I’m guessing by the fact that it uses 1.5 cups of VWG that you’ll get about 4-6 steaks, depending on how large you make them. Seitan freezes very well, you can make the dough, slice and freeze to defrost and cook, or you can cook thoroughly, allow to cool, and simply defrost when you’re ready to eat them. In that case I’d probably re-sear and heat through in a covered pan. Either way, freezing will likely lead to slightly firmer results, which I tend to prefer, but that is just my taste.
ACCMay 14, 2023 at 1:09 pmLog in to Reply
I want to make this but I am trying to avoid oil; any idea if dry-frying it on a nonstick pan would work?
ACCJune 1, 2023 at 11:01 amLog in to Reply
So, I answered my own question here; I made this and dry-fried the steaks on a nonstick pan and am quite pleased with how they came out without oil. I’ve made them twice this way and will continue to do so. Thank you for the recipe.
AmeliaMay 23, 2023 at 1:46 pmLog in to Reply
Are these supposed to be fully submerged in broth when they simmer?
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