These are the steaks I made with the left over seitan I mentioned in the last post. I served them with potatoes that were simply cooked in water seasoned with sea salt and black pepper and tossed with a small amount of chopped garlic and butter. The asparagus was just pan seared with olive oil, salt and pepper. The beaf stock recipe is listed at the bottom, you can also use your fav veggie beaf stock as well as your favorite seitan steak recipe.
- Beaf stock
- 1 white onion chopped
- 2 cups chopped baby portabella mushrooms
- 1 clove garlic minced
- 1 tbsp olive oil
Heat olive oil in a skillet and add the onion, and mushrooms. Cook until the moister is gone from the mushrooms and onions. Add the garlic and spoon in beaf stock until it covers the vegetable let reduce and repeat until sauce becomes thick.
No-beef beaf stock
- 6 cups water
- 1/4 cup Bragg liquid aminos or soy sauce
- one medium white onion
- 2 carrots chopped
- 2 ribs celery chopped
- 2 cloves garlic chopped
- 1/4 cup red wine
- 1 bay leaf
- 1 table spoon fresh thyme
- 1/2 tea spoon black pepper
Combine all ingredients in a large stock pot, bring to a boil. Reduce heat and simmer for one hour. Salt to taste.
