בק סופּפּערקלוב אַרויסרופן: סעיטאַן סטייק אין בעוררע בלאַנק סאָס מיט ויוון-בייקט פראנצויזיש פרייז

This ביטטשין’ קיך Supperclub Challenge was probably a meat-eater’s dream. Rib-eye steak cooked in tons of butter with a white wine butter sauce served with french fries cooked in duck fat. יאַק!! Tons of cruelty, tons of calories, tons of fat, tons of NO WAY!!

What a great challenge, כאָטש, for me to veganize! I love being able to show that I can make a very similar and delicious dish that is much healthier and more importantly, compassionate. The plan seemed simple: leave the cow alone and use seitan for the steak, swap out the butter for vegan butter and the fries would be oven-baked.

Since going gluten-free, I don’t make seitan very often but I wanted to do this challenge and I feel bad that Tom, who does not need to be gluten-free, eats that way because of me. I know he misses seitan; I do too, so you can imagine how happy he was to see this meal!!

I used to boil the seitan and it was a hit or miss experience. Sometimes it came out perfectly and sometimes it was soft and jiggly, kind of like meaty jello. But now I’ve switched to Terry Hope Romero’s technique of steaming the seitan and it’s so much better. It’s firmer and chewier and just perfect. If you don’t already have Terry’s book, Viva Vegan!, go get it! NOW! I’ll wait….

גוט, so now that you have Terry’s beautiful and amazing book of vegan Latin recipes, we can continue. I didn’t play around much with her recipe. I added some flaxseed because I’m always looking for excuses to add them into my food and I, אַוואַדע, added more spices.

The Beurre Blanc Sauce is Nadia G’s recipe except that it’s vegan and instead of tarragon (which I didn’t have), I used a combination of fresh parsley and fennel fronds. The combination gives a similar flavor to tarragon. And the fries were oven-baked to crispy perfection. Parboiling them before baking them helps them get that crisp texture we all want from fries.

The result: a beautiful, elegant dish that would make a beautiful Valentine’s Day dinner. אין פאַקט, I think it’s going to make it into my Valentine’s Day Menu coming up soon. I love these Supperclub Challenges because what it shows me again and again is that being compassionate is really not a challenge at all. Next time someone says vegans can’t enjoy a thick, juicy steak, prove them wrong with my Seitan Steak in Beurre Blanc Sauce with Oven-Baked French Fries.

סעיטאַן סטייק אין בעוררע בלאַנק סאָס

For the Seitan Steak:

ינגרידיאַנץ
1 ½ cups cold low-sodium vegetable broth
4 קלאָוועס קנאָבל, גרייטיד
3 Tbs. טאַמאַרי
4 Tbs. פּאָמידאָר פּאַפּ
2 Tbs. מאַסלינע ייל
1 ½ cups vital wheat gluten flour
¼ טעפּל טשיקקפּעאַ מעל
¼ טעפּל נוטרישאַנאַל הייוון
2 Tbs. ערד פלאַקס זוימען
1 tsp. דאַר אָרעגאַנאָ
1 tsp. ערד קומין
½ צפּ. ערד קאָריאַנדער
½ צפּ. פּאַפּריקאַ

אינסטרוקציעס
אין אַ גרויס שיסל, פאַרבינדן די וויטאַל ווייץ גלוטען, טשיקקפּעאַ מעל, נוטרישאַנאַל הייוון, פלאַקסיד, און בשמים. אין אַ קלענערער שיסל, combine the broth, קנאָבל, טאַמאַרי, tomato paste and olive oil. מישן געזונט.

Add the wet ingredients to the dry ingredients and stir with a rubber spatula until you have a dough. Knead by hand for 3 minutes and the dough will become firmer as the gluten develops. Let the dough rest for 10 minutes and then knead again for a minute.

Place the dough on a cutting board and divide into 4-6 גלייַך ברעקלעך, depending how big you want each piece to be. Knead each piece and form each into the shape of a steak or cutlet.

Wrap each piece loosely in a piece of aluminum foil. Place the foil packets in a steamer and steam for 30 מינוט. If you are making more than 4 packets, you might want to do this in batches so the steamer isn’t too crowded and each packet has room to expand. When the steaks cool, transfer them to the refrigerator for at least an hour but preferably, overnight in a container.

Oven-Baked French Fries

ינגרידיאַנץ
2 – 4 large russet potatoes, sliced into French fries
4 טעפּלעך וואַסער
1 tsp. קאָשער זאַלץ
2 Tbs. עקסטרע-צעלקע מאַסלינע בוימל
1 tsp. פּאַפּריקאַ
¼ צפּ. שוואַרץ פעפער
A pinch of cayenne
Non-stick cooking spray

אינסטרוקציעס
פּרעהעאַט די ויוון צו 400 דיגריז. Put the potato slices into a large pot of cold water. There should be just enough water to cover the potatoes. Bring the water to a boil and add the salt. Cook the potatoes for about 5-8 minutes or until they are just shy of fork-tender. They should be cooked about 75% of the way.

Remove the potatoes from the heat, drain them in a colander and run cold water over the potatoes to stop the cooking. Dry the potatoes on paper towels or with clean dish towels. You want the potatoes to be pretty much dry.

אַריבערפירן די פּאַטייטאָוז צו אַ גרויס שיסל. Add the oil and spices and mix well. Place the potatoes on a baking sheet and bake for 15 מינוט. Turn the potatoes and bake for 10 minutes more or until they are golden and crisping up. When they look about ready, turn the oven to broil and broil the potatoes for just 5 מינוט. דינען בשעת הייס.

For the Beurre Blanc Sauce:

ינגרידיאַנץ
1/4 cup vegan dry white wine
1/4 cup white wine vinegar
2 shallots, מינסט
1/2 cup cold vegan butter, קיובד
1 Tbs. פריש פּעטרעשקע, roughly chopped
1 Tbs. fresh fennel fronds, chopped
1/2 tsp. ים זאַלץ
Freshly cracked pepper

אינסטרוקציעס
Heat saucepan on medium high. Add white wine, עסיק, and shallots. Let boil and reduce down to 2 tablespoons of liquid. Take off heat and let cool for about 1 מינוט. Put saucepan back on burner without turning on the heat. Throw in a few butter cubes at a time; whisk until butter is melted. Continue until all butter is melted. Add herbs, זאַלץ, and pepper. מישן. דעקן, turn heat to very low and let sit.

For the Seitan Steak in Beurre Blanc Sauce:

ינגרידיאַנץ
1 Tbs. קאַנאָלאַ אויל
זאַלץ און פעפער צו טעם
¼ טעפּל טשיקקפּעאַ מעל
2 Tbs. וועגאַן פּוטער

אינסטרוקציעס
Heat canola oil in a pan on medium high. Put the chickpea flour on a plate and season it with salt and pepper. Lightly dust the seitan steaks in the flour. שאָקלען אַוועק די וידעפדיק. קאָכן פֿאַר 3 מינוט פּער זייַט, until the seitan steaks have a crispy, browned coating. For last minute of cooking, add butter and melt. Baste the steaks with the butter. Remove steak from heat.

Serve the seitan steak on a plate. Drizzle on the beurre blanc sauce and serve with the Oven-Baked Fries. האַנאָע האָבן!

די “V” וואָרט: זאָגן אים. עסן עס. לעבן אים.

(באזוכט 3,843 מאל, 1 וויסיץ הייַנט)

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10 רעספּאָנסעס צו בק סופּפּערקלוב אַרויסרופן: סעיטאַן סטייק אין בעוררע בלאַנק סאָס מיט ויוון-בייקט פראנצויזיש פרייז

  1. Ingi מייַ 2, 2014 בייַ 5:40 בין #

    קוקט אַמייזינג! 🙂 Just wondering whether this would work with ordinary flour as well as chickpea flour?

    • ריאַ מייַ 2, 2014 בייַ 10:45 בין #

      I’m sure it would, Ingi, it’s just that chickpea flour seems to be the go-to flour for use in seitan.

  2. Melanie יאַנואַר 28, 2014 בייַ 8:41 PM #

    קוקט אַמייזינג! Going to try ~ you are such an awesome cook.

    • ריאַ פעברואַר 2, 2014 בייַ 3:19 PM #

      Thank you Melanie xoxo

  3. Cheri Johnson מייַ 17, 2013 בייַ 11:10 PM #

    I am going to try this using banana leaves instead of foil. קוקט אַמייזינג!

  4. ריאַ פּאַרסאָנס מייַ 16, 2013 בייַ 6:35 בין #

    You could probably use anything that will let the seitan steam, eg parchment paper. I have never.used cheesecloth so I can’t say for sure. Let me know if it works.

  5. Jessica מייַ 16, 2013 בייַ 5:51 בין #

    I’m going to try this, but can I use cheesecloth instead of foil when steaming? The production of Aluminum foil is high in greenhouse gases and bad for the water systems.

  6. Maria R.Wilkes פעברואַר 11, 2012 בייַ 10:55 בין #

    Very nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed surfing around your blog posts. In any case I will be subscribing to your feed and I hope you write again very soon!
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  7. ריאַ פּאַרסאָנס פעברואַר 5, 2012 בייַ 3:35 בין #

    דאַנק!

  8. Jane H. Johansen פעברואַר 4, 2012 בייַ 6:49 בין #

    Look S O Delicious!


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