84 | MEAT AND BURGERS MARINADE ¼ cup soy sauce 1 tsp paprika 2 Tbs light brown sugar 2 Tbs tomato paste 1/8 tsp liquid smoke FRYING 1 Tbs olive oil or other oil *There are so many ingredients, don’t be put off. Also DON’T add the vital wheat gluten until after the chickpea mixture is in a bowl! Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, coriander, oregano, soy sauce, tomato paste, paprika, black pepper, Dijon mustard, liquid smoke and vegetable stock to the food processor and process until well mixed. Transfer to a mixing bowl and only then add the vital wheat gluten. Stir in with a spoon briefly and then with your hands mix it into a dough. Knead the dough for around 2 minutes. You want it to go from sticky and soft to firm and stretch. I needed about 1 tablespoon more soup to bring it together. Make sure you don't over-knead it because that will cause your steaks to become very tough. With your hands flatten the mixture to a 2 cm thickness then cut it into 6 roughly equal sized pieces and shape into steaks. Wrap the steaks individually in aluminum foil and then steam them for 20 minutes. Don't wrap them too tight as they will expand while steaming. You can steam them in a steamer basket over a pot of boiling water. While the steaks are steaming, prepare your marinade sauce by adding all the ingredients to a bowl and whisking them together. Let it sit for a little while and then whisk again. You want it to be nice and smooth and it can take a couple of minutes for the brown sugar to dissolve properly. After steaming for 20 minutes, unwrap the steaks and place into a square dish. Pour the marinade sauce over the steaks and use a brush to make sure the steaks are properly covered. Turn them over in the sauce a few times. Heat a pan with a little olive oil (or other oil; 1 tablespoon is fine) and then fry the steaks flipping them regularly and brushing more marinade sauce on them every time you flip them, until they are nicely browned and caramelized. Serve with a side salad, baked potatoes with vegan sour cream, and if you like sauces with your steaks, then a creamy mushroom sauce goes wonderfully well with this! (see recipe in MISCELLANEOUS)
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