Ingredients

500g strong flour (minimum 12% protein) 250-300ml water
1 tbsp vegetable oil
1 vegetable stock cube
1 tbsp soy sauce
1 tsp instant coffee
2 tsp cacao powder
1 tbsp nutritional yeast
1 tsp onion granules or powder
½ tsp garlic powder

For simmering & frying:

250ml vegetable stock
1-2 tbsp soya sauce
1-2 tbsp vegetable oil

To serve:

Roasted or air-fried baby potatoes
Roasted vegetables
Peas
Vegan gravy

Method

In a large bowl, combine the flour with enough water to create a dough ball. Knead it on a lightly floured surface to activate the gluten, then place the firm dough ball back into the bowl. Cover it with water and place the bowl aside for 30 minutes. Start kneading the dough under water to 'wash' out the wheat starch. The water will turn white and creamy and the dough is going to become soft and almost fall apart. Don't worry, it will come back together later!
Drain the white and creamy starch water - don't discard it, place it into a separate bowl or large jug in the fridge. Keep it overnight until the water and starches separate, drain off the water and use the starch water in a number of other recipes, such as vegan cheese, bacon or cheesecake (you can also make vegan crepes!). You can keep it in the fridge for up to three days or freeze for up to three months.
Add fresh water to the seitan dough and repeat the wash and drain 3-5 times or until the water just turns cloudy, but no longer thick and creamy.
Place the seitan into a food processor. Combine all ingredients for the flavour paste in a small bowl and add it to the processor. Pulse 4-5 times or until the seitan and paste are well combined.
Transfer the seitan into a sieve over a bowl and let it rest in the fridge for at least two hours ideally overnight. During this time, the seitan will come back together and create a firmer texture the longer it is rested.
Divide the seitan dough into two parts and shape the individual steaks with your hands.
Heat some oil in a non-stick pan & pan-fry the seitan for 2-3 minutes on each side or until a golden skin forms. Pour the vegetable stock into the pan (half for each steak) and cover with a lid. Allow to simmer on a low to medium temperature until the liquid has been soaked up completely. Remove the lid and continue to cook for a minute or two until the pan is almost dry, then remove from the heat.
You can now prepare your vegan steaks right away or store them in the fridge for up to three days. When you're ready to serve, just pan fry each steak in a little oil and drizzle with tamari. Cook for one minute, then remove from the heat.
Serve the vegan steak alongside roasted potatoes, veg, or on its own with a delicious vegan gravy!

Credit: Romy London