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This is a recipe for a vegan beef alternative made with seitan, tofu and lentils.

You will need

A blender

A food processor with a kneading hook, or similar.

A steamer or pressure cooker

T = Tablespoon; t = teaspoon

1 tin / 240 gr brown lentils (or red kidney beans), drained

200 gr smoked tofu

1 1/2 / 350 ml cup red wine

1/2 cup / 120 ml beetroot juice

4 T oil

2 T Tahini

2 T mugi or genmai miso paste

1 t smoked salt

1 T vegan beef stock (or vegetable if unavailable)

2 T onion powder

1 T porcini stock or 1 T tamari and 1/2 t powdered porcini mushrooms

1 t instant coffee

1 T smoked paprika

1/2 t sage

1/2 t rosemary

1/2 t thyme

4 tsp garlic powder

2 1/2 vital wheat gluten

Crumble the tofu into the blender, add everything else EXCEPT the wheat gluten and blend for about 1 min on high speed or until you have a smooth consistency without any lumps.

Put in the food processor with the wheat gluten and knead for about 3 min / until you have a homogenous stringy dough.

Wrap in parchment paper and steam for 80 min.

Put in the fridge overnight. Shred by breaking the seitan in half and pulling away pieces.

Use for dishes like vegan gyros stroganoff, goulash etc. You can also cut it into steaks.

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

Please note that the decision to publish recipes is in the name of promoting veganism and helping save our planet. If you change the recipe, I request that you also make your work available free to others.