Vegan Cajun Seitan Steaks with Rice
These cajun-style seitan steaks with vegetable rice make a hearty and flavourful dinner, and making them from scratch is sure to impress!
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If you’re looking for a hearty, satisfying meal that’s packed with protein, then you’ll love these Cajun seitan steaks served with vegetable rice.
These seitan steaks are seasoned with a blend of Cajun spices, which gives them a bold, spicy flavour that works wonderfully with the savoury rice.
What is seitan?
Seitan is a popular meat substitute made from wheat gluten, and it has a dense, chewy texture that’s perfect for replicating the texture of meat.
Seitan can replicate a variety of meats depending on how you season, shape, and cook it. Knotting seitan several times before cooking will give a layered, stringy texture similar to chicken. Steaming seitan gives it a more juicy, tender texture than boiling, while boiling seitan allows you to infuse the ‘meat’ with additional flavour by using stock or broth.
Not only does seitan have a delicious, meaty flavour and texture, but it’s also a great source of plant-based protein.
What else can I serve with this meal?
If you’re looking to round out your meal, consider serving some simple side dishes like a fresh rocket salad or a medley of roasted vegetables.
These dishes will add some variety and colour to your plate, while also providing you with some extra nutrients and fibre.
For an even heartier meal, add a side of mixed bean salad, or grilled portobello mushrooms.
Total Time: 1 hour
Servings: 2
Rating:
Total Time: 1 hour
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the seitan steaks
- 42.5 42.5 g vital wheat gluten
- 0.5 0.5 tbsp plain flour
- 1 1 tbsp nutritional yeast
- 0.5 0.5 tsp smoked paprika
- 40 40 ml vegetable stock
- 1 1 tsp soy sauce
- 0.5 0.5 tsp yeast extract (e.g. Marmite)
- 0.5 0.5 tsp Dijon mustard
- 0.5 0.5 tbsp olive oil
- 0.5 0.5 tbsp cajun seasoning
- For the rice
- splash olive oil
- 80 80 g long grain rice
- 120 120 ml vegetable stock
- 0.25 0.25 tsp smoked paprika
- 0.25 0.25 tsp cajun seasoning
- 0.5 0.5 tbsp tomato paste
- 25 25 g sweetcorn
- 25 25 g peas
- 0.5 0.5 red pepper, diced
- 200 200 g black beans
- To serve
- 0.5 0.5 handful chopped coriander
Method
For the seitan steaks:
- Place the wheat gluten, plain flour, nutritional yeast, smoked paprika, vegetable stock, soy sauce, yeast extract and mustard together in a bowl and mix together to form a dough.
- Turn the dough out onto a work surface and knead for 4-5 minutes until the dough is stretchy. Split the dough into two pieces and roll them out into 2 thin steaks.
- Use a steamer to steam the seitan steaks for 20 minutes. Alternatively, boil the steaks in vegetable stock for 35-40 minutes for a chewier texture and a richer flavour.
- Mix together the olive oil and Cajun seasoning and brush the seitan steaks with the mixture. Grill or griddle the steaks for 3-4 minutes on each side.
For the rice:
- In a pan, sautée the peppers in a splash of oil. Once the peppers have softened, stir in the rice, beans, vegetable stock, seasoning, and tomato paste and bring to the boil. Simmer for around 15 minutes with a lid on.
- Once the liquid is almost all absorbed, remove from the heat, add the sweetcorn and peas to the top of the rice and replace the lid.
- Allow the rice to sit covered for at least 10 minutes to allow the sweetcorn and peas to warm through and the last of the liquid to absorb.
- Serve half of the rice with one of the cooked seitan steaks. Top with the chopped coriander to garnish.
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