Return of vegan barbecue: seitan steaks and potato-cabbage salad

Seitan recipe is from Animalia‘s Vegegrilliruokia (Veggiebarbecue recipes) pamphlet. Idea for the potato-cabbage salad came from a delicious looking fresh summer cabbage head.

Seitan steaks & potato-cabbage salad

Fresh salad and delicious seitan.

Seitan steaks

0,5 soy flour
1 dl gram flour
1 dl nutritional yeast (brewer’s yeast)
5 dl vital wheat gluten
0,5 tsp ginger
1,5 tbsp soy sauce
2,5 dl water


2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp molasses (dark syrup)
2 vegetable bouillon cubes
2-3 l water


2 tbsp tomato puré
0,5 dl oil
2 tbsp balsamic vinegar
3 tbsp soy sauce
0,5 tsp chili powder
1 tbsp ajvar
2 tbsp herbs
1 tsp curry powder
0,5 dl water
3 tsp minced garlic (optional, we didn’t use it)

Mix all dry ingredients in a bowl. Add soy sauce to water and combine it with dry mixture. Knead couple of minutes. Make four balls.

Bring water to boil and add rest of the broth ingredients. Put dough balls to broth and let boil 30 minutes.

Mix marinade in a small bowl, slice cooked seitan balls and put bot into plastic bag and marinade over night. Grill next day.

Potato-cabbage salad

10 new potatoes
250 g new cabbage
10 radishes
1 tbsp caper


3 tbsp olive oil
2 tbsp apple vinegar
2 tsp mustard
1 tsp dried mint
2 minced garlic cloves
salt and freshly ground black pepper

Cook potatoes in boiling water until they are soft. Cube the potatoes, shred cabbage and slice radishes. Mix dressing ingredients in a cup and combine with salad.


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