Bife de Seitan red wine sauce – Traditional Portuguese

Hi Friends,

My boyfriend and i visited Lisbon a while back to celebrate out anniversary and on the first evening we went to a Vegan restaurant “Ao 26 Vegan food project”. I always like to explore the taste of local food, so we chose this dish from their menu that is a traditional Portuguese steak. We fell inlove with the amazing seitan taste and the sauce. Although, i am not creating the exact recipe, but inspired.


The original traditional recipe is made by pork, therefore, i am making it with seitan, and adding beetroot for more color and flavour. Since i do not have a food processor on hand, i’ve decided to make the purée and then add it to the wheat gluten.

This recipe if very easy to make and cab be for a date night and romantic dinner evening. it is so vegan and so delicious!

Seitan steaks

Purée ingredients 

1 medium Beetroot
1 medium Yellow onion
2-3 Garlic gloves
1/2 liter water (add more if needed)
1 Veggie broth cube
2 teaspoons Salt
1 teaspoon Paprika powder
1/2 teaspoon dry Rosemary
1/2 teaspoon dry Thyme
1 tablespoon Olive oil
1 tablespoon Tomato paste

Purée Method

1. Add the water in pan and bring to boil
2. Cut the beetroot into cubes, garlic in half and onion into quarters
3. Add all in the pan on medium high heat till all soft (add more water if needed)
4. Add the rest of the ingredients and use a blender or hand blender to smooth
5. The purée will be be aprox. 300ml

Seitan & broth ingredients

Seitan:
3dl Wheat gluten
Purée
3 Cloves
Broth:
3 liter water
4 Gloves garlic (with skin)
1 Yellow Onion
1 Bay leave
Fresh herbs (Basil, thyme and rosemary)
2 Veggies broth cubes

Method

1. Mix and knead the gluten and purée (add more gluten or water if needed)
2. Shape into a log and press the cloves in the seitan
3. prepare the broth and bring to boil
4. place the seitan inside and let it simmer on low heat for 40-45min

Sauce

Ingredients

150g Vegan Butter
2 Tablespoon olive oil
4 garlic cloves
100ml Red Wine
50ml Red wine vinegar
1 Tablespoon Mustard
2 Bay leaves
Salt&Pepper

Method

1. In a sauce pan add all the ingredients and mix on a low heat
2. After all combined well, place the seitan log on an oven pan and pour the sauce on top of the Seitan log
3. Place in the oven on 180C for 30min
4. From time to time take the pan out and pour the sauce from the sides on top of the seitan log to not dry up

Potatoes

Ingredients

500g Mini boiled potatoes
3 Tablespoon vegan butter
3-5 fresh or dry sage leaves
Handful fresh rosemary or 1 tablespoon dry rosemary
Salt&Pepper

Method

1. On a frying pan, place the butter to melt and add fry on medium heat the sage
2. Add the potatoes and increase the heat to fry them
3. after 10min or so take the sage out and place, salt and pepper
4. Once the potatoes are crispy and fried from all sides
5. Place them on the sides of the seitan log and place in the oven for another 5-10min

Cut the seitan log into stakes and serve on a plate with red wine and enjoy 🙂

Br,
The Vegan KoalaBear