Cals: 293/ F 3g/ CHO 20g/ P 47g

Meal Prep Time:  45 minutes

Serves: 5

Ingredients:

• 263g Vital Wheat Gluten
• 123g chickpeas, drained and rinsed
• 15g nutritional yeast
• 130g tomato paste
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/2 tsp oregano
• 2 tbsp soy sauce
• 1 tsp paprika
• 1/2 tsp ground pepper
• 120ml vegetable stock
  For the marinade
• 60ml soy sauce
• 1 tsp paprika
• 3 tsp brown sugar
• 2 tbsp tomato paste

Method:

Note: The Vital Wheat Gluten can be bought in shop
or online from The Cruelty Free Shop on Johnston
Street, Collingwood.

1. In a blender, blitz the chickpeas, tomato paste,
   soy sauce, stock, mustard and all spices until well
   combined.
2. Transfer to a bowl and sift in the Vital Wheat Gluten.
   Stir briefly with a spoon and then knead with your
   hands for about 2 minutes or until it has gone from
   soft and sticky to firm and stretchy. Do not over
   knead. Separate into 5 pieces and gently press
   down to flatten slightly.
3. Wrap each steak loosely in foil and steam for
   20 minutes. Do not wrap too tightly as they will
   expand. While they steam, whisk all the ingredients
   for the marinade together.
4. Once they have steamed, brush with ½ the
   marinade. Reserve the other half to brush on while
   you fry them. Fry on a low heat for 4 minutes. Flip
   the steaks every 30 seconds to prevent burning.