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Ingredients

½ (15 ounce) can garbanzo beans, drained 1 cup vital wheat gluten 2 tablespoons tomato puree 1 teaspoon garlic powder ½ teaspoon smoked paprika salt 2 tablespoons vegetable stock, or more as needed 1 cup vegetable stock, or more as needed 1 tablespoon tamari 1 clove garlic, minced 4 tablespoons tamari 1 teaspoon garlic powder ½ teaspoon smoked paprika 1 tablespoon coconut oil

Nutrition Info

184.9 calories carbohydrate: 18.5 g cholesterol: : - fat: 3.3 g fiber: 1.7 g protein: 19 g saturatedFat: 2.4 g servingSize: - sodium: 1207 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

Place garbanzo beans in a bowl and mash with fork until smooth. Mix in vital wheat gluten, tomato puree, garlic powder, paprika, and salt. Add 2 tablespoons vegetable stock and stir until a dough forms, adding more vegetable stock, if needed. Form dough into 5 steak-shaped pieces.
Bring 1 cup vegetable stock, tamari, and garlic to a simmer in a large skillet. Add \"steaks\", cover, and simmer over low heat for 30 minutes. Check liquid and add more vegetable stock as needed.
Meanwhile, mix together tamari, garlic powder, and smoked paprika for the marinade in a shallow bowl.
Remove vegan \"steaks\" from the skillet and place in the marinade. Allow to sit for several minutes to absorb marinade. Wipe the skillet dry with a paper towel.
Melt coconut oil in the skillet over medium-high heat. Add vegan \"steaks\" and fry until browned and crisp, about 3 minutes per side.

5 vegan \"steaks\"

Fleshy vegan \"steak\" without the flesh, instead made with vital wheat gluten.