Seitan Chinese Pork Steak

  • 1 and 3/4 cups gluten
  • 1 can chick peas,  finely chopped
  • 3 tablespoons Paprika
  • 1 tablespoon Garlic Salt
  • 1 tablespoon Celery Salt
  • 1 teaspoon chili flakes (optional)
  • 2 tablespoons Fennel Seeds
  • 2 teaspoons Cayenne Pepper
  • 1 teaspoon Tumeric
  • 1 tablespoon Liquid Seasoning 
  • 2 tablespoons Olive Oil
  • 20 grinds of a Pepper Mill
  • Enough Tomato Paste to bind flour, chick peas and spices together
  • Maple Syrup



Mince the chick peas in a food processor.  Change to a kneading blade. Add all the dry ingredients.

Give a really good mix around for a minute to spread the ingredients.

Add the wet ingredients and enough Passata to make a dough, just enough so that the mix is not sticky but not too dry.

Knead the dough for 4 mins.

Shape into a loaf and wrap in aluminum foil. Make sure it’s a tight wrap.

Place in a steamer for 45 mins

Take out of the steamer and keep wrapped until cool enough to handle.

Heat up a skillet until smoking hot using either coconut oil or rapeseed oil.

Slice the loaf into  1/4″-3/8″ thick pieces and lightly coat with maple syrup.

Place in skillet for 1 minute either side until you have some parts that are a little crispy