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14th & 15th March 2020

Alexandra Palace

Steak Diane

Steak Diane

Serves 4
NF, Suitable for freezing
A plant-based twist on a retro classic, this dish will satisfy even the heartiest of appetites.

For the steaks:
• 6 tbsp water
• 2 tbsp dark soy sauce
• 2 tsp sea salt flakes
• 1 tsp black pepper
• 1 tbsp nutritional yeast
• 1 tbsp instant gravy granules
• 1 tbsp paprika
• 1 tbsp Worcestershire sauce
• 1 tbsp liquid smoke
• 1 small cooked beetroot
• 1 clove garlic, peeled
• 1 x 200g tin cannellini beans, drained and rinsed
• 175g (1 ½ cups) vital wheat gluten flour
• 2 tsp bouillon powder
• 1 onion, roughly chopped
For the marinade:
• 120ml (1/2 cup) water
• 60ml (1/4 cup) soy sauce
• 3 tbsp vegan Worcestershire sauce
• 1 tbsp olive oil
• 1 tsp black pepper
For the Diane sauce:
• 1 tbsp dairy-free butter
• 16 shallots, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 200g (2 cups) chestnut mushrooms, sliced
• 1 tbsp paprika
• 1 tbsp instant gravy granules
• 240ml (1 cup) water
• 1 tbsp Dijon mustard
• 240ml (1 cup) soya cream
• Sea salt and black pepper, to taste

1. Preheat oven to 180°C/350°F/Gas 4. Add all the steak ingredients, except the vital wheat gluten, onion and bouillon to a blender and whizz together until very smooth.
2. Measure the vital wheat gluten into a mixing bowl and pour in the bean mixture. Mix thoroughly until combined.
3. Leave the dough to rest for a few minutes. Turn out onto a work surface and knead vigorously for 10 minutes, or until sinewy and elastic.
4. Roll the seitan dough out to your preferred thickness and cut into 4 steaks. Place the steaks flat and in a single layer in a baking dish (you will probably need more than one) and arrange the chopped onion around them. Sprinkle over the bouillon and top up with water to come half way up the sides of the dish. Transfer to the oven and bake for 1 hour, turning over half way through cooking time.
5. When the steaks have finished cooking, remove from the oven and leave to cool. Add all the marinade ingredients to a lidded container and add the steaks. Place the container in the fridge for a minimum of 2 hours, or preferably overnight.
6. To make the sauce, melt the dairy-free butter in a pan and add the shallots, garlic, mushrooms and a pinch of salt. Cook gently until softened before adding the paprika, gravy granules water and mustard. Allow to bubble for a few minutes before pouring in the soya cream and stirring well to combine. Season well and turn off the heat. Once cooled, store in the fridge until ready to
7. When ready to cook, heat a griddle pan to medium high. Remove the steaks from their marinade and season both sides of each with sea salt and plenty of black pepper. Once the pan is hot, smear the steaks with a little oil and place in the pan. Leave to cook undisturbed for 5 minutes. Turn over and repeat on the other side. Gently heat the sauce in a pan and serve the steaks with your choice of sides and a generous helping of sauce spooned over.

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