Seitan BBQ Steaks With Tabbouleh By Michel Nilles


The vegan BBQ steaks from Seitan are a hearty treat, which mouth particularly well in combination with vegan herb butter and Tabbouleh a salad from Middle East and especially the Lebanese cuisine.

Servs: 8
Prep Time: 00:30 – Cooking Time: 00:45 – Total Time: 01:15

Seitan BBQ Steaks With Tabbouleh By Michel Nilles


240 g Seitan-Fix
2 Ts Pepper Ground
4 Ts Smoked Paprika Powder
1 Pinch Chilli Powder
400 Ml Vegetable Broth
4 Cloves Garlic
3 Tbs Tahini
2 Ts Liquid Smoke
2 Tbs Soy Sauce
4 Tbs Olive Oil
8 Tbs American BBQ Sauce


240 g Couscous
200 Ml Vegetable Broth
4 Pcs Fresh Tomatoes
120 g Black Olives
40 g Fresh Mint
2 Cloves Garlic
4 Tbs Olive Oil
2 Tbs Apple Cider Vinegar
2 Pinches of Himalayan Salt
3 Pinches Black Pepper


Mix seitan-fix with pepper, pimentón and chili in a bowl. Add vegetable broth, garlic, Tahini, Liquid Smoke and soy sauce and mix quickly to a dough. Do not knead for too long, otherwise the steaks tend to get stuck. Divide the dough into 8 portions and press to flat steaks.

Lightly oil a large rectangular casserole or a deep baking tray and place the steaks in it. Press again flat and pull into shape. The pieces may be irregular shaped. Bake in preheated oven at 175 ° C circulating air for about 20 minutes.

Spread steaks with American BBQ sauce and grill crispy on both sides, turning once.

Put the couscous in a bowl and cover with the boiling vegetable broth, then rest for 10 minutes and allow to swell. In the meantime, cut the tomatoes into small cubes and cut the pitted olives into rings. Peel the garlic cloves and mince just like the fresh mint. Loosen the couscous with a fork and mix with the cut and chopped ingredients. Season with high-quality olive oil, apple cider vinegar, Himalayan salt and black pepper to taste.

Arrange steak on the plate and flavor with a piece of vegan garlic butter and add a serving of Tabbouleh salad.

Bon appetit


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