Vegan Seitan Steak Sandwiches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,021 cal. | (49 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 111 g | (74 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 11.9 g | (40 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,605 mg | (40 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 270 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 Tbsp Maple syrup
- 2 Tbsps soy sauce
- 3 Tbsps lemon juice
- 4 Seitan Steak (150 grams each)
- 2 Hungarian wax peppers (red and yellow)
- ¼ Cucumber
- 100 grams Smoked tofu
- 1 Avocado
- 1 Tbsp scallions
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 4 Ciabatta
- 30 grams chopped Hazelnuts
- 4 Tbsps Barbecue sauce (vegan)
Preparation steps
Mix the maple syrup with the soy sauce and 2 tablespoons of lemon juice. Coat the seitan steaks and marinate for about 10 minutes.
Meanwhile, for the salsa, rinse, halve and trim the wax peppers and finely chop. Rinse and peel the cucumber and cut in half lengthwise. Remove the seeds and chop the flesh finely. Cut the tofu into cubes small. Peel the avocado, cut in half, remove the seeds and mash the flesh finely with a fork.
Mix all the prepared ingredients with the chives and 1-2 tablespoons of lemon juice. Season with salt and pepper.
Fry the steaks in some oil for 2-3 minutes on each side, until golden brown.
Halve the ciabatta rolls horizontally and toast the cut surfaces. Spread the salsa on the bottoms and shower with the hazelnuts. Lay the steaks on top with a little barbecue sauce. Replace the bread lid and serve.
