Is this the MOST Realistic Vegan STEAK YET ?

Is this the MOST Realistic Vegan STEAK YET ? I’ve had this idea for quite a while…. so now was the time to jump on it!
There is still some new ways to go with this… but this is a start to a closer more realistic vegan steak… and its gluten free! haha so thats a bonus

Is this the MOST realistic VEGAN STEAK YET

3 packages of soy skin, bean curd sheets
2 tablespoons Artificial beef broth mix ( I use Shanggie)
1 tablespoon cocoa powder
1 tablespoon beet root powder
1 tablespoon black strap molasses
1 tablespoon olive oil
2 tablespoons pea protein powder
3 tablespoons of methycellulose

Open and unfold your soy skin sheets and the layers are separated.
Roll the soy skin tight and slice the ends into very thin noodle like slices.
Place the soy skin into a large sauce pan and cover with water
Add beef broth mix and bring to a boil, let simmer for 30 minutes
Once boiled add cocoa powder, beet root powder, and molasses.
Mix together and strain through colander or wire mesh strainer saving broth.
Move soy skin to large plate or baking dish to allow it too cool.
Once cool move to a bowl and add olive oil and massage oil into strands separating the soy skin
Add pea protein powder and methycellulose and mix together
(if your mixture feels dry add some of your saved broth back into the mixture about a teaspoon at a time)
Let sit for 20 minutes

Once its rested and the mixture is very moldable form into 3 steaks.
I used plastic wrap to tightly wrap the soy skin and form into steak shape about 1 inch thick.

Season your steak with kosher salt, garlic powder, and black pepper. Cook in cast iron pan with some olive oil over a medium high heat.


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The goal of SauceStache is to continue trying something new, something new to me and something different.
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