Mushroom Seitan Steak

• Clean mushrooms with a soft dry brush, if needed. Do not saturate with water
• Pulse mushrooms in a food processor until finely chopped. Add avocado oil, Worcestershire sauce, coconut aminos, and water to the food processor and pulse to purée 
• In a large bowl, combine all dry ingredients. Mix dry ingredients well with a whisk
• Add the mushroom mixture to the dry mix and knead until “dough” is formed. All, or most of the dry ingredients should be incorporated and the mixture should not be too sticky
• Preheat steamer pan
• Add dough to a glass rectangle container 5 x 7 x 2. Cut out a piece of parchment paper the size of the container and press down the mushroom meat to pack it in. If you don’t have a glass container, you can roll the dough into a log, then wrap the log tightly 2-3 times with parchment paper. Twist each end of the parchment paper as tight as possible
• Steam the mushroom meat in a container or wrapped in parchment paper for 1 hour and 15 minutes. Flip the mushroom meat a few times throughout the steaming process & make sure your steamer does not run out of water
• Remove the meat from the container (or unwrap it). Slice into thin strips and pan-fry the strips with a small amount of avocado oil. Cook and flip until both sides are slightly browned

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Chowder

• Sauté sliced onions, with a small amount of avocado oil, on high heat for 5 minutes. Stir frequently
• Lower heat and add the sliced green and red bell peppers to the pan. Cook until the peppers have nice char. Place the peppers and onions to the side. Do not wash the pan
• In the same pan, add water and miso. Deglaze the pan and add garlic powder, salt, and pepper
• Add vegetables back to the pan and simmer for 5 minutes
• Add cream cheese and 1 cup of shredded cheese. Simmer until melted
• Serve with Mushroom Seitan Steak, shredded cheese, and croutons

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*Store bought seitan will work for this recipe if you don’t have time to make this from scratch

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