Serves 4

Smokey BBQ Vegan Steaks 1


  • 130g tinned chickpeas, drained
  • 1 tsp garlic Powder
  • 1 tsp onion Powder
  • 1/4 tsp cumin
  • 1/4 tsp coriander Powder
  • 1/2 tsp oregano
  • 2 tbsp soy Sauce
  • 110g tomato Paste
  • 1 tsp paprika
  • 1/4 tsp black pepper
  • 120ml (1/2 cup) vegetable stock
  • 263g vital wheat gluten
  • 1 bottle Jack Daniel’s® Full Flavour Smokey Barbecue Sauce

To serve

  • sweet potato fries
  • salad


  1. Add the chickpeas, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, Jack Daniel’s® Full Flavour Smokey Barbecue Sauce and vegetable stock to the food processor and process until well mixed.
  2. Transfer to a mixing bowl and add the vital wheat gluten. Stir briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes. Divide in 4 and shape into steaks
    Wrap individually in foil and steam over a basket for 20 minutes.
  3. Once steamed place on a baking tray and brush with Jack Daniel’s® Full Flavour Smokey Barbecue Sauce. Coat very well.
  4. Heat a frying pan with a little olive oil and fry the steaks at a moderate heat until golden and caramelised. Keep brushing with glaze to build up a nice sticky coating
  5. Serve with a side salad and sweet potato fries

Recipe and images courtesy of Jack Daniel’s® 


Leave a Comment