Combine all vegan steak ingredients into a food processor (I used a blender) and pulse to combine. You will need to continually scrape the sides as the mixture becomes sticky as you blend together
Take mixture out of food processor and onto a clean, flat surface. Begin to knead the mixture with your hands. It will look crumbly at first, but as you knead, you will be activating the vital wheat gluten and the “dough” like mixture will become more elastic looking and smoother – about 4-5 minutes. Don’t over knead
Once it is kneaded into a smoother looking tight ball, divide with a knife into 4 similarly sized pieces (i.e. cut ball in half, and then in half again to make 4 same sized pieces
Take 1 of the 4 pieces and roll the piece out flat with a rolling pin. As you are rolling it out at first the mix is going to want to go back to its original shape but just keep rolling out and eventually it will flatten out into more of a steak-like looking shape. Roll out until the vegan steak is about 1/2 inch thick. Set aside and repeat process with the 3 other pieces
Heat 1/4 of a pot with water until boiling and place a steamer basket on top. Place the vegan steaks in the steamer basket. NOTE: It is OK if the steaks over lap a bit. As the vegan steaks steam, they will just about double in size. Steam for 20-25 minutes, flipping vegan steaks halfway through
While the vegan steaks are steaming, prepare your marinade. In a large freezer ziplock bag, add together all of your marinade ingredients
Once vegan steaks are done steaming, add steaks to the marinade bag (careful the steaks will still be hot). Allow to marinade for 30 minutes – 1 hour minimum
If you are planning on eating the vegan steaks right away after marinating, take out steak and grill on BBQ or sear on pan to give the outside a nice char. NOTE: If you are not planning on eating the steaks right away, you can leave them in the fridge (in the marinade) for up to a week. Alternatively you can freeze the steaks and marinade together for about 6 months