Tender Vegan Seitan Steak

Question 1

How long should I knead the dough?

Accepted Answer

Do not knead longer than 2 minutes or the dough could become too tough and chewy in the end. Less kneading means you’ll get a juicier, tender steak.

Question 2

What if I don’t have a food processor?

Accepted Answer

You can use a blender for this recipe if you do not have a food processor.

Question 3

Is this recipe high in protein?

Accepted Answer

Yes! This vegan seitan steak boasts a whopping 30+ grams of protein per serving due mainly to the flour and beans.

Question 4

What is vital wheat gluten?

Accepted Answer

Vital wheat gluten is a wheat protein flour used to make seitan. It’s the protein in wheat, separated from the starch. If you can’t find it at the grocery stores or local health food stores, try online.

Question 5

Can I make this vegan steak gluten-free?

Accepted Answer

I have not tried making this steak gluten-free, as I feel the vital wheat gluten is the main ingredient to make it taste almost like real steak - chewy, tender texture. If you do try other flours, let me know how it goes!

Question 6

The dough looks crumbly or dry...

Accepted Answer

If the dough looks crumbly after adding the vital wheat gluten, the mixture is too dry. Add 1 tbsp of veggie stock at a time until the dough comes together and looks a bit more moist.

Question 7

The dough has too much liquid...

Accepted Answer

If the dough seems to be too wet and doesn’t form a ball in the food processor, add a bit more vital wheat gluten flour (1 tablespoon at a time).

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