This Tender Vegan Seitan Steak truly blew me away with its taste and texture! It’s the perfect blend of tender yet chewy texture and salty yet savory taste.
Mock meat can be so expensive at the grocery stores but this vegetarian steak recipe will only run you about $5 for 6 big cuts… AND it’s better than store-bought products. Even a meat eater like my husband will go back for seconds!
If you feel you’re missing out at family barbecues, you might feel a lot less left out with these vegan seitan steaks. Simply make it ahead and bring it to your family cookout to place on the grill for 2-3 minutes.https://www.pinterest.com/pin/357402920441256225/sent/?invite_code=a3dbe4d192f74f6292e6fac3c018be5b&sender=357403057836802827&sfo=1
Why You’ll Love This Vegan Steak
- Great substitute for meat when transitioning to vegan/vegetarian
- Way more affordable than store-bought vegan meat
- Packed with protein
- Tender, chewy, and juicy!
- Based on whole, plant foods
- Best vegan steak recipe!
What You’ll Need For This Vegan Steak Recipe
This seitan recipe pretty much only requires a few kitchen tools, vital wheat gluten, beans, seasonings, and broth! Here’s what you’ll need…
Vital wheat gluten – This is a must in the recipe. It’s what gives the vegan steak a meaty texture. I still have yet to find a substitute for this ingredient but if a substitute works for you, please let me know in the comments!
This is the most affordable one I’ve found, at just $0.31/ounce!
Nutritional yeast – A cheesy vegan seasoning that also contributes some vitamin B12 (if fortified). You can find this at most grocery stores (like bob’s red mill brand), but I like buying this brand from amazon.
Steak seasonings of choice – I used this kind but you can try any seasoning blend you’d like. If you don’t want to buy a mixed seasoning blend, you can combine onion powder, garlic powder, black pepper, and smoked paprika for a similar steak taste.
Kidney beans – I used dark red kidney beans to bring out a darker color in the meat (like regular steak). You could also use black beans or garbanzo beans.
Tomato paste – Another way to give the vegan steak a red color and brings out more flavor.
Low-sodium soy sauce – You can sub for liquid amino.
Tahini – This gives the vegan beef a fattier texture. If you don’t have tahini, try using 2 tablespoons coconut oil or olive oil.
Dijon mustard – This isn’t necessary, but I like the tangy flavor it brings out.
Red wine vinegar – This is absolutely necessary for the flavor profile of the steak. You can try balsamic vinegar in its place too.
Liquid smoke – This gives the steak a smoky flavor. If you don’t have liquid smoke, try 1 tablespoon of smoked paprika instead.
Low-sodium vegetable broth – I wouldn’t sub this for water or anything else. This broth is necessary to retain moisture in the steak while contributing to the savory taste.
How To Make Seitan Steak
Add all the ingredients except vital wheat gluten and broth to a food processor.
Process until well-combined (about 3-4 minutes).
In a large bowl, add the vital wheat gluten flour, then the wet mixture from the food processor. Use a spatula or spoon to mix well.
For the last part, use your hands to knead it together until it forms a dough ball (do not handle it longer than 2 minutes or it will become too tough).
Take the dough out of the bowl, then spread and flatten it out on the counter or on parchment paper with a rolling pin until the steak is about 1 inch thick. Cut the dough into 6 pieces.
Add steak-like shape and dimension to the seitan dough by lifting some areas and flattening others (I used a bit of water on my hands to keep the dough from coming apart during handling).
Add the broth to a large skillet over medium-low heat. Then add the steaks in a single layer. Turn down the heat to a gentle simmer, cover, and cook for 10 minutes on each side to absorb all or most of the broth.
Lastly, take the cover off, turn the stove to medium-high heat, and grill them for a couple of minutes on each side to char the outsides (you can add butter if you’d like). The best option is to cook them over the grill for these last few minutes, but the stove-top will work too.
Serve this tender vegan seitan steak with some of your favorite steak sauce!
How long should I knead the dough?
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.
What if I don’t have a food processor?
You can use a blender for this recipe if you do not have a food processor.
Is this recipe high in protein?
Yes! This vegan seitan steak boasts a whopping 30+ grams of protein per serving due mainly to the flour and beans.
What is vital wheat gluten?
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.
Can I make this vegan steak gluten-free?
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!
The dough looks crumbly or dry…
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.
The dough has too much liquid…
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).
Tender Vegan Seitan Steak
- 2 cups vital wheat gluten
- 2 tablespoons nutritional yeast
- 2 tablespoons steak seasonings of choice
- 1 cup kidney beans drained and rinsed
- ½ cup low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon tahini
- 1 tablespoon dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 teaspoon liquid smoke
- 4 tablespoons low-sodium soy sauce
- 1 cup low-sodium vegetable broth
- Add all the ingredients except vital wheat gluten and broth to a food processor.
- Process until well-combined (about 3-4 minutes).
- In a large bowl, add the vital wheat gluten flour, then the wet mixture from the food processor. Use a spatula or spoon to mix well. For the last part, use your hands to knead it together until it forms a dough ball (do not handle longer than 2 minutes or it will become too tough).
- Take the dough out of the bowl, then spread and flatten it out on the counter or on parchment paper with a rolling pin until the steak is about 1 inch thick. Cut the dough into 6 pieces.
- Add steak-like shape and dimension to the seitan dough by lifting some areas and flattening others (I used a bit of water on my hands to keep the dough from coming apart during handling).
- Add the broth to a large skillet over medium-low heat. Then add the steaks in a single layer. Turn down the heat to a gentle simmer, cover, and cook for 10 minutes on each side to absorb all or most of the broth.
- Lastly, take the cover off, turn the stove to medium-high heat, and grill them a couple of minutes each side to char the outsides. Best option is to cook them over the grill for these last few minutes, but the stove-top will work too.
- Serve with some of your favorite steak sauce!
To reheat, microwave or heat them up on the stove or grill.
To make ahead, prepare them up to the point of simmering when the broth is almost fully absorbed, then let cool fully and store them in an airtight container for up 3 days until you’re ready to grill them.
You can freeze them with the same method. Then to reheat, let them thaw before grilling.
What To Serve With This Tender Vegan Seitan Steaks
You can serve anything with this juicy vegan steak. Some of my favorite suggestions are below:
- Cauliflower mashed potatoes
- Grilled onions, bell peppers, etc.
- Sauteed mushrooms
- Baked potatoes or potato wedges
- Steamed broccoli, green beans, or asparagus
- Barbecue sauce or your favorite steak sauce
How To Store Leftovers
You can save this vegan steak in the fridge in an air-tight container for about 3 days. Seitan can dry out if stored longer than this so be sure to freeze the cooked steaks if you’re not planning on eating the leftovers right away.
To freeze the vegan steak, wrap the cooked steaks tightly with plastic wrap or aluminum foil, then place them in a ziplock bag or freezer-safe, sealed container.
To reheat the vegan steak, thaw it on the fridge or counter, then pan-sear the outside for 2-3 minutes on each side to bring back the exterior texture.
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More Mock Meat Recipes You’ll Love
If you enjoyed this vegan seitan steak recipe, be sure to check out my other mock meat recipes below!
The BEST and EASIEST Vegan Carrot Hot Dog Recipe
These Carrot Dogs taste just like real hot dogs! Skeptical? I was too. Give them a shot at your next barbecue and tell me these vegan hot dogs aren’t a HIT.
Vegan Rice Paper Bacon
This chewy yet crispy Vegan Rice Paper Bacon is made completely out of rice paper and seasonings! Can you believe it? Even your family will have a hard time believing this bacon isn’t “real”!