Best Vegan Steak Recipe (Seitan) (2024)

Updated: by Vera Morgan · This post may contain affiliate links · 66 Comments

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Vegan Steak! You will freak when you taste my vegan alternative to steak! Juicy, marinated Seitan steak with a perfect meaty chew! Delicious and easy vegetarian meat recipe!

Best Vegan Steak Recipe (Seitan) (1)

Ok I’ll admit I used loved a good juicy grilled ribeye steak! (long day ago) But I don’t miss it especially when I have veganized it so well! Yup vegan steak guys! It’s on the menu- And it’s fabulous! Slices like butter. Hard to believe it’s plant based!

The perfect dinner with with gravy and mashed potatoes or as I like it- with vegan garlic butter, horseradish, baked or roasted potatoes and veggies! Mmm and corn on the Cobb. YUM! Great cut into strips or cubed for stir fries, stews or salads too! So many options

I wanted to create a great seitan steak recipe as there are no good options to buy them anywhere! And if you can find one they’re pricey. They rarely even have gardein beefless tips stocked in my area and definitely not at any local restaurants!

A crazy good protein rich meal for vegetarians and if you want to impress meat eaters, serve them this! It’ll blow their mind!

The magic happens when these vegan seitan steaks are marinated, fired on the bbq and grilled! OMG so good

Best Vegan Steak Recipe (Seitan) (2)

What is vegan steak made of and what does it taste like?

This vegetarian steak recipe is made using vital wheat gluten and lentils, not tofu. It has a chew much like beef and the taste is similar as it takes on the flavours of the marinade which is super tasty and 100 % plant based.

Let’s keep those cows safe and happily grazing in the fields shall we❤️

What is seitan?

Seitan is a vegan meat substitute made using vital wheat gluten. It is sometimes referred to as “wheat meat”

What is vital wheat gluten?

Vital Wheat Gluten is made from wheat. It is made by washing the wheat flour with water until all the starch has been removed. And you are then left with the gluten which must be cooked before eaten.

How do you make vegan steak?

For the seitan: First add the ingredients for the seitan steaks in your food processor (except vital wheat gluten) and process until smooth.

Now add the gluten evenly on top of the wet mix. Process until JUST COMBINED! You do not want to over mix or the steaks could turn out tough.

Turn the dough out onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about ½ inch thick. Portion the steaks like you would a pie, into 4-6 pieces. Wrap steaks individually in tin foil, wrap loosely to leave room for expansion during steaming.

To cook the raw seitan: Place in your steamer basket (pot) and steam for 30 minutes over medium heat, flipping them halfway through.

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While the steaks are steaming make the marinade: Add all the ingredients to a medium bowl and whisk together until sugar is dissolved. Set aside

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When steaks are done, remove from foil packets and place in a shallow dish (I use my glass pie plate) or a large freezer bag. Pour the marinade evenly over the steaks. Marinade for a minimum of one hour or longer(I usually leave mine for 6 hours orovernight for better flavour and texture).

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To grill: cook the steaks on your grill pan or bbq over medium heat for 2-3 minutes per side, to get some good char marks and flavour! basting frequently with the marinade.

Move to a serving platter and add a little more marinade for added juiciness. Serve and enjoy! For full recipe ingredients and instructions see recipe card below.

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What side dishes to serve with seitan steak?

  • Best Vegan Macaroni Salad with Smoked Tofu – So Easy!
  • Garlic and Balsamic Roasted Mushrooms
  • The Ultimate Vegan Mac and Cheese (Daiya)
  • Vegan Scalloped Potatoes
  • Vegan Mashed Potatoes (Instant Pot)
  • Vegan Caesar Salad (Best Caesar Dressing!)
  • Classic Vegan Coleslaw
  • Best Home Fries Recipe (Breakfast Potatoes)
  • Best Tofu Scramble (Vegan Scrambled Eggs)

OK GUYS LET'S FIRE UP THE BARBY AND COOK SOME VEGAN STEAKS, THEY'RE:

juicy and meaty

protein rich and satisfying!

fun to make

simple

great for a summer potluck

saucy

Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.

Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️

Want more vegan meat recipes with seitan? Check these out!

  • Vegan Turkey Recipe
  • Vegan Burger (Best Grillable Vegan Burger Ever!)
  • Vegetarian Salsbury Steak with Mushroom Gravy (Vegan) (Meatball version)

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Best Vegan Steak Recipe (Seitan) (7)

Best Vegan Steak Recipe (Seitan)

★★★★★5 from 21 reviews
  • Author: Verna
  • Total Time: 56 minutes
  • Yield: 4-6 Steaks 1x
  • Diet: Vegan
Print Recipe

Description

Vegan Steak! You will freak when you taste my vegan alternative to steak! Juicy, marinated Seitan steak with a perfect meaty chew! Delicious and easy vegetarian meat recipe!

Ingredients

Scale

For the Vegan Steaks:

  • ¾ cup water
  • ¾ cup canned lentils, rinsed and drained
  • 2 tablespoons tamari(could sub soy sauce)
  • 2 tablespoons tomato paste
  • 1 teaspoon better than beef vegetarian bouilllon*
  • 1 teaspoon yellow mustard
  • ¼ teaspoon liquid smoke
  • 2 tablespoons nutritional yeast
  • 1 teaspoon chili powder
  • 1 teaspoon granulated onion
  • ½ teaspoon granulated garlic
  • ½ teaspoon dried dill
  • ½ teaspoon ground coriander
  • 1 and ⅓ cups vital wheat gluten

For the marinade:

  • 3 tablespoons water
  • 2 tablespoons tamari
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons oil, I use grapeseed oil
  • 1 to 1 and ½ tablespoons vegan worcestershire sauce, I like Wizard's or Annies
  • ½ teaspoon yellow mustard
  • 1 and ½ tablespoons brown sugar, packed
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon granulated garlic
  • pinch of salt and pepper

Instructions

  1. For the seitan steak: First add the ingredients for the seitan steaks in your food processor (except vital wheat gluten) and process until smooth.
  2. Now add the gluten evenly on top of the wet mix. Process until JUST COMBINED! You do not want to over mix or the steaks could turn out tough. See step by step photos in above post if necessary
  3. Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about ½ inch thick. Portion the steaks like you would a pie, into 4-6 pieces. Wrap steaks individually in tin foil, wrap loosely to leave room for expansion during steaming.
  4. To cook the raw seitan: Place in your steamer basket (pot)with lid and steam for 30 minutes over medium heat, flipping them halfway through.
  5. While the steaks are steaming make the marinade: Add all the ingredients to amedium bowl and whisk together until sugar is dissolved. Set aside
  6. When steaks are done, remove from foil packets and place in a shallow dish (I use my glass pie plate) or a large freezer bag. Pour the marinade evenly over the steaks. Marinade for a minimum of one hour or longer. I usually leave mine for 3-6 hours for better flavour and texture or overnight if I have time.
  7. To grill: cook the steaks on your grill pan or bbq over medium heat for 2-3 minutes per side, to get some good char marks and flavour! basting frequently with the marinade.
  8. Move to a serving platter and add a little more marinade for added juiciness. Serve and enjoy! I like my steak with a little vegan garlic butter, horseradish sauce for dipping, along side baked or roasted potatoes, corn on the Cobb and green salad or caesar salad maybe some grilled veggies too! SO GOOD! Would make an excellent vegan steak sandwich also! or sliced for stir fries, stews or soups! Lots of tasty options!

Notes

  • You can substitute veggie stock for water and bouillon paste
  • I have used steak sauce (HP or A1) in place of Worcestershire and it works in a pinch😊👍
  • steaks will keep in the fridge for 4-5 days and freeze well with or without the marinade (steamed first)
  • If you can’t find vital wheat gluten here is a link for you.
  • Nutritional chart below does not include marinade ingredients
  • prep time doesn't include marinating time
  • this recipe cannot be made gluten free
  • recipe inspired by Bosh with the Happy Pear
  • Prep Time: 20 minutes
  • Cook Time: 36 minutes
  • Category: Mains
  • Method: food processor / stovetop
  • Cuisine: American, Canadian

Keywords: vegan steak, seitan steak, vegan seitan steak,

Best Vegan Steak Recipe (Seitan) (2024)

FAQs

Why is my seitan so rubbery? ›

Boiling seitan makes it have a brainy spongey texture, frying seitan (without first steaming it) makes it rubbery and spongey, baking it makes it dry and rubbery. Steaming seitan, on the other hand, will yield the perfect meaty, juicy, chewy, yet tender seitan every single time.

Does seitan have more protein than steak? ›

It's high in protein and iron

Gram for gram, that's about three times as much protein as beef or lamb. With about 5 milligrams of iron per 100 grams, seitan has as much iron as kangaroo meat or beef.

What does the vinegar do in seitan? ›

Spices: If you decided to eat plain seitan, the product would taste bland with a strong gluten flavor. To cut this flavor, add a teaspoon of apple cider vinegar to the recipe. To season seitan, get creative with spices!

How to make seitan taste good? ›

soy sauce or tamari - Adds saltiness, umami, and depth of flavor. balsamic and apple cider vinegar - Vinegar rounds out the flavor profile and helps disguise the subtle bitterness of vital wheat gluten. fat - Including a little bit of oil or other fat improves the overall flavor and tenderizes the seitan.

Why is seitan not good? ›

High sodium content

While seitan is a versatile plant-based protein, people with celiac disease, non-celiac gluten sensitivity, or gluten allergy should avoid it.

What are the disadvantages of seitan? ›

What are the cons?
  • Not suitable for those with gluten-sensitivities or coeliac disease.
  • Doesn't absorb much flavour.
  • High amounts of sodium (salt) in the packaged product.
  • Seitan is hard to source unlike other vegetarian protein alternatives meaning you may have to venture to a specialty vegetarian “butcher”

Is it okay to eat seitan every day? ›

How Often to Eat Seitan. As Churchill pointed out, it's about finding the perfect balance when incorporating seitan into your diet. “Eat it sparingly,” he says. “It's not necessarily a once a day thing, and if you think you need a plant-based option I'd actually suggest tofu over seitan.”

What to pair with seitan for complete protein? ›

If you're wondering what else you can add to seitan to make up for its lack of lysine, it's easy – lentils, beans, tofu, tempeh, nuts and seeds. However, there's no need to combine these foods as a varied diet ensures we get all amino acids we need in a day so don't obsess with complete protein.

What is healthier seitan or tofu? ›

Both seitan and tofu are plant-based proteins. However, while seitan is an excellent plant-based protein alternative, tofu is a complete protein (seitan lacks the amino acid lysine). Unseasoned tofu is typically lower in sodium than store-bought seitan, which can be processed with salt, sugar or other flavors added.

What is the best flour for seitan? ›

For a better flavor and a cheaper price, try washing the flour and make your seitan from bread flour! The brand of bread flour doesn't matter. Choose a high protein flour for a larger yield. You can make this with all-purpose flour, however you will have a smaller yield.

Why add chickpea flour to seitan? ›

An excellent source of fiber and a popular ingredient in many baked goods, chickpea flour, is commonly used in gluten free recipes. However, it's recently become a popular addition to vegan seitan dough as it helps complete the protein source with additional amino acids.

Is it cheaper to make your own seitan? ›

The best part is that making seitan at home is easy, and it's much cheaper than buying pre-made or store-bought seitan.

Why does my stomach hurt after eating seitan? ›

Digestive Discomfort: Seitan is high in protein and can cause digestive discomfort in some people, especially if consumed in large quantities or if the digestive system is not used to high-protein foods. Symptoms may include bloating, gas, indigestion, and stomach pain.

Is it better to steam or boil seitan? ›

Boiling seitan makes it have a brainy spongey texture, frying seitan (without first steaming it) makes it rubbery and spongey, baking it makes it dry and rubbery. Steaming seitan, on the other hand, will yield the perfect meaty, juicy, chewy, yet tender seitan every single time.

Does seitan need to be marinated? ›

When it comes to marinating seitan: the longer the better, and if possible marinate the seitan overnight. When this is not possible, grill or fry the seitan first before coating it with the marinade.

How to fix spongy seitan? ›

Unless I state otherwise in a recipe, you better LET IT REST. I often have people message me that the texture of their setian is off/gummy/soft or anything but right, and most of time it is because they did not let it rest. Seitan, much like myself, appreciates a nice long nap.

How to stop seitan being chewy? ›

You Need to Knead

The longer you knead the dough, the more gluten you develop leading to a chewier seitan. If you want a less chewy and more tender seitan, knead it for a shorter period of time.

Is seitan supposed to be gummy? ›

Seitan, when made well, is elastic and chewy (but not bubblegum chewy), with a texture very similar to certain kinds of meat. You can buy seitan products in the grocery store or health food stores (as many meatless items are made from it), and often shell out as much for them as you would for animal meat.

What happens if you overcook seitan? ›

You'll be left with a smooth texture that makes it ideal for a range of meaty dishes. Don't let it dry out – If you overcook seitan, it will become tough, chewy, and dry, which is not what you want!

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