You will be amazed by how good this seitan steak recipe is! Packed with flavors, juicy and tender, even meat eaters will be impressed by this vegan steak. It is also packed with protein and incredibly filling.
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Look at how realistic this seitan steak is! Like my vegan bologna and chicken breast, these steaks are made from seitan and have a super chewy, meat-like texture. They are also incredibly versatile and work well in any dish that calls for beef!
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🤔What is seitan
For those unfamiliar with seitan, it is a super popular meat substitute made from vital wheat gluten, also known as gluten flour. Vital wheat gluten mainly consists of wheat protein - gluten, which contributes to the meat-like texture of seitan.
For a more detailed post on this amazing flour, check out this post regarding vital wheat gluten!
💚Why you will love this recipe
- Perfectly mimics the taste and texture of regular steak
- A great source of plant-based protein - a serving contains 44g of protein!
- Super satisfying, filling, and hearty
- Stores and freeze well, making it a great recipe for meal prep
🍅What you will need
📃Ingredients notes and substitutions
- Vital wheat gluten - DO NOT substitute this ingredient with any other flour. It simply will not work!
- Red kidney beans - Can be substituted with other kinds of beans like chickpeas, navy beans, or pinto beans.
- Broth - I recommend using a vegan ‘beef’ flavored bouillon or broth for a more' beefy' flavor. (If using stock powder or bouillon, dissolve it in ¾ cup of hot water first)
- Liquid smoke - an optional ingredient, gives seitan steak a nice smoky flavor.
🔪How to make
In a food processor, blend all ingredients except vital wheat gluten.
Place vital wheat gluten in a large mixing bowl, then pour the wet mixture from the food processor. Using a spoon or spatula, mix until a dough forms.
Knead the dough for 2 minutes. Then, flatten it out into a circular shape. Slice the dough into 4 equal portions. You can flatten them out more using your hands or a potato masher.
Wrap individual steaks using aluminum foil.
Add several inches of water into a pot fitted with a steamer basket. Bring the water to a boil, and add your steaks to the basket. Steam for 30 minutes.
After steaming, unwrap the vegan steaks, and let them cool completely before using. I usually sear them in a cast-iron skillet with some oil before serving.
✔️Helpful tips
- Be careful not to over-knead the seitan dough, which will result in super tough and chewy vegan steaks.
- If you are uncomfortable with aluminum foil touching your food, wrap a layer of parchment paper around your seitan dough before adding on the foil.
- The texture of seitan steak improves after cooling and chilling. Hence, I recommend making them the day before serving, if possible.
- You could marinade your steaks before searing or grilling. Make a simple marinade by combining ¼ cup of soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of tomato paste, and ½ teaspoon of liquid smoke.
- Cooking vegan steak in the Instant pot - Place a cup of water into the inner pot, and insert the trivet. Cook at high pressure for 20 minutes. Then, allow the pressure to release naturally.
🥗How to serve
- Side dishes - Pair seitan steaks with fries, air-fried potato slices, protein pasta salad, or a simple romaine avocado salad to make it a meal.
- Sauces and gravy - To make them more flavorful, top these steaks with some store-bought or homemade vegan gravy. Other sauces like mushroom sauce and peppercorn sauce work as well!
- In dishes - Slice or dice up these vegan steaks, and add them to any dishes that call for beef, like stir-fries or soups and stews.
- In sandwiches and wraps - Along with veggies like lettuce, tomatoes, and choice sauces. I love pairing it with some vegan sriracha mayo.
❄️Storing suggestions
Fridge - Seitan steak will last in the refrigerator for up to a week.
Freezer - You can freeze them in storage containers or a zip-top bag. They can be frozen for up to 3 months. Let them thaw overnight in the fridge before cooking and serving.
❔Commonly asked questions
Making this seitan steak gluten-free is impossible as vital wheat gluten is the main ingredient in this recipe. It is close to impossible to substitute wheat gluten with any other flour. Hence, this recipe is unsuitable for those who are intolerant to gluten.
If your seitan turned out to be super tough and chewy, chances are that you had over-knead them, which results in the excess formation of gluten strands. To save them, try slicing them thinly and soaking them in your favorite marinade, then pan-fry them until lightly charred.
More vegan meat substitutes
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📖 Recipe
Juicy Vegan Seitan Steak
Equipment
Ingredients
- ¾ cup vegetable broth *
- ¾ cup red kidney beans (or chickpeas/navy beans/ pinto beans)
- ¼ cup tomato paste
- 2 tablespoons soy sauce or tamari/shoyu
- 1 tablespoon dijon mustard
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon liquid smoke optional
- 1 ¾ cup vital wheat gluten
Instructions
- In a food processor, blend all ingredients except vital wheat gluten.
- Place vital wheat gluten in a large mixing bowl, then pour the wet mixture from the food processor. Using a spoon or spatula, mix until a dough forms.
- Knead the dough for 2 minutes. Then, flatten it out into a circular shape. Slice the dough into 4 equal portions. You can flatten them out more using your hands or a potato masher.
- Wrap individual steaks using aluminum foil.
- Add several inches of water into a pot fitted with a steamer basket. Bring the water to a boil, and add your steaks to the basket. Steam for 30 minutes.
- After steaming, unwrap your vegan steaks, and let them cool completely before using. I will usually sear them in a cast-iron skillet with some oil before serving.
Notes
- Be careful not to over-knead the seitan dough, as this will result in super tough and chewy steaks.
- If you are uncomfortable with aluminum foil touching your food, wrap a layer of parchment paper around your seitan dough before adding on the foil.
- The texture of seitan steak improves after cooling and chilling. Hence, I recommend making them the day before serving, if possible.
- You could marinade your steaks before searing or grilling. Make a simple marinade by combining ¼ cup of soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of tomato paste, and ½ teaspoon of liquid smoke.
- Cooking vegan steak in the Instant pot - Place a cup of water into the inner pot, and insert the trivet. Cook at high pressure for 20 minutes. Then, allow the pressure to release naturally.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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