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    Home » Meat Substitutes

    Juicy Vegan Seitan Steak

    Published: Feb 3, 2023 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A graphic with 2 images of vegan steaks in a pan with text between the images.
    A graphic with 3 vegan steaks on a cast iron pan with text below the image.
    A plate of partially sliced seitam steak served with salad with text overlay.

    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. 

    2 plates of seitan steak serve with salad with a glass of water beside.

    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! 

    Jump to:
    • 🤔What is seitan 
    • 💚Why you will love this recipe 
    • 🍅What you will need 
    • 📃Ingredients notes and substitutions 
    • 🔪How to make 
    • ✔️Helpful tips 
    • 🥗How to serve
    • ❄️Storing suggestions 
    • ❔Commonly asked questions
    • More vegan meat substitutes
    • 📖 Recipe

    🤔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 needed like wheat gluten, tomato paste, mustard, broth, kidney beans, broth, and seasonings.

    📃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. 

    Wet ingredients in a food processor on a grey background.
    Dough of vegan steak in a bowl with a spatula beside.

    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. 

    Kneading seitan dough on a grey background.
    Seitan dough flatten into a circle then sliced into quarters.

    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. 

    A piece of seitan dough wrapped in foil on a grey background.
    3 pieces of seared vegan steak in a cast iron pan with glass of water, knife and fork beside.

    ✔️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. 
    Picking up a piece of vegan steak with a pair of tongs from a cast iron pan.

    ❄️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

    Can I make seitan gluten-free?

    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.

    Why is my seitan tough and rubbery?

    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.

    3 pieces of seitan steak in a cast iron pan with 1 partially sliced.

    More vegan meat substitutes

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      Vegan Breakfast Sausage Patties
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    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A plate of partially sliced seitan steak served with salad with a fork beside.

    Juicy Vegan Seitan Steak

    Meesha
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 267 kcal

    Equipment

    • steamer basket

    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
    Prevent your screen from going dark

    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

    *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)
     
    Helpful tips
    • 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. 
     
    Storing - Seitan steak will last in the refrigerator for up to a week. 
     You can also 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.

    Nutrition

    Calories: 267kcalCarbohydrates: 21gProtein: 44gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 868mgPotassium: 414mgFiber: 4gSugar: 3gVitamin A: 839IUVitamin C: 4mgCalcium: 99mgIron: 5mg

    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.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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