Craving something hearty and protein-packed? This juicy, succulent vegan seitan steak is bursting with umami flavor and packs a whopping 44g of plant-based protein per serving.
This seitan steak is incredibly versatile and works beautifully in any dish that calls for beef. I love pairing it with simple sides like romaine avocado salad or crispy air fryer potatoes, but it’s just as delicious tossed into stir-fried favorites like vegan japchae.
We’re big fans of seitan and its satisfying, meaty texture. Beyond seitan steaks, we also enjoy making vegan roast beef, vegan BBQ ribs, and seitan gyros—it’s a budget-friendly way to enjoy plant-based meats, and you can tailor the flavors to your liking!
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💚Why you will love seitan steak
- Perfectly mimics the taste and texture of regular steak
- Super versatile – add to salads, stir-fries, tacos, burritos, and more
- Packed with 44g of plant-based protein per steak
- Freezer-friendly and perfect for meal prep!
🍅What you will need
- Vital wheat gluten – This is the key ingredient that gives seitan its signature meaty texture, so it cannot be substituted with any other flour. You can usually find it in health food stores, well-stocked groceries, or online.
- Red kidney beans – They help tenderize the seitan and create a better bite. Feel free to use other beans like chickpeas, navy beans, or pinto beans if that’s what you have on hand.
- Broth – For the best flavor, go for a rich vegan “beef” broth. I personally love using Better Than Bouillon No Beef Base diluted with water for that deep, savory boost.
- Liquid smoke – Totally optional, but it adds a lovely smoky depth that takes the flavor up a notch!
See the recipe card for full information on ingredients and quantities.
Marinating your vegan steak
For a more flavorful steak, marinate it for a few minutes, up to overnight in the fridge, before searing or grilling.
To make a simple marinade, combine ¼ cup of soy sauce, 2 tablespoons of maple syrup, 1 tablespoon of tomato paste, and ½ teaspoon of liquid smoke. Alternatively, you can use your favorite BBQ sauce or any other marinade of your choice for a delicious twist.
🔪How to make
Step 1: Blend all ingredients in a food processor, except for vital wheat and gluten.
Step 2: Add vital wheat gluten to a large bowl, then pour in wet mixture. Using a spoon or spatula, mix until a dough forms.
Step 3: Knead the dough for 1-2 minutes or until it becomes slightly stiff and elastic.
Step 4: Flatten the dough and slice the dough into 4 portions.
💡Tip
I like flattening my seitan steak even more for a thinner steak. You can either use your hands or a potato masher to do it.
Step 5: Wrap individual steaks using aluminum foil. Steam for 30 minutes.
Step 6: After steaming, unwrap the steaks and let them cool completely. I recommend searing or grilling them before serving.
✔️Helpful tips
- Don’t over-knead the seitan dough – Over-kneading can result in a tough and overly chewy steak. I find 2 minutes is the sweet spot, but if you prefer a more tender texture, reduce kneading time to 1 minute.
- Allow the seitan steak to cool – Their texture improve significantly after cooling. For the best texture, make it the day before and refrigerate it overnight.
- Prevent foil from touching food – To avoid direct contact between the foil and your steak, you can wrap it in a layer of parchment paper first.
- Making it in the Instant Pot – For a hands-free approach, add 1 cup of water to the inner pot and place the trivet inside. Set to cook on high pressure for 20 minutes, then let the pressure release naturally.
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🥗How to serve
Serve it the classic way – Pair your seitan steaks with crispy fries, a refreshing protein pasta salad, or a simple cucumber tomato corn salad for a well-rounded meal.
Sauces and gravy – Enhance the flavor by topping your steaks with store-bought or homemade vegan gravy. Mushroom sauce and peppercorn sauce are other great options.
Use in cooking – Slice or dice the seitan steaks and add them to any dish that typically calls for beef, such as stir-fries, stews, or my vegan beef stroganoff.
Make sandwiches and wraps – Thinly slice the seitan and use it as a filling for sandwiches or wraps, adding veggies like lettuce and tomatoes, along with your favorite sauce. I love it with vegan sriracha mayo for an extra kick!
❄️Storing suggestions
Fridge – Unwrap the seitan steak and transfer it to an airtight container. It will stay fresh in the refrigerator for up to a week.
Freezer – Store seitan steaks in airtight containers or a zip-top bag for freezing. If you've marinated them, you can freeze them in the marinade for added flavor. They can be frozen for up to 3 months.
Thaw them overnight in the fridge before cooking and serving.
❔Commonly asked questions
Unfortunately, making seitan gluten-free is not possible, as vital wheat gluten is the main ingredient that gives seitan its meaty texture. Substituting wheat gluten with other flours won’t result in the same consistency.
If you’re looking for a gluten-free alternative, I recommend trying tofu steak or tempeh steak. While the texture won’t be as meaty, they still make for delicious, plant-based options!
Seitan can turn tough and rubbery if it’s over-kneaded, which results in excess gluten formation. You can save it by slicing it thinly and soaking it in your favorite marinade to help tenderize it. Then, pan-fry until lightly charred for a more enjoyable texture.
Vegan steak is usually made from seitan, which provides a chewy, meaty texture. To make it more tender, red kidney beans are added, while tomato paste gives it a rich, red hue. For flavor, a blend of seasonings like soy sauce, paprika, and liquid smoke is mixed in to create a beefy and slightly smoky flavor.
📖 Recipe
Juicy Vegan Seitan Steak
Equipment
Ingredients
- ¾ cup vegetable broth see notes*
- 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
Marinade for steak (optional)
- ¼ cup soy sauce or tamari/shoyu
- 2 tablespoons maple syrup or other liquid sweeteners
- 1 tablespoon tomato paste
- ½ teaspoon liquid smoke
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.
- Steaming - Add several inches of water to a pot fitted with a steamer basket. Bring the water to a boil, and add your steaks to the basket. Steam for 30 minutes. In the meantime, make the marinade by combining all ingredients needed. Instant pot - For a hands-free approach, add 1 cup of water to the inner pot and place the trivet inside. Set to cook on high pressure for 20 minutes, then let the pressure release naturally.
- After steaming, unwrap your vegan steaks and let them cool completely before using.
Marinating and searing vegan steak (optional)
- Combine all ingredients needed for the marinade. Allow steak to marinate for a few minutes, or up to overnight or a better flavor.
- Sear them on a pan or grill for 3-4 minutes on each side before serving with sides of choice!
Notes
- Don’t over-knead the seitan dough – Over-kneading can result in a tough and overly chewy steak. I find 2 minutes is the sweet spot, but if you prefer a more tender texture, reduce kneading time to 1 minute.
- Allow the seitan steak to cool - Their texture improves significantly after cooling. For the best texture, make it the day before and refrigerate it overnight.
- Prevent foil from touching food – To avoid direct contact between the foil and your steak, you can wrap it in a layer of parchment paper first.
Freezer – Store seitan steaks in airtight containers or a zip-top bag for freezing. If you've marinated them, you can freeze them in the marinade for added flavor. They can be frozen for up to 3 months. Thaw them overnight in the fridge before cooking and serving.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
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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