Juicy Vegan Seitan Steak
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.
Servings: 4 servings
Calories: 267kcal
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
*Vegetable broth - I like using the Better than Bouillon No Beef Base. Dilute 1 teaspoon of the paste with ¾ cup of hot water. Or you could substitute it with 1 teaspoon of vegetable stock powder.
Helpful tips
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.
- 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.
Nutrition
Calories: 267kcal | Carbohydrates: 21g | Protein: 44g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 868mg | Potassium: 414mg | Fiber: 4g | Sugar: 3g | Vitamin A: 839IU | Vitamin C: 4mg | Calcium: 99mg | Iron: 5mg
