Meaty Vegan Seitan Steak

Use a popular plant-based meat alternative to make a juicy and meaty vegan seitan steak with a mouth-watering flavor. Eat it like traditional steak, or serve it on vegan burrito bowls, salads, and sandwiches!

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You might be thinking, a plant-based steak that’s actually juicy and tender?! Well, yes, this steak is made with seitan, which is a popular meat alternative due to its texture and savory flavor.

And now that seitan has become a huge kitchen staple in my home (I use it for everything—seitan meatballs, seitan chicken wings, etc.), I decided that a seitan steak was in order! Using the seasoning from my watermelon steak as a starting point, after a few experiments, this steak was perfected.

here’s what you’ll need

It’s truly the marinade that makes the magic happen here!

• Wheat Gluten and Chickpea Flour: These two ingredients will form the base of seitan. Both can be purchased online and found in some natural grocery stores.
• Seasoning: These are just basic spices, such as salt, garlic powder, smoked paprika, and ground black pepper. You’ll also need Dijon mustard to pack in more depth of flavor.
• Vegetable Broth: Feel free to make your own vegetable broth or use store-bought.
• White Vinegar: Vinegar adds a bit of acidity to cut through the richness of chickpeas. Apple cider vinegar works, too.
• Liquid Smoke: This adds a smokey flavor. Liquid smoke is very strong, though, so we only need a little bit.
• Tomato Paste: This will be used to make the dough and the marinade.
• Marinade: This is the magic sauce! It consists of soy sauce, brown sugar, and the tomato paste mentioned above. Full-sodium or low-sodium soy sauce works.

Make It Meaty

Seitan is one of those foods that will take on the flavor of whatever it’s cooked with, so to make it taste extra “meaty” or more like beef, you can use a vegetarian “beef” broth, such as Better than Bouillon No Beef Base.

it’s easy to make vegan steak

Step 1: Create The Dough
In a large bowl, stir all of the dough ingredients together until a ball forms. Transfer the ball to a clean surface and knead for about 5 minutes or until the dough is elastic and cohesive. It will still be lumpy, which is normal!

Step 2: Form The Steaks
Form the ball into a rectangle, about ½ inches thick. You may need a rolling pin. Then, cut it into four even rectangles and let it rest for 5 minutes while you prepare the broth.

Step 3: Simmer in Broth
Add all of the broth ingredients to a large pot and bring it to a simmer. Gently lower the seitan steaks into the broth, ensuring that the dough is covered by the broth. If it isn’t, transfer everything to a smaller pot. Partially cover and simmer for 30 minutes.

Step 4: Marinade the Steaks
Meanwhile, whisk together the marinade ingredients until the sugar is dissolved. Remove the steaks from the pot, let them cool enough to touch, and then brush them with the marinade. Let them sit in the marinade for at least 15 minutes.

Step 5: Sear or Grill the Steaks
Sear on a well-greased pan or on the grill in a grill pan over high heat to slightly char the outside, then serve warm.

more seitan recipes to try

Easy Vegan Meatballs | Seitan Meatballs

55 minutes

How To Make Seitan Wings

1 hour

Juicy Seitan Burgers

50 minutes

Vegetarian Reuben (With Seitan Corned Beef)

10 minutes

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Meaty Vegan Seitan Steak

4.47 from 13 ratings

By: Sarah Bond

Prep: 15 minutes minutes

Cook: 45 minutes minutes

Total: 1 hour hour

Servings: 4 steaks

Use a popular plant-based meat alternative to make a juicy and meaty vegan seitan steak with a mouth-watering flavor. Eat it like traditional steak, or serve it on vegan burrito bowls, salads, and sandwiches!

Ingredients 

1x2x3x

Dough

• ▢ 1 cup vital wheat gluten, 120 g
• ▢ ¾ cup water, 175 mL
• ▢ ¼ cup chickpea flour, 30 g
• ▢ ¼ cup tomato paste, 50 g
• ▢ 1 Tbsp dijon mustard, 15 g
• ▢ 1 tsp salt
• ▢ 1 tsp garlic powder
• ▢ 1 tsp smoked paprika powder
• ▢ ½ tsp ground black pepper

Broth

• ▢ 6 cups vegetable broth*, 1.4 L
• ▢ 2 Tbsp white vinegar, 30 mL
• ▢ ½ tsp liquid smoke, 2 mL

Marinade

• ▢ ¼ cup soy sauce, 60 mL
• ▢ 2 Tbsp brown sugar
• ▢ 1 Tbsp tomato paste, 10 g

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Instructions 

• Dough: In a large bowl stir together all dough ingredients until a ball forms. Transfer to a clean surface and knead for about 5 minutes, or until dough is elastic and cohesive (it will still be lumpy, that's okay!) Form into a rectangle, working it to be about ½ inch thick (you may need to use a rolling pin). Cut into four even rectangles, then let dough rest for 5 minutes while you prepare the broth.
  
• Broth: Add all broth ingredients to a large pot and bring to a simmer. Gently lower the seitan steaks into the broth, ensuring the dough is covered by the broth (if not, transfer to a smaller pot). Partially cover and simmer for 30 minutes.
  
• Marinade: Meanwhile, whisk together all marinade ingredients until sugar is dissolved. Remove steaks from the pot and let them cool enough to touch, then brush them with the marinade. Let sit in the marinade for 15 minutes (up to 8 hours).
  
• Sear: Sear on a well greased pan or grill over high heat to slightly char the outside, then serve warm.
  

Notes

For a more beefy flavor, use a vegetarian “beef” broth, such as Better than Bouillon No Beef Base.

Storage: Leftover steaks can be kept in the fridge for up to 3 days in an airtight container. Reheat it on the stove top or in the oven.

Nutrition

Serving: 1steak | Calories: 189kcal | Carbohydrates: 17.2g | Protein: 27.2g | Fat: 1.6g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 1074mg | Potassium: 311mg | Fiber: 1.8g | Sugar: 5.5g | Calcium: 60mg | Iron: 3mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!