Vegan Steak! You will freak when you taste my vegan alternative to steak! Juicy, marinated Seitan steak with a perfect meaty chew! Delicious and easy vegetarian meat recipe!
For the Vegan Steaks:
- 3/4 cup water
- 3/4 cup canned lentils, rinsed and drained
- 2 tablespoons tamari (could sub soy sauce)
- 2 tablespoons tomato paste
- 1 teaspoon better than beef vegetarian bouilllon*
- 1 teaspoon yellow mustard
- 1/4 teaspoon liquid smoke
- 2 tablespoons nutritional yeast
- 1 teaspoon chili powder
- 1 teaspoon granulated onion
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried dill
- 1/2 teaspoon ground coriander
- 1 and 1/3 cups vital wheat gluten
For the marinade:
- 3 tablespoons water
- 2 tablespoons tamari
- 2 tablespoons balsamic vinegar
- 2 tablespoons oil, I use grapeseed oil
- 1 to 1 and 1/2 tablespoons vegan worcestershire sauce, I like Wizard’s or Annies
- 1/2 teaspoon yellow mustard
- 1 and 1/2 tablespoons brown sugar, packed
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon granulated garlic
- pinch of salt and pepper
- For the seitan steak: First add the ingredients for the seitan steaks in your food processor (except vital wheat gluten) and process until smooth.
- Now add the gluten evenly on top of the wet mix. Process until JUST COMBINED! You do not want to over mix or the steaks could turn out tough. See step by step photos in above post if necessary
- Turn the seitan dough onto the counter. Do not kneed the dough! Press into a disc approximately 8-9 inches in diameter and about 1/2 inch thick. Portion the steaks like you would a pie, into 4-6 pieces. Wrap steaks individually in tin foil, wrap loosely to leave room for expansion during steaming.
- To cook the raw seitan: Place in your steamer basket (pot) with lid and steam for 30 minutes over medium heat, flipping them halfway through.
- While the steaks are steaming make the marinade: Add all the ingredients to a medium bowl and whisk together until sugar is dissolved. Set aside
- When steaks are done, remove from foil packets and place in a shallow dish (I use my glass pie plate) or a large freezer bag. Pour the marinade evenly over the steaks. Marinade for a minimum of one hour or longer. I usually leave mine for 3-6 hours for better flavour and texture or overnight if I have time.
- To grill: cook the steaks on your grill pan or bbq over medium heat for 2-3 minutes per side, to get some good char marks and flavour! basting frequently with the marinade.
- Move to a serving platter and add a little more marinade for added juiciness. Serve and enjoy! I like my steak with a little vegan garlic butter, horseradish sauce for dipping, along side baked or roasted potatoes, corn on the Cobb and green salad or caesar salad maybe some grilled veggies too! SO GOOD! Would make an excellent vegan steak sandwich also! or sliced for stir fries, stews or soups! Lots of tasty options!
- You can substitute veggie stock for water and bouillon paste
- I have used steak sauce (HP or A1) in place of Worcestershire and it works in a pinch😊👍
- steaks will keep in the fridge for 4-5 days and freeze well with or without the marinade (steamed first)
- If you can’t find vital wheat gluten here is a link for you.
- Nutritional chart below does not include marinade ingredients
- prep time doesn’t include marinating time
- this recipe cannot be made gluten free
- recipe inspired by Bosh with the Happy Pear
Keywords: vegan steak, seitan steak, vegan seitan steak,