Author: It finally happened. I've posted my first ever seitan recipe. And it isn't just any old seitan recipe either, I decided that if I was going to post a seitan recipe, it should be THE seitan recipe. It's go big or go home time, so I went all the way to the top of the seitan game, straight to a VEGAN SEITAN STEAK.
Yes, Vegan Seitan Steak! Mouth-watering, flavor packed, tender, chewy, juicy, flavourful, meat-like texture. You can BBQ, skillet, or pan fry. Then serve whole or slice and put on top of salad for a steak salad or in a vegan steak sandwich. So delicious and satisfying!
YES, THAT IS VEGAN!!!!! Caps lock on. So much excitement. Can't help it. Yes, I made this vegan steak from scratch in my kitchen, and you can too! I know, it's mind-blowing.
What is Seitan?
OK, let's talk about seitan. Unfortunately, in the vegan world, there are a lot of unappetizing named foods. Nutritional yeast, tempeh, quinoa, and then you have seitan. If I could re-brand some vegan foods I totally would, but what can you do?
Seitan (not satan 😈) is a chewy, protein-packed, meat-like food made from vital wheat gluten (another horrid name for a food).
Vital wheat gluten is a flour made by removing the starches from wheat, leaving behind just the gluten. Gluten is the main protein in wheat and it's also the part of wheat flour that makes dough stretchy and chewy, which is why it's difficult to make gluten-free baked goods that have that same bouncy, chewy texture.
So, vital wheat gluten can be used to make seitan which has this amazing, chewy, meat-like textured dish that wows. A lot of the vegan meat substitutes you see in grocery stores or in restaurants are often seitan. If you've ever had a vegan meat and asked: "are you sure this is vegan?" you were likely eating seitan.
Despite the weird name seitan can be pretty dang healthy too (assuming you don't deep fry it). One of my vegan seitan steaks contains: 295 calories, 42g protein, 22g carbohydrates, 4g fat, 5g fiber, 27.7% iron. Pretty cool right?
Ok but now, let's get to the real meat of the matter (tee hee), DOES IT TASTE GOOD?
The answer: silly rabbit, surely you know I would never post a recipe on my blog that isn't (in my opinion) straight up delicious. It took a LOT of experimenting, but I finally nailed the texture and flavours to be incredibly mouth-watering scrumptious. This vegan seitan steak has the perfect chew, is juicy, a little smoky, umami, satisfyingly yum for each and every bite.
How To Make Vegan Seitan Steaks:
Add all of the vegan seitan steak ingredients to a food processor and pulse to combine, stopping to scrape down the sides as needed until everything is well mixed. Alternatively, if you do not have a food processor you can first mash the cooked lentils with a fork or potato masher, then add everything together in a large bowl and mix well.
Now you know I'm not a fan of hard to find ingredients, but for this recipe, vital wheat gluten is crucial and it's worth the search. If you're lucky, your local grocery store may carry vital wheat gluten, but if not you will be able to find it in a health food store or here on Amazon.
Once mixed, it will look something like this.
Turn the mixture out onto a clean work surface and begin to knead it together. It may be a bit crumbly at first, but keep kneading it for a few minutes until it comes together into a tight ball.
Cut the ball into 4 sections, then use a rolling pin to roll out each section into ½" thick steaks. The dough will be very tough and stretchy, but just keep working at it until you get your desired steak shapes.
Add several inches of water to a large pot with a steamer basket and bring to a boil. Put the steaks in the steamer basket and cover with a lid. It's ok if they are overlapping a bit. Steam for 25 minutes, flipping the steaks halfway through so they steam evenly. They will double in size.
Steaming the seitan first, cooks the dough through, and makes it juicy and tender. In my experimenting, I also tried boiling and baking the seitan, but steaming it was by far the best method for the ideal texture for a vegan steak.
In a large ziplock bag or air-tight container, mix together all of the marinade ingredients. The oil won't really combine, but that's fine. Remove the steaks from the steamer and coat in the marinade. Let marinate for a minimum of 30 minutes before cooking, or for as long as several days when kept in the fridge.
I love that I can make these in advance and let them hang out, ready to be grilled up when I desire. They also freeze well pretty well. Just pop the steaks in the marinade and freeze the entire thing, marinade and all. I have found that after frozen and thawed the steaks might suck up more of the marinade so you might want to whip up extra marinade for brushing on when cooking.
How To Cook Vegan Seitan Steaks:
Bon Appetegan!
Sam Turnbull
(click stars to vote)
Vegan Seitan Steak
Servings: steaks
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Ingredients
For the vegan seitan steaks:
- 1 ½ cups vital wheat gluten
- 1 cup cooked lentils, (I used canned)
- 6 tablespoons water
- 2 tablespoons nutritional yeast
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon liquid smoke
- ¼ teaspoon black pepper
For the vegan seitan steak marinade:
- ¼ cup water
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or agave
Instructions
To make the vegan seitan steaks:
- Add all of the vegan seitan steak ingredients to a food processor and pulse to combine, stopping to scrape down the sides as needed until everything is well mixed. Alternatively, if you do not have a food processor you can first mash the cooked lentils with a fork or potato masher, then add everything together in a large bowl and mix well.
- Turn the mixture out onto a clean work surface and begin to knead it together. It may be a bit crumbly at first, but keep kneading it for a few minutes until it comes together into a tight ball. Do not over-knead the dough, the more you knead it, the tougher the steaks will be, so knead it just until it comes together. Cut the ball into 4 sections, then use a rolling pin to roll out each section into ½" thick steaks. The dough will be very tough and stretchy, but just keep working at it until you get your desired steak shapes.
- Fill a large pot with several inches of water and place a steamer basket inside. Bring the water to a boil, then add the steaks to the steamer basket, overlapping them if needed, and cover with a lid. Steam for 25 minutes, flipping the steaks halfway through, or until their internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan. The steaks will double in size as they cook.
- In a large ziplock bag or air-tight container, mix together all of the marinade ingredients. The oil won't really combine, but that's fine. Remove the steaks from the steamer and coat in the marinade. Let marinate for a minimum of 30 minutes before cooking, or for as long as several days when kept in the fridge.
To serve the vegan seitan steaks:
- When you are ready to enjoy the vegan steaks, heat a frying pan, grill pan, or barbecue. When hot, fry or grill the steaks a couple of minutes on each side until grill marks form. Brush the steaks with leftover marinade while cooking to keep them juicy, and also right before serving. Serve however you desire. I like mine served with a potato and some greens. I also enjoy mine sliced and put on salad. So many possibilities! * Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
More vegan seitan recipes you might enjoy...
Danielle says
I have made these steaks several times but this time I made them into 6 burgers. They were incredible as always. Theyve never been rubbery and always full of flavour, Thank you for the recipe x
Lori says
"This is your biggest new-food win ever." -- Hubs
Teen sons both ate two.
Huge win! Steamed in parchment as some reviews suggested. THANK YOU!!! So excited about this recipe!
Sarah says
My first ever time making Seitan and I am super pleased with the results, really tasty and a meaty texture and also very filling! Can't wait to try some other Seitan recipes now!
Marie says
Made them to the letter, even tripled the recipe. They came out very tender, great flavor, and even had the consistency like 'cube steaks'. After rolling each one out, I beat it with the rolling pin to tenderize and it worked. Same as if you used a meat tenderizer tool. Steamed them 35 minutes. I marinated them overnight with the marinade amounting to 6 recipes and put them in a large, deep bowl. They looked just like steaks when fried and not like your picture. 🙂 All 8 people liked them. I am going to definitely make them again and use the sweet and smoky marinade and later the teriyaki. I could give you a big hug for all you do to come up with these recipes.
. 🙂
Mari says
Hi. I made these today, followed the recipe (or so I thought). End result was tasty but the texture was rubbery. I still had one with my dinner. What did I do wrong? And do you think I can make crumbles with what’s left?
Sven says
Didn’t kneed the mixture enough. Really work it in the bench. The longer the better.
joyce says
I prepared this for my family using low sodium soy sauce and they loved it. I could not eat any because I can not have sodium. Is there anything I can use instead of low sodium soy sauce.
Sven says
Soy sauce is only for flavouring and salt inclusion. Leave it out if you must.
Lizzie says
These things are crazy. I don't really know what steak tastes like, it's been over fifty years, but these are flavorful and chewy and just yummy. (And very filling!!) Just throw some steak sauce on them and mash up some potatoes, oh yum!!
Tina says
Another great recipe! Great flavour and texture, I’ll be keeping a bunch of these on hand in my freezer at all times.
Thanks for sharing your recipes, experience and knowledge, Sam! It really is appreciated.
Rochelle says
Okay super impressed here! So excited to join the fam on steak night with something matching of my own, instead of a portobello or just sides!
My seitan has a tendency to be rubbery so I subbed 1/3 of the wheat gluten with white flour. Used green lentils cooked in the instant pot with broth and spices.
betty says
hallo 🙂 these steaks are incredible just like pepperoni and sausages!!! well, i've doubt about weight/cups... last time i used metric system and it says 180 gr gluten. then i bought american measuring set (i'm italian, never had one before 🙂 ) and my cup is exactly 160 gr gluten so 1+1/2 is 240 gr. i think i've read something about ths question somewhere in the blog, isn't it?!? anyway my second steaks experiment (with 240 gr gluten) is in the steamer, i think it will be wonderful the same 🙂
Diana says
The can of lentils that I buy have some liquid in them. Should be drained or not? Thank you, Sam.
Sven says
Yes. Drain the liquid. Just the lentils required here.
Alyssa says
Best ever! I’m pregnant and this is literally my biggest craving because it’s so amazing. I always have to quadruple the recipe and freeze the rest because it takes so long. I add a little extra soy sauce and maple to the marinade though because I like it stronger. Oh and try it with A-1 steak sauce, the vinegar in it pairs well with this.
Lin wood says
Made this last night. OMG, love, loved it, and then this am, sliced thin, fir my breakfast sandwiches! Delicious
Thank you!
Ps- any tips in cleaning up the food processor?..
Sam Turnbull says
Yay! So happy you loved it. Yes, cleaning tips are in the recipe notes 🙂
Bree says
Love this recipe! Thank you! I haven't used the marinade yet. I use red lentils and season them well as they cook, which adds flavor. I've also added dried shitake mushrooms to the water when steaming.
To clean up, I boil some water in a kettle and let the dishes sit in the boiling water for a while. After that step, it's much easier to clean without making a sticky mess. Then, I let the brush sit in some boiling water to help release any stickiness that's left.
Allison says
Sam you are a genius in the kitchen! 🙂 This is my first time ever posting a comment on any site, however I had to do two things: tell you how amazing your recipes are and ask you quick question...My boyfriend is probably getting tired of me saying how AMAZING Sam is... Anyways, on to my question:
This was my first attempt at Seitan Steak, and while the texture and look were AMAZING, the taste was extremely "gluten-y". I followed your seasoning recipe to the tee, so is the "gluten-y" taste something that I just have to get use to OR is there anyway to increase some of the seasoning to better cover that unpleasant gluten taste?
Thank you for any suggestions! 😀
Sam Turnbull says
Haha! Aww shucks, thanks! I didn't think these steaks tasted gluten-y, and neither did my friend and family who I cooked if for, so I would double check you measured everything accurately. If you're sure you did however, I know some people like to add a splash of vinegar to their seitan to cut the gluten flavour. Hope that helps!
Eric Chant says
Something went horribly wrong for me, sadly. I'm sitting here with totally rubbery steaks on my plate!? The texture is completely smooth and springy. It's nasty.
I used dried green lentils and cooked them before making the steaks up. I used a metal steam basket inside a pot, which *may* have had a bit too much water in? When it was boiling fiercely, the water did come up through the bottom holes. The steaks overlapped only a tiny bit when I put them in the pan.
Does anyone have any suggestions? The seitan meatballs were delicious and I was super excited for these too. I feel like I must have messed up the steaming somehow.
Thanks
Tuyen says
I just made a batch and got the same result. It wasn't very juicy. A little dry and rubbery. Does this happen if it is overcooked?? I accidentally let it steam for 25 minutes instead of 20 minutes.
Dee says
This can happen if the vital wheat gluten is very strong. More of the starch has been removed. I find it helps to remove about 1/4 chip of the gluten and replace with standard white flour. 🙂
Tina bee says
I wrap my seitan in parchment paper while it steams. It keeps the water from getting on it. Be sure to unwrap it as soon as you are done cooking it.
Winfried says
Hi,
i'm wondering: where is the seitan in your seitan steak or burger? i do not see it in the ingredients.
best regards
Winfried
Sam Turnbull says
Hi Winfried! This recipe is to make your own seitan. When you make a meat-like food using vital wheat gluten, that is called seitan. So in this recipe you are making your own homemade seitan burgers
Bethany says
I wanted to take the time to thank you sincerely for posting this recipe!
I have made this recipe a bajillion times now it seems, and I ALWAYS double the batch. It's also my boyfriend's favorite thing that I make, and diet-friendly for me (I count calories).
The only thing I do differently is add only 1 tbsp of oil (calories) to the marinade, and also put in some steak seasoning to the marinade.
Also, I totally use the steaming method for all my seitan now. Baking would always make it too hard, and simmering it would always turn weird and too soft. This is just right and doesn't require a bunch of broth or the oven heating the whole house.
Sam Turnbull says
Aww that's wonderful, Bethany!! And yes, I agree, steaming seitan is the only way to go! Any other way I have tried it just isn't as good. 🙂
Renee says
Made these last night, by far the best seitan ever! I used a little Katsu sauce for dipping, delicious!!! Thanks so much, cannot wait to receive your book!
Sam Turnbull says
Thrilled you enjoyed it, Renee! I hope you love the book too 🙂
Eileen says
I made the steaks for dinner tonight for the first time but not the last. My carnivore husband pronounced them "pretty good" which is the highest compliment he ever gives. He has no taste buds due to radiation therapy on his jaw, so I give him a pass. I divided the dough into 6 steaks as we are seniors and don't ususally eat large servings. 6 seems a perfect size. They are well flavored, with marinade adding just the right flavor and moisture. I like your chicken tenders too, and all of it freezes well. Thank you for your creative work and sharing, such a great resource for vegans!
Sam Turnbull says
You're most welcome, Eileen! So happy you enjoyed them 🙂
Maria says
I had expired vital gluten wheat that I'd never had time to turn to seitan because it seemed too much effort and I'd been unimpressed by seitan most times I had tried it. But lockdown had me doing a pantry sort out and I decided I was not going to throw it away before trying to make it work. So happy I stumbled upon your recipe. It seemed the least bland one, and with ingredients that I had at hand (except for liquid smoke that I subbed for smoked paprika in the marinade). I am so happy with how it turned out - the texture, flavor and how it freezes - that I have promised to make some for friends 🙂
Sam Turnbull says
Wonderful!! So happy you loved it, Maria 🙂
Kristina says
First, let me say that this is a household favorite. So much so that, yesterday, I convinced my father to try some. This man is a die-hard carnivore. Like the last time he intentionally ate a vegetable was probably when JFK was president. Anyway, he LOVED it! Today, he asked me to make it into a log so he could slice it like roast beef.
I have lentils simmering on my stove as I type. But I’m a bit flummoxed as to how to steam it. I was thinking about trying it with the baloney method but the texture and time would change. Any thoughts? Thanks in advance!
Kristina says
An update: cut it into two pieces and tried wrapped and unwrapped. After 30 minutes, the wrapped one was still a bit floppy so I took off the parchment and steamed it for an extra 10 minutes.
The wrapped one turned out much better. However, the flavor of the marinade didn’t penetrate too deeply. So we sliced it up with the intent of storing in the marinade. But it didn’t last long enough to store it. Maybe next time 😉
Becky says
Hi check out bosh.tv they do a wrapped log version of seitan that you may be looking for.
Sam Turnbull says
Haha! Amazing! Yes, follow the baloney for shape, and I would steam it longer to make sure it cooks all the way through. It's pretty difficult to oversteam seitan, so maybe double the time to be safe. Enjoy!
Nikki says
I’m not sure what went wrong for us. It is so chewy and rubbery. My partner called it “steak flavored bubble gum”. Any advice?