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...
Graciela says
This is the second time I’ve made this recipe, and they’re the best.
This time I doubled the spices (I swear my taste buds are playing tricks on me), and they came out so good! 😋😋😋
I only regret not doubling the recipe—oh well, they’re easy and fast to make.
My dog is next to me, drooling like crazy, so I think she agrees.
Thank you!
Meghan says
Just had to say thank you—your lentil steaks were our New Year’s meal this year and they were incredible. We truly loved them (and yes, even celebrated with Clearly Canadian 😄). This recipe is staying in our rotation!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Meghan! That makes me so happy, what a fun New Year’s meal! I love that this one earned a permanent spot in your rotation 😊
Lisa says
These are a great plant-based protein source and pretty tasty. I followed the recipe exactly including utilizing the marinade to marinate the "steaks" before cooking. Unfortunately, my canned lentils did not break down well when pulsing the ingredients together in my food processor. So, the dough was quite crumbly from the lentils. For anyone that experienced the same issue, I would recommend pulsing the lentils alone before adding and pulsing the other ingredients with them. I also made 6 "steaks" instead of 4 which was enough for me per "steak". That's still 28 grams of protein per "steak" which is great! I will make these again with the recommended adjustment.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you for sharing your helpful notes! It is normal for some lentils to stay intact and fall out of the steaks when forming them. The texture helps break up the gluten so it doesn't get too tough. But if you prefer blitzing them first that works too! Glad you enjoyed them 💪
Maria says
I tried making this but the texture seemed too doughy and it looked lumpy (like brains). Any idea where I went wrong??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Maria! That texture usually happens from over-kneading. Did you finish steaming it and pan-frying it to see how it turned out?
Linda says
Truly amazingly good. This is going into our regular rotation of recipes. So many options of what you could do with this too. Thank you 😊
Ps I made this fine without a mixer machine or rolling pin so don’t stress if you don’t have these.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, Linda! I’m so happy this one’s going into your regular rotation 😊 And thank you for the tip!!
Miche says
This recipe is lifechanging. I could never get seitan recipes to work well until this one. These steaks are incredible and I make them all the time! (And as a bonus, the fiber is way higher than other seitan recipes thanks to the lentils.) Thank you for all you do!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
This made my whole day, Miche! I’m so glad the recipe helped, and yes, the fiber boost is a bonus! Thank you! 🥰
Diamond P says
Hi, we basically been Vegan for the last eight years the whole family, but my son asked me to do this and I made it for him and it’s a success. Thank you for your recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing to hear, Diamond! I’m so glad it was a hit with your family. Thank you for trying it! 🥰
Nancy says
Hi The recipes look great but do people realize that seitan is pure gluten. Modern day gluten is not like wheat of the good old days - so many people have allergies to it. Research before eating. I wrote this because I didn't realize it was made of pure gluten by product. Thanks for listening. I love your other recipes though, vegan for 24 years!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Nancy, thank you! Yes, seitan is simply wheat gluten, which is a traditional food enjoyed for centuries (originating in ancient China). It's high in protein, and great for those who can enjoy gluten, but it's definitely not for anyone sensitive to it 😊
Debbie Mayo says
Wow!! I have to say I had given up on using Vital Wheat Gluten. I thought it made things mushy. This is a great recipe! I love that it uses lentils and that I am able to grill the steak. I whipped this up ahead of time, so I was able to marinade for a couple of hours. This was a very tasty meat. My husband even enjoyed the steak and enjoyed grilling them. It has a good texture, steak like, not mushy. This recipe has reignited my curiosity into making other seitan recipes to add to our meal rotation.
Thanks again Sam - great recipe!!!
Jess @ It Doesn't Taste Like Chicken says
Excellent! Thanks for your amazing review, Debbie!
Nancy says
This is by far the very best vegan steak I have ever tried! I have shared it with friends and have showed one friend how to make it. We make this at least twice a month. Thank you so much for sharing it.🤗❤️
Jess @ It Doesn't Taste Like Chicken says
Awww that's so wonderful! Thanks for your review, Nancy!
Ally says
Hi, these were delicious! If I wanted more of a burger texture, would you add more lentils? Or how would you modify? Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ally, I would recommend making my seitan burger recipe instead. Enjoy!
Carol says
This is the best recipe ever! Tastes even better the next day!! Refrigerating baked leftovers must have given them extra marinating time, resulting in a tender, chewy "steak!" The 4 large steaks would probably feed 8 people because they are very filling. Bravo, Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so thrilled you love them so much Carol, thank you for your review 🙂
Rebecca says
THIS IS AMAZING. I have made it MULTIPLE times. It is perfect for Sunday dinner. Perfect for meal-prep lunches. And my non-vegan husband can't get enough of it! LOVE THIS.
Sam Turnbull @ It Doesn't Taste Like Chicken says
YAY! That makes me so happy! I'm so thrilled you both enjoy them Rebecca, thank you for the review 🙂
Jules says
The steaks are sooo good!! Are the nutrition facts with or without marinade?
Sam Turnbull @ It Doesn't Taste Like Chicken says
THank you Jules!! The nutrition includes the marinade 🙂
Casey says
I love this recipe! I made these steaks last night and they were super delicious! As a single person with fairly basic cooking skills, I found this recipe perfect for my needs. I paired my steak with some baby potatoes, carrots & broccoli & it was pleasantly reminicent of the meat & 3 veg meals my mum would cook us as kids. And with a couple still marinating in the fridge, I've got dinner for the next 2 nights already sorted! Thanks a lot!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Casey, love hearing that! Your meal sounds so cozy and nostalgic. So glad the recipe fit your needs perfectly and gave you a few easy dinners too 🥰 Thanks for the review!
Emily Allison says
Make this all the time! My non vegan family loves it
Sam Turnbull @ It Doesn't Taste Like Chicken says
I love that!! Thanks so much for the review Emily 🙂
Scott says
Try toasted sesame oil instead of olive oil.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh sounds lovely. Thanks for sharing your tip Scott!
Annie says
I love all of your recipes, so I’m so excited to try this! I was just wondering if there is a type of lentil that would be best (red, green/brown, etc.)? I have red on hand, so that is what I’m hoping to use if possible. Thanks! 🙂
Jess @ It Doesn't Taste Like Chicken says
Other readers have used red with success. Canned lentils work great in this recipe, and they tend to be green lentils.
Jim Sullivan says
I adjusted the recipe to give me low carb steaks. (6.4g per steak versus 22g). They maintained the integrity of the steaks and were delicious. They tasted just the same as Sam's.
My modifications were:
Replaced the lentils with mashed firm tofu
Reduced the tomato paste and nutritional yeast from 2 tablespoons to 1.
I put all the wet ingredients into a blender before adding the dry ingredients, and followed Sam's recipe from there
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing!
Karen Crounse says
This vegan steak is absolutely delicious. I had it for dinner with potatoes and vegetables and used the leftovers for sandwiches and salads throughout the week. The steak seems indulgent, even though it's made up of lentils! Sam's recipes are easy to follow with important details. I really appreciate the attention to this so even I (a non-intuitive cook!) can make really good vegan food. Thanks so much for this recipe (and all your others!)
Jess @ It Doesn't Taste Like Chicken says
Thanks for your wonderful review, Karen!