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...
uta says
These are awesome! Best vegan steaks I've ever had, including bought ones. I did change the recipe a bit (can't stick to any recipe), but it was only using red wine instead of water.
Sam Turnbull says
Yay!! So happy to hear you loved them, uta 🙂
Sam B. says
OUTSTANDING!!! Best seitan recipe ever (and I've tried them all). Totally delicious, perfect mouth-feel and SO SIMPLE! Sam, you've outdone yourself - this recipe is a masterpiece. Thank you so much for sharing it!
Sam Turnbull says
Aww shucks, thank you so much, Sam! Great name by the way 😉
Jo says
I have made many versions before this, and all different and good in their own way. This one, however, has been the only one my incredibly fussy husband has said was excellent and please can we not have any of the others again, please, thank you, please! Magic!! Thanks Sam....btw, goes really well with a side of mushroom bacon which I cook using sliced portobello mushrooms and homemade chips (a la easyvegan) with homemade coleslaw....! X
Sam Turnbull says
That's amazing, Jo! So thrilled this one has become the fave 🙂
Millie says
I love this recipe. I've made it twice now! I've seen many beef substitute recipes, but ever a pork chop substitute recipe. I've even gone as far as asking my local vegan diner and they haven't come up with a recipe. Can you please tell me the ingredients in the seitan you would change to make it taste like a savory pork chop and marinade ingredients as well? I look forward to your future recipes and thank you for making vegan eating easy for those of us that aren't as creative.
Sam Turnbull says
I would have to do recipe testing to know that answer as the texture and taste would need to be very different. I will add it to my idea list 🙂
Chris says
Awesome post. Planning on trying it.
Which type of lentils do you find best? Can you sub with another pulse/bean?
Sam Turnbull says
I use canned brown lentil for their convenience. I did try other beans when recipe testing these steaks but I found they left bean skins spotted throughout the steaks which weren't the ideal texture. Enjoy!
Susie says
Do you drain the lentils?
Sam Turnbull says
Yes, drain and rinse the cooked lentils before using. Enjoy!
Ema says
Hi! This recipe is amazing. I've done it regularly for my family for a few months now and we all love it.But I have a question: I want to prepare a large amount for a party and my steamer is very small (it only allows two steaks at a time). I wonder if they could be somehow steamed in the oven of if you can suggest any other way in which I could do it rather than spend several hours steaming them two by two.Thanks in advance.
Sam Turnbull says
Hi Ema, so happy you enjoy the recipe so much! It's ok if the steaks overlap a so you could try squishing in more at a time. You could also make a DIY steamer so you can have a second or third pot going at the same tie. Hope that helps!
J says
You can use a colander as a steamer inside a pot with a lid on top!
Mike says
Followed the recipe....but not sure why, it came out REALLY chewy. The recipe calls for frying / bbq'ing a couple minutes each side...is that enough? I found that 'resting' it made it a bit tougher (good thing). Except for the liquid smoke, didn't really get much flavour. What am I doing wrong?!
Sam Turnbull says
Hi Mike, it's difficult to know what went wrong without being in the kitchen with you, but seitan gets chewier the more you knead the dough, so it is likely that you may have kneaded the dough too long. Marinating it overnight also will make it more tender. As for flavour are you sure you measured the seasonings exactly? There are lots of added flavours in this steak. Hope that helps a little!
Susan says
What blade do you use in your processor?
Sam Turnbull says
Just the regular S blade.
John says
I tried this recipe and it came out awesome. How I approached it was I put all the "steak" ingredients in a blender except the vital wheat gluten. I blended it into a fine paste then poured it into a mixing blow. I then slowly added the vital wheat gluten, a half cup to start with then a quarter cup after that, working it in as I went. I ended up using a little less gluten then the recipe called for but it came out really tender! I totally agree, steaming is KEY! I've tried boiling a similar recipe and it came out very chewy.
Sam Turnbull says
Wonderful, so happy you enjoyed it, John! 🙂
Lesley says
There are so many comment here so I may have missed this if someone else asked this question. I have an Instant Pot. Could I steam the steaks in that as opposed to the method you mentioned in the instructions? If so, any recommendations to how long, etc?
Sam Turnbull says
Hi Lesley, I don't have an Instant Pot, so I can't help you, but a reader left a comment about using her Instant Pot. Elke Speliopoulos said "Oh. My. First time EVER liking seitan anything. That was delish!
The dough was the best formed I have ever worked with.
I used my Instant Pot to steam the steaks. Depressurized mid-way through, turned them (I have a great steamer basket) and repressurized. Perfect!
We threw them on the grill, and the result was pure magic. I had roasted potatoes and a salad with it and a bit of steak sauce. Absolutely delightful. Thank you so much! Your recipes have always been hits.
I froze the other three (hubby is meat eater, so he didn’t partake) to use with your steak sandwich post from yesterday!"
Jean says
Hi Sam, I love Seitan and will be trying these (having baked tofu bites tonight yum) On the nutrional notes is it 295 calories per steak or for the recipe? My husbad is watching his weight. Thanks Jean
Sam Turnbull says
Per steak. Enjoy!!
Jean TEMPEST says
Thanks Sam, the recipe is amazing and my husband loves em too...we have not eaten meat for over 40 years so we are calling them Stakans as can't remember what meat tastes like or it's texture....love love love your recipes
Sam Turnbull says
Haha love it! SO thrilled you are enjoying my recipes so much 🙂
Elke Speliopoulos says
Oh. My. First time EVER liking seitan anything. That was delish!
The dough was the best formed I have ever worked with.
I used my Instant Pot to steam the steaks. Depressurized mid-way through, turned them (I have a great steamer basket) and repressurized. Perfect!
We threw them on the grill, and the result was pure magic. I had roasted potatoes and a salad with it and a bit of steak sauce. Absolutely delightful. Thank you so much! Your recipes have always been hits.
I froze the other three (hubby is meat eater, so he didn't partake) to use with your steak sandwich post from yesterday!
https://www.instagram.com/p/BygzVXhgtZb/
Sam Turnbull says
Amazing! So thrilled you loved them so much, Elke 🙂
Lauren says
Looks amazing but damn thats alot of sodium 🙁 id try it with less soy sauce and see if it is still good.
Sam Turnbull says
The sodium mainly comes from the soy sauce. All of the marinade isn't likely consumed so you make actually be getting less when enjoying these seitan steaks. You could substitute a low sodium soy sauce. Enjoy!
Lin says
Hi Sam,
Will this recipe work without liquid smoke?
Ps. Sorry I did not know how to comment normally, could only click on a reply button from replies.
Tyas says
Hi Lin, just wanna say that I've made this a few times and always without the liquid smoke. Still very good!
Sam Turnbull says
Yes, but it will lack a bit of flavour. If you can't get your hands on liquid smoke, try smoked paprika instead. Enjoy!
Michelle says
Use Braggs Liquid Amino's. Taste just like soy sauce and low in sodium
Laura says
I made these for dinner last night and something amazing happened that never happens. My ENTIRE family ate it all! My kids are 3 and 5 and it’s always so hit or miss and they never like the same things. WILL be making much more! Thank you!
Sam Turnbull says
Wonderful!!! So thrilled everyone loved it so much, Laura!
Cait says
Hi, Sam! I tried these and they were amazing. It tasted very similar to a well done steak. I had two left over and I froze them, but didn't freeze them in a marinade. I just froze them dry.
Do you think the steaks will still work? Or should I toss them and make a new batch? We're going to make steak fajitas with them next time! Yum!
Sam Turnbull says
Hi Cait, so happy you love them! The steaks should still work but they may be a bit dry so I would whip up a larger batch of marinade and marinated them once thawed. Enjoy!
M Kruse says
I made this about a month ago and it was so good! It freezed really well too! I gotta say though it was kind of "creepy" how much it is like eating an actual steak. I had to keep telling my self, "...it's not meat, it's not meat"!
Thanks for the recipe!
Sam Turnbull says
Hahaha!! I'm glad I creeped you out a little 😉
Audrey says
Is that frozen before or after cooked.
In the marinade?
Sam Turnbull says
Steam, pop it in the marinade, and then pop it in the freezer. Enjoy!
Jack says
You nailed it! First time ever I liked a seitan recipe.
Been trying a lot of different approaches but this recipe with the steaming is the best.
Sam Turnbull says
Thank you so much, Jack!! I agree, steaming is the best, everything else I tried didn't compare 🙂
amanda hernandez says
I want to try this tonight. What is the difference if I use uncanned lentils?
Sam Turnbull says
You would just have to cook the lentils first. Enjoy!
Annie Clarke says
I have been experimenting with different seitan recipes for almost a year now. I just made it and so far it looks better than anything I have ever made. I am sure the taste will be great as the ingredients aren't too different from others I have made. It is marinating now and I can't wait to try it.
Annie Clarke says
Ok. Just cooked it up. Oh my goodness. That was good. It would have been even better on the grill but it rained. I can think of so many uses for this. Thanks!
Sam Turnbull says
Haha! You're most welcome, Annie! Thrilled you enjoyed 🙂
Sam Turnbull says
Aww wonderful!! I hope you love it, Annie 🙂
Maurice Friedman says
I made Seitan from spelt flour, can I substitute it for Vital WHEAT Gluten, as I am allergic to Wheat.?
Sam Turnbull says
No, vital wheat gluten is mandatory for making seitan, unfortunately.
Jibby Boo says
I think something went wrong for me, I steamed on a hob but deviated from the recipe using chickpeas instead of lentils but the whole thing came out gluey/ doughy any chance I could have overmixed in my blender? I made 4 steaks, so I have some left over but am a bit nervous about cooking them after last night’s catastrophe
Sam Turnbull says
Seitan is very picky so if you change the recipe or don't measure exactly, it can yield unpredictable results. If you found that the seitan was gluey/doughy before steaming, that's exactly the way it's supposed to be! If it's after steaming than it sounds like you might have not steamed it long enough. It will be doughy when raw and will be sliceable and chewy when cooked. Hope that helps!
Amber says
This is amazing! I went off grid a little bit and cut mine into strips to use a "chicken " in fajitas. I used the same marinade and they came out fantastic.
Sam Turnbull says
So happy you loved it, Amber! You might also enjoy my Vegan Seitan Tenders recipe which is designed to be a little more chicken-y in texture and flavour 🙂