Name: Best Vegan Seitan Steak Recipe
Prep time: 15 min
Cook time: PT-491715H52M19S
Total time: PT-491715H52M19S
Cuisine: Vegan
Ingredients: 3/4 cup water; 3/4 cup canned lentils, rinsed and drained; 2 tablespoons tamari (or soy sauce); 2 tablespoons tomato paste; 1 teaspoon better than beef vegetarian bouillon; 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; 3 tablespoons water; 2 tablespoons tamari; 2 tablespoons balsamic vinegar; 2 tablespoons grapeseed oil (or other neutral oil); 1 to 1 and 1/2 tablespoons vegan Worcestershire sauce (Wizard’s or Annie’s recommended); 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

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Introduction

This vegan steak recipe offers a hearty and flavorful alternative to traditional steak, perfect for plant-based eaters or anyone looking to try something new. Made with lentils, vital wheat gluten, and a savory marinade, these seitan steaks are tender, juicy, and packed with umami. Ideal for grilling, serving with sides, or incorporating into other dishes.

The image shows several thick, grilled patties with dark char marks on top, placed inside a black cast iron grill pan with ridges. One patty has been partially sliced to reveal a juicy, reddish-brown inside with a slightly textured surface. A silver fork is inserted into the sliced patty, holding it steady. The rich, smoky crust contrasts with the moist interior, and the grill pan surface beneath the patties is glossy with oil and grill marks. The background around the pan shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup water
3/4 cup canned lentils, rinsed and drained
2 tablespoons tamari (can substitute soy sauce)
2 tablespoons tomato paste
1 teaspoon better than beef vegetarian bouillon*
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
3 tablespoons water
2 tablespoons tamari
2 tablespoons balsamic vinegar
2 tablespoons oil (grapeseed oil recommended)
1 to 1 and 1/2 tablespoons vegan Worcestershire sauce (e.g., Wizard’s or Annie’s)
1/2 teaspoon yellow mustard
1 and 1/2 tablespoons packed brown sugar
1/2 teaspoon Italian seasoning
1/4 teaspoon granulated garlic
Pinch of salt and pepper

Instructions

Step 1: Add all the ingredients for the seitan steaks to a food processor, except the vital wheat gluten. Process until smooth.
Step 2: Sprinkle the vital wheat gluten evenly over the wet mixture in the processor. Pulse just until combined—avoid overmixing to prevent toughness.
Step 3: Turn the dough onto a clean counter. Do not knead. Press it into a disc about 8–9 inches in diameter and 1/2 inch thick.
Step 4: Cut the disc into 4 to 6 “steak” portions like you would slice a pie. Wrap each piece loosely in foil, leaving room for expansion during cooking.
Step 5: Place wrapped steaks in a steamer basket and steam over medium heat for 30 minutes, flipping them halfway through.
Step 6: While steaming, whisk together all the marinade ingredients in a medium bowl until the sugar dissolves. Set aside.
Step 7: Once steamed, remove the steaks from foil and place them in a shallow dish or large freezer bag. Pour marinade evenly over the steaks and marinate for at least one hour, preferably 3–6 hours or overnight for best flavor.
Step 8: Grill the steaks on a grill pan or BBQ over medium heat for 2-3 minutes per side, basting frequently with marinade to get char marks and enhance flavor.
Step 9: Transfer to a serving platter, drizzle a bit more marinade over for juiciness, and serve. Enjoy with vegan garlic butter, horseradish sauce, roasted potatoes, or your favorite sides.

Tips & Variations

For a gluten-free option, try substituting vital wheat gluten with a blend of chickpea flour and gluten-free binders, though texture will differ.
Marinating overnight intensifies flavor and improves texture significantly.
Use liquid smoke sparingly for a subtle smoky flavor that mimics grilled steak.
Serve sliced vegan steak in sandwiches or stir-fries for versatile meal ideas.

Storage

Store leftover seitan steaks in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a little marinade or broth to keep them moist. They also freeze well—wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Four thick pieces of meat covered with a rich, dark red sauce are placed inside a clear glass baking dish. A white spatula with a woman's hand holding it dips into the sauce and coats the top left piece of meat with shiny, textured sauce. The texture of the meat is rough and slightly bumpy under the sauce. The baking dish sits on a white marbled surface, and a red and white checkered cloth is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these vegan steaks without a food processor?

Yes, you can mash the lentils and mix the wet ingredients by hand, then gradually stir in the vital wheat gluten. The texture may be slightly different but will still work well.

What if I don’t have a steamer basket?

You can steam the wrapped steaks over a pot of simmering water using a heat-safe colander or sieve as a makeshift steamer. Just ensure the water doesn’t touch the foil-wrapped steaks.