Vegan steak, tender, delicious, and flavorful. It is juicy and quite easy to prepare. I promise even non-vegans will fall in love with it!

I really hope you enjoy this vegan steak as much as I did! It is so tender, juicy, and super flavorful. I enjoyed it so much I'll be making it next time I have guests over!
The best part here is that you can actually serve it with your favorite side dishes, such as salads, veggies, or even bread. Besides, it will keep in good condition in the fridge for about 7 days and in the freezer for up to 6 months. So if you want to learn how to make vegan steak, keep reading!
Ingredient notes
- Vegetable stock or water: I prefer vegetable broth because it enhances the flavor of this recipe. However, water is okay too. I do suggest you make your own vegan vegetable stock but use it store-bought if you want.
- Nutritional yeast: if you can’t find it, you could use brewer’s yeast as a substitute or even beer instead of water. However, nutritional yeast is the best choice. If you can’t find it, omit this ingredient.
- Liquid smoke: this ingredient is optional, but I suggest you go for it! The powder version would also work.
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Maple or agave syrup: feel free to use any type of sweetener.
- Vital wheat gluten: I don't think this recipe would work without this ingredient, but if you try and succeed, please leave a comment and let me know!
Dietary variations
- Make soy-free: if you don't consume soy, use coconut aminos instead of soy sauce or tamari. You could also add the same amount of water or vegetable stock and add salt to taste.
- Make it oil-free: you can cook the steak using no oil or vegan butter in a non-stick skillet.
- Make it sugar-free: omit the syrup in the marinade and add some vegetable stock or water if needed.
How to make vegan steak
- Add all the vegan steak ingredients except the vital wheat gluten to a food processor or high-speed blender and blend until smooth.
- Transfer to a large mixing bowl and add the vital wheat gluten. Mix until well combined.
- Make a ball with the dough.
- Transfer the ball to a cutting board and flatten it out, then cut it into 4 pieces. Wrap them loosely in aluminum foil. Steam for 20-30 minutes.
- Let the pieces cool down for a few minutes.
- Mix all the marinade ingredients in a large wide bowl until well combined.
- Soak the vegan steaks in the marinade for a couple of minutes, turning them around really well.
- Heat some extra virgin olive oil or some vegan butter in a skillet and cook the steak over medium-high heat until both sides are golden brown.
- Serve your vegan steak immediately.
How to store
- Fridge: keep it in an airtight container in the fridge for up to 7 days.
- Freezer: store the leftovers in an airtight container in the freezer for up to 6 months. To thaw, transfer it to the fridge 1 or 2 days before eating it.
- Reheat: you can reheat it in a pan, the oven, or the microwave.
What to serve with vegan steak
Serve it with some vegan mashed potatoes or smashed potatoes, vegan zucchini fritters, and vegan bread.
Looking for more vegan meat?
Did you make this vegan steak recipe?
Please leave a comment and rate it below. We’d love to hear from you!
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Vegan Steak
Ingredients
For the vegan steak:
- 1 cup canned or cooked chickpeas, drained and rinsed
- ½ cup vegetable stock
- ¼ cup tomato paste
- 2 tablespoon soy sauce or tamari
- 2 tablespoon nutritional yeast
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon liquid smoke, optional
- ¼ teaspoon ground black pepper
- 1 and ¾ cup vital wheat gluten
For the marinade:
- 2 tablespoon soy sauce or tamari
- 1 tablespoon maple or agave syrup
- ½ teaspoon paprika
- â…› teaspoon liquid smoke, optional
Instructions
- Add all the vegan steak ingredients except the vital wheat gluten to a food processor or blender and blend until smooth.Â
- Transfer to a large mixing bowl and add the vital wheat gluten. Mix until well combined. You don’t need to knead the dough, just mix until well combined.
- Make a ball with the dough. It doesn’t have to be perfect as it won’t change the flavor or texture of your vegan steak.
- Transfer the ball to a cutting board and flatten it out, then cut it into 4 pieces. Wrap them loosely in aluminum foil, as they will expand while cooking. Steam for 20-30 minutes. If you don’t want to use aluminum foil or don’t have a steamer, read the notes below.
- Let the pieces cool down for a few minutes so you don’t burn your hands.Â
- In the meantime, mix all the marinade ingredients in a large wide bowl until well combined.
- Soak the vegan steaks in the marinade for a couple of minutes, turning them around really well so that they absorb as much of the marinade as possible.
- Heat some extra virgin olive oil or some vegan butter in a skillet and cook the vegan steaks over medium-high heat until golden brown on both sides.
- Serve your vegan steak immediately with some vegan mashed potatoes or smashed potatoes, vegan zucchini fritters, and vegan bread.
- Store the leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months. To thaw, transfer it to the fridge 1 or 2 days before eating it and reheat it in a pan, the oven, or the microwave.Â
Notes
- If you don’t want to use aluminum foil or don’t have a steamer, you could just simmer it partially covered for 1 hour in some vegetable stock.Â
- I haven’t tried this recipe using other beans, but it would probably work.
- If you can’t find nutritional yeast in your area, just omit it.
- Feel free to use any type of spices, herbs, or sweeteners you have on hand.
- Nutritional info has been calculated without the oil used for cooking.
Nutrition
Update Notes: This post was originally published in July of 2021, but was republished with new photos, step-by-step instructions, and tips in August of 2022.
Linda says
Per the nutritional value, a very unhealthy recipe for only 1/4 cup. Good recipe to
give vegans a heart attack. Vegan and vegetarian children would eat this but what
would their future be like?— if there is one. Maybe be cognizant of your recipes in
the future.
JJM says
This was and is the MOST INCREDIBLE seitan I have ever made. Hubby LOVED it—and although I detest liquid smoke, cut down the amount to 5 drops in seitan and 4 drops in marinade; made the seitan so flavorful without that awful aftertaste!
An EXCELLENT recipe that will remain a favorite and use for special occasions. Using my cast iron grill pan gave it authentic grill marks too!
Many thanks for a great recipe—a true keeper.
Iosune Robles says
Hi! Thanks for your kind comment 🙂 I'm glad you liked it!
Caren says
This looks great. I really wanted to see the video but the link doesn't work. Can you please provide it?
Thanks.
Iosune Robles says
Hi! Why can't you see the video? Have you tried browsing this post in incognito mode?
Caren says
The video appeared in incognito mode.
Thanks!
Annelies says
HI Iosune,
I must say that I haven't come across a seitan recipe that beats yours! I make your vegan chicken so often, and I just made these steaks for dinner - absolutely delicious! We are a large family, so I always double your recipes, and there are never any leftovers. Everyone loves what I cook from your site.
Thank you for all your culinary inspiration! Annelies
Iosune Robles says
Hi! Thanks for your kind comment Annelies 🙂 I'm so glad you all like our recipes!
Marya says
Hi, this looks so delicious, but I cannot eat gluten, do you know a substitute? I would love to make it. Marya.
Iosune Robles says
Hi Marya! I haven't tried it myself, sorry!
Rich G. says
I have been making the recipe with whole spelt flour that has a small amount of gluten that is easier to digest. It has turned out great. You could try tapioca flour that is gluten free, or a blend of the two. We buy our spelt on line from Berlin Bakery in Berlin Ohio. We are not connected with them, only a customer for decades and they have great products. Good luck, Rich G
Ramya says
Will be making this soon perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Iosune Robles says
Hi Ramya! Hope you liked it 🙂