Get ready for the Best Vegan Steak ever! These seitan steaks are incredibly tender, juicy, and full of flavor. High in protein, they're a hit even among non-vegans. Perfect for summer barbecue season!
Impress your guests with this plant-based meat alternative that looks like the real thing and also has a delicious meat-like texture. Grilled to perfection, it's a must-have for your summer barbecues.
Whether you're a vegan or simply looking to explore meatless options, this vegan steak will satisfy your cravings and leave you wanting more!
Looking for mouthwatering vegan grilling options? Check out my irresistible Tofu Steak, Vegan Hot Dogs, and Vegan Burgers, and get ready to savor plant-based deliciousness!
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🌟 Why you'll love this recipe
- Texturally Satisfying. It has a delightful texture that closely mimics the real thing. It's perfectly grilled, creating a satisfying bite and enjoyable chew.
- Juicy and Tender. It is incredibly moist and tender, delivering a succulent experience with each bite.
- Flavorful and Savory. The seasonings and marinade used in this recipe enhance the flavor of the steak, resulting in a delicious and savory taste.
- Versatile. This steak can be enjoyed on its own as a main course, sliced up for sandwiches, or added to salads and bowls for added protein and flavor.
- Plant-Powered Goodness. This nutritious and plant-based alternative is packed with protein, vitamins, and minerals, making it a wholesome choice for your meals.
🧾 Ingredient notes
For the vegan steaks:
For the marinade:
Chickpeas - My personal favorite, but feel free to explore other legume options like kidney or pinto beans.
Soy sauce - Try coconut aminos for a soy-free alternative.
Liquid smoke - Optional but delicious, adding a touch of liquid smoke gives this recipe a tasty smoky twist.
Maple syrup - Easily swap it with other liquid sweeteners like agave, coconut, or rice syrup, or even use granulated, brown, or cane sugar as alternatives.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Here are 5 delightful variations to make your vegan steak even more delicious:
- Spicy Kick. Add a dash of cayenne pepper or hot sauce to the marinade for a fiery twist.
- Mediterranean Flair. Add chopped fresh herbs like rosemary, oregano, and thyme to the marinade.
- Teriyaki Twist. Swap the soy sauce in the marinade for teriyaki sauce, and add a touch of ginger for an Asian-inspired flavor profile.
- Smoky BBQ. Enhance the smoky flavor by adding a smoky BBQ sauce to the marinade or brushing it on during grilling.
- Fiery Cajun. Add a kick to your steak with a flavorful Cajun Seasoning rub, adding a burst of bold flavors and a hint of heat.
🔪 Instructions
Step 1: Combine all the vegan steak ingredients, except for the vital wheat gluten, in a food processor or blender, and blend until smooth.
Step 2: Transfer the blended mixture to a large mixing bowl and add the vital wheat gluten. Mix thoroughly until well combined. No need to knead the dough, just ensure everything is evenly mixed.
Step 3: Shape the dough into a ball. Don't worry about it being perfect, as it won't affect the flavor or texture of your vegan steak.
Step 4: Transfer the dough ball to a cutting board and gently flatten it out, then cut it into 4 pieces.
Step 5: Wrap them loosely in aluminum foil, as they will expand while cooking. Steam for 20-30 minutes. Let the pieces cool down for a few minutes so you don’t burn your hands.
Step 6: Meanwhile, combine all the marinade ingredients in a small bowl, and mix until thoroughly combined.
Step 7: Soak the vegan steaks in the marinade for a couple of minutes, ensuring they are well-coated and allowing them to absorb the flavors.
Step 8: Heat some extra virgin olive oil or Vegan Butter in a skillet over medium-high heat. Cook the vegan steaks until they are golden brown on both sides.
💭 Expert tips
- Frying in a regular pan is quicker. Grilling for grill marks wasn't worth it. They become beautifully charred and caramelized within minutes on a regular pan.
- Don't overwork the dough. Gently shape the seitan mixture into steak-like forms without overworking the dough. This helps maintain a tender and satisfying texture.
- Don't overcook. It can make them dry and tough. Follow the recommended cooking time for perfect results.
- Let them rest. After cooking, let them rest for a few minutes. This allows the flavors to settle, resulting in a tender and juicy outcome.
- Follow the proportions. Follow the ingredient measurements closely for the right texture and flavor. Avoid drastic changes in amounts.
❓Recipe FAQs
It can typically last in the fridge for about 3 to 5 days when stored properly. Make sure to store it in an airtight container or wrap it tightly in plastic wrap to maintain freshness.
Of course! Freeze the vegan steak in the marinade sauce before frying them up. Thaw them in the refrigerator and proceed with the usual frying process.
If they absorb more of the marinade sauce during thawing, resulting in less brushing while frying, simply prepare some extra sauce.
This recipe is not gluten-free and cannot be adapted to be gluten-free.
Vital wheat gluten is a key ingredient that gives the recipe its texture. If you follow a gluten-free diet, I recommend trying my Tofu Steak or Cauliflower Steak recipes instead.
Seitan is a plant-based meat substitute made from hydrated and cooked vital wheat gluten flour.
It's derived from gluten, which is a mixture of proteins found in wheat, barley, and rye. Gluten provides elasticity to dough and helps bind it together.
Seitan is available on its own or as an ingredient in various premade plant-based meat products like burgers, hot dogs, and deli slices.
While seitan is made from pure gluten, there is limited evidence to suggest that gluten negatively affects gut health in individuals who are not sensitive to gluten.
Consider pairing it with delicious sides like Vegan Mac and Cheese, Vegan Coleslaw, Roasted Broccoli, Vegan Refried Beans, or Smashed Potatoes.
These options provide a range of flavors and textures to complement your meal. Get creative and enjoy the variety!
🌱 Other delicious dishes to serve with this steak
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
Best Vegan Steak (Tender and Juicy)
Ingredients
For the vegan steak:
- 1 cup canned chickpeas, drained and rinsed
- ½ cup vegetable stock
- 4 tablespoons tomato paste
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- ½ teaspoon liquid smoke, optional
- ¼ teaspoon ground black pepper
- 1 and ¾ cups vital wheat gluten
For the marinade:
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- ½ teaspoon paprika
- ⅛ teaspoon liquid smoke, optional
Instructions
- Combine all the vegan steak ingredients, except for the vital wheat gluten, in a food processor or blender, and blend until smooth.
- Transfer the blended mixture to a large mixing bowl and add the vital wheat gluten. Mix thoroughly until well combined. No need to knead the dough, just ensure everything is evenly mixed.
- Shape the dough into a ball. Don't worry about it being perfect, as it won't affect the flavor or texture of your vegan steak.
- Transfer the dough ball to a cutting board and gently 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. Let the pieces cool down for a few minutes so you don’t burn your hands.
- Meanwhile, combine all the marinade ingredients in a small bowl, and mix until thoroughly combined.
- Soak the vegan steaks in the marinade for a couple of minutes, ensuring they are well-coated and allowing them to absorb the flavors.
- Heat some extra virgin olive oil or vegan butter in a skillet over medium-high heat. Cook the vegan steaks until they are golden brown on both sides.
Video
Notes
- Don’t want to use aluminum foil or don’t have a steamer? Just simmer it partially covered for 1 hour in some vegetable stock.
- Frying in a regular pan is quicker. Grilling for grill marks wasn't worth it. They become beautifully charred and caramelized within minutes on a regular pan.
- Don't overwork the dough. Gently shape the seitan mixture into steak-like forms without overworking the dough. This helps maintain a tender and satisfying texture.
- Don't overcook. It can make them dry and tough. Follow the recommended cooking time for perfect results.
- Let them rest. After cooking, let them rest for a few minutes. This allows the flavors to settle, resulting in a tender and juicy outcome.
- Follow the proportions. Follow the ingredient measurements closely for the right texture and flavor. Avoid drastic changes in amounts.
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 🙂