Vegan steak, super tender, delicious, and wonderfully 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 really 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!
Vegan steak recipe – Short video
How to make vegan steak – Step by step
- Add all the vegan steak ingredients except the vital wheat gluten to a food processor or blender (photo 1) and blend until smooth (photo 2).
- Transfer to a large mixing bowl (photo 3) and add the vital wheat gluten (photo 4). Mix until well combined (photo 5).
- Make a ball with the dough (photo 6).
- Transfer the ball to a cutting board and flatten it out (photo 7), then cut it into 4 pieces (photo 8). Wrap them loosely in aluminum foil (photo 9), as they will expand while cooking. Steam for 20-30 minutes (photo 10).
- Let the pieces cool down for a few minutes so you don’t burn your hands.
- In the meantime, mix all the marinade ingredients in a large wide bowl until well combined (photo 11).
- Soak the vegan steaks in the marinade for a couple of minutes (photo 12), 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 (photo 13) and cook the vegan steaks over medium-high heat until both sides are golden brown (photo 14).
- Serve immediately.
Vegan steak ingredients and tips
- Chickpeas: I used canned chickpeas, but homemade cooked chickpeas are also a good choice. I haven’t tried this recipe using other beans, but I guess it would probably work.
- Vegetable stock: feel free to use store-bought or homemade vegetable stock. You could also use water, but your vegan steak will be tastier if you use stock. Vegan beef stock is also a good option.
- Tomato paste: if you can’t find it, feel free to use tomato sauce or tomato puree instead.
- Soy sauce or tamari: I used soy sauce, but tamari is a good gluten-free alternative. If you don’t consume soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
- Nutritional yeast: if you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice. If you can’t find it, just omit this ingredient.
- Garlic powder.
- Onion powder.
- Paprika.
- Liquid smoke: this ingredient is optional, but I suggest you go for it! The powder version would also work.
- Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought version to be more convenient and also easier to measure with a teaspoon.
- Vital wheat gluten.
- Maple or agave syrup: feel free to use any type of sweetener.
- You can serve your vegan steak with kale chips, sauerkraut, potato wedges, breakfast potatoes, vegan mashed potatoes, and also with your favorite sauces, like vegan gravy, vegan mayo, or vegan cheese.
- I served them with some smashed potatoes.
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Vegan Steak
- Prep: 15 mins
- Cook: 25 mins
- Total: 40 mins
- 4 1x
- How to, Main Dish
- American
- Vegan
Servings 4 1x
Scale
Tap or hover over number to scale servings
Vegan steak, super tender, delicious, and wonderfully flavorful. It is juicy and quite easy to prepare. I promise even non-vegans will fall in love with it!
Ingredients
For the vegan steak:
- 1 cup canned or cooked chickpeas (164 g), drained and rinsed
- ½ cup vegetable stock (120 ml)
- ¼ cup tomato paste (60 ml)
- 2 tbsp soy sauce or tamari
- 2 tbsp nutritional yeast
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- ½ tsp liquid smoke (optional)
- ¼ tsp ground black pepper
- 1 and ¾ cup vital wheat gluten (210 g)
For the marinade:
- 2 tbsp soy sauce or tamari
- 1 tbsp maple or agave syrup
- ½ tsp paprika
- ⅛ tsp 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.
- 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.
- 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 for both sides.
- Serve immediately with kale chips, sauerkraut, potato wedges, breakfast potatoes, vegan mashed potatoes, and also with your favorite sauces, like vegan gravy, vegan mayo, or vegan cheese. I served them with smashed potatoes.
- Keep 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.
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. You can see the pictures and video about how to cook seitan this way in this seitan recipe.
- 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
- Serving Size: 1/4 of the recipe
- Calories: 459
- Sugar: 12 g
- Sodium: 1131 mg
- Fat: 4.9 g
- Saturated Fat: 0.9 g
- Carbohydrates: 53.8 g
- Fiber: 11.3 g
- Protein: 54.4 g
This looks great. I really wanted to see the video but the link doesn’t work. Can you please provide it?
Thanks.
Hi! Why can’t you see the video? Have you tried browsing this post in incognito mode?
The video appeared in incognito mode.
Thanks!
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
★★★★★
Hi! Thanks for your kind comment Annelies 🙂 I’m so glad you all like our recipes!
Hi, this looks so delicious, but I cannot eat gluten, do you know a substitute? I would love to make it. Marya.
Hi Marya! I haven’t tried it myself, sorry!
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
Hi Ramya! Hope you liked it 🙂