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Square photo of a plate of vegan steak

Vegan Steak

  • Author: Iosune
  • Prep: 15 mins
  • Cook: 25 mins
  • Total: 40 mins
  • 4 1x
  • How to, Main Dish
  • American
  • Vegan

Servings 4 1x

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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!


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)


  1. Add all the vegan steak ingredients except the vital wheat gluten to a food processor or blender and blend until smooth
  2. 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.
  3. 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.
  4. 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.
  5. Let the pieces cool down for a few minutes so you don’t burn your hands. 
  6. In the meantime, mix all the marinade ingredients in a large wide bowl until well combined.
  7. 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.
  8. 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.
  9. 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.
  10. 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. 


  • 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.


  • 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