Best Vegan Steak (Tender and Juicy)
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.
Servings: 4 steaks
Calories: 294kcal
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.
Nutrition
Serving: 1steak | Calories: 294kcal | Carbohydrates: 24g | Protein: 46g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1383mg | Potassium: 445mg | Fiber: 4g | Sugar: 6g | Vitamin A: 683IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 5mg
