• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Health My Lifestyle
  • Meal Planner
  • Recipes
  • Learn
    • Nutrition
    • Lifestyle
  • Shop
    • Vegan Fat Loss Meal Plan
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Start Here
  • Meal Planner
  • Recipes
  • Learn
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Start Here
    • Meal Planner
    • Recipes
    • Learn
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dishes

    Tender Vegan Steak Recipe (Seitan Steak)

    May 11, 2021 · Modified: Sep 15, 2021 by Rachel · This post may contain affiliate links.

    Jump to Recipe
    Pinterest image for vegan steaks.

    This is the best vegan steak recipe! It's perfectly tender and juicy and looks so realistic, you could sneak them on the grill and no one would question you. They're filling, high in protein, and are surprisingly easy to make!

    This post is sponsored by WE LOVE FIRE.

    Jump to:
    • Why make this vegan steak recipe
    • What is vegan steak made of?
    • Ingredient notes
    • How to make
    • Tips and Tricks
    • FAQ's
    • Serving suggestions
    • More Vegan Meat Recipes
    • 📖 Recipe

    Why make this vegan steak recipe

    This vegan steak is so realistic looking, but don't worry, there's no meat in it! It is completely plant-based!

    These vegan steaks are boiled in a broth that makes them extra tender, juicy, and infused with flavor! That, combined with traditional steak seasonings and you have yourself some pretty tasty vegan beef!

    You're going to absolutely love this vegan steak recipe! It's:

    -tender
    -juicy
    -meaty
    -flavorful
    -easy to make
    -high protein
    -perfect for grilling!

    If you're new to the plant-based lifestyle and need some more ideas for what to grill, check out these vegan grilling tips and ideas!

    What is vegan steak made of?

    Alright, you're probably skeptical of what makes this plant-based steak so meaty. The secret is seitan. Seitan, pronounced 'say-tan', comes from vital wheat gluten, the main protein in wheat. Wheat flour dough is washed with water until all the starch granules have been removed, leaving behind the sticky insoluble gluten.

    Luckily you don't have to wash the flour yourself. You can buy vital wheat gluten with the starch already removed at most large supermarkets or online.

    Don't let the name intimidate you, it's just a high protein flour.

    Vital wheat gluten is essential for this recipe so if you're gluten-free, there are no substitutions unfortunately. The high protein content and elasticity of gluten are key.

    Ingredient notes

    There are three parts to this plant-based steak recipe: dry ingredients, wet ingredients and the broth. It may seem like a lot but don't worry—you probably already have most of the ingredients in your pantry save for a few specialty ingredients.

    Dry ingredients for vegan steak measured and labeled.
    Dry ingredients

    Dry ingredient notes:

    Vital wheat gluten—the main ingredient that provides protein and texture. Any brand will work but I find this vital wheat gluten from Anthony's to be the more affordable (and it lasts a long time!).

    Nutritional yeast—provides a savory and umami flavor.

    Italian seasoning—typical in many steak seasonings.

    Smoked paprika—for color and a smoky flavor.

    Wet ingredients for vegan steak measured and labeled.
    Wet Ingredients

    Wet ingredient notes:

    Red kidney beans—for color, texture, and additional fiber and protein.

    Beetroot juice—for color. I used the liquid from a can of beets. Make sure the canned beets are not pickled. If you can't find canned beets you can also use a small beet or omit and add water to maintain the right liquid ratio.

    Liquid smoke—for an extra smoky flavor. If you can't find it you can omit or use extra smoked paprika.

    Broth ingredients for vegan steaks labeled.
    Broth Ingredients

    How to make

    This step by step walk-through shows the process of making this vegan seitan steak recipe. Exact times and temperatures are available in the recipe card at the bottom.

    Collage showing steps to make vegan steak dough.

    1. The process is really quite simple as we're making a quick dough for the base of our vegan steaks. First, you'll combine all the dry and wet ingredients, except the vital wheat gluten in a food processor or blender.

    2. Transfer to a large bowl and add the vital wheat gluten. With a large spoon or spatula, fold in the flour until it is just combined. You can use your hands for the last bit, kneading to make sure the flour is incorporated.

    Collage showing steps to forming the vegan steaks.

    3. On a flat surface, roll out the dough. You can either use a rolling pin or flatten and stretch it with your knuckles by pressing down and pulling a little bit at a time until you reach your desired shape.

    4. Slice into 6 steaks and continue to flatten each steak a bit more while changing the shape slightly to look more steak-like if desired. Shaping is optional but fun and reminiscent of playing with Play-Doh.

    The dough can be a bit tough and snap back from the gluten elasticity but with a bit of work you can shape your dough into realistic looking steaks!

    Collage showing steps to cooking vegan steak.

    5. Next, prepare the broth in a large skillet over medium heat. Then add the steaks in a single layer. They will not be fully covered but that is okay. Once boiling, turn down the heat to a gentle simmer, cover, and cook for 10 minutes on each side.

    I found simmering to be the best method for tender, less chewy steaks.

    They will end up absorbing most, if not all, of the broth by the time they're done which infuses lots of flavor into them. Just watch them towards the end to make sure they're not burning if all the broth has been absorbed. Keep them covered to help retain the moisture.

    6. Grill steaks over medium-high heat on each side for 1-2 minutes to char and caramelize the outside. For the classic grill marks, use any outdoor grill or a grill pan. If you don't have a grill or grill pan you can use a regular skillet. Non-stick or cast iron works best.

    Tips and Tricks

    Don't over knead! Just knead until everything combines when making the seitan dough. If the dough becomes over mixed it will result in tougher, chewier steaks that are harder to shape.

    Don't worry about getting every last bit of flour mixed in. If there's some flour still on the sides of the bowl, that's ok. Just as long as it's not over mixed.

    Make ahead for grilling later: These vegetarian steaks are perfect to make ahead and bring to an outdoor BBQ. You can prepare them up to the point of simmering, then store them in an airtight container for up to a few days until you're ready to grill them.

    FAQ's

    How to store leftover vegan steaks?

    I'll be surprised if you have leftovers but if you do, store them in an airtight container in the refrigerator for up to 5 days.

    To reheat you can use a microwave or heat them up on the stove or grill.

    You can even freeze these. Allow to cool to room temperature, then store in a freezer-safe container. Thaw before reheating.

    Does vegan meat taste like meat?

    The meaty textured combined with the traditional steak seasonings make this recipe incredibly realistic but it won't taste exactly like steak. I can assure you that it is absolutely delicious and satisfying!

    How to make vegan steak taste good?

    Vegetable broth, soy sauce (and alternatives like tamari and liquid aminos), and nutritional yeast helped to make this vegan steak taste extra flavorful. Also, use good quality seasonings. Make sure your spices have not dulled in color—this means they may have gone bad and the flavor won't be as strong.

    Serving suggestions

    These steaks pair well with our creamy Mashed Potatoes and Gravy. You can't go wrong with some Air Fryer Asparagus on the side, as well as a tasty Summer Salad with Blackberries and Cashew Ricotta.

    Don't want to spend forever making side dishes? Try this 5-minute baked sweet potato!

    You can really serve this seitan steak with any of the traditional steak sides!

    And don't forget a side of BBQ Sauce!

    A vegan steak on a plate with potatoes and asparagus.

    More Vegan Meat Recipes

    Hands holding two BBQ Seitan Sandwiches over a plate
    Vegan BBQ Seitan Sandwich
    This carrot bacon recipe is so easy and great for when you want the delicious sweet and smoky-ness of bacon! Just 8 simple ingredients, a peeler, and an oven or air-fryer is all you need. Vegan bacon can be made in many ways but this carrot bacon is one of the simplest and most similar looking to actual bacon. And did I mention delicious? #carrotbacon #veganbacon #plantbased #vegan #veganrecipe #veganbreakfast #plantbasedbreakfast #meatfree #meatlessmeals
    Carrot Bacon
    Slices of vegan lentil loaf on a cutting board.
    Vegan Meatloaf (Lentil Loaf)

    Or check out all these grilling options for vegans!

    If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) and please help me share on facebook!

    📖 Recipe

    Vegan steak cut into slices on a plate with golden potatoes.

    The BEST Vegan Steak (Perfectly Tender!)

    This is the best vegan steak recipe! They're perfectly tender and juicy and look so realistic, you could sneak them on the grill and no one would question you. They're filling, high in protein, and are surprisingly easy to make!
    4.89 from 9 votes
    Print Pin Rate
    course: Main Course
    cuisine: American
    servings: 6
    prep time: 10 mins
    cook time: 30 mins
    total time: 40 mins
    Author: Rachel

    Ingredients

    Dry Ingredients

    • 2 cups vital wheat gluten
    • 2 tablespoons nutritional yeast
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon Italian seasoning
    • ¼ teaspoon smoked paprika
    • ½ teaspoon salt and black pepper, each

    Wet Ingredients

    • 1 cup kidney beans, drained and rinsed
    • ½ cup low-sodium vegetable broth
    • ¼ cup beetroot juice, liquid from canned beets
    • 2 tablespoons tomato paste
    • 1 tablespoon low-sodium soy sauce, *
    • 1 tablespoon balsamic vinegar
    • ¼ teaspoon liquid smoke

    Broth

    • 4 tablespoons low-sodium soy sauce, *
    • 1 cup low-sodium vegetable broth

    Instructions

    • First, combine all dry and wet ingredients, except the vital wheat gluten, in a food processor or blender until smooth.
      2 tablespoons nutritional yeast, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon Italian seasoning, ¼ teaspoon smoked paprika, ½ teaspoon salt and black pepper, 1 cup kidney beans, ½ cup low-sodium vegetable broth, ¼ cup beetroot juice, 2 tablespoons tomato paste, 1 tablespoon low-sodium soy sauce, 1 tablespoon balsamic vinegar, ¼ teaspoon liquid smoke
    • Then transfer to a large bowl and add the vital wheat gluten. With a large spoon or spatula, fold in the flour until it is just combined. You can use your hands for the last bit, kneading to make sure the flour is incorporated. Be careful not to over knead! Just knead until everything combines.
      2 cups vital wheat gluten
    • On a flat surface roll out the dough. I rolled mine into an elongated circle. Then cut into 6 steaks.
    • At this point I continued to flatten each steak a bit more while changing the shape slightly to look more steak-like. Shaping is optional but fun and reminiscent of playing with Play-Doh. The dough will be a bit tough and snap back from the gluten elasticity but with a bit of work you can shape your dough into realistic looking steaks!
    • Next, prepare the broth in a large skillet over medium heat. Then add the steaks in a single layer. They will not be fully covered but that is okay. Turn down the heat to a gentle simmer, cover, and cook for 10 minutes on each side.
      1 cup low-sodium vegetable broth, 4 tablespoons low-sodium soy sauce
    • They will end up absorbing most, if not all, of the broth by the time they're done which infuses lots of flavor into them. Just watch them towards the end to make sure they're not burning if all the broth has been absorbed. Keep them covered to help retain the moisture.
    • Then grill them on each side for 1-2 minutes over medium-high heat to char and caramelize the outside. For the classic grill marks, use any outdoor grill or a grill pan. If you don't have a grill or grill pan you can use a regular skillet. Non-stick or cast iron works best.

    Notes

    *In order to be soy-free, use liquid aminos instead.
    Can't find liquid smoke? Buy online or double up the smoked paprika for a stronger smoky flavor.
    Store leftovers in an airtight container in the refrigerator for up to 5 days.
    To reheat, microwave or heat them up on the stove or grill.
    To make ahead, prepare them up to the point of simmering, then store them in an airtight container for up to a few days until you're ready to grill them.
    You can also freeze them. Then to reheat, let them thaw before grilling.

    Nutrition Per Serving

    Sodium: 708mg Calcium: 80mg Vitamin C: 2mg Vitamin A: 130IU Sugar: 2g Fiber: 4g Potassium: 312mg Calories: 219kcal Saturated Fat: 1g Fat: 1g Protein: 35g Carbohydrates: 19g Iron: 4mg
    Want to eat healthier but don't know where to start?Get a free customizable meal plan and stop the struggle!

    This recipe was originally published in May 2021 and updated in September 2021 with new photos and helpful tips and tricks.

    Share this:

    More Plant Based Main Dishes

    • Easy Pita Pizzas 3 Ways
    • The Best Coconut Vegan Shrimp
    • Crispy Marinated Air Fryer Tempeh
    • 30+ Best Vegan Stew Recipes

    Did you grab your free meal plan yet?

    Sign up here to download it instantly!

    Reader Interactions

    Comments

    1. Jen

      November 28, 2022 at 9:06 pm

      5 stars
      I am obsessed with this vegan steak! It looks so much like steak and it tastes so good! I was also surprised how easy it all came together. I've tried another vegan steak recipe that steams it instead and it just was not as flavorful. The simmering step is a total game changer in flavor and texture. So tender and juicy! Thank you for this amazing recipe!

      Reply
      • Rachel

        November 29, 2022 at 9:49 am

        I agree, simmering is the way to go 😉 So glad you like it, Jen!

        Reply
    2. Rosena

      July 08, 2022 at 8:16 pm

      5 stars
      Made it just now and it’s amazing! I didn’t have all of the ingredients but I had the essentials, and it turned out well. Will let my family and friends try to know what they think. I’m keeping the rest in the freezer for other recipes later.

      Reply
      • Rachel

        July 11, 2022 at 11:20 am

        Thank you so much, Rosena! This makes me so happy to hear!

        Reply
    3. Jazmyne

      May 16, 2021 at 9:15 pm

      5 stars
      Just made this recipe tonight. Love it! I’m shocked by how much it looks like steak.

      Reply
      • Health My Lifestyle

        May 17, 2021 at 11:56 am

        Thank you! I'm so glad you enjoyed it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Rachel and I'm here to help you transition to a healthy plant-based diet in the easiest way possible. I share simple recipes and tips you can implement today to make it practical and approachable. Read more about my plant-based journey

    • Facebook
    • Instagram
    • Pinterest

    HML Favorites

    three healthy pita pizzas with lots of veggies and toppings

    Easy Pita Pizzas 3 Ways

    Coconut crusted vegan shrimp on a plate with lemon wedge.

    The Best Coconut Vegan Shrimp

    Fork holding a piece of marinated crispy air fried tempeh.

    Crispy Marinated Air Fryer Tempeh

    Collage of four vegan stews.

    30+ Best Vegan Stew Recipes

    Don't Miss Out!

    Sign up to receive recipes, tips, and more!

    Privacy Policy & Disclosure

    Top Recipes

    Homemade Pea Protein Powder (Easy + Vegan)

    Just 5 ingredients and 5 minutes to whip these up. These bars are so easy to make, you'll never buy store-bought granola bars again. They are very filling, boasting 9g of protein using only whole food ingredients, and are vegan and gluten free! #granolabar #vegansnack #easysnack #vegan #glutenfree #healthysnack

    5-Ingredient No-Bake Granola Bars (Vegan + Gluten Free)

    Healthy Vegan Snickers Overnight Oats are going to have you wondering if you're eating breakfast or dessert. They're filling, delicious, high protein, and taste like candy! They're also gluten-free and sugar-free. #snickers #overnightoats #veganbreakfast #postworkoutsnack

    Vegan Snickers Overnight Oats

    This carrot bacon recipe is so easy and great for when you want the delicious sweet and smoky-ness of bacon! Just 8 simple ingredients, a peeler, and an oven or air-fryer is all you need. Vegan bacon can be made in many ways but this carrot bacon is one of the simplest and most similar looking to actual bacon. And did I mention delicious? #carrotbacon #veganbacon #plantbased #vegan #veganrecipe #veganbreakfast #plantbasedbreakfast #meatfree #meatlessmeals

    Carrot Bacon

    Footer

    ↑ back to top

    Enjoying these recipes?
    Now you can Buy Me a Coffee to help support the creation of new ones. Thank you!

    About

    • Privacy Policy & Disclosure
    • Accessibility Policy
    • About

    Shop

    • My Favorites
    • Vegan Fat Loss Meal Plan & Nutrition Guide

    Stay Connected

    • Sign Up! for a free meal plan and updates
    • Contact
    • Meal Planner Support

      Featured In

      Logos of publications that Rachel from Health My Lifestyle has been featured in including Eat This Not That, Everyday Health, Greatist, MSN, My Fitness Pal, Vegan Life Magazine, and One Green Planet.

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2022 Health My Lifestyle LLC