Incredible Vegan Steak (Juicy + Tender!)

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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!

This post is sponsored by WE LOVE FIRE.

Vegan and steak in the same sentence? It's possible and I'm going to show you how! This steak is so realistic looking, but don't worry, there's no meat in it! It is completely plant-based!

Now, a meat eater would know right away after tasting it that it's not meat but it does have a meaty texture. That, combined with traditional steak seasonings and you have yourself some pretty tasty vegan beef!

I used to be the vegan that brought corn and potatoes to grill at BBQ parties, but now I can bring a hearty vegan steak!

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!

Vegans can absolutely enjoy BBQs just as much as meat-eaters, if not more! I say that because we don't have to wait as long for our food to be ready and safe to eat. Winning!

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.

Ingredients for plant-based steak

There are three parts to this recipe: dry ingredients, wet ingredients and the broth. It may seem like a lot but you probably already have most of the ingredients in your pantry.

Dry Ingredients:
Vital wheat gluten—the main ingredient that provides protein and texture
Garlic powder
Onion powder
Italian seasoning—typical in many steak seasonings
Smoked paprika—for color and a smoky flavor
Salt and black pepper

Wet Ingredients:
Kidney beans—for color, texture, and additional fiber and protein
Vegetable broth
Beetroot juice—for color
Tomato paste—for color and flavor
Nutritional yeast—provides an umami flavor
Soy sauce—more umami flavor and color
Balsamic vinegar—for color and flavor
Liquid smoke—for an extra smoky flavor

Broth Ingredients:
Soy sauce
Vegetable broth

How to make

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

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 to make sure the flour is incorporated.

Don't over knead! Just knead until everything combines. Then 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.

I found simmering to be the best method for tender, less chewy steaks. Steaming produced chewier, dense, and less flavorful 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.

Then grill them on each side for 2-3 minutes to char and caramelize the outside. For the classic grill marks, use any outdoor grill or a grill plan. If you don't have a grill or grill pan you can use a regular skillet. Non-stick or cast iron works best.

How to store leftovers

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

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

Make ahead

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.

You can also freeze them. Then to reheat, let them thaw before grilling.

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.

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

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