Incredible Vegan Steak
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!
- 2 cups vital wheat gluten
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon smoked paprika
- ½ teaspoon salt and black pepper each
- 1 cup kidney beans drained and rinsed
- ½ cup low-sodium vegetable broth
- ¼ cup beetroot juice
- 2 tablespoons tomato paste
- 2 tablespoons nutritional yeast
- 1 tablespoon low-sodium soy sauce *
- 1 tablespoon balsamic vinegar
- ¼ teaspoon liquid smoke
- 4 tablespoons low-sodium soy sauce *
- 1 cup low-sodium vegetable broth
First, combine all dry and wet ingredients, except the vital wheat gluten, in a food processor or blender.
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. Be careful not to over knead! Just knead until everything combines.
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.
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.
*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.
Calories: 219kcal | Carbohydrates: 19g | Protein: 35g | Fat: 1g | Saturated Fat: 1g | Sodium: 708mg | Potassium: 312mg | Fiber: 4g | Sugar: 2g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 4mg