The best meaty, juicy, vegan steak you will ever eat! Made from onions, mushrooms, vital wheat gluten, and spices then simmered in a flavorful marinade and seared to perfection. These meaty mock steaks will satisfy your beef cravings for sure! This seitan steak recipe will get meat lovers eating vegan and loving it! They work great on the grill too!
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I've been making homemade seitan recipes for over 20 years and I have a ton of them on my blog like vegan turkey, ham, chicken, hot dogs, beef, and salami just to name a few. I have spent years tweaking my steak recipe and held off on publishing it until it was perfect.
I start off by sauteing onions and beefy portabella mushrooms and pureeing them in a beef-flavored broth before mixing them with wheat gluten. Then, the secret to a delicious juicy steak is simmering it in a flavored broth and then searing it to perfection.
Even meat-eaters will love this seitan recipe! It's the closest thing to a real steak that you can make
🧾 Ingredients and substitutions
- Portabella Mushrooms - for a beefy flavor and texture in your steak. You can also use baby Bellas.
- Onion - for flavor.
- Oregano - for flavor. You can use fresh or dried.
- Garlic Powder - for flavor.
- Steak Seasonings - for flavor. I use a basic steak seasoning mix, but you can also make your own blend using this steak seasoning recipe.
- Soy Sauce - for a beefy flavor. You can also use Tamari or Bragg's Liquid Aminos.
- Tomato Paste - for an umami flavor and red color. (You can swap it out for nutritional yeast or red wine if you want.)
- Smoked Paprika - to give your steak a red color and a slightly smoky flavor. You can also use regular paprika and a dash of liquid smoke.
- Vital Wheat Gluten - this is a wheat protein that is used for the base of the seitan. This can not be substituted with any other ingredient. (I'm sorry, but this recipe can not be made gluten-free.) You can usually find it in the Bob's Red Mill section or the specialty baking section of large grocery stores. I order a large bag from Amazon to make lots of seitan recipes. When you buy a large bag, the seitan comes out to only $0.33 per serving!
- Light Olive Oil - or any neutral-flavored oil for sauteing the onion and mushrooms and searing the steaks.
🔪 Helpful tools
- A food processor - you can also use a blender or an immersion blender to puree the onions and mushrooms with the broth.
- A large skillet with a lid - to simmer the steaks in. You will need a pan with a well-fitting lid.
- An iron skillet - or grill pan to brown the steaks after you simmer them. I like to use a griddle to make charred lines on the steaks. You can also grill the steaks after they have simmered in the broth.
🥄 How to make seitan steaks
Step 1 - Dice a small onion and saute it in 2 tablespoons of oil for about 3-4 minutes.
Step 2 - Cut 2 portabella mushrooms into small pieces, add to the onions and sprinkle with 1/2 teaspoon of salt and 1 teaspoon of oregano. Then saute the mushrooms and onions for about 5 more minutes until tender.
Step 3 - Add 1 cup of water, 2 tablespoons soy sauce, 2 tablespoons tomato paste, 2 teaspoons paprika, and 2 teaspoons steak seasoning, and stir well.
Step 4 - Transfer the mixture to a blender or food processor and blend until it becomes a smooth paste.
Step 5 - Transfer the mixture to a large glass bowl, add 1 cup of vital wheat gluten, and mix well. Add another 1/2 cup of wheat gluten and mix again.
Step 6 - Add the final 1/4 cup of wheat gluten and knead it in with your hands until you have a firm dough that no longer feels wet to the touch. (The amount of wheat gluten needed may vary slightly depending on the amount of moisture in your onion and mushrooms.)
Step 7 - Flatten the seitan dough in a circle on the countertop and cut it into 4 equal pieces (or 6 smaller ones.) You can use a rolling pin to help you flatten the dough.
Step 8 - Shape the gluten into steaks and fry them in a little oil in a large frying pan. (This sears the gluten and stops it from expanding too much when you simmer them.)
Cook the steaks
Step 9 - Make a broth by mixing 2 1/2 cups of water 1 tablespoon soy sauce, 1 tablespoon tomato paste, 2 teaspoons steak seasoning, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder.
Step 10 - Pour the broth over the seared gluten steaks. This should just barely cover them. Cover with a lid and simmer at a slow boil for 45 minutes. (Flip the steaks after 25 minutes)
Step 11 - After they have simmered for 45 minutes, most of the broth will have been absorbed or evaporated and there will be a little sauce left in the pan. (At this point your seitan is cooked and can be eaten, but if you want to give it a charred steak flavor, grill or sear it in an iron skillet.)
Char the vegan steaks
Step 12 - Heat an iron griddle, skillet, or outdoor grill until it is very hot. Coat with a small amount of oil and cook the vegan steaks for about 3-4 minutes on each side until it they get a nice char on both sides. (You can use any of the remaining sauce in the pan as a steak sauce.)
🥘 What to serve with vegan steak
You can also slice up these vegan steaks into strips and use them to make vegan fajitas, plant-based steak sandwiches, or vegan beef and broccoli.
👩🏻🍳 Pro Tips
- Wheat gluten is a very fine powder that can get messy. When pouring the flour into the bowl, hold it low in the bowl so it doesn't splash out or make a cloud of dust.
- Gluten needs to be cooked, don't eat it raw. You know that it has cooked enough when it is firm and meat-like and no longer has a doughy texture.
- After you simmer the seitan for 45 minutes, it is safe to eat, you can then dice it up and use it as vegan beef in other recipes if you wish.
- Use only a glass bowl and silicone spatula. Wet gluten is very sticky and hard to clean.
- Wash your bowl and utensils in very hot water. This will help to reduce the stickiness of the gluten. You may want to use an old rag that you can throw away after you clean up.
❓ Frequently asked questions
No, seitan is made from concentrated wheat gluten, so there is no way to make this recipe gluten-free. The closest thing that I have seen to gluten-free seitan steaks is a gluten-free seitan roast recipe from A Virtual Vegan.
Seitan can not be eaten raw, you must cook it until it reaches an internal temperature of 160°F before it is safe to eat. If your seitan is undercooked, it will not have as much of a meat-like texture as fully cooked seitan. If your seitan is chewy or slightly doughy continue to heat it until it's fully cooked.
🥡 Storage and reheating
Refrigerate: You can keep your vegan steaks in the fridge for 3 - 5 days in a sealed container.
Freeze: Seitan steaks freeze well and can be stored in an airtight bag in the freezer for up to 3 months. Let them defrost overnight in the fridge.
Reheating: Reheat the steaks by pan-frying them in a little oil until heated through.
If you like this vegetarian steak recipe, be sure to check out my other seitan-based red "meats" like vegan beef, seitan pot roast, and vegan roast beef.
🌟 More seitan recipes
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan steak recipe
Vegan Steak
Ingredients
- 2 tablespoons oil
- 2 medium portabella mushrooms (about 2 cups chopped mushrooms)
- 1 small onion (about 1/2 cup diced onion)
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1 cup water
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika or regular paprika
- 2 teaspoons steak seasoning
- 1/2 teaspoon garlic powder
- 1 3/4 cup vital wheat gluten
For the broth to simmer the steaks
- 2 1/2 cups water
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 2 teaspoons steak seasoning
- 1 teaspoon smoked paprika or regular paprika
- 1/2 teaspoon garlic powder
To sear the steaks
- 1 tablespoon oil (for searing the steaks)
Instructions
Make the seasoned seitan dough
- Dice a small onion and saute it in 2 tablespoons of oil for about 3-4 minutes.
- Cut 2 portabella mushrooms into small pieces, add to the onions and sprinkle with 1/2 teaspoon of salt and 1 teaspoon of oregano. Then saute the mushrooms and onions for about 5 more minutes until tender.
- Add 1 cup of water, 2 tablespoons soy sauce, 2 tablespoons tomato paste, 2 teaspoons paprika, and 2 teaspoons steak seasoning and stir well.
- Transfer the mixture to a blender or food processor and blend until it becomes a smooth paste.
- Transfer the mixture to a glass bowl and add 1 cup of vital wheat gluten and mix well. Add another 1/2 cup of wheat gluten and mix again.
- Add the final 1/4 cup of wheat gluten and knead it in with your hands until you have a firm dough that no longer feels wet to the touch. (You may need to adjust it a little - the amount of wheat gluten needed may vary slightly depending on the amount of moisture in your onion and mushrooms.)
- Flatten the gluten dough in a circle on the countertop and cut it into 4 large steaks (or 6 smaller ones.)
- Shape the gluten into steaks and fry them in a little oil in a large frying pan. (This sears the gluten and stops it from expanding too much when you simmer them.)
Make the simmering broth
- Make a broth by mixing 2 1/2 cups of water 1 tablespoon soy sauce, 1 tablespoon tomato paste, 2 teaspoons steak seasoning, 1 teaspoon smoked paprika, and 1/2 teaspoon garlic powder.
Simmer the seitan steaks
- Pour the broth over the seared gluten steaks. This should just barely cover them. Cover with a lid and simmer at a slow boil for 45 minutes. (Flip the steaks after 25 minutes) (Check on the steaks frequently towards the end of simmering to make sure all of the liquid did not evaporate. If the liquid is low add a few more tablespoons. If you still have lots of liquid at the end of cooking simmer for a few more minutes with the lid off. See the picture above of how it should look after simmering.)
- After they have simmered for 45 minutes, most of the broth will have been absorbed or evaporated and there will be a little sauce left in the pan. (At this point your seitan is cooked and can be eaten, but if you want to give it a charred steak flavor, grill or sear it in an iron skillet.
Sear your vegan steaks
- Heat an iron griddle or skillet until it is very hot. Coat with a small amount of oil and cook the vegan steaks for about 3-4 minutes on each side until it becomes a little blackened. (You can use any of the remaining sauce in the pan as a steak sauce.)
Notes
- Wheat gluten is a very fine powder that can get messy. When pouring the flour into the bowl, hold it low in the bowl so it doesn't splash out or make a cloud of dust.
- Gluten needs to be cooked, don't eat it raw. You know that it has cooked enough when it is firm and meat-like and no longer has a doughy texture.
- After you simmer the seitan for 45 minutes, it is safe to eat, you can then dice it up and use it as vegan beef in other recipes if you wish.
- Use only a glass bowl and silicone spatula. Wet gluten is very sticky and hard to clean.
- Wash your bowl and utensils in very hot water. This will help to reduce the stickiness of the gluten. You may want to use an old rag that you can throw away after you clean up.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
Hi Monica,
I just made the seitan for dinner tonight. I thought it was good for my first time making it. I didn't know what to expect, and my question, is there any way to make the seitan consistency a little tighter? I feel like it was kind of soft in the middle even after I grilled it in my cast iron grill pan. I am going to try it again and I just wanted to know is there anything I can do different the next time around. I was just looking at the seitan chicken. I really want to try that one. Thanks for sharing your recipes.
You can make a denser meat texture by adding more wheat gluten. After you make seitan a few times, you will be able to tell if the dough is firm enough. Slight changes in the liquid to gluten ratio will change the texture of the seitan. Since mushrooms will vary in moisture content, you will have to adjust the gluten a little. You want a very firm dough (firmer than pizza dough) for a dense meaty texture. Hope that helps! 🙂
Thank you very much and I can't wait to try it again. 🙂
Does the broth simmer away to where there isn't any left in the pan? I was wondering about adding carrots and peppers to make Swiss Steak. Would there be enough broth left to thicken?
Yes, the broth is pretty much gone by the end of simmering. You could probably add carrots and peppers if you add a little bit of additional water.
Fantastic recipe Monica, have made it twice now and it always gives consistent and delicious results, thanks a lot 🙂
I'm so happy that this recipe always comes out well for you! 🙂
I returned to a vegan diet after 3 months of absence due to weight gain, high blood pressure ,high cholesterol levels and high sugar levels. I don’t eat regular sugar and absolutely no honey, I stay far away from refined or processed foods. Natural is the best way to go and a hell of a lot healthier for you and the animals. Blessings and great eats.
Hi! Just discovered your site and really like it! Do you have to use mushrooms in this recipe? Just don't like them. 🙂
You don't have to use them, but they give the steak a nice flavor. My son hates mushrooms, but loves these steaks and says that he doesn't taste them in them. You could use a can of drained and rinsed kidney beans instead if you want to.
What is an alternative to wheat gluten? Can i use tapioca starch or flour?
Sorry, this can't be made gluten-free. Tapioca starch or flour will not work.
I found your recepi on FB and made it for dinner, served with a stuffed salad and it was delisious! So much flavour and tender, really good! The two leftovers goes into the freezer and I will put them on the grill the next round. Thanx for sharing!
I'm so happy that you found me on FB and made the steaks! Glad that you liked them! They are great on the grill!
Can any left overs be frozen
Yes, it freezes very well. Just wrap air-tight. Enjoy!
Thanks for all you share! I’m wondering, Monica…could this be cooked (simmered or steamed) on Instant Pot? Or is that too high a temp?
When you simmer seitan in broth, it gets the best texture when it's cooked slowly at a low simmer. I make some of my other vegan faux meats (like turkey and ham) in an IP, but with that method, I use steam instead of having the seitan come in direct contact with the boiling broth.
Hello Monica,
Thanks for sharing this! I’m looking forward to returning home after my Iceland adventure to give this a try. My daughter has become Vegan and I’d like to make special treats just for her. Who knows, I might just convert as well! I know eating Vegan is healthier but do I have the perseverance to find the right recipes?
I hope that you like the recipe, Laura. Enjoy your trip to Iceland, it sounds like an amazing place to visit!
Hi Monica, This looks delicious. I'm looking forward to trying it as a "steak sandwich". I never was a big steak eater before I stopped eating meat. But I did like a steak sandwich every now and then. Thank you! I've pinned this.
Thanks, Lea! This will be perfect for a steak sandwich. I'm going to put it in some fajitas soon too! 🙂
Carnitas tacos 🤤
Awesome!
Thanks for this Monica…I’m making it tonight for my vegan family. It will go over well because my wife transitioned from a typical southern diet so she always loves when I give her familiar alternatives. I’ll let you know how it goes.
You're welcome, Kevin! I hope that you all enjoy it! 🙂