Vegan Steak

4 steaks
50 min

This Vegan Steak is made with vital wheat gluten for a tender yet chewy texture and is charred in a salty, savory, garlic ‘butter’ sauce. The steak has a rich, umami, savory flavor that goes so well with roasted potatoes, green beans, or roasted asparagus. This is an amazingly convincing vegan steak recipe that will knock the socks off any omnivores you serve it to!


For the full recipe with step by step photos, a video, and tips & tricks visit:

https://tyberrymuch.com/vegan-steak/

why we love this vegan steak

When I first developed this vegan steak recipe, I was actually a little worried it looked toooo convincing and real. While this recipe probably won’t be for everyone (some vegans don’t like eating mock meat), it’s great if you’re transitioning to veganism, or you just want to try and eat less meat. This recipe is tender, chewy, and incredibly hearty. Because this is a seitan recipe, it’s packed with protein that will keep you full and satisfied. The words vegan and steak don’t necessarily go together, but I promise this recipe is the best vegan steak out there and probably the closest you’re going to get making it at home!


what is seitan?

Okay, but what is seitan? If you’ve never heard of seitan it’s a protein-rich food that is an excellent meat replacement. The main ingredient in seitan is vital wheat gluten. The origins of seitan date back to 6th century China where it was first documented. It’s often used as mock meat in Buddhist, Chinese, and vegetarian cuisines.

the vegan garlic butter sauce

While this seitan steak is great by itself, the vegan garlic butter sauce really takes it to the next level. The sauce adds an immense amount of extra flavor and saltiness to the outside of the steak. It also helps add more moisture back into the steak. I highly, highly recommend making this sauce.


To char the outside of the seitan and to make the garlic butter, follow the steps below:


  1. Preheat a grill pan or cast-iron skillet on medium heat.
  2. Melt the vegan butter. Add the whole garlic cloves and baked steaks to the pan. Sear both sides (about 3 minutes per side), pressing the tops with a plate or weighted object to get good grill marks & char. Brush the vegan butter in the pan on all sides of the vegan steaks.
  3. Serve with roasted fingerling potatoes, asparagus, or green beans.


storing the vegan steak

You can keep these vegan and vegetarian steaks in an air-tight container in the fridge for about 3 days. Seitan has a tendency to dry out in the fridge, so if you plan on storing it longer than that I recommend freezing the cooked steaks.


To freeze the seitan, wrap the whole steaks tightly in plastic wrap and then wrap with aluminum foil or place in a freezer-proof baggie. The seitan can be reheated by thawing it in the microwave and then pan-searing the outside to add crispiness back to the exterior.


Recipe details

  • 4  steaks
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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Ingredients

Wet:

  • 1/2 cup red beets, peeled and diced 60g
  • 2 tbsp soy sauce
  • 2 tsp yellow mustard
  • 2 tsp liquid smoke
  • 1 tbsp olive oil
  • 1 tbsp vegan Worcestershire sauce
  • ¼ cup red wine, (see notes for substitutions)
  • 1/2 cup onion, chopped 90g

Dry:

  • 1 1/2 cup vital wheat gluten, 200g (plus extra for kneading the dough)
  • 1 1/2 tbsp garlic powder
  • 1 tbsp smoked paprika

Marinade / Rub:

  • 1 tbsp red wine
  • 2 tsp liquid smoke
  • 1/2 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp garlic powder

Garlic Butter

  • 4 tbsp salted vegan butter
  • 6 cloves garlic, peeled

Instructions


Preheat the oven to 425F.
Prep a 9 x 13” baking dish by drizzling 1-2 tbsp of olive oil on the bottom.
In a food processor, add all of the wet ingredients except the onion. Pulse the mixture until the beets are finely blended and there are no large chunks. Add the onion and pulse until the onion is finely minced.
Add the vital wheat gluten, garlic powder, and smoked paprika onto the wet ingredients in the food processor. Stir the dry ingredients together with a fork before pulsing.
Pulse the wet and dry ingredients together until a dough ball forms. The dough should come together and start spinning around the side of the food processor.
Lightly flour a surface with 2-3 tbsp of vital wheat gluten. Transfer the dough onto the surface and knead the dough for about 2-3 minutes until the ball becomes smoother in texture. The dough should be soft yet stretchy. It should not be difficult to knead. If it is, the gluten may be overworked and the steak will be too tough.
Roll the dough into a ball and flatten it slightly into a rectangular shape. With a sharp knife, divide the dough by cutting it into 2-4 equal-sized pieces. This recipe will make 2 very large steaks or 4 smaller/normal-sized steaks.
With your hands, shape the dough into a rounded triangular shape similar to a fillet. The steaks should be about ½” thick.

To Bake the Steaks:

Place them onto the prepared baking dish. Coat both sides of the steaks with the olive oil that you drizzled into the pan.
Mix the marinade ingredients together and brush both sides of the steak with the marinade.
Bake the steaks at 425F according to the doneness you prefer (see times below). I baked mine for about 28 minutes. The outside should be slightly browned but the inside should still be tender. Flip the steaks halfway through the baking time and reapply any remaining marinade.
25 minutes = Rare
25-30 minutes = Medium Rare
30-35 minutes = Well Done

To Char the Steaks:

Preheat a grill pan or cast-iron skillet on medium heat.
Melt the vegan butter. Add the whole garlic cloves and steaks to the pan. Sear both sides (about 3 minutes per side), pressing the tops with a plate or weighted object to get good grill marks & char. Brush the vegan butter in the pan on all sides of the vegan steaks.
Serve with roasted fingerling potatoes, asparagus, or green beans.

Tips

  • If you don’t have a food processor, you’ll want to blend the beets in a blender and you’ll want to finely mince the onion by hand. Then, mix all the ingredients in a large bowl.
  • I used Country Crock's Plant Butter in the garlic butter sauce.
  • Not all wines are vegan. You can use Barnivore.com to check and see if your wine is vegan-friendly.
  • The same amount of veggie stock can be substituted for the red wine. Please note, the steak won't have the same bodied richness if omitting the wine.
  • You can keep these vegan and vegetarian steaks in an air-tight container in the fridge for about 3 days. Seitan has a tendency to dry out in the fridge, so if you plan on storing it longer than that I recommend freezing the cooked steaks.

Thank You Berry Much
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Comments

  • Amanda Gerow Amanda Gerow on Oct 22, 2021

    I still can't believe how real these photos look - it looks and sounds delicious!

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