Vegan Seitan Steak
Grilled homemade vegan seitan steaks are juicy, meaty and the perfect plant-based alternative to a meat-and-potatoes dinner.
Servings 4
Calories 338kcal
Equipment
- Cuisinart Cup Food Processor, Brushed Stainless Steel - Silver
- YORLFE Silicone Baking Mat Set, 2 Pack Non-Stick Silicon Liner for Bake Pans & Rolling with Measurements, Heat Resistant Cookie Sheets for Macaroon/Pastry, 16" x 11.5", Brown)
- Aroma Housewares 20 Cup Cooked (10 cDigital Rice Cooker, Slow Cooker, Food Steamer - Black
- Stainless Steel Whisks
- Lodge Pre-Seasoned Cast Iron Grill Pan With Assist Handle, 10.5 inch
- Pyrex 2Piece Basics Value Pack 3 Quart Oblong Bake Dish, 2.2, Clear
Ingredients
Steaks
- 1½ cup vital wheat gluten
- ¾ cup canned lentils drained and rinsed
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons nutritional yeast
- 1 teaspoon yellow mustard
- ¼ teaspoon liquid smoke
- 1 teaspoon cayenne pepper
- ½ teaspoon coriander powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¾ cup vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup water
Marinade
- 2 tablespoon olive oil
- 2 tablespoon soy sauce
- 2 tablespoon white vinegar
- 1½ tablespoon vegan Worcestershire sauce
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic powder
- 1 teaspoon cayenne pepper
- ½ teaspoon yellow mustard
- 1½ tablespoon brown sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Serving
- ½ cup cherry tomatoes
- ¼ cup fresh parsley
- Roasted potatoes optional
Instructions
- Add all of the vegan seitan steak ingredients except the vital wheat gluten to a food processor and pulse to combine, stopping to scrape down the sides as needed until everything is well mixed.
- Pour the mixture into a bowl with the vital wheat gluten and knead together. It may be crumbly at first, but keep kneading it until it comes together into a tight ball. Cut the ball into four sections. Use your fingers to press each section about ½-inch thick.
- In a pot with a steamer basket, bring one cup of water to a boil. Wrap the seitan dough loosely with aluminum foil and place in the steamer basket. Cover the pot and steam for 35 minutes.
- Meanwhile, in a large bowl, combine all the marinade ingredients. Remove the cooked steaks from the steamer, unwrap and coat them in the marinade for at least one hour and up to overnight.
- Heat a grill pan over medium-high heat. When hot, sear the steaks for a couple of minutes per side. Brush the steaks with leftover marinade while cooking to keep them juicy.
- Serve the seitan steaks with roasted potatoes (optional), parsley, and tomatoes along with the remaining marinade.