Photo showing Succulent Vegan Filet Mignon (Wheat Meat) cut into pieces accompanied by grilled tomato and red wine
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For my wife’s birthday, I decided to prepare a dinner she couldn’t easily forget. The idea of making a special seitan Vegan Filet Mignon (wheat meat) just came to my mind, and I had to give it a try. And boy, was it successful! So so juicy and delicious, very high in plant-based protein, with the perfect texture and amazing flavour, you’re going to love it. The perfect dish for a special occasion. We suggest you serve it with some nice potatoes and our Vegan Béarnaise Sauce. Trust us you will love it! It is worth the work!

We were so delighted with the result that we decided to share it so you get to enjoy it too.

This recipe can also be found in our new cookbook & e-book “ALL PLANTS: The Food You Love, The Vegan Way” , in chapter 3 “VEGAN BUTCHERY”. The recipe is called “Wheat Filet Mignon” on page 92. In this chapter, you can find recipes for 13 incredibly delicious vegan meats, some of them gluten-free too! Here’s a list:

  • and more!!

We also have an entire chapter named “Dairy is Scary” dedicated to vegan dairy substitutes, from homemade coffee creamers to 3 kinds of homemade yoghurts, homemade tofu, 4 types of cultured vegan cheese, and 5 easy and quick varieties of vegan cheese including feta, cheddar, Buffalo Mozzarella, etc. If you’re a cheese lover, you will love our cookbook! Read more about it here.

Succulent Vegan Filet Mignon (Wheat Meat)

I accompanied this succulent Vegan Filet Mignon with our Creamy Vegan Potato Gratin, baked cherry tomatoes, grilled asparagus and our delicious Vegan Béarnaise sauce. Such a delicious, nutritious and cruelty-free birthday dinner. Wifey loved it and I did too!

Succulent Birthday Seitan Tenderloin

If you liked this recipe of Vegan Filet Mignon, check out our Vegan Seitan Steaks (Wheat Meat), you’ll love them!

If you liked this recipe, check out our Nut-Free Vegan Parmesan Cheese, our Vegan Buffalo Mozzarella, our Gluten-Free Vegan Mortadella, our Fluffy Homemade Vegan Bagels, our Vegan Mayonnaise (Plain & Spicy), our Easy to Make Vegan Béarnaise Sauce, our Oil-Free & Healthy Vegan Béarnaise Sauce, our Vegan Pink Sauce – Beetalicious, our Garlic Vegan Sauce, and our Vegan Pesto Sauce. And if you want to find some REALLY EPIC SAUCES AND DRESSINGS RECIPES, ALONG WITH OVER 150 OTHER RECIPES, check out our very first cookbook ALL PLANTS: The Food You Love, The Vegan Way, which includes over 150 satisfying recipes to feed all the members of your household (including your dogs!). It’s available internationally as a hardcover on Book Depository (with free delivery worldwide), Walmart, and in many other bookstores! Yay! Click here and here to learn more. You can also purchase it as a downloadable e-book (pdf) in our Store (currently ON SALE!), and our Etsy Shop (also on sale there!).

Photo showing Succulent Vegan Filet Mignon (Wheat Meat) cut into pieces accompanied by grilled tomato and red wine

Succulent Vegan Filet Mignon (Wheat Meat)

So so juicy and delicious, very high in plant-based protein, with the perfect texture and amazing flavour, you’re going to love this Succulent Vegan Filet Mignon. The perfect dish for a special occasion. Serve it with our Creamy Vegan Potato Gratin, baked cherry tomatoes, grilled asparagus and our delicious Vegan Béarnaise Sauce.
5 from 6 votes

Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Prep Time 20 mins
Cook Time 1 hr
Resting time: 8 hrs
Total Time 9 hrs 20 mins
Course Birthdays, Celebrations, Christmas, Main Course, Mock-meats & Burgers, Valentine’s Day
Cuisine French Cuisine
Servings 4
Calories 387.2 kcal




  • 140 g pressed and drained extra-firm tofu , weigh it after pressed and drained, and it has to weigh 140 g
  • 3/4 cup water
  • 2 tbsp Japanese soy sauce
  • 2 tbsp white miso paste
  • 2 tbsp canola oil
  • 2 small raw beetroots, peeled and quartered


  • 3 1/2 litres vegetable broth
  • 3 sprigs fresh rosemary
  • 10 pink peppercorn pieces


  • 2 tbsp vegan butter
  • 2 tsp vegan Worcestershire sauce
  • 2 tbsp red wine
  • 1 pinch black pepper, freshly ground
  • Ground spices and herbs of your choice, we use dry rosemary and thyme


  • Preheat the oven to 180ºC.
  • In a big bowl, combine the dry ingredients and set aside.
    Succulent Birthday Wheat Tenderloin
  • Press the tofu using either a tofu press (allow around 12 hours of pressing time) or manually, squeezing out the water wrapping the tofu with a kitchen towel, twisting and squeezing hard until all water is out.
    Succulent Birthday Wheat Tenderloin
  • Using a high-speed blender, combine the crumbled pressed tofu and the rest of the blender ingredients. Blend until smooth and creamy.
    Succulent Birthday Wheat Tenderloin
  • Scoop the blended ingredients into the dry ingredients and combine with a sturdy silicone spatula until dough begins to form.
    Succulent Birthday Wheat Tenderloin
  • Transfer the dough to a work surface and knead vigorously for around 5 minutes. Make sure it’s elastic enough to not tear when you stretch it apart. Make a few tests and if it breaks too easily, keep kneading and try again. This is a very important step as the texture of the tenderloin will absolutely depend on it.
    Succulent Birthday Wheat Tenderloin
  • Shape the dough into a long tenderloin.
    Succulent Birthday Wheat Tenderloin
  • Place the tenderloin on a parchment paper on a baking sheet on the middle rack of the oven, uncovered and place rosemary sprigs all around it. Bake for 30 minutes.
    Succulent Birthday Wheat Tenderloin
  • Bring the broth to a boil in a large pot.
  • Place the tenderloin into the boiling broth and immediately reduce to a simmer. Leave the pot uncovered and simmer for 20 minutes. Monitor the pot to make sure it’s not boiling and turn occasionally.
    Succulent Birthday Wheat Tenderloin
  • Remove the pot from heat, cover and let the tenderloin cool in the broth for a few hours until lukewarm.
  • Transfer the tenderloin to a food storage bag and add 1/3 cup of the broth and the rosemary sprigs inside it. Refrigerate overnight or up to 1 week. Chilling is very important so DO NOT OMIT this step.
  • The next day, once the tenderloin is cooled, bring it to room temperature for around 1 hour before glazing it.
  • Using a deep non-stick skillet, add vegan butter and melt it over medium heat. Add the Worcestershire sauce, red wine, black pepper and ground spices or herbs of your choice.
  • Add the tenderloin to the skillet and turn it to coat. Lightly brown it, turning frequently until a gorgeous deep brown colour is reached.
    Succulent Vegan Filet Mignon (Wheat Meat)
  • Slice and serve with your favourite sauce (we use our vegan Bearnaise sauce), grilled vegetables and our creamy vegan potato gratin. Enjoy!
    Succulent Vegan Filet Mignon (Wheat Meat)


Calories: 387.2kcalCarbohydrates: 19.7gProtein: 41.8gFat: 15.3gSaturated Fat: 3gSodium: 832.4mgPotassium: 358.97mgFiber: 4.4gSugar: 5.2g
Keyword Baking, Frying, Pan-frying, Simmering
Tried this recipe?Mention @veganvvocals or tag #veganvvocals!

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