Christina These Vegan Seitan Steaks will blow your mind! They are so meaty and delicious, super juicy and moist, and full of flavour. Perfect to eat them along with our Vegan Potato Gratin, grilled asparagus and our Vegan Beárnaise Sauce. When you try them, you’re gonna wish you did it a lot earlier, we guarantee it!
They are simply amazing, everyone would love them. You need to give them a try!
If you liked this recipe, check out our Succulent Birthday Seitan Tenderloin (Wheat Meat), you’ll love it!
Vegan Seitan Steaks
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!
Ingredients
DRY INGREDIENTS
- 300 g vital wheat gluten
- 1/2 cup chickpea flour
- 2 tbsp nutritional yeast
BLENDER INGREDIENTS
- 1 tbsp onion powder
- 2 tsp garlic powder
- 2/3 cup vegetable stock
- 1/2 cup red wine vinegar
- 3/4 cup boiled chickpeas
- 2 small beetroots
- 3 tbsp tomato paste
- 1 tbsp Japanese soy sauce
- 1 tbsp balsamic vinegar
- 1 tsp vegan Worcestershire sauce
- 1 tbsp white miso paste
- 1 tsp dried parsley
- 2 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp ground cloves
- 3/4 tsp cayenne pepper
- 1 tsp sea salt
- 1 tbsp freshly ground black pepper
BROTH INGREDIENTS
- 4 cups vegetable broth
- 1 cup red wine
- 1 tbsp white miso paste
- 1 onion, peeled and cut in quarters
- 3 garlic cloves, crushed
- 2 bay leaves
- 2 rosemary sprigs
Instructions
- In a high-speed blender, combine all the blender ingredients. Blend until smooth.
- In a large bowl, combine all the dry ingredients.
- Pour the blender ingredients into the dry ingredients and combine with a sturdy silicone spatula until dough begins to form.
- Preheat the oven to 180ºC.
- Transfer the dough to a work surface and knead vigorously for at least 10 minutes. Flatten the dough into a 1 cm thick slab and cut into 6 pieces.
- Transfer the dough pieces onto a parchment paper on a baking sheet and bake on the middle rack of the oven for 30 minutes.
- While you’re waiting, proceed to prepare the broth. In a large pot, combine all the broth ingredients and bring to a boil.
- Submerge the baked dough pieces into the boiling broth and rapidly reduce to a simmer. Cover the pot and let it simmer for 35 minutes. Don’t boil it. Check every five minutes to make sure it isn’t boiling but not merely poaching inside the broth either.
- Once boiled, remove the pot from the heat and let the wheat steaks inside until lukewarm.
- Transfer them to a food storage tupperware and add 1 cup of broth inside it. Refrigerate overnight or for a minimum of 8 hours.
- The next day, in a non-stick skillet, heat 1 tbsp of extra-virgin olive oil and pan-fry the wheat steaks on both sides until ready. Pour 2 tbsp of red wine over the steaks while they cook.
- Enjoy these amazing steaks!
- You can store them in the freezer for several months. Just wrap them individually in cling film, so you get to eat them whenever you feel like! They taste just as amazing!
Notes
Nutrition
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Hi! I just found your blog, and I love it! Could I use beetroot powder for the small beet? If so, do you by chance know what the measurement would be? Thanks for your wonderful recipes!
Hi Missy,
Thank you so much, we are so glad you like our site! I think you could indeed use beetroot powder to replace the small beetroots. We’ve never made this recipe with beet powder but 3-4 tbsp should work and you may have to adjust the wet ingredients a bit to compensate. Please let us know how it went! Hope you’ll love them! 🙂
Thank you for replying so quickly! I’m definitely going to make them soon! I’ve been going back and forth between these and the filet mignon. I guess I need to do both! 😊
The filet mignon is our absolute favourite! Make sure to accompany it with our Vegan Béarnaise Sauce (https://veganvvocals.com/2017/12/15/bearnaise-sauce/)! Super delicious!! Hope you love both the filet mignon and the steaks as much as we do!