• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Society

easy plant based vegan recipes featuring whole foods and a pure plant based lifestyle - the Veggie Society

  • Home
  • Recipes
  • Privacy Policy
  • Shop
  • Join VeggieSociety
  • Log In

Vegan Steak Recipe

August 15, 2020 By florentina 9 Comments

This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you.

This Best Vegan Steak recipe is the perfect cruelty-free substitute for your next fancy steak dinner. A dreamy blend of cannellini beans, wheat gluten, and aromatic spices fused together to create a super delicious dish. Just as meaty and tender as any filet mignon, you’ll be head over heels with the first bite.

Jump to Recipe

Vegan steak recipe with cherry tomato sauce
go premium!Love recipes, hate ads?
$9.99/year. No ads.

Yes, I know that this recipe might seem odd to some people. Steak that isn’t meat? How can it be steak then? Well, friends, you’ll have to take a swing at this incredible recipe to fully grasp the concept. Will it be different at first? Of course, all new things are. However, I promise one thing, it will be a wonderfully delicious substitution on top of it being cruelty-free.

Winner Winner Meatless Dinner!

How to make vegan sietan steak step by step

go premium!Love recipes, hate ads?
$9.99/year. No ads.

How to Make + Cook Vegan Steak

  1. Process the wheat gluten – In a food processor, combine all the steak ingredients until a dough forms. Don’t forget the tomato sauce, it’s what makes those steaks extra tender and juicy.
  2. Transfer to a cutting board – Knead the dough a few times and add more wheat gluten if it feels sticky. Knead until a fibrous texture is created as seen in the process photos above.
  3. Cut the dough – Divide the dough into 4 equal pieces, stretching each one until they’re between ½-1 inch thick.
  4. Boil – Bring a pot of water to a boil and boil the seitan steak for 25 minutes.
  5. Marinate – Whisk together all the marinade ingredients and lay the steaks in a single layer in the sauce. Let sit for 15 minutes on both sides for a total of 30 minutes.
  6. Cook again – Heat a cast iron skillet with a drop of olive oil in it and sear the steaks on each side until char marks form. Alternatively you can place them directly on your outdoor grill. Serve and enjoy with your favorite sauce!

Pan seared vegan steak recipe in cast iron

go premium!Love recipes, hate ads?
$9.99/year. No ads.

Recipe Tips + Variations

  • Storage – If storage is necessary, place in an airtight container in the fridge for up to 5 days.
  • Reheating – These steaks taste best right after they’ve been cooked. However, if you must, you can reheat them using the microwave or throw them into a skillet for a couple of minutes.
  • Can you freeze plant based steaks? – I don’t prefer these steaks after they’ve been frozen. However, it’s possible to freeze them before you fry them. Simply combine them with the marinade in a sealed container and freeze them for up to 3 months.
  • What is seitan? – Seitan is made out of the main protein found in wheat called “gluten.” It mimics the texture of meat. Wheat flour and water are kneaded together until the strands of gluten emerge, separating from the rest of the wheat. Seitan are those sticky strands of gluten.
  • Serve Italian style – Serve this recipe with this amazing cherry tomato sauce, mashed potatoes, and creamed spinach listed below for an Italian affair.
  • Alternative cooking options – For classic grill marks, use your typical outdoor grill or a cast iron griddle.

Grilled Vegan Steak with Creamed Spinach

What to Serve With

Just like any other steak dinner, this recipe can be served with most of the classic sides you’re used to. I enjoy going all out and making a decent spread with these steaks as they make a nice, hearty dinner dish. Some of my favorite side options and choices are listed below.

  • Olive Oil Mashed Potatoes
  • This Vegan Creamed Spinach
  • Coconut Spinach Rice Pilaf
  • Roasted Broccoli
  • Grandpa’s Cucumber Tomato Onion Salad
  • Best Vegan Scalloped Potatoes 
  • Roasted Cauliflower Steaks
  • Vegan Potato Salad with Dill.

Italian vegan steak with mashed potatoes

What Sauces Can I Serve Vegan Steak with?

I haven’t found very many sauces that don’t just sing when added to the top of this sietan steak recipe. There are too many to choose from! You’ll fall in love with any one on the list below. I just can’t pick a favorite.

Cherry Tomato Sauce (as pictured)
Argentinian Chimichurri
Savory Mango Basil Sauce
Vegan Shiitake Mushroom Gravy
Heirloom Tomato Suce
Chive Pesto or Vegan Aioli
Italian Peperonata Sauce
Sun Dried Tomato Pesto
Vegan Caesar Salad Dressing
Peppercorn Sauce.

best Italian vegan steak recipe with cherry tomato sauce

What is Vegan Steak Made Out Of?

The ingredients can vary from recipe to recipe, as it can be made in various ways. I like to use wheat gluten or wheat protein along with creamy cannellini beans and a thick homemade tomato sauce. This creates a perfectly tender and chewy seitan steak. Soy protein and potato protein are used just as commonly as the wheat protein as well.

Popular Vegan Dinner Recipes

Best Vegan Ribs Recipe
Potato Jackfruit Stew
Vegan Zuppa Toscana
Sauteed Cabbage with Onions and Soy Curls
Vegan Chicken with Broccoli.

how to make vegan steak

best vegan steak made from sietan

 

vegan steak
go premium!Love recipes, hate ads?
$9.99/year. No ads.
Print Pin

Best Vegan Steak

This Vegan Steak is the perfect cruelty-free substitute for your next steak dinner. A dreamy blend of cannellini beans, wheat gluten, and aromatic spices fused together to create an incredibly delicious dish. Just as meaty and tender as any filet mignon, you’ll be head over heels with the first bite.
Course Main Course
Cuisine Italian
Keyword plant based, sietan, vegan meat, vegan steak
Prep Time 10 minutes
Cook Time 35 minutes
Marinade 30 minutes
Total Time 1 hour 15 minutes
Servings 4 steaks
Calories 157kcal
Author Florentina

Ingredients

  • 3/4 cup cannellini beans cooked (can use chickpea, lentils or even black beans)
  • 2 tbsp soy sauce or tamari
  • 1/4 cup nutritional yeast
  • 1/3 cup tomato sauce thick homemade preferably
  • 1.5 tsp smoked paprika (or 1/4 tsp liquid smoke)
  • 1/2 tsp granulated garlic
  • 2 tsp onion powder
  • 1 tbsp dijon mustard
  • 1.25 cups wheat gluten
  • 1/3 cup water
  • 1 tsp grated beets for color (optional, i didn’t use any in these photos)

Marinade

  • 1/3 cup soy sauce
  • 1 tbsp brown sugar maple syrup
  • 1 tbsp olive oil
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 pinch red chili flakes
US Customary - Metric

Instructions

  • To the bowl of a food processor add the cannellini beans, tomato sauce, soy sauce, nutritional yeast, paprika, garlic and onion powders, dijon mustard and wheat gluten. Press the pulse button a few times the start pouring in the water. Process until a nice dough forms that isn’t sticky.
  • Transfer the dough to a cutting board and kneed a few times. If it appears sticky just sprinkle with a little bit more wheat gluten and keep needing until incorporated and the dough isn’t sticky anymore. Continue to kneed and stretch until a nice fibrous texture is achieved.
  • Cut the sietan dough into 4 pieces and stretch each one into uneven 1/2 inch to 1 inch thick pieces.
  • Bring a medium sauce pan filled with water to a rolling boil. Add the sietan steaks one by one and boil for 25 minutes. Drain and pat dry each steak on a kitchen towel.

Marinade

  • In a shallow bowl / tray whisk together the marinade the ingredients until combined: soy sauce, brown sugar for caramelization, olive oil, onion and garlic powder, smoked paprika and chili flakes for some heat.
  • Add the cooked sietan steaks to the marinade in one layer and make sure to coat all over. Allow to sit for 15 minutes then flip over and marinate another 15 minutes.
  • Preheat a cast iron skillet over medium low flame. Add a drizzle of olive oil and the sietan steaks. Work in batches here unless you have a big enough skillet that fits all 4 of them. Pan sear for a couple of minutes on each side until nice little char marks form.
  • Alternatively you can cook these vegan steaks in a cast iron griddle or on the outdoor grill for extra smokiness and classic grill marks.
  • Serve Italian style with the cherry tomato sauce, mashed potatoes and creamed spinach or any of the sauces suggested above.

Notes

  • Storage - If storage is necessary, place in an airtight container in the fridge for up to 5 days.
  • Reheating - These steaks taste best right after they’ve been cooked. However, if you must, you can reheat them using the microwave or throw them into a skillet for a couple of minutes.
  • Can you freeze them? - I don’t prefer these steaks after they’ve been frozen. However, it’s possible to freeze them before you fry them. Simply combine them with the marinade in a sealed container and freeze them for up to 3 months.
  • Alternative cooking options - For classic grill marks, use your typical outdoor grill or a cast iron griddle.

Nutrition

Calories: 157kcal | Carbohydrates: 16g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 2004mg | Potassium: 212mg | Fiber: 4g | Sugar: 5g | Vitamin A: 581IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 3mg

Environmental Information

You’ll Also Love:

Hearty Vegan Stew

Hearty Vegan Stew

best vegan ramen bowl recipe featuring “ beyond beef " lots of garlic and ginger, bok choy and a quick umami sauce

Vegan Ramen

Fresh Heirloom Tomato Sauce (4)

Heirloom Tomato Pasta

go premium!Love recipes, hate ads?
$9.99/year. No ads.

Filed Under: Entrees, Plant-Based, Vegan Recipes

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Previous Post: « Fresh Heirloom Tomato Sauce Recipe
Next Post: Grilled Corn Tomato Avocado Salad Recipe »

Primary Sidebar

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

RECIPE INDEX

Recent Recipes

vegetable summer soup

Vegetable Summer Soup Recipe

vegan potato salad with dill

Vegan Potato Salad with Dill

Potato Dill Soup

Chunky Potato Dill Soup

lemon artichoke pasta salad

Artichoke Pasta Salad Recipe

Copyright © 2022 · Veggie Society