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vegan steak

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


  • 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)



  • 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.


  • 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.


  • 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.


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