Vegan Steak
Savory, hearty and full of umami flavor, this homemade vegan steak is made with seitan for a protein-packed plant-based main dish!
Ingredients
Seitan Base
- 1 large onion peeled and roughly chopped 200mL
- 4 tablespoons olive oil 60mL
- 1/4 teaspoon sea salt 1.5g
- 2/3 cup canned red beans drained, about 120g
- 3 tablespoons water mixed with vegan bouillon cube 45mL
- 2 tablespoons dark soy sauce 30mL
- 1 tablespoon miso paste 18g
- 1/2 teaspoon onion powder 1.5g
- 1/2 teaspoon garlic powder 1.5g
- 1 teaspoon smoked paprika 2.5g
- 1/2 teaspoon ground coriander 1g
- 1/2 teaspoon dried oregano 0.5g
- Freshly ground black pepper to taste (at least 0.5g)
- 2 cups vital wheat gluten 250g
Thyme Grill Marinade
- 2 tablespoons olive oil 30mL
- 1 tablespoon dark soy sauce 15mL
- 1 teaspoon maple syrup 5g
- 1/2 teaspoon smoked paprika 1.25g
- 1/4 teaspoon garlic powder 0.75g
- 1 teaspoon fresh thyme very finely chopped – 1g
- Freshly ground black pepper to taste
Instructions
Make the Seitan Steaks:
- Heat the olive oil in a wide skillet over medium heat. Add the chopped onion and cook for 10–12 minutes, stirring often, until soft and deeply golden. Add sea salt and cook for 1–2 minutes more until glossy and caramelised. Remove from heat and reserve about half of the onions for serving.
- Add the remaining caramelized onion to a food processor along with the red beans, bouillon water, dark soy sauce, miso paste, onion powder, garlic powder, smoked paprika, ground coriander, oregano, and black pepper. Blend until very smooth and thick, scraping down the sides as needed.
- With the blended mixture still in the food processor, add the vital wheat gluten. Pulse 8–12 times until the mixture comes together into a thick, slightly sticky dough and begins to pull away from the sides of the bowl. If the dough feels too dry and crumbly, add 1–2 teaspoons water. If too sticky, sprinkle in 1–2 teaspoons vital wheat gluten.
- The dough should be firm, dense, and slightly tacky but not sticky. It should form one cohesive ball, pull away from the sides of the food processor, and feel elastic when stretched. When pressed, it should spring back slowly.
- Too dry: If you have a crumbly, cracked surface, and the steak won’t fully come together, or tears easily. Then add 1 teaspoon water at a time and pulse briefly.
- Too wet: If you have a very sticky mixture that smears on the bowl, or feels soft and loose. Then add 1 teaspoon vital wheat gluten at a time and pulse briefly.
- Then process continuously for about 15 seconds, just until the dough becomes elastic and cohesive. Do not over-process, as this can make the seitan too dense.
- Transfer the dough to a work surface and gently knead by hand for about 30 seconds to finish bringing it together, if needed. Let the dough rest for 5–10 minutes before shaping.
- Flatten the dough into a thick disk and cut into 4 equal pieces. Shape each piece into a steak-like oval. Wrap each one tightly in aluminum foil. Steam over simmering water for 50 minutes, flipping halfway through. Remove from the steamer and let cool slightly before unwrapping.
Cook the Steaks:
- In a shallow dish, whisk together the olive oil, dark soy sauce, maple syrup, smoked paprika, garlic powder, chopped fresh thyme, and black pepper.
- Unwrap the seitan steaks and brush generously with the marinade on both sides. Let marinate for at least 20 minutes (or up to overnight in the refrigerator).
- Heat a grill pan or outdoor grill over medium-high heat and lightly oil it. Grill the steaks for 3–4 minutes per side until well-charred and heated through, brushing with extra marinade as they cook.
- Top with the reserved caramelized onions, a drizzle of olive oil, and extra black pepper.
Notes
- Refrigerator: Store cooked vegan steaks in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze the steamed (but ungrilled) steaks for up to 2 months. Thaw overnight before marinating and grilling.
- To reheat: Warm in a skillet or grill pan over medium heat until heated through.
Nutrition
Calories: 483kcal | Carbohydrates: 22g | Protein: 49g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 1324mg | Potassium: 273mg | Fiber: 4g | Sugar: 5g | Vitamin A: 402IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 5mg