Vegan Steak is made with seitan for a firm, meaty texture. It’s hearty, smoky, and entirely plant-based—an easy way to enjoy a classic steakhouse-style dinner without the meat.
Serve with Garlic and Chive Mashed Potatoes and Herb Roasted Vegetables, or slice thin for sandwiches.
Easy Vegan Steak Recipe
Vegan Steak is hearty, flavorful, and surprisingly simple to make. If you’ve never made seitan before, don’t let it intimidate you; this recipe walks you through each step. The steaks bake until firm, soak up a quick balsamic marinade, and finish on the grill.
The flavor is rich and savory, and the texture is tender with the satisfying bite you expect from steak.
Ingredients for Vegan Steak
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Brown Lentils are the base of the steaks. They add structure without making the texture dense.
- Tamari (or Soy Sauce), Tomato Paste, and Vegan Beef- Style Bouillon give the savory flavor you expect, while a little mustard and liquid smoke add balance.
- Chili Powder, Onion Powder, Garlic Powder, and Smoked Paprika round everything out.
- Vital Wheat Gluten is the key ingredient and what gives seitan its “meaty” texture. Mix it in gently so the texture stays tender.
- The cooking liquid is a simple mix of Broth, Tamari, Worcestershire Sauce, Garlic, and Thyme. It keeps the steaks moist as they bake.
- After baking, the steaks soak in a balsamic marinade made with Tamari, Olive Oil, Worcestershire Sauce, Brown Sugar, Garlic, and Ground Black Pepper. It seeps in and caramelizes beautifully on the grill.
How to Make Vegan Steak
STEP ONE: Prep. Preheat oven to 350°F. Spray an 8 x 8″ baking dish with nonstick cooking spray.
STEP TWO: Cook the Lentils. Rinse ¼ cup dry brown lentils under cool water. Add to a small saucepan with 3/4 cup water. Bring to a boil, then reduce heat to low. Cover and simmer 20 minutes, until lentils are tender but not mushy. Drain any excess water and let cool slightly.
STEP THREE: Start the Seitan Dough. In a food processor, combine the cooked lentils, 1/2 cup water, 2 tablespoons tamari, tomato paste, bouillon, mustard, liquid smoke, chili powder, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and smoked paprika. Blend until smooth, then transfer to a large mixing bowl.
STEP FOUR: Finish the Seitan Dough. Add the vital wheat gluten, then, working quickly, knead the dough just until combined. The dough will come together almost immediately and have a wet but firm and springy texture.
STEP FIVE: Shape the Steaks. Turn the dough out onto a clean surface and press into a disc to about 1/2-inch thick. Cut into 4 steak-shaped pieces. (The steaks will expand during the cooking process.)
STEP SIX: Prepare to Bake. Arrange the steaks in a single layer in the prepared baking dish.
STEP SEVEN: Mix the Cooking Liquid. In a small bowl, whisk together broth, 1 tablespoon tamari, Worcestershire sauce, garlic, and thyme. Pour the mixture around the steaks.
STEP EIGHT: Cook the Steaks. Cover tightly with aluminum foil and bake for 40 minutes. Remove from the oven and let rest, covered, for 10 minutes to finish steaming in residual heat.
STEP NINE: Marinate. In a shallow dish or resealable bag, whisk together the marinade ingredients. Add the warm steaks, turning to coat evenly. Marinate at least 1 hour or up to overnight in the refrigerator.
STEP TEN: Grill and Serve. Preheat a grill pan or oiled outdoor grill to medium heat. Grill each steak for 2–3 minutes per side, basting with leftover marinade for a glossy finish. Serve hot, drizzled with extra marinade.
Can I Make the Steaks Ahead of Time?
- Yes. Bake and marinate the steaks up to two days in advance. Keep them refrigerated and grill just before serving.
Storage and Reheating
- Store vegan steaks in an airtight container in the refrigerator. To reheat, warm the steaks in a skillet or grill pan over medium heat for a few minutes per side until heated through. Microwaving is not recommended since it can give the seitan a rubbery texture.
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Vegan Steak Recipe
Ingredients
For the Seitan Steaks:
- 1/4 cup dried brown lentils yields about ¾ cup cooked
- 3/4 + 1/2 cup water divided
- 2 tablespoons tamari or soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon vegan beef-style bouillon paste
- 1 teaspoon yellow mustard
- 1/4 teaspoon liquid smoke
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 1/3 cups vital wheat gluten
For the Cooking Liquid:
- 1 cup vegan beef-style broth
- 1 tablespoon tamari or soy sauce
- 1 teaspoon vegan Worcestershire sauce
- 2 teaspoons garlic finely minced
- 1/2 teaspoon dried thyme leaves
For the Marinade:
- 3 tablespoons water
- 2 tablespoons tamari or soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 1/2 tablespoons vegan Worcestershire sauce
- 1 tablespoon brown sugar packed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F. Spray an 8 x 8″ baking dish with nonstick cooking spray.
- Rinse ¼ cup dry brown lentils under cool water. Add to a small saucepan with 3/4 cup water. Bring to a boil, then reduce heat to low. Cover and simmer 20 minutes, until lentils are tender but not mushy. Drain any excess water and let cool slightly.
- In a food processor, combine the cooked lentils, 1/2 cup water, 2 tablespoons tamari, tomato paste, bouillon, mustard, liquid smoke, chili powder, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, and smoked paprika. Blend until smooth then transfer to a large mixing bowl.
- Add the vital wheat gluten, then, working quickly, knead the dough just until combined. The dough will come together almost immediately and have a wet but firm and springy texture.
- Turn the dough out onto a clean surface and press into a disc to about 1/2-inch thick. Cut into 4 steak-shaped pieces. (The steaks will expand during the cooking process.)
- Arrange the steaks in a single layer in the prepared baking dish.
- In a small bowl, whisk together broth, 1 tablespoon tamari, Worcestershire sauce, garlic, and thyme. Pour the mixture around the steaks.
- Cover tightly with aluminum foil and bake for 40 minutes. Remove from the oven and let rest, covered, for 10 minutes to finish steaming in residual heat.
- In a shallow dish or resealable bag, whisk together the marinade ingredients. Add the warm steaks, turning to coat evenly. Marinate at least 1 hour or up to overnight in the refrigerator.
- Preheat a grill pan or oiled outdoor grill to medium heat. Grill each steak for 2–3 minutes per side, basting with leftover marinade for a glossy finish. Serve hot, drizzled with extra marinade.
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