This vegan steak recipe is a homemade meat substitute that is made and stored in it's broth in the refrigerator. It is also known as Seitan which is on many vegan menus and can be bought in the store. Some of the recipes I like to use it in are Vegan Steak Fajitas or Vegetarian Country Fried Steaks.
This Vegan Steak Recipe is made with vital wheat gluten that is simmered in a rich brown broth allowing the gluten to absorb the beef like flavor as it simmers. It is an excellent homemade gluten recipe that is high in protein, low carb, and low fat. It makes a delicious vegan meat substitute for those who prefer to not consume animal protein.
I started making this vegan steak recipe well over 30 years ago. I grew up with a vegetarian Mom and a carnivorous Dad. So my world of food, whether it be meat eating, vegetarian, or vegan, is quite broad.
I first came across this Vegan Steak recipe about when a former college classmate happened to be pastoring at the local church. He shared the homemade gluten recipe with us and we published it in a church cookbook. I have made my own changes over the years and this is what I am sharing with you today.
A Good Source of Protein
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Vegan steaks are a great alternative for those who choose to not eat meat but want something similar to what they are used to. They also are a great way to get protein in the diet when your vegan! The magic ingredient is Vital Wheat Gluten, which has 23 grams of protein in ¼ of a cup.
Also Known as Seitan
These vegan steaks are also known as seitan. The main difference with this recipe is it is not wrapped in foil and steamed so it is not compact. It is simmered in a broth to give it flavor. It doesn't look or taste like actual steak, but this vegan steak recipe can be used like you would use real steak.
What is Vital Wheat Gluten
Vital Wheat Gluten is a really super fine powdered flour that is all gluten and very little starch. It really is not a flour, but it is made from wheat flour that has been hydrated to activate gluten. Then, it is processed to remove everything but the gluten, is dried and ground into a powder.
It is a very elastic flour as it is almost all gluten. Only a little bit is needed to make loaves of vegan steaks and all you do to form the steaks is mix the gluten flour with a little bit of water. The homemade gluten steaks comes together quickly so you have to be on your best game mixing the flour and water.
Vital Wheat Gluten is also known as a wheat protein. Just ¼ cup of it contains 23 grams of protein, 4 grams of carbohydrates, and 0 fat. As a result, it is a great substitute for vegans who want to follow a low carb diet.
Gluten is considered safe to consume by all unless you have celiac disease and are gluten intolerant. It can cause stomach pain and bloating.
Vital Wheat Gluten, is the most important part of this recipe. This is the flour that is what is used to make this vegan steak recipe.
Liquid aminos, is a liquid protein concentrate made from soybeans that is often used like soy sauce.
Hickory smoked dried torula yeast is what gives the gluten steaks a smoky flavor. It is completely vegan, sugar, and salt free.
George Washington rich brown broth powder, this gives it a deeper flavor and is similar to a beef broth powder but is vegan.
Vegemite, a yeast extract in paste form. It is high in B vitamins.
Instant coffee, this is the brand I use.
- Heat the olive oil in a large stockpot until hot. Add the onion and celery and cook for 3 minutes, until the vegetables begin to soften.
- Add the water, liquid amios, smoked yeast flakes, broth powder, vegex, instant coffee, and garlic powder.
- Stir to combine and bring the broth to a boil.
- In a large mixing bowl, mix together the 3 cups of water and the gluten flour to make a dough.
- Roll the dough into a long roll, 2 inches in diameter.
- Slice each roll approximately ¼ to ½ inch thick.
- Place in boiling broth. Reduce the heat and simmer for 4-6 hours.
💭 Top Tips
- Work quickly with the gluten steaks. Knead as little as possible to just absorb the flour. (watch the video to see how I do it).
- When cutting the steaks, it is best to place them directly into the boiling broth rather than stack them. Stacking will cause them to stick to each other.
- Roll and stretch the gluten steaks into a long log shape, then cut each piece no larger than ½ inch thick.
- Be sure to use a large stock pot. These steaks will absorb the liquid while simmering and will expand to almost double in size. They will shrink back down some the longer they simmer.
- The steaks can be stored in an airtight container covered in the broth it was simmered in. I keep this in the fridge for up to 2 weeks and freeze it for up to 3 months.
- Use the golden broth powder for a more chicken like flavoring to the vegan steaks.
- Substitute Marmite for Vegamite.
More Vegan/Vegetarian Recipes
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Vegan Steak Recipe
FOR THE STEAKS
- 1 pound vital wheat gluten flour
- 3 cups water
FOR THE BROTH
- Heat the olive oil in a large stockpot until hot. Add the onion and celery and cook for 3 minutes, until vegetables begin to soften.
- Add the water, liquid aminos, smoked yeast flakes, broth powder, vegex, instant coffee, and garlic powder. Stir to combine and bring broth to a boil.
FOR THE STEAKS
- In a large mixing bowl, pour the 3 cups of water into the gluten flour to make a dough. Roll the dough into a long roll 2 inches in diameter.
- Slice each roll approximately ¼ to ½ inch thick. Place in boiling broth. Reduce heat and simmer for 4 to 6 hours.