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Seitan Steaks

David Bishop
Prep Time 1 hour
Cook Time 15 minutes
Course Main Course


  • Steam Basket


Seitan Steaks

  • 3/4 cup cooked lentils, I use canned-drain and rinse. (You can also use chickpeas, black beans or black eyed peas)
  • 1 3/4 cup Vital Wheat Gluten
  • 2 tbsp Soy sauce
  • 1 tsp Garlic powder
  • 1 tsp Ground cumin
  • 1 tsp Smoked paprika
  • 1/4 tsp Black pepper
  • 1 tsp Steak seasoning
  • 1/2 tsp Liquid smoke
  • 1/2 cup Veg broth
  • 4 tbsp JustOne Organics beet crystals (Can sub with 1/2 cup Tomato Paste)


  • 1/4 cup Soy sauce
  • 2 tbsp Olive oil
  • 2 tbsp Maple syrup or agave
  • 1 tbsp Tomato paste
  • 1 tbsp Hoisin sauce
  • 1/4 tsp Worchestire sauce


  • In a food processor, add all seitan steak ingredients and pulse, scraping down the sides as needed until combined. Alternatively, you can use an immersion blender or high speed blender- combine all ingredients EXCEPT vital wheat gluten. Once combined, stir in vital wheat gluten.
  • Dump the seitan onto a clean working surface. Sprinkle a little vital wheat gluten to prevent it from sticking. Knead the mixture together for a few minutes until it’s no longer crumbly.
  • Flatten the ball somewhat, then cut into 4 sections. Use a rolling pin to flatten the steaks further. They are the best when they are thin- about ½ an inch thick.
  • Place the steaks in a steamer basket with water on the bottom and steam for 30 minutes. Make sure the water doesn’t all evaporate. Turn the steaks halfway through so they cook evenly. 
  • While the steaks steam, fill zip lock bags with your marinade and mix together. Place steaks in a ziplock bag and set in the fridge for 30 minutes. Turn halfway through while they are soaking in the fridge. 
  • Heat a large pan (I prefer cast iron) with a few tablespoons of oil. Add steaks and cook for a few minutes on each side until blackened. You can also do this on a grill until char marks are formed. Make sure to brush marinade on the steaks as they cook.
  • Serve immediately with your favorite vegan side dish! I paired here japanese zucchini and roasted red potatoes)
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