vegan steak

Tender, juicy and flavorful vegan steak! Perfectly spiced and looking remarkably like the 'real thing' these vegan seitan steaks are deliciously textured, super high in protein and heaps of fun to make!

Vegan Steak

(123 grams) Canned Chickpeas (Drained)

(15 grams) Nutritional Yeast

tsp Garlic Powder

tsp Onion Powder

tsp Cumin

tsp Coriander Powder

tsp Oregano

Tbsp Soy Sauce

(130 grams) Tomato Paste

Paprika

tsp Black Pepper

Dijon Mustard

tsp Liquid Smoke

(120 milliliters) Vegetable Stock

(263 grams) Vital Wheat Gluten*

(60 milliliters) Soy Sauce

Tbsp Brown Sugar

Tbsp Tomato Paste

Liquid Smoke

Tbsp Olive Oil (or other oil)

Baked Potatoes with Vegan Sour Cream

Creamy Mushroom Sauce

Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, dijon mustard, liquid smoke and vegetable stock to the food processor and process until well mixed.

Transfer to a mixing bowl and add the vital wheat gluten. Stir in with a spoon briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes, you want it to go from sticky and soft to firm and stretchy, so that when you pull it, it snaps back into place. See our full post for lots more info on kneading. Make sure you don&#8217;t over-knead it because that will cause your steaks to become very tough.

As soon as you have a firm, stretchy texture, flatten it out and cut it into 4 roughly equal sized steaks. Use a potato masher to bash the steaks down a bit to flatten, but don&#8217;t do this too much as it counts as kneading, and you don&#8217;t want to overdo it.

Wrap the steaks individually in tinfoil and then steam them for 20 minutes. Don&#8217;t wrap them too tight as they will expand while steaming. You can steam them in a steamer basket over a pot of boiling water, or in any steamer that you have.

While the steaks are steaming, prepare your marinade sauce by adding all the ingredients to a bowl and whisking them together. Let it sit for a little while and then whisk again. You want it to be nice and smooth and it can take a couple of minutes for the brown sugar to dissolve properly.

After steaming for 20 minutes, unwrap the steaks from their tinfoil and place into a square dish. Pour over the marinade sauce and use a brush to make sure the steaks are properly covered. Turn them over in the sauce a few times.

Heat a pan with a little olive oil (or other oil, 1 Tbsp is fine) and then fry the steaks (I found they all fitted into the same pan) flipping them regularly and brushing more marinade sauce on them every time you flip them, until they are nicely browned and caramelized.

Serve with a side salad, baked potatoes with vegan sour cream, and if you like sauces with your steaks, then a creamy mushroom sauce goes wonderfully with this!

Hi, Alison. Thanks for the recipe. I liked them. The texture was a little better the next day. I think next time I will use my blender, instead of the food processor, to incorporate the liquid ingredients. Would you please tell me what the tinfoil is for? I've seen some people steam them without it.

The steaks turned out to be very chewy. The flavors were good though.

Delicious. Your tweaks and tips made a great recipe amazing!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537709392/ofrczma1neitjuqanodk.mp4

Vegan Steak - Loving It Vegan. Tender, juicy and flavorful vegan steak. Perfectly spiced and looking remarkably like the ‘real thing’ these vegan seitan steaks are deliciously textured, super high in protein and heaps of fun to make.

Vegan Steak - Loving It Vegan

Inspired by the amazing recipes for vegan steaks by The Happy Pear&nbsp;and Veggie Rose.Yes, it's vegan!! Mouth-watering, tender, chewy, juicy, flavourful, meat-like texture. Amazing! BBQ or pan fry then serve whole or slice and put on top of salad for a steak salad. So delicious and satisfying!&nbsp;

Vegan Seitan Steak

vital wheat gluten

lentils ((I used canned))

water

nutritional yeast

tomato paste

soy sauce

garlic powder

chili powder

liquid smoke

black pepper

olive oil

maple syrup

Add all of the vegan seitan steak ingredients to a food processor and pulse to combine, stopping to scrape down the sides as needed until everything is well mixed. Alternatively, if you do not have a food processor you can first mash the cooked lentils with a fork or potato masher, then add everything together in a large bowl and mix well.

Turn the mixture out onto a clean work surface and begin to knead it together. It may be a bit crumbly at first, but keep&nbsp;kneading it for a few minutes until it comes together into a tight ball.&nbsp;Cut the ball into 4 sections, then use a rolling pin to roll out each section into 1/2" thick steaks. The dough will be very tough and stretchy, but just keep working at it until you get your desired steak shapes.&nbsp;

Add several inches of water to a large pot with a steamer basket and bring to a boil. Put the steaks in the steamer basket and cover with a lid. It's ok if they are overlapping a bit. Steam for 25 minutes, flipping the steaks halfway through so they steam evenly. They will double in size.

In a large ziplock bag or air-tight container, mix together all of the marinade ingredients. The oil won't really combine, but that's fine. Remove the steaks from the steamer and coat in the marinade. Let marinate for a minimum of 30 minutes before cooking, or for as long as several days when kept in the fridge.

To make the vegan seitan steaks:

When you are ready to enjoy the vegan steaks, heat a frying pan, grill pan, or barbecue. When hot, fry or grill the steaks a couple of minutes on each side until grill marks form. Brush the steaks with leftover marinade while cooking to keep them juicy, and also right before serving.&nbsp;Serve however you desire. I like mine served with a potato and some greens. I also enjoy mine sliced and put on salad. So many possibilities!&nbsp;

To serve the vegan seitan steaks:

This Vegan Steak is made with vital wheat gluten for a tender yet chewy texture and is charred in a salty, savory, garlic &#x27;butter&#x27; sauce. 

This veggie steak has a rich, umami, savory flavor that goes so well with roasted potatoes, green beans, or roasted asparagus. This is an amazingly convincing vegan steak recipe that will knock the socks off any omnivores you serve it to!

Vegan Steak with Garlic Butter

tbsp salted vegan butter

garlic,

tbsp red wine

tsp liquid smoke

tsp smoked paprika

red beets,

tsp yellow mustard

Worcestershire sauce

red wine, (see notes for substitutions)

onion, chopped 90 grams

vital wheat

tbsp smoked paprika

Preheat the oven to 425F.

Prep a 9 x 13” baking dish by...

Prep a 9 x 13” baking dish by drizzling 1-2 tbsp of olive oil on the bottom.

In a food processor, add all of the...

In a food processor, add all of the wet ingredients except the onion. Pulse the mixture until the beets are finely blended and there are no large chunks. Add the onion and pulse until the onion is finely minced.

Add the vital wheat gluten, garlic powder, and...

Add the vital wheat gluten, garlic powder, and smoked paprika onto the wet ingredients in the food processor. Stir the dry ingredients together with a fork before pulsing. 

Pulse the wet and dry ingredients together until...

Pulse the wet and dry ingredients together until a dough ball forms. The dough should come together and start spinning around the side of the food processor.

Lightly flour a surface with 2-3 tbsp of...

Lightly flour a surface with 2-3 tbsp of vital wheat gluten. Transfer the dough onto the surface and knead the dough for about 2-3 minutes until the ball becomes smoother in texture. The dough should be soft yet stretchy. It should not be difficult to knead. If it is, the gluten may be overworked and the steak will be too tough. 

Roll the dough into a ball and flatten...

Roll the dough into a ball and flatten it slightly into a rectangular shape. With a sharp knife, divide the dough by cutting it into 2-4 equal-sized pieces. This recipe will make 2 very large steaks or 4 smaller/normal-sized steaks.

With your hands, shape the dough into a...

With your hands, shape the dough into a rounded triangular shape similar to a fillet. The steaks should be about ½” thick. 

Place them onto the prepared baking dish. Coat...

Place them onto the prepared baking dish. Coat both sides of the steaks with the olive oil that you drizzled into the pan.

Mix the marinade ingredients together and brush both...

Mix the marinade ingredients together and brush both sides of the steak with the marinade.

Bake the steaks at 425F according to the...

Bake the steaks at 425F according to the doneness you prefer (see times below). I baked mine for about 28 minutes. The outside should be slightly browned but the inside should still be tender. Flip the steaks halfway through the baking time and reapply any remaining marinade. 

Preheat a grill pan or cast-iron skillet on...

Preheat a grill pan or cast-iron skillet on medium heat.

Melt the vegan butter. Add the whole garlic...

Melt the vegan butter. Add the whole garlic cloves and steaks to the pan. Sear both sides (about 3 minutes per side), pressing the tops with a plate or weighted object to get good grill marks & char. Brush the vegan butter in the pan on all sides of the vegan steaks. 

Serve with roasted fingerling potatoes, asparagus, or green...

Serve with roasted fingerling potatoes, asparagus, or green beans.

https://www.youtube.com/watch?v=XQXRGHS-j4k

This Vegan Steak is made with vital wheat gluten for a tender yet chewy texture and is charred in a salty, savory, garlic 'butter' sauce.

This veggie steak has a rich, umami, savory flavor that goes so well with roasted potatoes, green beans, or roasted asparagus. This is an amazingly convincing vegan steak recipe that will knock the socks off any omnivores you serve it to!

RECIPE at tyberrymuch.com

Vegan Steak | easy omnivore approved recipe

Savory watermelon 'steaks', marinated, cooked low and slow and then deep fried to create a delicious golden crispy vegan gyukatsu (beef cutlet). Sounds barbaric... but this Wagyumelon Katsu will blow your mind. 

Wagyu-Melon Katsu (Watermelon Katsu)

soy sauce (250 milliliters)

kombu

scallions, finely chopped (35 grams)

miso paste (25 grams)

mirin (15 milliliters)

tbsp sake (15 milliliters)

soy sauce (5 milliliters)

tsp sugar (8 grams)

tsp grated ginger (4 grams)

tsp sesame oil (10 milliliters)

watermelon (about 3 lbs)

tbsp soy sauce (60 milliliters)

mirin (30 milliliters)

tbsp sake (30 milliliters)

tsp molasses (20 milliliters)

tbsp cake flour or all purpose flour (30 grams)

water (60 milliliters)

cake flour

panko,

oil,

cabbage, finely shredded

grated nagaimo

Japanese black pepper

tomatoes

The night before, dust off the piece of kombu with a dry kitchen cloth. Pour the soy sauce into a air tight jar and then add the kombu. Close it tight and refrigerator overnight. 

KOMBU SOY SAUCE: 

Cut two pieces of watermelon lengthwise 2 3/4 inches thick. Place it flat onto a cutting board and then cut out a 5x3 inch rectangle. Repeat with the other slice. Cut down the thickness of the watermelon to just about 2 1/2 inches. 

Salt the watermelon and then let it rest. 

In the meantime, mix together the soy sauce, mirin, molasses and sake. 

Dry the watermelon and then pour the marinade over it. Let it rest while making the negi miso sauce.

PREPARE THE WAGYU MELON: 

In small bowl add the miso paste, mirin, sake, soy sauce, sugar and grated ginger and whisk together.

Add scallions to a pan over medium high heat. Drizzle in sesame oil and fry for 1 minute. Add the sauce and cook until slightly reduced (about 1 minute). Remove from heat and transfer to a bowl. 

NEGI MISO SAUCE: 

Grease a large pan over medium low heat. Place the watermelon 'steaks' into the pan and cook for about 4 minutes covered. Remove the lid and then continue to cook for another 1-2 minutes. Flip the watermelon steak and repeat. Remove the watermelon from the heat and onto a plate.

Into a shallow bowl stir together the cake flour and water until smooth. Prepare plate with flour and another plate with panko. 

Prepare deep fryer or enough oil over medium heat. 

Place the watermelon into the flour and coat the entire slab. Then place it into the dredge and coat evenly. Then place it into the plate with the panko and coat generously on all sides until fully covered with panko. 

Once oil reached 350 F, carefully place the watermelon 'steak' into the oil and fry each side for 45-60 seconds. Remove from oil and place on a wire rack. 

COOK WAGYU MELON KATSU

Add shredded cabbage to a plate along with wasabi and your choice of sides. Prepare small bowls with negi miso and kombu soy sauce. Cut the wagyumelon katsu stright down (this will help the panko stay intact) into bite sized slices. Serve and enjoy! 

PLATE AND SERVE

This recipe is amazing, delicious and easy!! 
I loved and will make again a lot of times!

Thank you Lisa for sharing

Loved it &lt;3 cant wait to try more recipes by Lisa

I tried this recipe and it was so easy to make and super delicious! It's something brand new and I highly recommend it!!

We’ve made other savoury meals with watermelon before but I’m always surprised at how versatile it is. This didn’t disappoint! The watermelon really cuts the grease from the fried outer part. It’s delicious and we’ll definitely be making it again!

So delicious! I had it twice in one day and again the next. Definitely trying more of Lisa’s recipes!

Sooo amazing. Healthy, delicious and cruelty free!!! Thank you!

No need to feel sceptical about this one. Try it and you’ll be blown away by how tasty this is!! 10/10 would recommend!

A taste I never imagined before and loved!! Also so fun making! I am from Europe so I felt like I was making a sour-sweet fruit schnitzel :DD

Is was sooo easy to cook!
It was crispy, sweet and sooo juicy!
Summerfeeling fun!!!

So try it...
Love~Jess

Love this recipe! I didn't know what to expect tastewise but it came out great! Definitely gonna make this again!

I never thought I would love warm watermelon but damn this is good! With the sauce and the crust everything just goes so well together 🥰 And it pairs perfectly with the pickled Watermelon rind 😍

Tried this recipe the other night and I was amazed at how good it turned out and tasted!! It does take a bit of time, love and care, but this recipe is totally worth it! Especially if you’re trying to spice up your vegan life. This was absolutely amazing!

We were so pleasantly surprised by this! It was delicious and fun to make as well. I need to work on how to keep the breading on the watermelon better, but other than that it came out so well! Looking forward to having it again!

Tasty! If there was some way of drying the watermelon out even more, I think it would be perfect (but may take way too long)

simple and easy recipe but super tasty😋

Obsessed with this recipe 😍 I am not vegetarian nor vegan but I her recipes makes everything seems delicious so I had to try it! It’s super tasty. I didn’t have all the marinate ingredients so I added a little bit of steak seasoning to the panko and it was still pretty good, so don’t hesitate to try it if you don’t have all the ingredients.

My family and I loved this dish. This is a great recipe, do not shy away from making it ppl!

I didn’t expect that taste! The flavor of watermelon and this Negi miso sauce is amazing! Highly recommended with wasabi indeed. &lt;3

Such a fun dish to make! The flavours are amazing and the balance of texture with the crispy exterior and the interior that turned out tuna-ish, which was so neat! Also the negi miso sauce is a must for dipping and I made a quick version of the pickled watermelon rind for the side.  YUM!

This dish is so tasty and fun to make! I served it to my non-vegan family without telling them what it was and none of them could believe it was watermelon, or that it was completely vegan. Definitely would recommend trying this out!

This was so good! I found that I cut my watermelon a little too big but it was still delicious. I also air fried the watermelon and will try again maybe without and regular fry. The miso sauce is the best part! I have made it for other dipping foods.

I love it ! I just add sesame oil and seaweed to the marinade and made my own panko, and it was amazing ! Even before the frying step the watermelon looks so good. It’s weird at first because you’re expecting something very rich visually and it’s so light and melting when you eat it. You don’t feel the watermelon taste but it’s still a little crunchy in the inside (maybe my cooking wasn’t perfect tho), but overall the texture felt so nice, squishy, melting… I recommend it !! Thank you Lisa for your wonderful ideas 😍

I don't know what I expected but I tried it with my mum and we both really liked it and it was kind of fun to make it together as well! The result is really esthetically pleasing but it doesn't taste like meat or fish, which is not necessarily a bad thing in my opinion, as long as the dish is tasty !

I loved this! Recipe was easy to follow. The marinade and cooking completely change the flavor of the watermelon. The sweet, salty, and savory sauce is the perfect dip.

Made this recipe last night and it literally blew everyone away ! My brother and boyfriend both still eat meat and were very skeptical when they saw me making this wagyumelon katsu, but once they had a bite they both said it’s actually really good ! :) 10/10 would make again !

I made this recipe last night and it blew everyone away ! My brother &amp; boyfriend both eat meat and they were skeptical when they saw me making this wagyumelon katsu, but boy let me tell you this had them saying “mmmm, this is really good!”   :) 10/10 would defiantly be making this again !

I knew I'd have to make this after seeing the video on TikTok so I saved it to Whisk. First off, the flavor is delicious. There is a slight underlying sweetness from the watermelon but in no way would I consider this a sweet dish. Personally, I thought it resembled raw ahi tuna in texture though obviously not exactly. 

I will definitely make it again. Next time, however, I will wait to make the cake flour/water slurry (I made it too far in advance so the flour got over hydrated and stiff). I'll also let it rest after coating with panko to give the coating a better chance to adhere to the watermelon. 

Seriously tasty though. Highly recommend.

I loved this recipe. Im not vegan or vegetarian and paired it with a pork chop  instead of applesauce.  I just love all kinds of food and this was tasty. I can see how using a less juicy watermelon would help keep the coating in tact.

Took me right back to Japan! So tasty, even my carnivore hubby loved it and said "If this is really vegan food, i don't mind eating like this everyday". (Proud moment) 

Thank you so much, can't wait to try all your other recipes! 

Big kisses from Brussels xx

Here is another new taste!
I really enjoyed them while i cook them as lots of my friend saw my stories ask me “pan fry watermelon!?” “so wired” hahaha
You never know how the new amazing combination work on well till you try it

I made this recipe over lunch the other day, and HOLY WATERMELONY. IT WAS SO GOOD! i admit i was a bit skeptical at first, but its not one of my fav ways to eat watermelon. My meat-eating boyfriend also loved it and raved on about it to his meat-eating parents the next day.  I had to change the recipe a bit, as i didnt have Kombu and Sake on hand, but it turns out good, so i'm not complaining.

I was so surprised when I saw this meal like many others in your page.
I kept in my mind to try it later. Then I was also surprised how easy it was to cook it and how flavourful it was.
I brought some where I work and all my collegues were amazed and enjoyed it a lot. 

I will do this recipe again a lot next summer and I will try your other recipes for sure.

I love your Instagram videos. 
Thanks a lot from France.

I've used watermelon in savory recipes before but this changes the game FOREVER. Everything about it was delicious and worth every step. It's crunchy and not too sweet and has all this amazing umaminess to it. 

CanNOT recommend to try this enough!

I had some leftover watermelon and tried this one out! …. Got to admit that this is a real gamechanger. Totally loved it, thank you Lisa!

I tried a bunch of recipes, and they are all super tasty. Mostly I am really busy, which is why I am more a silence big fan. 

Thank you for creating Vegan Asia fusion. It is a big inspiration. I am not even Vegan, but I enjoy challenging myself with vegan recipes. Of all recipes, this is so far my favorite recipe.
Can't wait for more.

Ps: Continue to post your funny, cute insta storys. I really enjoy watching them.

Big support and love
insta: joefee_tsao

Whenever I crave katsu, I make this and this is a perfect subs. and definitely satiate my craving.
I made two today and I finished it all LOL couldnt stop eating it.
Thank you for this wonderful Recipe :)

You will be amazed by how good this seitan steak recipe is! Packed with flavors, juicy and tender, even meat eaters will be impressed by this vegan steak. It is also packed with protein and incredibly filling.

Juicy Vegan Seitan Steak

vegetable broth (*)

red kidney beans ((or chickpeas/navy beans/ pinto beans))

soy sauce (or tamari/shoyu)

dijon mustard

smoked paprika

onion powder

liquid smoke (optional)

In a food processor, blend all ingredients except vital wheat gluten.

Place vital wheat gluten in a large mixing bowl, then pour the wet mixture from the food processor. Using a spoon or spatula, mix until a dough forms.

Knead the dough for 2 minutes. Then, flatten it out into a circular shape. Slice the dough into 4 equal portions. You can flatten them out more using your hands or a potato masher.

Wrap individual steaks using aluminum foil.

Add several inches of water into a pot fitted with a steamer basket. Bring the water to a boil, and add your steaks to the basket. Steam for 30 minutes.

After steaming, unwrap your vegan steaks, and let them cool completely before using. I will usually sear them in a cast-iron skillet with some oil before serving.

Deliciously juicy and flavorful - these vegan steaks are made from Seitan using the flour washing method (also called the WTF - wash the flour - method). With simple step-by-step instructions, these steaks are great to make at home.

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Top Tags

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The most viewed vegan steak recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine