Vegan Steaks Recipe
Equipment
- Food processor
- Large bowl
- Potato masher
- Foil
- Steamer basket
- Frying pan
Ingredients
Cannabinoids:
- ¾ cup canned chickpeas drained
- ¼ cup nutritional yeast
Spices:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- ½ teaspoon oregano
Other Ingredients:
- 2 tablespoons soy sauce
- ½ cup tomato paste
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- 1 tablespoon Dijon mustard
- ¼ teaspoon liquid smoke
- ½ cup vegetable stock
- 1 ¾ cups vital wheat gluten
Marinade:
- Additional soy sauce
- Paprika
- Brown sugar
- Liquid smoke
- Olive oil
Optional Sides:
- Baked potatoes
- Creamy mushroom sauce
- Salad
Notes
- Don't over-knead the dough, or the steaks will become tough.
- You can freeze the steaks before frying them for later use.
- Leftovers can be stored in the fridge for 5-7 days.
Prepare yourself for a vegan steak that’s juicy, chewy, and bursting with flavor. With a perfectly balanced mix of spices and a texture that mimics the ‘real thing,’ this plant-based steak is an exciting dish that proves just how creative vegan cooking can get. Whether you’re a long-time vegan or just looking to add more plant-based options to your meals, this recipe is guaranteed to impress.
Vegan Steak: A Meatless Marvel That Will Blow Your Mind
Can we take a moment to appreciate how much this vegan steak looks like the real deal? Seriously, even after making it multiple times, I still find myself doing a double-take every time it comes out of the pan. I’ve sent photos to my family, and their reactions are priceless—mostly a mix of disbelief and curiosity. “Is that really vegan?!” they ask, and I love watching them be amazed when they find out it’s 100% plant-based.
Does It Taste Like Meat? Let’s Be Real
I won’t sugarcoat it—this vegan steak won’t fool a seasoned carnivore. It doesn’t taste like meat, and that’s okay! The texture is satisfyingly chewy and dense, thanks to our star ingredient, vital wheat gluten (also known as seitan), but the taste is its own thing—savory, smoky, and downright delicious. Even though it doesn’t mimic meat exactly, it offers a hearty, filling meal that scratches the same itch. Trust me, after a few bites, you won’t even be thinking about the real thing.
Vital Wheat Gluten: The Muscle Behind This Vegan Steak
Let me tell you about my quest for vital wheat gluten. If you’ve ever tried to find this ingredient, you’ll understand. I figured I could easily grab it at my local health food store—wrong! After a series of confused looks from shop owners and one guy who thought I was joking (“Wait, you WANT gluten?”), I gave up and ordered it online. Funny how in a gluten-free world, we’re over here actively searching for it. But vital wheat gluten is essential for this recipe, creating the stretchy, chewy texture that makes the steak so meaty.
And the best part? It’s packed with protein. We’re talking about 58 grams per steak—yes, you read that right! It’s an ideal meal for anyone looking to up their plant-based protein game.
How to Make the Perfect Vegan Steak
Now, let’s get to the fun part—making the steak. The process is straightforward, but there are a few key steps to nail that perfect texture.
- Blend the Base: First, you’ll need canned chickpeas, tomato paste, vegetable stock, and spices. Blend these together in a food processor until you have a smooth mixture. This is the flavorful base of your steak.
- Add the Vital Wheat Gluten: Move the mixture into a bowl, and add the vital wheat gluten. Mix it in with a spoon, but don’t be shy—get your hands in there and knead it for about 2 minutes. The dough will go from sticky to firm, and this kneading process is what activates the gluten and gives the steak its bite.
Personal Tip: Don’t overdo it on the kneading. I made this mistake early on, thinking I needed to knead it for a full 5 minutes. Let’s just say the result was more of a workout for my jaw than a tasty meal. Two minutes is the sweet spot!
- Shape the Steaks: Once kneaded, flatten the dough and shape it into steaks. You can give them a good smash to ensure they have that classic steak shape. A potato masher works great for this.
- Steam the Steaks: Wrap the steaks in foil and steam them for 20 minutes. This is where they start to take on their firm texture and structure.
- Marinate and Fry: After steaming, let the steaks soak in a marinade for a few minutes. Then, fry them in a hot pan, brushing on extra marinade with each flip. In just a few minutes, they’ll be charred, caramelized, and oh-so-delicious.
Why Kneading Matters (And How I Learned the Hard Way)
Let me share a little secret I wish I’d known earlier: kneading is key, but you can overdo it. On my first attempt at making vegan steak, I got a little too enthusiastic with the kneading. I figured the longer I kneaded, the better it would be. Wrong! The steaks turned out tough, almost jerky-like, and we ended up slicing them into thin strips for sandwiches because they were too chewy to eat whole.
The trick is to knead just enough to activate the gluten without making it too dense. About 2 minutes is perfect. You want the dough to feel firm but still pliable—when you stretch it, it should snap back a little. If you go too far, you’ll have a steak that’s more like a piece of tire rubber. Trust me, less is more in this case.
Spicing Things Up: The Secret to Flavor
The real magic of this recipe comes from the spices. Soy sauce, paprika, liquid smoke, cumin, and ground coriander are the key players here. These bold, smoky flavors give the steak a ‘meaty’ vibe without the actual meat. And the marinade? A simple blend of soy sauce, brown sugar, tomato paste, and more liquid smoke that gets caramelized on the outside for that perfect char.
I’ve also experimented with different spice blends—sometimes I add a dash of chili powder for a kick or a hint of maple syrup for sweetness. The beauty of this recipe is how customizable it is. You can tweak the spices to match your taste, and it will still turn out amazing.
Serving Suggestions: Take It to the Next Level
When it comes to serving, you can get creative. One of my favorite pairings is a classic baked potato with a dollop of vegan sour cream and a crisp salad on the side. If you’re feeling fancy, whip up a vegan peppercorn sauce or a rich mushroom gravy to drizzle over your steak.
I’m a bit of a sauce fanatic, so I often make a creamy mushroom sauce inspired by one of my tofu burger recipes. It’s a perfect complement to the savory flavors of the steak, and honestly, it just takes the meal to the next level. Throw in some vegan mashed potatoes or fries, and you’ve got a feast!
Make-Ahead, Storing, and Freezing: The Practical Side
These steaks are perfect for meal prepping. If you want to make them ahead of time, steam them and store them in the fridge for 3-4 days. When you’re ready to eat, just marinate and fry them up. They also freeze beautifully—just pop them into the freezer in the marinade, thaw when needed, and fry them fresh.
Whenever I have leftovers, I love turning them into vegan steak sandwiches. A little mustard, some fresh greens, and you’ve got a hearty, protein-packed lunch that’s good to go.
A Vegan Steak That Will Win You Over
This vegan steak recipe has become a go-to in my house. It’s satisfying, flavorful, and surprisingly easy to make. Whether you’re looking to impress your friends, experiment with new plant-based recipes, or simply want a filling, protein-rich meal, this vegan steak ticks all the boxes.
Give it a try—you might just find yourself in disbelief at how deliciously close to the real thing it is, without any of the guilt.
Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.