Vegan Seitan Steaks

These vegan seitan steaks will leave you speechless! High in protein, meaty, and so delicious. Perfect for summer time or for making a weeknight feel like a fancy dinner.

Prep time: PT20M

Cook time: PT35M

Total time: PT55M

Rating

5 stars (4 reviews)

Keywords

seitan recipes, seitan steak, vegan steak

Ingredients

1/2 cup cannellini beans, mashed
1 tablespoon soy sauce
2 tablespoons pomegranate juice
1 teaspoon liquid smoke
1 1/4 cup vital wheat gluten
2 teaspoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 cup water
1 tablespoon olive oil
1 tablespoon vegan butter
4 to 6 small garlic cloves
Fresh parsley (chopped)
Optional: 1 tablespoon soy sauce and 2 tablespoons pomegranate juice mixed together (for drizzling overtop after)

Steps

In a big bowl combine the mashed cannellini beans, pomegranate juice, and soy sauce. Mix until well combined.
Pour in the vital wheat gluten and seasonings. Mix together and then slowly add in the water until it forms a crumbly mixture.
Use your hands to knead the gluten mixture for about 5 minutes into a ball. It should hold it's shape, be slightly sticky, and have a slightly striated appearance.
Cut the ball in half and then use a rolling pin to roll each seitan piece into a steak shape. I like to roll it to be about 1/2 inch thick.
Steam the seitan for 20 minutes over medium heat either using a steamer basket or see the note below.
Once done steaming allow it to cool before handling. In the steaming process it should become larger and almost double in size. You can now either cut the seitan into strips or leave it whole.
In a large pan add the oil, vegan butter, whole peeled garlic cloves, and any fresh herbs you like. I do about 1 tablespoon of fresh chopped parsley. Allow the vegan butter to melt over medium heat.
Once melted add in the seitan. Cook on each side for 5 to 7 minutes until a sear forms. Then flip onto the other side. You can season with salt and pepper if desired.
Once the seitan is done cooking if you want it to have a juicy look you can pour the pomegranate juice and soy sauce mixture. Garnish with more fresh chopped parsley, black pepper, and flaky sea salt.

Reviews

Emerie on 2026-05-26 (5 stars):
First time making seitan - delicious! Is a nutrition breakdown available?
Karen ML on 2025-05-18 (5 stars):
This was the best vegan steak I’ve made yet!! Thanks for an awesome recipe!!
~gail on 2025-01-22 (5 stars):
I've been poking around vegan cooking the last year and a half, but it's always seemed labor intensive and one recipe I tried wasn't very good; none of them were great. It was always what I expected - a little bland and/or poor texture. This seitan steak was absolutely delicious! I took your suggestion and made half of the mixture a steak and the other half strips. I really liked the crunchiness of the strips, but the steak was great, too. I deglazed the pan with the optional, addition of 1 T of soy and 2 T pomegranate and pour it over the top. Excellent! And it looked just like yours!! I'm now going to make your bagels. I have high hopes! I may be able to do this vegan thing after all! Thank you! Keep up the great work!!