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Prepare to finally enjoy steak once again, my fellow meat-free friends! This tender seitan steak is seasoned to perfection, then steamed and pan-seared in garlic and rosemary butter for that familiar, comforting, meaty taste and texture.

Alright, let’s dive into the world of mock meats! I know, I know, it’s a bit of a hot topic for some. But here’s the scoop: they’re getting better! We’ve been crafting seitan-based recipes for over 8 years, and trust me, some of them were definitely a little basic at first. But once we started experimenting, adding layers of flavor, and having some fun with it, we finally hit the jackpot! Now, we’ve got crispy chicken tenders that’ll have your taste buds doing a happy dance and a rich, savory Philly cheesesteak that will make you forget it’s not the real thing. Trust me, these are next-level!

P.S. If you’re hungry for more irresistible, flavour-packed sandwiches, grab a copy of my gourmet sandwiches ebook for a treasure trove of dreamy creations you won’t want to miss!

What is seitan steak?

This seitan steak is your new best friend when it comes to meatless “meat”! Made from vital wheat gluten, a kick of soy sauce, a dash of steak spice, and a splash of smoky goodness from liquid smoke… it’s truly mouthwatering. You can grab pre-made mock steak from the store, but why not take the fun route and make your own? It’s cheaper, tastier, and you get to control all that smoky, savory goodness.

basket of sliced vegan steak

So, what’s vital wheat gluten, anyway?

Vital wheat gluten is like the secret superhero of vegan meats. It’s a flour-like powder made from the protein in wheat (yep, that’s gluten), and is the key to giving your seitan that meaty, chewy texture. It’s non-negotiable in this recipe; no substitutes here! 

Fun ways to enjoy vegan steak

Yep, it’s true, this seitan steak can be served just like the real deal! Enjoy it with cheesy mashed potatoes and green beans, just like at your favorite steakhouse. But hold up, think about all the other delicious ways steak gets used! How about a mouthwatering Philly cheesesteak? The possibilities are endless, so get creative with all the fun, flavourful ways to use it.

Ingredients for vegan steak laid out on a cutting board.
Gather ingredients.
dry ingredients for vegan steak in a mixing bowl.
Combine dry ingredients.
Blended wet ingredients for vegan steak
Blend wet ingredients until pureed.
Hands shaping a vegan steak patty.
Form steak patties.
two vegan steak patties in a steamer.
Steam for 25 minutes.
Vegan steak with garlic butter.
Pan fry in the garlic butter until seared and slightly crisp on the outside.

Why steaming is the secret to perfect seitan steaks

When it comes to cooking up the ultimate seitan steak, steaming is where the magic happens. Unlike baking or pan-frying, which can sometimes turn your steak into a tough, chewy workout for your jaw, steaming locks in moisture, keeping things tender, juicy, and oh-so-satisfying. It also lets the delicious seasonings soak in, giving your steak a deep, rich flavour in every bite, while you kick back and relax. And don’t worry about floppy, sad steaks; steaming helps them hold their shape, so when it’s time to sear them up for that perfect crispy finish, they’re ready to impress.

Why our recipe uses lentils?

Lentils might not be the first thing that comes to mind when making seitan, but trust us, they’re a game changer! Blended into the dough, they add a subtle richness and help create a softer, more balanced texture, so your seitan isn’t just chewy, it’s got the perfect bite. 

Greg’s tips for cooking and storing seitan steaks

  • For the perfect sear, use a neutral, heat-safe oil like canola or avocado oil to get that crispy outer crust without overpowering the flavor. 
  • When seasoning, don’t hold back! A generous rub of steak spice or a smoky BBQ blend will take your seitan steaks to the next level. And don’t forget the sauce! Whether it’s a rich mushroom gravy, a tangy chimichurri, or your favorite BBQ sauce, a good dip makes all the difference!
  • Seitan steaks are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to a week or freeze them for up to three months. When you’re ready to eat, simply reheat thawed steaks in a pan, air fryer, or oven at 375°F until heated through and slightly crisped.
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Tender Vegan Seitan Steak with Garlic Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Greg Bellefontaine
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 2 steaks
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Description

This tender seitan steak is seasoned to perfection, then steamed and pan-seared in garlic butter for that familiar, comforting, meaty taste and texture.

Ingredients

  • 3/4 cups vital wheat gluten 
  • 2 tbsp nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon black pepper
  • 1/4 tsp salt
  • 1/4 tsp onion powder
  • 1/2 cup canned brown lentils (see note if you are cooking your own lentils)
  • 6 tbsp water 
  • 1 tbsp ketchup 
  • 1 tbsp soy sauce
  • 2 tbsp oil, divided
  • 1/4 tsp liquid smoke or 1/2 tsp smoked paprika (optional, but recommended because it adds a really amazing and authentic smoked flavour)
  • 1 tbsp steak spice

Garlic Rosemary Butter:

  • 4 tbsp vegan butter
  • 2 cloves garlic, minced
  • 1/4 cup chopped onion, optional
  • 2 sprigs fresh rosemary

Instructions

  1. In a large mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, chilli powder, black pepper, salt and onion powder and whisk until combined.
  2. In a blender, add the cooked lentils, water, ketchup, soy sauce, 1 tbsp oil and liquid smoke. Blend until combined, about 30 seconds/1 minute. 
  3. Pour wet mixture into the dry and mix with a spoon until it comes together in a spongy dough ball. Use your hands to knead it so all the dry mixture is incorporated. Knead a few times on a clean, dry surface until the dough ball is nice and smooth and elastic.
  4. Break into two halves, then use your hands to flatten them into “steak” shapes. Keep in mind they will expand a bit when they cook, so if it seems a bit flat or small, it will be bigger once cooked.
  5. Use the left over 1 tbsp oil to rub the outside of each “steak” so it doesn’t stick to the steamer basket.
  6. Place a steamer basket in a large pot and add several inches of water until it just reaches the basket. Place the steaks in the steamer basket and turn the heat on high.
  7. Steam for 25 minutes, flipping halfway through. You will want to check the water periodically and add more as needed.
  8. Remove from the steamer basket and set aside to cool slightly. Rub steak spice on the outside of each “steak”.
  9. To a frying pan on medium heat, add the butter, minced garlic, onion and rosemary, and cook a few minutes until fragrant. Add the steak and fry a few minutes per side, until browned. Sprinkle with parsley, if desired. I also like to serve mine with a side of my favourite BBQ sauce for dipping. Enjoy!

Notes

*To easily cook lentils for this recipe, add about 1/4 cup dry brown lentils to a pot with 2-3 cups of water. Boil on high for about 20 minutes, or until lentils are quite soft. Drain. The lentils don’t need to be cooked perfectly or hold their shape for this recipe, since they are getting blended anyway. Cooking your own lentils vs using canned adds more prep time to this recipe, so keep that in mind when planning!

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