Vegan Seitan Steak with Mushroom Gravy
This hearty vegan steak is made from vital wheat gluten, offering a satisfyingly chewy texture. It's pan-seared to perfection and served with a rich, savory mushroom gravy. A delicious plant-based alternative for a comforting meal.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 609 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
seitan
- 1.5 cupvital wheat gluten
- 0.25 cupnutritional yeast
- 1 tspgarlic powder
- 1 tspsmoked paprika
- 0.5 tspblack pepper
- 1 cupvegetable broth
- 2 tbspsoy sauce
- 1 tbspketchup
- 1 tbspolive oil
gravy
- 0.5 pcsyellow onion, finely chopped
- 226.8 gcremini mushroom, sliced
- 2 clovegarlic, minced
- 2 tbspall-purpose flour
- 2 cupvegetable broth
- 1 tbspsoy sauce
- 0.5 tspfresh thyme, chopped
- 2 tbspolive oil
for searing
- 2 tbspolive oil
Equipment
large pot · large skillet · knife · cutting board · whisk · large bowl · medium saucepan · steamer basket
The method
Step by step
- 1
In a large bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, and black pepper for the seitan.
About 2 min
Cook’s note: Whisk thoroughly to ensure all dry ingredients are evenly distributed.
- 2
In a separate bowl, whisk together the vegetable broth, soy sauce, ketchup, and olive oil for the seitan liquid.
About 1 min
- 3
Pour the wet ingredients into the dry ingredients and mix with a spoon until a shaggy dough forms.
About 2 min
- 4
Knead the dough for 3-5 minutes until it becomes elastic and firm, then divide it into 4 equal portions.
About 5 min
Cook’s note: Over-kneading can make the seitan too tough, so stop when it's just firm.
- 5
Shape each portion into a steak-like patty, about 1/2 inch thick.
About 3 min
Cook’s note: Aim for an oval or rectangular shape that resembles a traditional steak.
- 6
Set up a steamer basket in a large pot with about 1 inch of water, ensuring the water does not touch the basket.
About 2 min
- 7
Carefully place the seitan steaks in the steamer basket, leaving a little space between each.
About 1 min
Cook’s note: You may need to steam in batches depending on the size of your steamer.
- 8
Bring the water to a boil, then reduce heat to a simmer, cover, and steam for 20 minutes.
About 20 min
Cook’s note: Steaming helps the seitan develop its chewy texture.
- 9
While the seitan steams, begin preparing the mushroom gravy.
- 10
Heat olive oil in a medium saucepan over medium heat.
About 1 min
- 11
Add the chopped yellow onion and cook until softened, about 5-7 minutes.
About 7 min
- 12
Stir in the sliced cremini mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
About 10 min
Cook’s note: Don't overcrowd the pan; cook mushrooms in batches if necessary.
- 13
Add the minced garlic and chopped fresh thyme, and cook for another minute until fragrant.
About 1 min
- 14
Sprinkle the all-purpose flour over the mushrooms and stir well, cooking for 1 minute to toast the flour.
About 1 min
- 15
Gradually whisk in the vegetable broth and soy sauce, bringing the mixture to a simmer.
About 2 min
Cook’s note: Whisk constantly to prevent lumps.
- 16
Reduce the heat to low and let the gravy simmer, stirring occasionally, until it thickens to your desired consistency, about 5-7 minutes.
About 7 min
Cook’s note: If the gravy becomes too thick, add a little more vegetable broth.
- 17
Remove the gravy from heat and set aside.
- 18
Once steamed, carefully remove the seitan steaks and let them rest on a plate for 10 minutes.
About 10 min
Cook’s note: This resting period helps the seitan firm up and retain moisture.
- 19
Heat olive oil in a large skillet over medium-high heat.
About 1 min
- 20
Sear the seitan steaks for 3-4 minutes per side, until golden brown and slightly crispy.
About 8 min
Cook’s note: A good sear adds flavor and texture to the steaks.
- 21
Serve the seitan steaks hot, topped generously with the mushroom gravy.
Per serving
Nutrition
- Calories
- 608.8kcal
- Protein
- 79.6g
- Carbs
- 31.2g
- Fat
- 20g
- Fibre
- 5.3g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover seitan steaks and gravy separately in airtight containers in the refrigerator.
Reheat seitan steaks in a pan over medium heat until warmed through. Reheat gravy gently on the stovetop or in the microwave, adding a splash of broth if needed.
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