The Ultimate Vegan Steak
Meaty. Juicy. Searable, sliceable, and unmistakably steak-like — this ultimate vegan steak is the recipe that built our reputation. Vital wheat gluten and black beans create a dense, chewy seitan; red wine, chipotle in adobo, and no-beef bouillon build the deep, savory flavor.
Yes, it takes time — steam it, then freeze it overnight for that perfect bite. And yes, it is worth it. Slice it for tacos, sear it for steak night, thank us later.
Watch it made
Directions
- In a large bowl, combine the vital wheat gluten, garbanzo bean flour, and nutritional yeast. Stir to combine and set aside.
- Heat 2 Tbsp of oil in a medium pan and sauté the red onion and garlic over medium heat until fragrant and translucent.
- Add the onion and garlic to a high-speed blender along with the no-beef stock, black beans, red wine, chipotle pepper in adobo, tomato paste, vegan Worcestershire sauce, no-beef bouillon, liquid aminos, and sea salt. Blend until combined.
- Pour the wet mixture into the dry mixture and stir until combined and a stiff dough forms.
- Knead the dough by hand continuously for 10–15 minutes to form a firm dough.
- Break off about 5–6 pieces and roll into balls — these will become the 'steaks.'
- Roll out and flatten each 'steak,' pressing out all the air, and shape to your liking.
- Wrap each 'steak' individually and tightly in foil.
- Add the wrapped steaks to a steamer and steam for 1 hour.
- Immediately transfer to the freezer for at least 8 hours, preferably overnight — this gives the texture its meat-like bite.
- Thaw completely before using.
- Sear, slice, and add to recipes like our Vegan Steak Tacos. Enjoy!
