Make this super quick and easy vegan seitan beef, for a high-protein steak alternative to use in any recipe. No boiling required and ready in 30 minutes!
After I made my vegan seitan chicken recipe, and started making some of my favorite chicken-focused dishes like coq au vin or chicken noodle soup, I knew I needed to create a beef substitute I could use in recipes like mongolian beef or teriyaki.
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How to mimic steak flavor
I already created a seitan burger recipe, but that recipe requires two cooking methods: boiling and pan-cooking, which usually I don't have time for. I wanted to use the same method I used for the vegan chicken, which only uses the oven, and only takes about 30 minutes.
The key to creating a beef substitute is similar to creating a chicken substitute. We associate poultry seasoning flavors like sage, thyme, and majoram with chicken. So to make a beef/steak substitute, I needed steak seasoning!
The good news is: steak seasoning is just seasoning. Just like poultry seasoning, steak seasoning is vegan!
The flavors of steak seasoning along with a few ingredient tweaks from my seitan chicken recipe give this vegan seitan beef recipe a delicious steak-inspired flavor!
What is seitan?
Seitan is a meat substitute made from vital wheat gluten. Various seitan recipes can be made from vital wheat gluten by varying the spices and cooking method.
Vital wheat gluten basically a flour like substance that is primarily protein. This is what makes the beef so high in protein!
Why I love this Seitan Beef
- Dietary needs - this seitan beef is vegan/plant-based, dairy-free, oil-free, and sugar-free
- Real foods - no fake meat here! This beef is made from entirely whole foods!
- Savory beef-like flavor - often we associate steak seasoning with the taste of steak, so by using steak seasoning in the beef we can make our homemade beef taste like the animal
- LOADED with protein - seitan is made from vital wheat gluten, which has a very high percentage of protein! So this beef has just as much (or even more) protein than actual beef (and none of the fat!)
- Great vegan option for beef recipes - throw this beef in your favorite stir frys, curries, bowls, salads, you name it!
Ingredient Notes & Substitutions
- Vital Wheat Gluten: the ingredient that packs all the protein! Vital wheat gluten is available in the baking aisle near other types of flour.
- Nutritional Yeast: nutritional yeast is a spice that has a cheesy flavor. The beef don't taste cheesy but the nutritional yeast helps create a deeper flavor
- Spices: onion powder, garlic powder, steak seasoning, cumin, paprika, black pepper, cayenne, and allspice
- Water: water helps create the right texture
- Soy Sauce, Tamari, or Liquid Aminos: these add saltiness. I recommend using liquid aminos in this recipe if possible, but soy sauce or tamari will also work.
- Coconut Aminos: coconut aminos add a slight sweetness to the seitan, which is more reminiscent of beef than the very savory liquid aminos
- Apple Cider Vinegar: a bite of acid helps deepen the overall flavor
How to make Vegan Seitan Beef
Step 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2. In a large bowl, mix the vital wheat gluten, nutritional yeast, and spices.
Step 3. Add the water, liquid aminos, coconut aminos, and apple cider vinegar and mix. Start with a fork, then move to your hands. The mixture should come together but not be super wet. If there is still some dry, add a tablespoon of water at a time until it comes together.
Step 4. Shape into 4-6 patties. Alternatively, shape into small nuggets. Place on the prepared baking sheet. Bake 25-35 minutes (depending on how large the patties are) until an internal temperature of 195°F is reached.
Step 5. Let cool slightly. Then slice into steaks if desired.
FAQ & Expert Tips
I highly recommend using a kitchen scale for this recipe.
Vital wheat gluten is like a flour, so think of this almost like a baking recipe. You want to be as precise as possible for best results.
Seitan is made from vital wheat gluten, which is basically pure gluten. So no, this beef is not gluten free.
Store the beef in an air tight container in the fridge for up to a week.
Recipe Prayer
Thank you God for this protein-packed plant-based version of beef. Thank you for giving us the means to eat foods that fuel us, while also caring for creation. Amen.
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Seitan Beef
Ingredients
- 240 Grams Vital Wheat Gluten about 2 cups
- 15 Grams Nutritional Yeast about ¼ cup
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Steak Seasoning optional
- 1 Teaspoon Cumin
- 1 Teaspoon Paprika
- ¼ Teaspoon Black Pepper
- ⅛ Teaspoon Cayenne
- ⅛ Teaspoon Allspice
- ¾ Cup Water
- ¼ Cup Liquid Aminos
- ¼ Cup Coconut Aminos
- 1 Tablespoon Apple Cider Vinegar
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix the vital wheat gluten, nutritional yeast, and spices.
- Add the water, liquid aminos, coconut aminos, and apple cider vinegar and mix. Start with a fork, then move to your hands. The mixture should come together but not be super wet. If there is still some dry, add a tablespoon of water at a time until it comes together.
- Shape into 4-6 patties. Alternatively, shape into small nuggets. Place on the prepared baking sheet. Bake 25-35 minutes (depending on how large the patties are) until an internal temperature of 195°F is reached.
- Let cool slightly. Then slice into steaks if desired.
Nutrition
Nutrition information is an estimate.
Kerstin
I made this gluten beef. It is by far more tasty than all the others I have tried and I have been plant based for 30 years now. So I stick with yours. Today I will make a real Hungarian goulash with rice
Elizabeth
So glad to hear it! Can't wait to hear how your goulash turns out! I am half Hungarian and have a few Hungarian recipes on my site - goulash would be a great addition 🙂