The Edgy Veg

easy seitan steakSeitan is a magical food that can be easily created into your favourite pre vegan meatlike dishes! It easily mocks the texture of chicken, beef, porc etc. And Guess what?! It’s a protein powerhouse!!! Just a few recipe switch ups and a couple key, flavourful ingredients and BAM! you have vegan steak, or chickUN Kiev, or my personal favourite —Philly cheese steak sammies. Mmmmm Yeah, I went there. I have posted my basic seitan steak recipe below and have also made a general seitan video for all you visual learners as well!

Serve with vegan gravy, mashed potatoes, vegan bacon Brussels sprouts, or serve in slices on top of tacos.


5.0 from 12 reviews
Easy Seitan Steak
Prep time
Cook time
Total time
You’re welcome!!
Recipe type: Vegetarian Basics
Cuisine: Vegan
Serves: 4
Dry ingredients
  • 1½ cup vital wheat gluten
  • ¼ cup nutritional yeast
  • ½ cup chick pea flour (or garbonzo bean powder)
  • 1 ½ tsp garlic powder
  • 1 ½ tsp onion powder
  • 2 tbsp brown sugar
Wet ingredients
  • 1 cube (1 tsp) vegetable bouillon or no-beef bouillon + ¾ cup hot water
  • ½ tsp liquid smoke
  • 1 tbsp soy sauce
  • ¼ cup ketchup
  • ¼ cup tahini
  • 2 garlic cloves, grated
  • pinch of black pepper
  • 1 ½ cubes (1 ½ tsp) vegetable bouillon or no-beef bouillon + 1 ½ cup hot water
  • ¼ cup brown sugar
  • 1 tbsp soy sauce
  • ¼ cup BBQ Sauce
  • 1 tbsp molasses
  • 3 tbsp Dijon mustard
  • ½ tsp chili powder
  • 1 tbsp dried parsley
  • ½ tsp thyme
  • 1 bay leaf
  • 1 tbsp olive oil (rub for seitan)
  1. Preheat the oven to 400F.
  2. To make seitan, whisk together your dry ingredients In a medium-size bowl: 1½ cups vital wheat gluten, ¼ cup nutritional yeast, ½ cup chickpea flour, 2 tbsp brown sugar, 1½ tsp garlic and 1½ tsp onion powder, and set aside.
  3. Next you want to mix your wet ingredients separately. In a large bowl or stand mixer, dissolve 1 bouillon cube in ¾ cup of hot water. Add ½ tsp liquid smoke, 1 tbsp soy sauce, ¼ cup ketchup, ¼ cup tahini. 2 grated garlic, and a pinch of black pepper to your stand mixer. Mix until well combined. Set aside.
  4. To make your seitan, add the vital wheat gluten mixture (dry ingredients) from earlier with the wet ingredient mixture you just made.
  5. Mix and knead. I use a stand mixer on slow speed and knead for 1-2 minutes (so it's more tender). Alternatively, you can knead this with your hands. The mixture should be dough-like and slightly wet but not overly sticky.
  6. Cut the dough into 4 equal pieces and use a rolling pin to roll them into ½ inch to 1 inch thick steaks (they will double in size so you can choose your thickness), and let them rest for 5 to 10 minutes.
  7. For your stock / cooking liquid, dissolve 1½ bouillon cubes in 1½ cups hot water In a large casserole dish.
  8. Once the bouillon dissolves in water, add and whisk together in your large casserole dish: ¼ cup brown sugar, ½ tsp chili powder, ½ tsp thyme, 1 tbsp soy sauce, 1 tbsp molasses, ¼ cup bbq sauce, 3 tbsp Dijon mustard, and 1 bay leaf. Set aside.
  9. Using your hands or pastry brush, cover each seitan steak with olive oil. Then, place seitan steaks into the casserole dish with cooking liquid, and spoon some liquid over top.
  10. Place into the oven and bake for 10-15 mins.
  11. Carefully flip over the steaks, and brush the top with the remaining cooking liquid. You can also add a bit of water to the remining cooking liquid. And bake for another 10-15 mins.
  12. Remove from the oven and serve right away, or save until desired.
  13. To reheat: cook in a pan, grill pan or BBQ until heated through, a couple minutes on each side.


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  • Hi 🙂 I am currently making the recipe and was wondering if they should be cooked with the lid of the casserole dish on or off? Thanks!!

    • EdgyVeg says:

      Hey Kat! I would say cook with lid off to let all the heat in. Let me know how it goes!

  • My husband and I are in love with this recipe! We make it probably every other week. It is very easy, the instructions are simple to follow, and made with all pretty much pantry staple ingredients! Perfect texture, super moist, and absolutely delicious. 10/10!

  • Oh how excited I am to try this! Steak is the one thing I haven’t found a good replacement for since going vegan just yet

    • EdgyVeg says:

      I hope you enjoy it! Let me know if you loved it!

    • Made this recipe twice now and it was great both times! There is so much depth of flavor to the stock. My only note is to myself that next time I will double the stock recipe to save some to use as gravy/sauce to spoon on top while eating. Fantastic with mashed potatoes and a side salad for Valentine’s Day dinner! Thanks Candice!

  • Kristin says:

    Delicious! Used this to make steak fajitas last night and family loved it

    • EdgyVeg says:

      ohhhh plant-based steak fajitas sounds amazing!! What did you top your fajitas with😍

  • Katie says:

    Love this recipe . I have made it a few times as is and a few times with varied ingredients to make a “ham” … my husband loves seitan… he wants me to make this every week!

    • EdgyVeg says:

      This makes me so happy to hear!! What other ingredients do you use to make a “ham”? Definitely might have to try it!

  • I would like to roll this out like gnocchi and cut to make steak bites. Will this affect the cooking time?

    • EdgyVeg says:

      If the pieces are smaller the cook time will likely be shorter, make sure you keep an eye on it

  • Hi
    I absolutely LOVE your recipes (esp the Chick-fil-A) sandwich!! I’ve been trying to figure out how to modify either the steak recipe or the Chick Fil A recipe to make “burgers” at home b/c the Beyond Meat has canola which I’m allergic to and the other burger alternatives have soy which I’m also allergic to :/

    I would absolutely love any suggestions you have on how I can modify one of your recipes to make burgers..

  • Whoops! Forgot to rate 🙈

    • EdgyVeg says:

      You just have to hit the 5 stars if you want to rate the recipe! Really helps me out 🙂

  • I made this last week for my meat-eating husband and my vegan self. We both absolutely loved it. I boiled my steaks for slightly longer than stated but otherwise followed the recipe to a T. (The other benefit of the extra simmering was an incredible, thick gravy to serve alongside)
    I’ll definitely make this again. Thank you so much!

  • The recipe calls for “vegetable stock” twice: “1 cup vegetable stock” and “1 1/2 cup vegetable stock. ” Is this correct?

    I am eager to try this making this recipe because: 1) I have nearly all the ingredients at hand and 2) I opened, last night, a carton of seitan — from a well-known company — and it was the most awful seitan I’ve ever tasted! It had a gritty, spongy consistency with a tree bark-like flavor. I’m a big proponent of not throwing out food… but that carton of seitan might be my exception!

  • this is incredible!! even my carni boyfriend loves it! just a note, may be worth specifying which temperature scale you’re talking – I very nearly nuked this because I wasn’t thinking it may be in farenheit until I proper thought about it…

    • EdgyVeg says:

      Hey Kath! So glad to hear your boyfriend loved the recipe! It always feels so good to prove to people how good vegan food can be. I will be sure to specify that the cooking temperatures stated are in Fahrenheit.

  • Please help, I attempted this recipe yesterday and it came out wrong. It’s made a very nice spreadable Pate though. I mixed all the dry ingredients together then I poured in ALL of the wet ingredients like the recipe states including the 1 cup of veg stock plus 1.5 cups of veg stock plus 2 cups of water. Obviously this was far too wet. Please clarify… do I add the 2 cups of water to the dry mix, cook the logs THEN add 2.5 cups of veg stock?

    • EdgyVeg says:

      Hi Craig! I am so sorry that happened to you! I’m glad you got a great pate out of it though! Seitan is a tough recipe to execute and does take some time to master. Here is what you need to do: mix the dry ingredients, then separately mix the wet ingredients, then add the two together to create a dough. Then mix your stock and cook the dough in the stock. Where you went wrong is you mixed 1 1/2 cups of vegetable broth to the dough, so you added too much vegetable stock. You added the broth to the dough which made it too watery. The recipe is broken down into sections.

  • long list of ingredients some don’t have time for .

    Thanks for the information.

  • What do I do with the broth that the seitan was cooked in? Use it to top the steak?

  • Hi I was wondering if you could help me understand seitan a little. I made your minuets (awesome) and I made this (seasonings different) and they were both delicious but the nugget one had tahini, is the tahini for flavour or texture? Whay difference does oil make in the seitan? I’ve got your book on preordered. Can’t wait for it to arrive!!!

  • I made this recipe today and I have to say it’s good! I have to say the only thing I find is that it is too sweet. What would you recommend to lessen that? I was thinking omitting the brown sugar in the dry ingredients (it’s being used in the stock), maybe the ketchup is too much… what do you think?

  • Lauren says:

    If you make a lot of it is it possible to store some for later? What is the best way to store it and how long will it last?

    • I left this in the fridge for a little over 2 weeks. (I wouldn’t necessarily recommend this) but j just ate some. I’m not dead yet. If I die I’ll come haunt you

  • Can I use white corn flour or some lentil flour in place of the chickpea flour?

  • Can I use regular unbleached flour? Chickpea flour has been difficult to find.

    • Skip the flour completely, and just add in more gluten flour or nutritional yeast instead. 🙂

    • Rovel Soto says:

      You can make your own chickpea flour if you have a good blender. Check out you tube

  • What can u use as a substitute for the chickpea flour?… My seitan usually comes out with holes throughout what am I doing wrong?

    • EdgyVeg says:

      You can omit it entirely and just sub in more gluten flour. 🙂

      • I actually use can chick peas smashed up! It’s delicious!!

        • Whisperin Pints says:

          Thanks for the tip, Erica! I actually was wondering about that.
          PS: I have the feeling she’s ignoring you.

        • Hey ERica,
          Do you add the smashed chick peas in the dough for more texture? Wonder if Jackfruit would work.


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