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brushing red sauce on a charred vegan steak in a grill pan
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5 from 2 votes

Vegan Steak

Tender, juicy, and protein-packed Vegan Steak is made from seitan, lentils, and classic seasonings. Marinated in soy sauce, tomato paste, and maple syrup, the smoky flavors are perfect for summer barbecue season.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 steaks
Calories: 375kcal
Author: Nora Taylor


Seitan Steaks

  • 3/4 cup cooked lentils I used canned, drained and rinsed
  • 1 3/4 cups vital wheat gluten
  • 1/2 cup tomato paste
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon liquid smoke
  • 1/2 cup vegetable broth or water



  • To a food processor, add all seitan steak ingredients and pulse, scraping down the sides as needed until combined.
  • Dump the seitan onto a clean surface, sprinkling with a little vital wheat gluten if needed to prevent sticking. Knead the mixture together for a few minutes until it's no longer crumbly.
  • Flatten the ball somewhat, then cut into 4 sections. Use a potato masher, or even just your hands to flatten the steaks further. I think they are best when they are quite thin, about an inch or a little less.
  • Place the steaks in a steamer basket with water on the bottom and steam for 30 minutes. You can also wrap each one in foil if desired, but they really turn out fine unwrapped. Make sure the water doesn't all evaporate and add more as needed.
  • While the steaks steam, whisk the marinade ingredients in a shallow dish (8x8 is perfect).
  • Once the steaks are done steaming, remove and place in the marinade. Turn them over a few times to coat.
  • Heat a large pan (cast iron grill pan preferred) with a few tablespoons of oil. Add the steaks and cook for a few minutes on each side until a bit blackened. You could also cook them on an outdoor grill.
  • Brush the steaks with a little more marinade right before removing from the pan for extra flavor and moisture.
  • Serve immediately with baked potatoes and vegan sour cream, or any other side dishes you like. See the post above for ideas. Enjoy!


  1. You may use chickpeas or even black beans in place of the lentils, if desired. I used canned lentils to skip the step of cooking them from scratch.
  2. There is NO substitute for vital wheat gluten free, unfortunately. So there is no way to make this particular recipe gluten free. You may enjoy my Cauliflower Steaks instead though!
  3. Leftover steaks will keep for about 3 days in the refrigerator. Slice and enjoy on salads, in tacos or wherever else you like. Or simply reheat in a pan until warm.


Serving: 1steak | Calories: 375kcal | Carbohydrates: 32g | Protein: 46g | Fat: 8g | Saturated Fat: 1g | Sodium: 950mg | Potassium: 652mg | Fiber: 5g | Sugar: 12g | Vitamin A: 875IU | Vitamin C: 9mg | Calcium: 113mg | Iron: 6mg