100% Vegan steak recipe
100% Vegan steak recipe is a medium Western recipe that serves 2. 250 calories per serving. Recipe by HowToBasic on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $10.56 total, $5.28 per serving
Ingredients
- 1 cup Vital Wheat Gluten (Main protein base for the steak)
- 2 tablespoons Beet Juice (Provides a natural reddish color)
- 2 tablespoons Soy Sauce (Adds umami and saltiness; use low‑sodium if preferred)
- 2 tablespoons Olive Oil (For moisture in the dough and later searing)
- 0.5 cup Vegetable Broth (Keeps the seitan moist)
- 1 teaspoon Smoked Paprika (Gives a smoky, steak‑like flavor)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 0.5 teaspoon Black Pepper (Freshly ground)
- 2 tablespoons Nutritional Yeast (Optional umami boost)
Instructions
Combine Wet Ingredients
In the mixing bowl, whisk together beet juice, soy sauce, olive oil, vegetable broth, smoked paprika, garlic powder, onion powder, and black pepper until fully blended.
Time: PT5M
Add Gluten and Form Dough
Sprinkle the vital wheat gluten over the wet mixture. Stir with the whisk until a shaggy dough forms.
Time: PT5M
Knead the Seitan
Turn the dough onto a clean surface and knead for 2–3 minutes until it becomes elastic and firm.
Time: PT3M
Shape and Rest
Shape the dough into two 1‑inch‑thick rectangles (about 4×2 inches). Wrap each tightly in plastic wrap and let rest at room temperature for 15 minutes to set the texture.
Time: PT15M
Preheat Skillet
Place the skillet over medium‑high heat and let it heat for about 5 minutes until a drop of water sizzles.
Time: PT5M
Temperature: 375°F
Sear the Vegan Steaks
Unwrap the steaks, pat them dry with a paper towel, and add a thin layer of olive oil to the skillet. Sear each side for 3–4 minutes, or until a deep brown crust forms.
Time: PT8M
Temperature: 375°F
Rest Before Serving
Transfer the steaks to a cutting board, cover loosely with foil, and let rest for 5 minutes. Slice against the grain and serve.
Time: PT5M
Nutrition Facts
- Calories
- 250
- Protein
- 20g
- Carbohydrates
- 15g
- Fat
- 8g
- Fiber
- 3g
Dietary info: Vegan, Vegetarian, Dairy‑Free, Egg‑Free
Allergens: Wheat (gluten), Soy
Ingredient Substitutions
- Instead of Vital Wheat Gluten: Soy protein isolate, Textured vegetable protein
- Instead of Beet Juice: Red food coloring, Pomegranate juice (less intense color)
- Instead of Soy Sauce: Tamari, Coconut aminos
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Vegetable Broth: Water with a pinch of salt, Mushroom broth
- Instead of Smoked Paprika: Regular paprika + a drop of liquid smoke
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
- Instead of Onion Powder: Finely minced onion (use 1 tablespoon)
- Instead of Black Pepper: White pepper
- Instead of Nutritional Yeast: Mushroom powder, Soy sauce (increase by 1 tsp)
Equipment Needed
- Mixing Bowl
- Whisk
- Plastic Wrap
- Skillet
- Tongs
- Kitchen Scale (optional)
Critical Steps — Do Not Skip
- Kneading the seitan dough to develop gluten structure.
- Resting the shaped steak to set its texture before cooking.
- Proper searing at high heat to achieve a caramelized crust.
Chef Tips from the Video
- Add a dash of liquid smoke to the wet mixture for an extra smoky flavor.
- Using a cast‑iron skillet gives the best crust and heat retention.
- Slice the steak thinly against the grain for a tender bite.
Troubleshooting
The steak turns out dry and crumbly.
Add an extra tablespoon of vegetable broth to the dough and knead briefly; ensure the dough is not over‑kneaded.
The steak does not develop a brown crust.
Pat the steak completely dry before searing and make sure the skillet is hot enough; avoid moving the steak until the crust forms.
The color is too pale.
Increase beet juice to 1 tablespoon or add a pinch of red food coloring to the wet mixture.
Storage
Refrigerator: Store cooked steaks in an airtight container for up to 4 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; thaw in the refrigerator before reheating.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The raw, wrapped steaks can be frozen for up to 2 months; thaw before searing.
- Cooked steaks reheat well in a skillet over medium heat for 2‑3 minutes per side.
Frequently Asked Questions
What is the cultural significance and history of vegan steak in Western cuisine?
Vegan steak emerged alongside the plant‑based movement in the early 2000s as a way for vegans and flexitarians to enjoy the texture and flavor of traditional beef without animal products. It reflects a growing demand for sustainable, cruelty‑free alternatives to classic meat dishes.
What are traditional regional variations of vegan steak in American cuisine?
In the United States, vegan steak is often made from seitan, soy, or pea protein. Regional twists include adding BBQ rubs in the South, using mushroom‑based blends in the Pacific Northwest, or incorporating smoked paprika for a Tex‑Mex flair.
How is vegan steak traditionally served in Western restaurants?
Restaurants typically serve vegan steak sliced thin, accompanied by classic steak sides such as roasted potatoes, grilled asparagus, or a rich mushroom gravy. It is often presented on a wooden board with a drizzle of vegan butter or steak sauce.
What occasions or celebrations is vegan steak commonly associated with in modern vegan culture?
Vegan steak is popular at holiday meals like Thanksgiving and Christmas, as well as at barbecues and birthday celebrations where guests expect a hearty main dish without meat.
What makes vegan steak special or unique in the broader plant‑based cuisine?
Vegan steak mimics the chewiness and umami depth of beef using vital wheat gluten, while the beet juice provides a realistic reddish hue. Its ability to be seared to a caramelized crust sets it apart from softer tofu or tempeh dishes.
What are the most common mistakes to avoid when making vegan steak at home?
Common errors include over‑kneading the seitan (which makes it tough), not allowing the shaped steak to rest (resulting in a crumbly texture), and searing on a pan that isn’t hot enough, which prevents a proper crust.
Why does this vegan steak recipe use beet juice for color instead of artificial food coloring?
Beet juice provides a natural, slightly earthy red tone that mimics raw beef, keeping the recipe clean‑label and appealing to health‑conscious eaters who avoid synthetic dyes.
Can I make vegan steak ahead of time and how should I store it?
Yes, you can wrap the raw steaks in plastic wrap and freeze them for up to two months. After cooking, store leftovers in an airtight container in the refrigerator for up to four days.
What texture and appearance should I look for when the vegan steak is done cooking?
The steak should have a deep brown, slightly crisp exterior with a pink‑red interior that resembles rare‑to‑medium‑rare beef. When sliced, it should be firm yet yielding, not mushy.
What does the YouTube channel HowToBasic specialize in?
The YouTube channel HowToBasic is known for its chaotic, comedic cooking videos that often involve exaggerated messes and surprise twists while still delivering a recognizable recipe concept.
How does the YouTube channel HowToBasic's approach to vegan cooking differ from other cooking channels?
HowToBasic mixes humor with cooking, using over‑the‑top visual gags and a fast‑paced, no‑talk style, whereas most vegan cooking channels focus on clear instruction and calm presentation. This makes the vegan steak video entertaining yet still functional.
Last updated: September 3, 2026
