100% Vegan steak recipe

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

1. 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

2. 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

3. Knead the Seitan

   Turn the dough onto a clean surface and knead for 2–3 minutes until it becomes elastic and firm.

   Time: PT3M

4. 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

5. 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

6. 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

7. 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