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.
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!
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!
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.
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 chicken in an air tight container in the fridge for up to a week.
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.
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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!
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