Vegan Steak (Tender, Juicy And Flavorful!) Recipe
By Loving It Vegan
🔪Prep Time: 15 mins
👩🍳Cook Time: 30 mins
3/4 cup (123g) Canned Chickpeas (Drained)
1/4 cup (15g) Nutritional Yeast
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Cumin
1/4 tsp Coriander Powder
1/2 tsp Oregano
2 Tbsp Soy Sauce
1/2 cup (130g) Tomato Paste
1 tsp Paprika
1/4 tsp Black Pepper
1 Tbsp Dijon Mustard
1/4 tsp Liquid Smoke
1/2 cup (120ml) Vegetable Stock
1 and 3/4 cups (263g) Vital Wheat Gluten*
1/4 cup (60ml) Soy Sauce
1 tsp Paprika
2 Tbsp Brown Sugar
2 Tbsp Tomato Paste
1/8 tsp Liquid Smoke
1 Tbsp Olive Oil (or other oil)
Baked Potatoes with Vegan Sour Cream
Creamy Mushroom Sauce
1Add the chickpeas, nutritional yeast, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, dijon mustard, liquid smoke and vegetable stock to the food processor and process until well mixed.
2Transfer to a mixing bowl and add the vital wheat gluten. Stir in with a spoon briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes, you want it to go from sticky and soft to firm and stretchy, so that when you pull it, it snaps back into place. See our full post for lots more info on kneading. Make sure you don’t over-knead it because that will cause your steaks to become very tough.
3As soon as you have a firm, stretchy texture, flatten it out and cut it into 4 roughly equal sized steaks. Use a potato masher to bash the steaks down a bit to flatten, but don’t do this too much as it counts as kneading, and you don’t want to overdo it.
4Wrap the steaks individually in tinfoil and then steam them for 20 minutes. Don’t wrap them too tight as they will expand while steaming. You can steam them in a steamer basket over a pot of boiling water, or in any steamer that you have.
5While the steaks are steaming, prepare your marinade sauce by adding all the ingredients to a bowl and whisking them together. Let it sit for a little while and then whisk again. You want it to be nice and smooth and it can take a couple of minutes for the brown sugar to dissolve properly.
6After steaming for 20 minutes, unwrap the steaks from their tinfoil and place into a square dish. Pour over the marinade sauce and use a brush to make sure the steaks are properly covered. Turn them over in the sauce a few times.
7Heat a pan with a little olive oil (or other oil, 1 Tbsp is fine) and then fry the steaks (I found they all fitted into the same pan) flipping them regularly and brushing more marinade sauce on them every time you flip them, until they are nicely browned and caramelized.
8Serve with a side salad, baked potatoes with vegan sour cream, and if you like sauces with your steaks, then a creamy mushroom sauce goes wonderfully with this!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.