Vegan Seitan Steak with Mushroom Gravy
Hearty, deeply savory, and genuinely satisfying, this is the kind of plant-based dinner that makes you forget you're not eating meat. The seitan is built from vital wheat gluten seasoned with smoked paprika, nutritional yeast, and tamari, then steamed until firm and seared in a hot skillet until a gorgeous, crackling brown crust forms on each side. That sear is everything — it gives each steak real texture and a rich, meaty bite that holds up beautifully under the gravy. Speaking of the gravy: cremini mushrooms are cooked down until deeply golden, then finished with garlic, fresh thyme, and a flour-thickened vegetable broth base that simmers into something velvety and full-bodied. Every single ingredient in this recipe is completely free of animal products, so there's no substitution guesswork or label-checking required. It serves four, making it a solid choice for a weeknight dinner or a weekend meal worth lingering over. Finish with a scatter of fresh parsley and extra gravy spooned over the top, and this one is genuinely hard to beat.
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Learn more →Ingredients
4 servings
For the seitan steaks
- 1 ½ cups vital wheat gluten
- 3 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- ½ tsp salt
- ¾ cup vegetable broth
- 2 tbsp tamari
- 1 tbsp olive oil
For searing
- 2 tbsp olive oil
For the mushroom gravy
- 12 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp vegan butter
- 3 tbsp all-purpose flour
- 2 cups vegetable broth
- 1 tbsp tamari
- 1 tsp fresh thyme leaves
- ½ tsp black pepper
- salt to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, black pepper, and salt until evenly combined.
- 2
In a small bowl or measuring cup, stir together the 3/4 cup vegetable broth, 2 tbsp tamari, and 1 tbsp olive oil. Pour the wet mixture into the dry ingredients and stir until a shaggy dough forms, then knead in the bowl for 2–3 minutes until the dough is smooth and elastic.
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