This vegan Seitan Steak is juicy and super easy to make! You can combine all the ingredients in a food processor - so no kneading required! By adding sparkling water and canned chickpeas to the mix, our seitan is softer than many of the tough seitan cutlets you can usually buy in stores. It goes perfectly with roasted potatoes and herb butter.
Servings 2 servings
Ingredients for the Seitan Steak
- 1/2 tablespoon canola oil
- 1/2 large white onion chopped
- 1 garlic clove chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 cup cooked chickpeas
- 1 tablespoon tomato paste
- 1/8 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon soy sauce
- 1/4 cup sparkling water
- 3/4 cup vital wheat gluten
Ingredients for the Herb Butter Spread
- 1 tablespoon vegan butter
- 1 tablespoon fresh chives finely cut
- 1 tablespoon fresh parsley finely cut
- 1 pinch salt
Ingredients for the Roasted Potatoes
- 5 medium-sized potatoes
- 2 teaspoons olive oil
- 1/4 teaspoon salt and more to taste
- 1 teaspoon dried rosemary
Instructions for the Roasted Potatoes
Preheat the oven to 480°F/250°F.
Peel (if necessary) and cut the potatoes into large chunks.
Toss them in olive oil, sprinkle with salt and dried rosemary.
Bake them in the oven until golden and crispy.
Instructions for the Herb Butter Spread
Instructions for the Seitan Steak
In a large pan with canola oil, sautée the chopped onion and garlic cloves until soft. Add the cumin and fennel seeds. Let it cook further until the spices are toasted.
In a food processor, add the chickpeas, onion-garlic-spices mixture, tomato paste, salt, thyme, smoked paprika, soy sauce, and sparkling water. Pulse until it’s saucy. Then add the vital wheat gluten and pulse again until it comes together in a ball.
Prepare a large pot (filled with a couple of inches of water) with a steaming basket and bring the water to a boil.
Divide the seitan into 2 equal pieces and roll them with a rolling pin until 1/2- inch thick (1-2 cm). Add the seitan filets into the steaming basket and let them steam for about 20 minutes, flipping them after 10 minutes.
For perfect grill marks, cook the seitan steaks for just 1-2 minutes on each side in a grilling pan. They are delicious topped with the Herb Butter and served with a side of baked potatoes and BBQ sauce.
Calories: 632kcal | Carbohydrates: 81g | Protein: 50g | Fat: 14g | Saturated Fat: 2g | Sodium: 1206mg | Potassium: 2414mg | Fiber: 15g | Sugar: 2g | Vitamin A: 870IU | Vitamin C: 69.3mg | Calcium: 243mg | Iron: 21mg