Vegan steak, tender, delicious, and flavorful. It is juicy and quite easy to prepare. I promise even non-vegans will fall in love with it!
I really hope you enjoy this vegan steak as much as I did! It is so tender, juicy, and super flavorful. I enjoyed it so much I’ll be making it next time I have guests over!
The best part here is that you can actually serve it with your favorite side dishes, such as salads, veggies, or even bread. Besides, it will keep in good condition in the fridge for about 7 days and in the freezer for up to 6 months. So if you want to learn how to make vegan steak, keep reading!
- Vegetable stock or water: I prefer vegetable broth because it enhances the flavor of this recipe. However, water is okay too. I do suggest you make your own vegan vegetable stock but use it store-bought if you want.
- Nutritional yeast: if you can’t find it, you could use brewer’s yeast as a substitute or even beer instead of water. However, nutritional yeast is the best choice. If you can’t find it, omit this ingredient.
- Liquid smoke: this ingredient is optional, but I suggest you go for it! The powder version would also work.
- Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Maple or agave syrup: feel free to use any type of sweetener.
- Vital wheat gluten: I don’t think this recipe would work without this ingredient, but if you try and succeed, please leave a comment and let me know!
- Make soy-free: if you don’t consume soy, use coconut aminos instead of soy sauce or tamari. You could also add the same amount of water or vegetable stock and add salt to taste.
- Make it oil-free: you can cook the steak using no oil or vegan butter in a non-stick skillet.
- Make it sugar-free: omit the syrup in the marinade and add some vegetable stock or water if needed.
How to make vegan steak
- Add all the vegan steak ingredients except the vital wheat gluten to a food processor or high-speed blender and blend until smooth.
- Transfer to a large mixing bowl and add the vital wheat gluten. Mix until well combined.
- Make a ball with the dough.
- Transfer the ball to a cutting board and flatten it out, then cut it into 4 pieces. Wrap them loosely in aluminum foil. Steam for 20-30 minutes.
- Let the pieces cool down for a few minutes.
- Mix all the marinade ingredients in a large wide bowl until well combined.
- Soak the vegan steaks in the marinade for a couple of minutes, turning them around really well.
- Heat some extra virgin olive oil or some vegan butter in a skillet and cook the steak over medium-high heat until both sides are golden brown.
- Serve your vegan steak immediately.
How to store
- Fridge: keep it in an airtight container in the fridge for up to 7 days.
- Freezer: store the leftovers in an airtight container in the freezer for up to 6 months. To thaw, transfer it to the fridge 1 or 2 days before eating it.
- Reheat: you can reheat it in a pan, the oven, or the microwave.
What to serve with vegan steak
Looking for more vegan meat?
Did you make this vegan steak recipe?
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For the vegan steak:
- 1 cup canned or cooked chickpeas (164 g), drained and rinsed
- ½ cup vegetable stock (120 ml)
- ¼ cup tomato paste (60 ml)
- 2 tbsp soy sauce or tamari
- 2 tbsp nutritional yeast
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- ½ tsp liquid smoke (optional)
- ¼ tsp ground black pepper
- 1 and ¾ cup vital wheat gluten (210 g)
For the marinade:
- 2 tbsp soy sauce or tamari
- 1 tbsp maple or agave syrup
- ½ tsp paprika
- ⅛ tsp liquid smoke (optional)
- Add all the vegan steak ingredients except the vital wheat gluten to a food processor or blender and blend until smooth.
- Transfer to a large mixing bowl and add the vital wheat gluten. Mix until well combined. You don’t need to knead the dough, just mix until well combined.
- Make a ball with the dough. It doesn’t have to be perfect as it won’t change the flavor or texture of your vegan steak.
- Transfer the ball to a cutting board and flatten it out, then cut it into 4 pieces. Wrap them loosely in aluminum foil, as they will expand while cooking. Steam for 20-30 minutes. If you don’t want to use aluminum foil or don’t have a steamer, read the notes below.
- Let the pieces cool down for a few minutes so you don’t burn your hands.
- In the meantime, mix all the marinade ingredients in a large wide bowl until well combined.
- Soak the vegan steaks in the marinade for a couple of minutes, turning them around really well so that they absorb as much of the marinade as possible.
- Heat some extra virgin olive oil or some vegan butter in a skillet and cook the vegan steaks over medium-high heat until golden brown on both sides.
- Serve your vegan steak immediately with some vegan mashed potatoes or smashed potatoes, vegan zucchini fritters, and vegan bread.
- Store the leftovers in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months. To thaw, transfer it to the fridge 1 or 2 days before eating it and reheat it in a pan, the oven, or the microwave.
- If you don’t want to use aluminum foil or don’t have a steamer, you could just simmer it partially covered for 1 hour in some vegetable stock.
- I haven’t tried this recipe using other beans, but it would probably work.
- If you can’t find nutritional yeast in your area, just omit it.
- Feel free to use any type of spices, herbs, or sweeteners you have on hand.
- Nutritional info has been calculated without the oil used for cooking.
- Serving Size: 1/4 of the recipe
- Calories: 459
- Sugar: 12 g
- Sodium: 1131 mg
- Fat: 4.9 g
- Saturated Fat: 0.9 g
- Carbohydrates: 53.8 g
- Fiber: 11.3 g
- Protein: 54.4 g
Update Notes: This post was originally published in July of 2021, but was republished with new photos, step-by-step instructions, and tips in August of 2022.