This easy, homemade Beef-Style Seitan is so meaty and hearty and delicious! And did I mention FAST? You can literally whip up a batch in under an hour and have it ready to use in all your favorite recipes.
For anyone who is new to the seitan game and wondering what the heck it even is, here’s your primer: Seitan (pronounced say-tan) is a vegan meat substitute made primarily from wheat gluten. It is sometimes called Wheat Meat, and is one of the most popular faux-meats out there. I’ve seen it a lot at Asian restaurants, served as “vegetarian chicken” or “vegetarian beef”. Seitan can be baked or steamed (my seitan roast recipes are steamed). Once it’s ready, you can then “cook” it in whatever recipe you’re using!
Many of you are already familiar with My Favorite Chicken-Style Seitan recipe, which is one of my most popular. Both are delicious, but the flavors are different, as their names imply.
That said, you can use them interchangeably in alllll my recipes. Need some ideas? Well, how about Korean BBQ Seitan?
Or perhaps atop a thick, gooey slice of Nacho French Bread?
Or how about inside of some hot n’ crispy Seitan Chingalingas?
The only limit is your imaginations, my friends! I’m already hard at work on my next recipe to feature Beef-Style Seitan, which will be Korean Cheesesteaks… Here’s a sneak peek!
I feel like I’ve been working on this recipe forever, and I’m so excited to finally share it with you guys. I hope you’ll love it as much as you loved the Chick’n version!
I shared some of my favorite seitan-based dishes… now tell me what YOUR favorites are!
Homemade Beef-Style Seitan
Ingredients
- 1 1/4 cups vegetable broth
- 3 tbsp tomato paste
- 2 tbsp worcestershire sauce be careful, not all brands are vegan!
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 1/2 cups vital wheat gluten
- 1/3 cup chickpea flour
- 1/3 cup nutritional yeast
- 1 tbsp oregano
- 1 tbsp steak seasoning choose a brand with salt in it, or else add salt separately
- 1 1/2 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp black pepper
- 4 pieces aluminum foil, each about 6″ wide
Instructions
- Whisk the broth, oil, soy and worcestershire sauce, and tomato paste together. I like to start by measuring the broth in a measuring cup, and adding the rest to it.
- In a large mixing bowl stir together the remaining ingredients. Form a well in the center and pour in the wet ingredients. Stir with a rubber spatula until the entire mixture begins to pull away from the sides of the bowl.
- Knead the dough for 2-3 minutes. This step is crucial to developing the gluten, and you’ll actually be able to see the consistency change. You can knead in the mixing bowl, or move it to a cutting board (you’ll need to eventually anyway). Keep in mind as you’re working it that you’re going to be cutting it into 4 loaves, so shaping it into a square or rectangle is better than a roundish lump.
- Let the mix rest for 10 minutes, then knead for another 30-45 seconds. Move it to the cutting board if you haven’t already and slice into 4 equal pieces. Wrap each in foil by folding the long edges first, then the short edges. You want the loaf to be completely covered, but with room to expand.
- Place the loaves into a steam basket, and into a large pot with water at the bottom. You need enough water so it doesn’t all evaporate, but not so much that the foil touches it. Steam for 35 minutes, and if they’re stacked at all make sure to flip them once halfway through.
- Remove from the steamer and let cool for 30 minutes or so before putting in the fridge to chill for at least an hour. Wrap the loaves in plastic wrap or zippie bags and store in the fridge (for up to 2 weeks) or the freezer.
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