Sublime Grilled Vegan Seitan Steak

October 26, 2010 by Keri

“Do you need this junk in the Vita-Mix?”
“I have no idea what you’re talking about.”
“In the Vita-Mix. I don’t know what it is.”
“Son of a biscuit!”
How often do you prepare something to accompany a dish and completely forget until you (or your husband) finds it after the meal is already over?  It’s so frustrating!  But that was the case with the almond garnish for these seitan steaks.  I chopped the almonds in the Vita-Mix, went on to finish preparing the vegan steaks, and then didn’t think another thing of them.  It’s not that I think the meal was ruined without these almond, although they may have looked nice in the photograph, but it’s just annoying to realize I didn’t prepare the dish exactly as I meant to prepare it.  Oh well, no harm done.  I transferred the chopped almonds to a little storage container, so be on the lookout for forlorn almonds topping some random dish in the near future.

Now, let’s talk seitan steaks.  I wasn’t even planning on sharing this recipe from The Sublime Restaurant Cookbook, rather using my permissions on another recipe, but it’s such a simple gourmet recipe that I thought it might be very helpful.  It looks like it took a lot more effort than it really did.  It’s simple, it’s elegant, it’s perfect for entertaining your vegan guests without spending the whole evening in the kitchen, only to missing out on the conversation.  I love how this seitan steak turned out juicy without being soggy.  Just a quick preparation note: don’t be alarmed if your vital wheat gluten doesn’t soak up all of the liquid, just knead in what it can take until it has reached a rubbery consistency.  I poured the extra liquid into the simmering broth, but you could just discard it if you prefer.

Vegan Cookbook Recipes

Grilled Seitan Steak

Tzatziki Sauce:

  • 1/3 cup coarsely chopped cucumber
  • 2 teaspoons chopped garlic
  • 1/2 cup plain soy yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons chopped fresh mint
  • Salt
  • Freshly ground black pepper

Seitan Steak

  • 1 cup vital wheat gluten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 6 cups vegetable broth
  • 2 tablespoons soy sauce
  • 2 tablespoons Bragg Liquid Aminos (optional)
  • 1 tablespoon vegan Worcestershire sauce

Watercress Salad:

  • 1/2 small red onion
  • 1 cup watercress
  • 1 tablespoon extra-virgin olive oil
  • Salt


  • 1/2 cup chopped raw almonds (with skins)

To make the tzatziki sauce, combine the cucumber and garlic in a food processor and process until smooth.  Drain in cheesecloth for 8 to 12 hours.  combine the drained cucumber mixture with the yogurt, lemon juice, and mint and season with the salt and pepper to taste.
To make the seitan steak, combine the vital wheat gluten, garlic powder, onion powder, salt, and pepper in a medium bowl.  Combine 3/4 cup of the broth and all of the soy sauce, optional Bragg Liquid Aminos, and Worcestershire sauce in a small bowl.  Gently stir this liquid into the vital wheat gluten mixture using your hands and mix until the gluten is rubbery (do not use an electric mixer).  Knead the mixture 10 to 15 times, let it rest for 5 minutes, and then knead it again a few more times
Divide the ball of gluten into 4 chunks.  Gently stretch each chunk into a flat cutlet, about 3/4 inch thick (the gluten will expand when cooking, so it is important to start with this thin size).  Don’t worry about any holes that may form in the gluten.
Place the remaining broth in a large pot, add the gluten cutlets, and bring to a gentle simmer.  Cover and cook fora t least 1 hour, until the gluten is firm.  Remove the cutlets from the pot and pat them dry with a paper towel.  Season with salt and pepper to taste.
Grill each cutlet for 3 minutes per side over medium heat (use a grill, cast iron skillet, or griddle).  Slice each cutlet into 5 thin, angled strips.
To make the watercress salad, use a mandolin or a sharp knife to slice the onion into paper-thin slices.  Combine the onion, watercress, oil, and salt to taste in a large bowl.
To serve, fan out 5 seitan strips on each plate.  Place a few dollops of the tzatziki sauce at the side of the seitan.  Arrange the watercress salad on top of the seitan and sprinkle with the almonds.

Vegan Cookbook Recipes

Vegan Cookbook Recipes

Vegan Cookbook Recipes

What’s your favorite seitan recipe? Feel free to include a link in your comment!

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Get To Know Keri

I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Noelle says:

    This looks fab! Well, I only have one recipe I tried and it was for BBQ Seitan Ribz and then I decided not to eat vital gluten for a while, so so far for my favorites, 🙁