Vegan Steak with Mushroom Gravy

I am obsessed with Vegan Steak and Mushroom Gravy. This vegan steak is made out of vital wheat gluten to make a seitan. It takes a few hours to prepare but most of the time isn’t active cooking. It’s waiting and marinating and is WORTH it!

What is vital wheat gluten?

It’s a flour that is made by removing the starch from wheat. It makes dough stretchy and chewy which is why it’s perfect for making seitan. It’s going to create a meaty texture without the meat. You can easily find vital wheat gluten at most grocery stores or order it online. Click here to see what it looks like!

What You Will Need For This Vegan Steak

Kitchen Essentials:

This vegan steak is steamed so a steamer basket is essential.

Main Ingredients:

• Vital Wheat Gluten
• Lentils
• Mushrooms

Substitutions:

I don’t recommend making changes to the vegan steak but the marinade and gravy are all up to you. Include them or don’t but the vegan steak is a must try! It can go in tacos, on sandwiches, in burritos, and so much more.

How To Make The Best Vegan Steak with Mushroom Gravy Every Time

I recommend steaming and marinating all steaks at the same time and then freezing the steaks in the marinade, if you plan to eat them later. Just defrost and cook in a med-high pan with some vegan butter until golden brown! I love making a big batch and having these on hand when I want something hardy and satisfying without spending lots of time in the kitchen.

More Recipes You Might Like:

• Vegan Carne Asada Tacos
• Vegan Steak Sandwich w/ Gouda & Arugula
• Seitan Gyro with Tzatziki Sauce

If You Make This Recipe:

Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!

Vegan Steak with Mushroom Gravy

Liv King

5 from 1 vote

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Course Main Course

Servings 8 Steaks

Ingredients

  

1x2x3x

Vegan Steak:

• 2 cups Vital Wheat Gluten
• 1 cup Lentils I used canned to save time
• 1 cup Mushrooms
• 1/3 cup Shallot or Yellow Onion
• 1/2 cup Water
• 1/4 cup Soy Sauce
• 2 tbsp Tomato Paste
• 2 tbsp Worcestershire Sauce Check Ingredients (some aren't vegan)
• 3 tbsp Nutritional Yeast
• 1/2 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• Vegan Butter

Marinade:

• 1/2 cup minced Red Onion
• 1-2 tbsps Fresh Thyme
• 2 tbsps Green Onion thinly sliced
• 1/2 cup Water
• 1/4 cup + 2 tbsps of Soy Sauce
• 2 tbsps Worcestershire Sauce again, check ingredients first
• 2 tbsps Maple Syrup
• 1 1/2 tbsps Red Wine Vinegar

Mushroom Gravy:

• 1 1/2 cups of Mushrooms chopped
• 1 Shallot minced
• 2 Garlic Cloves
• 3 tbsps of Vegan Butter I use Earth Balance
• 1/4 cup All Purpose Flour
• 1 1/2 cups Vegetable Broth
• 2 tsps dried thyme
• Salt and Pepper to taste

Instructions

 

• Start by heating a pan on medium heat with 1-2 tsps of oil. Chop your mushrooms and shallots and cook for around 5 minutes or until soft. 
• Add mushrooms and shallots to a food processor along with all the other steak ingredients (except vegan butter). Process until the dough comes together. It should be soft and stretchy at this point. Don't worry if you can see small pieces of the mushrooms, shallots, and lentils. 
• Next, place the dough on a clean surface. It may be slightly crumbly but should come together easily by rolling it in to a log shape with your hands. Cut in 8 pieces. 
• Now, roll out all steaks with a rolling pin until it's about 1/2" thick. It bounces back slightly. 
• Bring a good amount of water to a boil and place a steamer basket over the pot. It's okay if they overlap but your basket shouldn't be too full. I had to do it in two batches because they do grow slightly in size. Steam steaks for 30 minutes, flipping halfway. 
• Carefully remove steaks and place in to a large zip lock bags along with the marinade. 4 in one bag with half the marinade, and 4 in another bag with the other half. At this point they should marinate for at least 30 minutes to an hour or even up to several days. I like to keep half in my fridge and freeze the other half for dinners later in the week. 
• After your steaks have been marinaded, heat up a large pan on med-high heat with a heaping spoonful of vegan butter. Place vegan steaks in hot pan and cook for roughly 3-5 minutes on each side. You will know they are done when they are darker in color. Add the leftover marinade from the bag to the pan and cook for 30 seconds longer. Remove from heat. 
• Serve your vegan steaks with side dishes of your choice and mushroom gravy. I usually go for mashed potatoes and vegetable.
• I hope you enjoy!
• Gravy: Right before you are ready to serve, make your gravy! Chop mushrooms, shallots, and garlic and add to a hot pan on medium-high heat. Cook until soft and slightly browning. 
• Then, melt vegan butter over the vegetables and then add the flour and stir until you no longer see raw flour. Cook for a few minutes. 
• Mix in vegetable broth, thyme, salt, and pepper. 
• Whisk until thickened. Adding more broth if needed. Serve over vegan steaks! 

Did you make this recipe?Leave a comment down below or tag @livveganstrong on instagram.