On a hiking trip to Mt. Ugo, the team and I were harassed by a very persistent herd of cows. This inspired me to get rid of the beef and cook up a vegan steak for dinner. One of the good things about this recipe is that vegan steak can be made of a variety of ingredients: fake scallops, mock pork, tofu, etc. Just adjust the seitan (wheat gluten) seasoning to your taste and according to the ingredients you have on hand.

Check out my vlog below and let me know what you think of my hike in the comments!



  • 1 cup vital wheat gluten
  • approx. 3/4 cup water
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • 2 tbsp tomato paste
  • 3 tsp vital wheat gluten
  • 2 tsp old bay seasoning
  • 1 tsp onion powder
  • 1 tsp tamari
  • 1 tsp grated garlic
  • 1/2 tsp smoked salt


  • 1 white onion diced
  • 8 brown mushrooms
  • 2 tsp coconut oil
  • 1 tbsp wheat flour
  • 1 tbsp tomato paste
  • 3/4 cup vegetable broth


  • 6 cups vegetable broth
  • 4 dried mushrooms
  • 1 white onion diced
  • 2 tsp soy sauce
  • 2 tsp molasses
  • 2 tsp coconut aminos


  • 2 tbsp mirin
  • 1 tbsp coconut oil
  • salt and pepper to season


  1. Mix all the seitan and seitan seasoning ingredients together. Knead for 15mins. Rest for 15 mins. Knead for 1 min. Shape like your favourite steak cut.
  2. Make the broth by just adding all the ingredients in a pot. Bring to a simmer. Place in the seitan and poach for 1 hour.
  3. Make the gravy. Start by frying together your mushrooms and onions for 5 mins with some oil. Take the mix out of the pan. Heat up your coconut oil, add in the flour, whisking until well combined. Toss the mushrooms back, mix well, for 2 mins. Top off with the vegetable broth, mix, let simmer until thick.
  4. Heat up the oil in the cast iron skillet. Sear the seitan, 3 mins per side. Once you turn it once, toss in the mirin and let it color the whole cut.
  5. Enjoy!

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