Seitan Steak

Seitan Steak

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Wannabe meat & such
Servings 12 people


  • 1/2 kg Wheat gluten
  • 3/4 dl Nutritional yeast
  • 1/2 dl Tahini
  • 4.5 dl Water
  • 11 tbsp Veggie bouillon 5 for the dough & 6 for boiling water
  • 3 tbsp Paprika powder
  • 3/4 dl Soy sauce


  • Mix together 5 tbsp: veggie bouillon, 3 tbsp paprika powder and 3/4 dl soy sauce and water
  • Mix gluten and the nuritional yeast together in a food processor
  • Add in the mixed water, soy and veggie bouillon
  • Add the Tahini
  • Start the food processor and mix everything until you have a even dough which feels like rubber
  • Form the dough into a long roll with a diameter of about 7 – 10cm
  • Cut it in 1cm thick slices
  • Prepare a big pot with about 7 liter of water mix in 6 tbsp of veggie bouillon
  • Put in the finished sliced seitan pieces
  • Heat up the bouillon and let it slowly boil for ca 50 minutes
  • Switch off the heat and let it cool down in the Bouillon (put on a lid)


Don't worry in case you think it's a lot of seitan you have produced (well, it is of course).
You can deep-freeze the steaks without problem. We usually do portions of 2 pieces.

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