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The Fluffiest, Juciest Gluten Steaks You've Ever Tasted

What you need: 


2 quarts hot water

3 onions, sliced, not chopped

3/4 cup soy sauce

1/4 cup brown sugar, molasses or other sweetner of your choice

3 cloves garlic, minced


1 cup water

1 cup vital gluten flour

oil, for frying, if desired

What you do: 

1. Place broth ingredients in 4 to 6 quart kettle. Bring to a rolling boil.

2. Meanwhile, place water in large bowl for the gluten, add the vital gluten flour and mix with hands or wire whisk, until mixture is smooth. Take handfuls and squeeze and massage until you have removed the excess water and have a relatively smooth, rubbery ball. Set aside.

 3. Continue with remaining mixture until all the water has been squeezed out of the entire batch. Put the balls together to form a log, smooth and shape about 3" across. Slice and flatten each steak, drop into boiling broth. Reduce heat, cover and simmer for 30 to 45 minutes.

4. Remove steaks and bread and fry or bake. If you choose to fry them, fry on one side in a small amount of oil, turn and add 1/2 cup of the broth they were boiled in to simmer the other side in. Pouring the broth over all to moisten.

 These make wonderful, juicy steaks for sandwiches or eating alone. If not fried, these may be chopped and put in casseroles or ground and used in place of hamburger. I know this sounds almost too simple to be true, try them before making a judgment call on them, though, they are wonderful!

Preparation Time: 
1 hour
Recipe Category: 


I tried these once before. I did half of them in a frying pan and the other half breaded and baked. The baked ones were pretty gross but the fried ones were not bad. Personally, I wasn't a fan of the "fluffy" texture. Made these again the other day, added an extra 1/4 cup of brown sugar to the broth and simmered in the broth for the full 45 minutes (which BTW made them look pretty weird but don't be too worried). I then coated them in BBQ sauce and grilled on the BBQ for a few minutes on each side. They were so amazing..came out really chewy and dare I say, meaty. I will be making these again and again!


I just love these!  I don't change a thing, but the more I make the recipe, the better it gets.  It's a bit of a feel thing.  I like to keep the broth for another batch the next day.  I also like to add some good barbque sauce near the end of frying.  They kind of remind me of the pork chops I used to eat before I knew better.


these were wonderful turned out perfect


Here is a Seitan tutorial someone else posted.  It might help with the unanswered questions.


I'm not sure what I did wrong, but my "steaks" were neither fluffy nor juicy.


Awesome, awesome, AWESOME!  Taking into consideration what other reviewers had said, I halved the soy sauce and used a bit less of the molasses and added two bay leaves to the broth.  I also used beef flavored veggie broth with a teaspoon of vegan Worcestershire sauce to mix in the gluten.  I baked two of the steaks for an hour at 350 F in a bit of the broth, turning them once, and then put them in some more broth in the fridge. 

We cut into strips and stir fried the baked ones this evening with green peppers, a bit of the broth, and some steak seasoning.  They made the most fabulous vegan Philly cheez steak sammies we've ever had!

The other two steaks I have in the freezer, covered in the remaining broth.

My husband is SO excited by these gluten steaks!  I am too - maybe he'll quit eating meat for these:)


I made these for the first time tonight and they turned out great! They were interesting to cook because they puffed up a lot when I boiled them and when I pan fried them they seemed to lose some their bigness. The end result was delicious, chewy, pan fried goodness. My partner had some issue with the texture and the broth taste. She said it all tasted good but was not her favorite meal. I love the "steaks" and the broth. I thought the broth was super tasty for something so simple. I turned the leftover broth into a gravy which was great. I love the recipe overall, thanks for posting!


I'm going out to the store now to find the vital wheat gluten. I'm going to have to search a bunch of different stores because yesterday I looked in two different food stores and they didn't have it. I guess some stores don't carry it?  >:(
I was wondering if this recipe would be just as good if I used some store bought organic veg. broth, instead of making some?
What does everyone think?
Maybe I can use veg broth and just add something into it?
Trying to take the easy way out. hehe 

Shannon LeeLufa Elsner :snail:


Hi guys. Another question like 2 other unanswered ones before - I must have completely mucked up - my mixture was so so sticky and nearly impossible to knead. I had to add more and more flour (in little bits) to get it able to be able to be spooned out of the bowl. Then, another problem, like another poster - during cooking, it 'crumbled' in the boiling broth. The stuff I got was from a deli, called 'gluten' on the packet, and was what I asked for. What have I done wrong?? It wasn't rubbery at any stage, just wet! :( I'm very disappointed (and feel like a stupid cook..)


Hi, I made your gluten steaks recipe as described and within the first 5mins of boiling, my patty-size gluten steaks fell apart and now i have little bits and chunks floating around. In your experience in making gluten steaks, has this happened to you before? Did I under-knead the gluten?



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