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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: 


Couldn't wait for dinner :-D. Just battered and fried one of these babies up, Oh LAWD these are good. I'm so proud of me  ;)b. Mine are soft inthe middle because I made them really thin, next time( and there will be a next time real soon) I plan to make these thicker for more texture. So tasty......I plan to fry the rest for dinner this evening, add BBQ sauce, and  bake them for a minute or two in the oven. Thanks again, your recipe has made my day complete. Can't wait to try them out on my non-vegan friends. Much love, 3relefords


Just finished boiling these in a tasty broth I threw together. The dough was pretty sticky and there wasn't much water to squeeze, but I did manage to squeeze a few drops out. I massaged the dough fairly well, cut the dough, and then flatten each steak out by pulling the at the edges. The do swell up pretty big, but deflate just as fast. I simmered mine for about 1 hour. I halved the recipe since I'm the only vegan in the house. I was able to get 7 steaks out of a half of cup of flour. Anyway.......these are super good. I haven't even breaded and fried them yet. This was my first attempt at making the steaks so I was very nervous. Thanks for making this process so easy. I plan to keep the vital wheat flour in my pantry. Quick and easy dinner to throw together when you are short on time. Thanks again. Great recipe  ;)b


Ok, so I followed the recipe exactly as stated (with the exception of adding a little bit of spice to the water in which the gluten is mixed) and it came out, hmmm ... okay.

I don't know if seitan will just be seitan or if it has to do with the recipe itself but I just can't get down with the chewy texture of it.

I grilled it. I baked it. I fried it. I used a simple breading of nutri. yeast, garlic powder, flour, salt and pepper. The best version had to be grilled. The outside came out nice and crispy while the inside was soft. Again though, very chewy.

The boiling bath marinade is a good idea and I used some to create a gravy. I added white wine, nutri. yeast and flour and it came out pretty tasty.

Also, this makes a lot of chops. I got at least 8 out of the recipe.

Overall, the steaks were okay, but I wouldn't make them again.


wow, I had stuff from the shops before and never really liked the taste, homemade was sooo much better! I pan fried after breaded with flour, nutritional yeast, garlic powder and salt and peper. Had to look up what breading means :P just means coating. It was really nice pan fried, then I flip it, lightly pan fry the other side and then poured broth over it.

Actually, it was really funny when I open the pot the first time and saw how much the steaks swelled up in the broth, nearly gave me a heart attack! but when they are removed, they were good sized, thank god!

Even my husband who given up eating "steaks" substitute, thought that was wonderful, definitely make it again


This was a great recipe....didn't quite taste like steak, but it was really good nonetheless.

ABOUT FREEZING THESE!!! Yes, you can freeze them, but you should really boil them first then freeze them in broth. It's still basically seitan, so treat it like seitan.


These are AMAZING!!!  I added a bit of seasoning to the water that I mixed into the gluten - a little soy sauce, worcestershire, and a couple drops of liquid smoke.  I let these simmer for about 45 minutes, then baked them for about 20.  Then I let them sit in a steakhouse marinade for about half an hour, and finally grilled them on my little mini-Foreman grill.  They came out soooooo good!  Served with giant baked potatoes covered in cheese sauce and green onions.  Thanks!  These are a keeper!


The flavor of the steaks is a lot better if you use some broth instead of water with the gluten.  I just took some broth out of the pot while it was simmering and added that to the gluten, but you could use chik'n broth or something depending on what flavor you want.

Thanks Ponycakes! (Awesome name by the way!  ;)b )  I am definitely going to use your advice when I make them today, and chuck some broth in with the gluten.  Unfortunately I'm one of those terribly disorganised people who runs madly around the kitchen doing 10 things at once because I haven't done any prep!  (I'm an Aries, apparently we're generally very disorganised people!  :P ) So when I made it last night I was making the gluten whilst boiling the kettle and pulling things out of the cupboard to use for the broth, losing my measuring cups and spoons, and wondering why on earth the kettle wasn't boiling (it wasn't turned on at the wall.  I'm blonde too, can you tell?  :-D )  So the broth wasn't ready til ages after I'd actually prepared the gluten.  I'm hopeless.  Today I'm going to be one of those fabulously organised chefs and have all my prep done beforehand and they're going to turn out fabulous, I can just tell!  Like my dad always says, 'Prior planning and preparation prevents p*ss poor performance'.  He says this to me a lot. 

I'm thinking maybe 1 part broth to 2 parts water?  So instead of 1 C gluten to 1 C water it will be 1 C gluten, 1/3 C broth and 2/3 C water.  What do you think?


The flavor of the steaks is a lot better if you use some broth instead of water with the gluten.  I just took some broth out of the pot while it was simmering and added that to the gluten, but you could use chik'n broth or something depending on what flavor you want.


I have been wanting to try this recipe for AGES but couldn't find gluten flour until the other day when I had a quick snoop in the healthfood shop...

This was the wierdest thing I've ever cooked, but not in a bad way!!!  It's so bizarre how the gluten flour kind of 'sucks up' the water and the texture of it is so strange!!!  When the recipe said to 'squeeze out' the water, I just could not squeeze any out but the gluten kept leaving like a watery residue all over my hands when I was kneading the little balls of dough so I just kneaded for a bit then wiped my hands on paper towel, and repeated until it felt relatively dry.  It was kinda hard to get the dough into a log and slice it but I managed in the end.  I had no onions for my broth but I added some balsamic vinegar (I put it in everything  :)>>>) and this Vegesal seasoning stuff we have in Australia.  The broth tasted and smelt delicious. I left the 'steaks' in the broth simmering for around an hour to be safe and took them out.  I was too scared to try them without baking them so I put 3 on one baking tray just plain and then I crumbed the other 6 using egg substitute to make the crumbs stick and then breadcrumbs, Vegesal and vegan parmesan for the crumbing.  Popped them in the oven on 180 degrees celcius (350 degrees farenheit) for about 10 or 15 mins then turned them over and gave them roughly the same time on the other side. 

When I took them out of the oven I had a bite of the plain 'steaks', I think I left them in too long as they went a bit tough on the outside, but other than my stupid mistake, the texture in the middle was great.  HOWEVER, whoever said that they are bland and don't absorb the flavour from the broth is CORRECT, aside from the slight flavour around the outside of the steaks, they were quite bland in the middle.  However, the crumbed 'steaks' were GORGEOUS, the crumbing went all crispy and the middles were delicious and moist.  The flavouring in the crumbs certainly made up for the lack of flavouring in the 'steaks'. 

I just had a crumbed 'steak' on some bread with some vegan margarine and tomato sauce (I believe you folks call it 'ketchup') and it was DELISH!!!!!  It actually tasted similar to crumbed chicken but it was far better than any chicken I ever had in my omni days, believe me!!!

I've kept the broth from tonight and tomorrow I'm going to use it tomorrow in place of the water when making the dough, so they should be very flavoursome!!!  I've posted some pics from tonight's effort though. 

Thank you for the fabulous recipe!!!!  ;)b

Kisses!!! xxxxxxxxxxxx


Thank you for introducing me to make-it-yourself seitan! This is my second batch and they just keep getting better as I learn how to really make them. So far my favorite way to make them is to dip them in flour or cornstarch and pan-fry them, and then sub them in recipes calling for steak. I made an italian "steak" with olive oil, veggie broth, garlic, and parsley--yum! Then last night I made "beef" with broccoli and it was delicious. Tonight I'm using it in a seitan stuffed peppers recipe I found on the internet.

For those of you who felt that it had a "rubbery" texture--make sure that you're cooking it long enough. The first time I made it I missed the part about cutting the gluten into "steaks" before adding it to the broth, so I just added the whole thing as a "roast." 45 minutes later, it was still kind of raw inside. (This was corrected by cooking the individual steaks a little more). The second time I made the "steaks" before adding to the broth and 45 minutes later, they perfect!



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