Vegan Steak | No Seitan + Perfect Texture!

Vegan Steak recipe Friptura Vegana
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If you crave a delicious, healthy, no-gluten vegan steak, this is the recipe you’ll want to make! It has a great texture and delicious barbecue steak taste! 

I first heard of seitan, and how awesome it is, about a year ago. Just around that time I also found out that gluten is not my friend…those were really sad news. I almost gave up, thinking I’ll never be able to eat fake meats again, and that my veggie burgers (which are pretty awesome!) will have to be enough. Everything changed a couple of weeks ago when I had this awesome idea of making vegan steaks, gluten-free style!

In order to make a good vegan steak, you’ll have to think about three things: SHAPE, TEXTURE, and TASTE.

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Giving it the shape was easy. The idea came when I saw how gluten-free pasta becomes all sticky and gluey if you leave it too much in the water, and especially if you leave it in the fridge as well. I thought this would be a perfect substitute for gluten and that I can transform it into a gluten-free seitan! 🙂

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But, how do I get that fibrous, chewy texture real steak has? That was the real problem. I didn’t want to turn this into a mushy patty, so what better substitute for meat, than oyster mushrooms?! They have the perfect texture! Marinated oyster mushrooms are incredibly good and gave this vegan steak both texture and taste.

Making it taste like meat does was even easier. Meat has taste because we use plants to make it good. Raw or unspiced meat is just plain horrible. I made an awesome steak mix with lots of great spices and gave this vegan taste the absolute, perfect, BBQ meat taste! 🙂

Vegan Steak

Yes, this recipe will keep you in the kitchen for at least an hour, but it’s totally worth it! I usually make a whole batch of vegan steaks, place them in separate Ziploc bags and store them in the freezer. When I feel like eating a ‘steak’, I just take one out and cook it! 🙂

I really hope you’ll try this recipe, even though it may seem complicated at first, but trust me, it’s not! …and it’s definitely worth it! 🙂

I’m looking forward to hearing how this turned out for you! 🙂

Vegan Steak

4.3 from 3 reviews
Vegan Steak | No Seitan + Perfect Texture!
If you crave a delicious, healthy, no-gluten vegan steak, this is the recipe you'll want to make! It has a great texture and delicious barbecue steak taste!
Serves: ~8 vegan steaks
  1. Put pasta in a medium pot and boil it for 15 minutes, until it's really soft. Remove from heat, drain it and leave it in the pot. It will get sticky. This is normal.
  2. Rinse the oyster mushrooms very well. Remove the stems from the caps. Choose the larger caps, and set aside. Slice the stems/hard parts. Leave the caps whole.
  3. Prepare your steak spice mix by mixing all the spices mentioned above, together. If you have whole ingredients, it is best to just put them all, just as they are, in a blender, and process them all at once. Divide the spice mix into two.
  4. Place the mushrooms in a large bowl. Add one-half of the spices, 2 Tbsps oil and season with salt. Add ½ cup of water and vinegar.Mix well. Ideally, you should let them marinate overnight, but you can cook them right away too.
  5. Meanwhile, place the pasta in a food processor or a blender. You'll see that the pasta is all sticky and gluey. This is just perfect! Add the other half of the spices mix over the pasta paste, carob powder, and season with some salt. Process until a sticky, dough-like consistency is achieved. Store it in the fridge for 30 minutes, so it will cool and harden a bit.
  6. Heat 2 Tbsps of oil in a large pan. Place the mushrooms in the pan. Cook the mushrooms on medium-low heat for 30 minutes, while being covered with a lid. Add barbecue sauce, remove the lid and cook them while stirring for another 5 minutes.
  7. Now, the assembly part. Separate the cooked sliced mushroom stems from the whole mushroom caps. Mix the sliced mushroom stems with the pasta dough.
  8. Take ~2-3 Tbsps of pasta dough and cover a whole mushroom cap with it. The mushroom cap should be like a "filling" and the pasta dough is the "crust". Do this for all vegan steaks.
  9. You can then grill these or lightly fry them, for a crunchier texture. I chose to fry them.
  10. Grease a non-stick pan with some oil and fry each vegan steak for 3 minutes on each side.
  11. Serve with mustard or any other sauce you like! 🙂
1. I usually make a whole batch of these and then store them in the freezer, packed separately. When I want a vegan steak, I just take one out and cook it! 🙂
2. I used my Optimum 9200 blender for this recipe.
Vegan Steak
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67 Comments on “Vegan Steak | No Seitan + Perfect Texture!”

  1. English

    Thanks SO MUCH for this recipe. It’s the ONLY ONE I can find online for vegan steak with NO SEITAN. I am very excited to give it a try however I’m having a tough time finding the mushrooms. I wish there was another alternative, but I/’m still looking.

    1. Ruxandra

      You’re welcome! 😀 So glad you liked it! Unfortunately, this is the only type of mushrooms that works for this recipe. I haven’t yet found other mushrooms with a similar texture.

    1. Ruxandra

      Hi, Lisa! I don’t remember the exact quantities but I made it with cucumbers, sweet corn, chopped red bell pepper, chopped tomatoes, chopped scallions, arugula and a dressing made of tahini, lemon juice, salt, pepper and a little bit of olive oil. 🙂

  2. Nanci

    The video makes everything so clear! I’m not vegan, but love meatless meals. I would SO eat this! My mouth is watering. 😳 It sounds so complicated, but the video makes it look easy. I make vegan meals for myself and my daughter when my husband is away. The cremini mushrooms were a stroke of genius! I’m gonna try it!

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  4. Rare

    was there ever a video? It’s not clear, are you only cooking the stems in the steak seasoning, garlic, water, vinegar for 1/2 hour and not the caps..correct?

      1. Jen

        Hi Their,

        Just wondering if u posted the Video yet? Would love to see it if it’s up on another website.

        Sorry for to ask again but would love to try this but it does seem complicated.

        Thanks so much!

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    1. Ruxandra

      Sour? You dropped the whole vinegar bottle in it? :)) This is quite a complicated recipe and need to be followed to a T to turn out ok. I will update it soon and do a video or maybe a step-by-step series of photos. Maybe this will help. 🙂

  7. Yvette

    I don’t eat corn and read that it doesn’t work with rice pasta. Ir that person made a mistake ? Why is it important to use corn pasta? I have all sorts of pasta, buckwheat, rice, lentil an chickpea. Can you imagine any of these wil work?

    1. Ruxandra

      Nope. Don’t try it with rice pasta. It’s not sticky enough. I cannot promise it will work with buckwheat, lentil or chickpea pasta. I’m afraid they don’t have the right amount of stickiness like corn pasta.

  8. Sid

    On the Big Island of Hawaii, we have Ali’i mushrooms that are grown on the Hamakua coast. They have a texture like oyster mushrooms, only more so — and they are larger. Ali’i mushrooms are often described as, both “dense” and “beefy.” In fact, I was served Ali’i mushrooms that had been marinated in teriyaki sauce, then spiced and grilled over a Kiawe wood fire, and without any further preparation, it reminded me of steak.

    When I sat down at the table, eating something that suggested both the flavor and texture of steak was quite a surprise. I had not expected that.

    So, that being said, I’m wondering whether using your recipe but substituting Ali’i mushrooms for the oyster mushrooms sounds like a possible winning combination?


    1. Ruxandra

      Hi, Sid! As I can see, Ali’i mushrooms don’t have quite the shape of oyster mushrooms, so this may be a problem. However, you can give it a try! Maybe if you cut the mushrooms lengthwise, in thin, 0,5cm strips and then place 3 strips inside each “steak”. Let me know how it turned out!

  9. Tom

    Hi, this looks delicious, and we’re making it now. I have a question. The corn pasta we purchased lists corn flour and water as the only two ingredients. Would it be possible to make this with polenta or corn meal, as opposed to deconstructing pasta?


  10. George

    Okay, I am cooking this tomorrow for my thanksgiving. Taking a chance on something that I have not done before. But the mushrooms seem to be challenge.

    1. Ruxandra

      Hope it turned out good! I didn’t have time to do this recipe again and film it or photograph the steps but I’ll definitely do it in the future. It’s delicious but may look quite complicated based on text only. Did you find large oyster mushrooms? It doesn’t work with other kinds of mushrooms.

    1. Ruxandra

      Hi Brianna! It is written in the recipe: Steak spice mix
      ⅓ tsp allspice
      ½ tsp thyme
      ⅓ tsp coriander, ground
      ⅓ tsp pepper, ground
      1 tsp sweet paprika
      ½ tsp smoked paprika (optional, but recommended)
      ½ tsp mustard seeds, ground
      1 tsp garlic powder
      1 tsp onion powder
      1 bay leaf, ground
      ½ tsp caraway seeds, ground

  11. Pongodhall

    Amazingly clever!
    Yes, I think a video would be good for this one.
    It somehow just makes things so obvious that I miss and mess it up!

  12. Brittney

    Well this is rather clever. I would have never thought of using gf pasta as a base ingredient. As soon as I find mushrooms I’ll have to try this.

  13. Ellen

    Sounds interesting! I don’t have any type of mushroom on hand. Can I skip it for this recipe or what is the importance of it?

    1. Ruxandra

      Hi Ellen! This recipe works only with oyster mushrooms. It must be followed exactly or else it has a high-risk chance to turn into a mess. 🙂

  14. Stephanie

    I love the idea of a gluten free option. I am confused on how you combine the dough and the mushrooms. Have you considered doing a video?

    1. Ruxandra

      Hi, Stephanie! Yes, I think I will shoot a video soon for this recipe or at least photograph the step by step process. All you have to do is take one large oyster mushroom and cover it in the dough. The mushroom should be in the middle, the dough on the outside, like a crust. Hope this clears things out a bit. 🙂

  15. Kelly

    I really wanted this to work!!! I did this to a T and the dough was crumbly it looked almost like ground beef. So I ended up frying those with the mushrooms and some veggies and made tacos. I just don’t understand how to make this sticky.

    1. Ruxandra

      What pasta did you use? The pasta itself gets very sticky if left in water for a longer time. I will try to make a video soon everybody can see how it’s made step by step.

  16. Jenna

    If you are freezing them, do you cook them before or after? If you cook it after it has been frozen, do you let it thaw first or take it directly out from the freezer and fry it?

    1. Ruxandra

      I cook them before and then freeze them in separate Ziploc bags. Then I let them thaw a bit, so they’re not rock-solid, and then bake/grill or fry them.

  17. VSH

    Perhaps I am missing something here – but the last time I checked, pasta (even GF pasta) contains EGGS!?
    Please explain to me how a recipe containing pasta can be categorised as vegan?!

  18. emily

    This looks amazing but I don’t understand the wrapping of the mushroom, wouldn’t that be more like a ball and way smaller then the flatter stake pictured? Can you explain this more? Thanks

  19. Stacey

    Did you use the large king oyster mushrooms…or the smaller/bundled group of oyster mushrooms? I can only find sliced king oysters. Wonder how I could make that work…??? Thoughts?

    1. Ruxandra

      Hi Stacey! Yes, I used large oyster mushrooms.I think you can use sliced ones as well and just mix them with the GF seitan composition. The texture will not be exactly the same, though.

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  21. Pauline

    Hello, I’m interesting to read many vegan recipes, but I don’t understand like “gluten free pasta” and where to buy” as example..
    If there’s any recipe besides with explanation w/images but some foreigner need what is ingredient and where to find them. This is my opinion when I want to learn. Thank you. I love all vegan people.

    1. Ruxandra

      Hi Pauline. By gluten-free pasta, I mean any GF pasta you want, brand of choice. You can use spaghetti, penne, tagliatelle and so on. I use GF pasta by SCHAR.

  22. Allen Vergakis

    Looks yummy, dear. Can’t wait to give it a try! God bless you and yours. In the love of the Lord Jesus, Allen.

  23. Sandra

    Hi, I was just wondering what type of vinigar? Malt or white or apple cider…. Does it matter? I’m so excited to try these…. Thanks

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