Vegan Steak | No Seitan and Perfect Texture!

Vegan Steak recipe Friptura Vegana

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.

Giving it the shape was easy. The idea for vegetarian steak recipe this 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 gluten-free seitan! 🙂 It could be the best ingredient for all kinds of vegan meat recipes and gluten-free vegan meat.

Want to grow oyster mushrooms at home? Check out this mushroom farm kit!

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 as meat does was even easier. Meat has a 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 vegetarian steak 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 veggie steak recipe, even though it may seem complicated at first, but trust me, it’s not! …and it’s definitely worth it and in my opinion, it is the best vegan steak you can make at home! 🙂 Plus, you can use this gluten-free seitan recipe to make other types of vegan meat recipes, not just meatless steak. 

I’m looking forward to hearing how this gluten-free and soy-free vegan meat recipe turned out for you! 🙂

Vegan Steak

5.0 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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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > < and contact me!

76 Comments on “Vegan Steak | No Seitan and Perfect Texture!”

  1. I know this is going to sound weird, but my allergy isn’t gluten, it’s black pepper. Actually, it’s the black pepper corn, so black, white, red and green pepper corn which are hot spicy, not sweet, I am allergic to.

    I can eat the red, yellow, green sweet peppers. They are from a different pepper family.

    I see you listed black pepper as one ingredient in your recipe, which I can over look, but means if anyone but myself makes it I and others with my allergy (there are others) cannot, but you don’t mention if black pepper is in the steak spices. Nor what is in the steak spices.

    For those of us who carry allergies to a specific spice, knowing exactly what spices are in our foods is paramountly important.

    I’ve grown accustomed to breathing.

    1. Hi Charlie. Sorry to hear this. You can simply skip the pepper from the ingredients list. The taste won’t be too different.

  2. Hello, Ruxandra,

    This recipe looks amazing! My husband and I are vegetarians, leaning more towards veganism. One of our friends lives with celiac disease so it’s great to have a repetoire of GF vegetarian recipes for when we get together for a meal.

    Question: Can corn/brown rice/quinoa pasta be used? I haven’t been able to find corn-only pasta in our area.

    Thank you!

    1. Hi, Donna! Thank you! You can try, it should work. If it doesn’t get sticky enough, leave it more in the water after boiling.

  3. I make mushroom powder from dry shiitake mushrooms in a blender, that I store in an old jam jar. Nutritional yeast is good for a nutty flavour and nutrients. I would add a couple of TBS of each. You might also consider a TSP of brown (or white) miso, to add more Unami flavour depth — I use these in seitan to give a more meaty taste, so will likely help with no-seitan steaks in the same way. Martmite and Vegemite are also good, if you don’t over power the dish.

  4. Hi.

    I’m just wondering, what does the vinegar do in this recipe?

    I hate the taste of vinegar, so I don’t keep any around. I have all of the other ingredients though.

    If I omit it, what will happen?

    1. You can skip it, though you can’t even tell it’s in the recipe. I think it makes this taste more like meat, it adds a zesty note to the recipe.

  5. Whooohoooo, my significant half is gluten intolerant too and she is always grumpy when I make my batches of seitan. She really loved that stuff and the one I make is simply awesome.

    I’ll give your recipe a go. I have everything except the Carobe powder, but the bio store is only a few minutes from home. Oyster mushrooms are easy to find here in the Netherlands and we have plenty of gluten free pasta.

    I was wondering if, since the gluten free pasta is maize based, I could substitute the pasta for thin polenta. I’ll give it a try anyway.

    1. You can replace carob powder with cocoa, same quantity. Don’t worry, you won’t feel the taste of cocoa. It is just for the color. Never used thin polenta so I can’t tell if it would work or not. Let me know how it turned out!

  6. Hello. I’m intrigued. Pretty much convinced to try this recipe. One question though, will it work if I mince everything together; pasta and mushrooms with seasonings, then make patties shaped like steaks?

    1. It won’t have the same texture. The whole mushroom in the middle gives it the right texture. It will still taste good, but the texture will not be the best.

  7. Will portabella mushroom work for this? Has anybody tried it? I bought them thinking about this recipe, but it called for oyster mushrooms. 😒

    1. Nope. 🙁 Pleurotus have a totally different texture. You could try it with large Portabellas but it won’t have the same texture at all. It will still taste good, though. 🙂

  8. 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. 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. 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. 🙂

  9. 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!

  10. 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. 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!

    1. 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. 🙂

  11. 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. 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.

  12. 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. 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!

  13. 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?


    1. Thank you! 🙂 Nope. Pasta has a different consistency. I don’t think cornmeal will be that sticky.

  14. 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. 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. 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

  15. 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!

  16. 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.

    1. Yes! I was amazed by how similar it is to seitan. Try it only with oyster mushrooms. Other mushrooms may not have the right texture.

  17. 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. 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. 🙂

  18. 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. 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. 🙂

  19. 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. 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.

  20. 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. 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.

  21. 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?!

    1. Not all pasta contains eggs. There are many types of GF pasta made with only corn flour, corn starch and water.

  22. 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

    1. Hi Emily! Oyster mushrooms are larger and flat. See this image: I used the softer part of the mushroom and cut out the ‘stem’ (the hard part). This is what I covered in the GF seitan mix.

  23. 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. 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.

  24. 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. 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.

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

  26. 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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