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Want to know how to make the best vegan beef? This post will show you exactly how to make the best omnivore-approved vegan beef using vital wheat gluten. This seitan recipe makes plant-based ‘meat’ that’s chewy, savory and works so well in a variety of dishes from rice bowls, to noodles, to stews.
Why You’ll Love This Vegan Beef Recipe
The average American grew up eating a protein, a starch, and a vegetable with every meal. Those wanting to cut down on meat or transition to a plant-based diet still crave that chewy, tender, ‘meaty’ texture in their meals. Now, you can get that awesome protein texture without meat!
Today, I’ll show you exactly how to make the BEST vegan beef. This is a super versatile mock meat that’s amazing in so many dishes. If you’re looking to cut down on meat or shift towards a fully plant-based diet, this recipe is an excellent starting point. It’s the perfect substitute for traditional beef, and I guarantee both vegans and meat-eaters alike with LOVE it.
Why this Seitan Recipe Works
The main ingredient in this vegan beef is vital wheat gluten. Vital wheat gluten is the main ingredient in seitan. It’s close to 80% protein and is what gives this recipe its chewy, stretchy texture.
You know when you’re kneading dough for bread, and the dough becomes super-elastic? That’s because of all the gluten in the flour. Vital Wheat Gluten is made by washing away all the starch of the wheat and leaving behind the gluten.
In this recipe, wheat gluten gives the ‘beef’ an irreplaceable stretchy, almost sinewy texture, similar to real meat.
In order to get the perfect texture, we don’t want to use only vital wheat gluten. That’s where the rice flour and chickpeas come in. These two ingredients help add substance and volume to the mixture and they help the ‘beef’ retain a bit of tenderness.
Flavoring the vegan seitan beef
While I add a good amount of flavorings and spices to this recipe, they’re all intentionally more neutral in flavor. This is so these vegan beef can be used in a variety of dishes. In testing, I’ve found very flavorful ingredients like tomato paste or other acidic ingredients give the vegan ‘beef’ too much unrealistic tang. See below for what you need!
Ingredients
Before we get started, let’s first talk about the base of our vegan ‘beef’. While the ingredient list may seem a bit long, each seasoning adds a layer of depth to the recipe. Here’s what you’ll need:
Vital Wheat Gluten
As I mentioned above, this is the foundation for the ‘meaty’ texture. Vital wheat gluten gives the perfect chewiness to the recipe.
Unfortunately, there’s no direct substitute for vital wheat gluten to achieve the exact chewy texture. You can use the same marinade on soy curls or Gardein Beefless tips, but please note the texture won’t be the same.
where to get vital wheat gluten
I ordered a huge 4lb bag of vital wheat gluten for about $25 online, which makes this homemade plant-based beef super inexpensive per serving. The brand I use in this recipe is Anthony’s Vital Wheat Gluten. You can also find vital wheat gluten in most grocery stores.
Chickpeas & Onions
Drained canned chickpeas add substance and a touch of natural sweetness. Minced yellow onion brings in a savory depth to the dish.
Soy SaucE, Yellow Mustard & Olive OIl
For a rich umami flavor, soy sauce is key. Use a low-sodium version so that the end result isn’t too salty.
Mustard adds tang and olive oil adds richness.
Vegan Worcestershire Sauce
This brings in complexity and a ‘beefy’ note. I use Whole Foods 365 Brand which is labeled as vegan. Annie’s also makes a vegan version. Watch out for non-vegan versions which usually contain anchovies.
Molasses
A touch of molasses adds sweetness and a rich, dark color. Use regular unsulphered molasses (like Grandma’s brand with the yellow label), NOT blackstrap which is too bitter. This also helps the seitan caramelize a bit when baked.
You can substitute the same amount of Vegan Worcestershire or maple syrup for molasses.
Brown Rice Flour
Brown rice flour helps create a tender texture. It can be swapped for regular whole wheat flour or chickpea flour.
Rice flour can also be substituted 1:1 for more vital wheat gluten. However, rice flour helps create a tender texture, so if omitted, the vegan beef will be slightly chewier.
Spices!
I use Garlic Powder, Nutritional Yeast, Smoked Paprika, Onion Powder, Ground Mustard, and Black Pepper. This robust blend of seasonings and spices make the vegan beef taste authentic.
Feel free to experiment with different spices for your unique flavor preferences. Whether you prefer more heat, sweetness, or earthy flavors, the dry spices can be interchanged as needed. Just be mindful of the overall balance of flavors.
Veggie Stock
This adds moisture and flavor, you can substitute water for a lower sodium option. Lately, I’ve been loving using Better Than Bouillon’s Vegan Beef Base mixed with water.
How to Make the BEST Vegan Beef
A step-by-step guide for making seitan – video tutorial is in the recipe card.
Make the Seitan Dough
Combine all the spices into one bowl. Then, mix them together with the vital wheat gluten and rice flour in a large bowl.
Finely mince the chickpeas and onion so they are small but still have some texture. This can be done in a food processor.
Making a well in the center of the dry ingredients, add the chickpea onion mixture, pour in the liquid flavorings and the veggie stock. Stir to combine.
The mixture should come together into a scraggly dough.
Use your hands to gently knead it into a moist dough ball. You only need to knead it for a few minutes.
After kneading the dough, you’ll divide it into 4 equally sized balls. Shape the balls into logs or loaves.
Shaping the Seitan
Cut the seitan into 3/4 inch to 1-inch cubes or cut them into strips.
You’ll then spread the cubes evenly in a baking dish and pour the marinade on top.
Baking the Seitan Beef
Bake for 20 minutes, then flip, apply more marinade and continue baking for another 5-10 minutes.
Remove from the oven, let cool slightly and enjoy! They’ll firm up more as they cool.
And that’s it, really! Now you know how to make the best vegan beef. This recipe is awesome to make in bulk and to keep in the freezer. That way you can always have this awesome plant-based protein on hand and ready to add to any dish.
Serving Ideas
One of my favorite ways to enjoy this seitan dish is topped with green onions, sesame seeds, and a spritz of lime. This recipe is also amazing as Vegan Mongolian Beef, added into other stir fries or vegan yaki udon noodles. You can serve it with noodles or on top of flavored rice (like this coconut lime rice).
I’ve stewed this vegan beef with red wine to make Bourguignon. Or you could make pot roast / vegan roast beef with the base of this recipe.
Storage tips
This seitan recipe tends to firm up after cooling and is even better the next day. Below are a few tips for storing the seitan:
- Refrigerating: Place them in an airtight container and keep them in the fridge for up to 3 days.
- Freezing: Place them into a freezer baggie and freeze for up to 3 months! I love doing this so they can be incorporated into quick weeknight meals.
Helpful Tips for Perfect Seitan Beef
- Don’t Over Knead the Dough: While kneading develops the gluten, over-kneading can create tough pieces of vegan beef. A gentle but firm kneading action will help you find the right texture.
- Coat Well with the Marinade: Make sure every piece of seitan is well-coated with the marinade. This helps keep the seitan moist in the oven and imparts delicious flavors.
- Small Pieces Cook Faster: If you cut the pieces smaller than what is pictured in the post above, the seitan will cook faster. Be sure to decrease the cook time by 5 minutes to avoid overcooking.
- Monitor the Moisture: If the dough seems too dry or too wet, adjust the liquid or vital wheat gluten as needed. Finding the right balance ensures the ideal texture.
- Freeze Extras: Make a larger batch and freeze extra portions for quick and easy future meals. Just thaw and reheat when needed.
FAQ
I don’t recommend using this recipe to make veggie burgers.
This recipe is best if shaped into strips, vegan beef tips or cubes. For ground beef, try this vegan TVP ground beef instead.
Seitan has a meat-like texture and is made with wheat protein. It’s great for making vegan meats, vegan steak, and is a great substitute for mock beef!
More Vegan Meat Substitutes
The Best Vegan Beef (Seitan Recipe)
Rate this RecipeIngredients
Beef Dry Ingredients
- 1 ¾ cup vital wheat gluten , 210g – spooned into the cup and leveled
- ¼ cup brown rice flour, 30g – or sub ¼ cup whole wheat flour (see notes)
- 2 tsp garlic powder, 5g
- 2 tbsp nutritional yeast, 10g
- ½ tsp smoked paprika, 1g
- ½ tsp onion powder, 1g
- ¼ tsp ground mustard, 1g- optional
- ¼ tsp black pepper
Beef Wet Ingredients
- ⅓ cup drained canned chickpeas, 60g
- ¼ cup minced yellow onion, 40g
- 3 tbsp low-sodium soy sauce, 38g – or sub. more vegetable broth
- 1 tsp yellow mustard, 5g
- 1 tbsp extra virgin olive oil, 8g
- 1 tbsp vegan Worcestershire sauce, 8g
- 2 tsp unsulphured molasses , 10g – or sub. more Worcestershire
- ¾ cup + 1-2 tbsp vegetable stock , divided – or sub. water for lower sodium
Marinade
- 1 tbsp vegan Worcestershire sauce
- 1 tsp unsulphured molasses
- 4 tbsp low sodium soy sauce
- 2 tbsp extra virgin olive oil
- 1 tbsp brown sugar
Instructions
- *Video tutorial is below the instructions!*
- In a large bowl stir together the vital wheat gluten, rice flour and dry spices.1 ¾ cup vital wheat gluten , ¼ cup brown rice flour, 2 tsp garlic powder, 2 tbsp nutritional yeast, ½ tsp smoked paprika, ½ tsp onion powder, ¼ tsp ground mustard, ¼ tsp black pepper
- Finely mince the chickpeas and onions. Or add them to a high-speed blender or food processor, and chop until they are a finely minced texture, but not a blended paste. They should still have some texture.⅓ cup drained canned chickpeas, ¼ cup minced yellow onion
- Make a well in the center of the mixture and add the chickpea, onion and all the wet ingredients. Then, pour in 3/4 cup of the veggie stock or water. Stir to combine. The mixture will look slightly dry, but will come together once it is kneaded. Add the remaining 2 tbsp of stock or water, 1 tbsp at a time, if needed to create a moist dough.3 tbsp low-sodium soy sauce, 1 tsp yellow mustard, 1 tbsp extra virgin olive oil, 1 tbsp vegan Worcestershire sauce, 2 tsp unsulphured molasses , ¾ cup + 1-2 tbsp vegetable stock
- Transfer the mixture to a surface that’s lightly floured with some more rice flour and gently knead for 30 seconds until the dough feels elastic and no longer sticky. Do not over-knead. The dough should be firm but moist. If it feels super tough, it’s likely too much vital wheat gluten was added or it was over kneaded.
- Divide the dough into 4 pieces. Shape them into rectilinear loaves or logs.
- Preheat the oven to 375 degrees Fahrenheit. Oil a 9×13″ baking dish with about 1-2 tbsp of olive oil
- Cut the “beef” logs into cubes (about 1”), or cut them into strips (about 1/2″ wide and 2-3″ long). Spread them evenly in the oiled baking dish, coating all sides with oil. Make sure they are a single layer. You may need two baking dishes.
- Mix the ingredients for the marinade together. Set aside 1-2 tablespoons for later and pour the remaining on top of the cubes or strips. Make sure they are evenly coated in the marinade.1 tbsp vegan Worcestershire sauce, 1 tsp unsulphured molasses, 4 tbsp low sodium soy sauce, 2 tbsp extra virgin olive oil, 1 tbsp brown sugar
- Bake the seitan for 20 minutes, flipping halfway. The seitan should be slightly darker in color.
- After 20 minutes, drizzle 1-2 tablespoons of the reserved marinade onto the seitan, stir to coat. Bake for 5-10 more minutes, or until the seitan is slightly caramelized and browned. They may still feel soft but once they cool slightly, they will firm up and become chewier.
- Remove from the oven, coat in your favorite sauce and add this plant-based beef to your favorite dishes!
Video
Recipe notes
Did You Make This?
Leave a star rating and a comment below to let others know how it turned out for you!
What is the weight of one serving for your nutritional info.
Hi there! Thanks so much for asking. The entire recipe makes about 550g. Each serving is about 91g.
Hi there! Can you substitute the rice flour for AP flour or vital wheat gluten?
Hi Danielle! Since vital wheat gluten has so much gluten (which is why the seitan turns out nice and chewy), the gluten-free flour helps to cut the chewiness (and the gluten in the recipe) and make the ‘beefs’ a bit more tender.
I’ve never tried with all-purpose flour before, so I’m not sure how it would turn out. However, I have made seitan with only vital wheat gluten before (with no gluten-free flour) and it still tastes delicious. It just has a different texture. You could try substituting the rice flour with the same amount of vital wheat gluten. I haven’t tried it in this particular recipe, so I can’t guarantee results! If you end up trying it, I’d love to know how it turned out!
Hi Emily! Would it be possible to make this using the washed flour method? If so, how would you recommend I go about that? Unfortunately vital wheat gluten is extremely expensive where I’m located 🙁
Hi Marco! I haven’t tried making this with the washed flour method before so I can’t guarantee results. I think you could try to knead in the spices, mustard, molasses, and vegan Worcestershire after washing the flour. I assume you’ll need less liquid since the flour is already a dough, so I would omit the veggie stock. You could then use the same marinade and cooking methods. If you try it out, I’d love to know how it goes!
Have you tried to make into a burger?
Hi Grant,
I have not tried to make this into a burger. Seitan has a chewier texture than burger meat, so I’m not sure how it would turn out.
I made this a few days ago and have been enjoying it all week! This is the BEST vegan seitan beef recipe I’ve found — and I’ve tried a few. It gets a little hard in the fridge but a few seconds in the microwave softens it right up. The recipe is simple and uses ingredients I already had on hand. Thanks for sharing this!
Hi Laura!
That’s so great to hear, I’m glad you’ve enjoyed this recipe!
I liked the basis of the recipe. However, I felt that it had too strong a taste of soy sauce and molasses.
I switched the worcester sauce and soy sauce for a naturally vegan product called Henderson’s Relish… and only used 1 tsp of black strap molasses with 1 tbs maple syrup; the sweetness cuts through the wheaty taste.
Also I felt that smoked paprika is a very strong taste, which I toned down with plain paprika.
Finally, I added a 1/2 tsp vegemite, because.
In your ticktock video you steam the logs for 25 minutes. You don’t mention that in this recipe. Should I steam or not, thank you
She updated the recipe from July 2021 so steaming is not necessary.
In your Instagram video you seem the logs before slicing, you don’t mention that in this recipe. Should I steam or not thank you
Hi Pauline, steaming isn’t necessary for this recipe. I removed the step to make the recipe simpler because I got similar end results with just baking when I continued to test this. There’s a note in the recipe description (above the star rating) that hopefully you were able to find! Sorry for the confusion and let me know if you have any other questions.
Thank you, definitely easier without steaming
These came out looking gorgeous and they tasted delicious! I did leave them in the oven just a tad too long, though, because I got distracted. Got me thinking that if I rolled them out thinner, cut them into strips and baked them longer, they’d make amazing “beef” teriyaki jerky! However, the cubes tasted great with mushrooms sauteed in butter. Thanks for a delicious recipe.
I’m so glad you enjoyed them! Jerky sounds like an amazing idea 🙂
Has anyone tried to grill this? I was thinking maybe after the 20 mins in the oven, putting it on skewers as kabobs and grilling….thoughts?
Hi Lisa, I think you could definitely grill these after baking. I use a similar method with my Vegan Steak recipe to get a really nice char on the outside.
The flavor and texture of this seitan exceeded my expectations! The marinade is delicious and baking is definitely a better result than the steamed recipes I’ve tried. Although there are a lot of ingredients, these were all in my pantry and each one adds to the flavor. This will be added to the family’s list.
In some recipes it is mentioned that the product is better the day after, more tender. Would that be the case in this recipe or is using it the same day okay ? Thanks.
This recipe is great the same day or the next day. It will firm up more as it cools, so if you prefer a chewier texture, I recommend letting it cool slightly before serving.
Hi making the recipe now, but was wondering if the nutritional information is correct being that the protein content is on the lower end for seitan. Just curious and not a big deal at all if it was a mistake.
Hi there! The nutrition info is an estimate and based on 6 (small) servings, about 91g each.
One of the easiest seitan recipes that I have used. I cit into strips and cannot wait to use.
Hi there! Great recipe and easy to execute. Do you have any suggestions for a sauce this can be served with. It already has a lot of sodium in it so I’m not sure what kind of sauce to make. It doesn’t look as saucy as it does in your pictures. Did you put something else on top after it was done baking
Hi Erica,
The vegan beef in the photos is coated with a bit of remaining marinade/soy sauce that was applied toward the end of baking.
I highly recommend coating these in the simple sesame sauce included in my Sesame Udon Noodle Recipe. If you prefer less sodium, I recommend making this vegan beef or this sauce recipe with low sodium veggie stock and/or low sodium soy sauce.
I really wanna try this but you don’t follow your own instructions in the video! Could you maybe do another video where you follow the instructions in the recipe? I’ve had a lot of bad luck trying things and so I need all the help I can get lol you add the ingredients in different orders and from personal experience I know that if you don’t follow a new recipe right you can ruin the whole thing. Thanks!
Hi, thanks so much for pointing this out! The order in the video is the method I use most frequently when making this recipe. I’ve updated the written instructions to match. Let me know if you have any more questions!
Sounds delish, also I appreciate the simplicity. Have you tried freezing? I was thinking on a tray individually and then bagging up. Thx in advance
Hi Margie, I freeze this recipe all the time! I place the cooked strips directly into freezer bags and pop them into the freezer for 2-3 months. If you want to prevent the strips from sticking together, you can certainly freeze them first on a tray as you mentioned. I let the strips thaw in the fridge overnight before using them. Or you can reheat them in the microwave at 50% power for a few minutes until thawed.
Hi, I would love to try to make beef stew with this or beef goulash. Have you tried to do it with this recipe? It’s my husbands bday and I’d love to make it.
I have two recipes on the blog that you may like! This one for Vegan Beef Stew and this one for Vegan Seitan Beef Bourguignon.
I’ve tried dozens of recipes for seitan and this one had BY FAR the best flavor and texture. The others I’ve made peaked at “passable,” whereas this is legitimately delicious. I had a little trouble getting the onion and chickpeas to really get incorporated in the dough, but I think that was more a skill issue on my part. Only alteration I made was using mock beef stock instead of veggie stock, but I might try with just veggie next time.
I am shocked. I’ve been making seitan as a vegan protein for about two years now and have never got to this point in terms of texture and flavor. You end up with a chewy, steak-like texture and it’s absolutely addictive. It’s a relatively easy recipe to make and the only thing I did differently was baking it for longer. I really wanted that char and got it with an additional ten minutes of baking.
This is my second attempt ever at seitan. This recipe is amazing, I made it to but into a “beef” Guinness stew and it turned out perfect. The recipe and instructions were very thorough. Thank you!
Do you think I could sub glutinous rice flour for the rice flour?
Hi Pamela, I don’t recommend subbing glutinous rice flour for the brown rice flour. You could use more vital wheat gluten or chickpea flour in place of the brown rice flour.
This looks so doable! Yay! One question-why shape it into logs if you’re just going to dice it up? Does it need to rest in log form or something? I just don’t quite understand the reasoning for shaping in logs first.
Hi there! Thanks so much for your comment. I found shaping into logs makes cutting the seitan easier. Because of the gluten content, it can be a bit difficult to cut up when it’s in a larger ball. When it’s already portioned into smaller sections it’s easier to cut.
I just made the seitan for another recipe of yours. This is hands down the best and easiest recipe for seitan I have ever used. I’ll be using it again. It is so good, I hope I leave some for dinner tonight. Thank you so much- it is genius
Thank you so much for your comment and I’m so glad you enjoyed the recipe!
I have made other seitan recipes in the food processor just to make it easier and I’m wondering if this would work here? especially if it’s used minimally just to bring all the ingredients together.
Hi there, using a food processor should work. I recommend pulsing until just combined to avoid the risk of overworking the gluten.
This is the best seitan recipe I’ve had so far. I like the rice flour. Not too chewy. Flavours are great except, I subbed Worcester for molasses. Don’t have any. I wouldn’t change it. I like it just the way I made it tonight. Thank you for seitan recipe worth saving! It will be my go to from now on.
This is excellent. Possibly the first recipe I’ve tried which makes a tender rather than doughy seitan, and it’s so easy. I cut the strips a little thin so they got a bit hard especially on one side – will be interested to see how the rest of the batch does in the fridge overnight.
Would this seitan work well dropped into a stew/curry or will that much liquid make it soggy and soft?
Hi Quincel, I’m so glad you enjoyed the recipe! The seitan tends to firm up in the fridge but will soften once reheated. And yes! This recipe works well in stew. I use it in my Vegan Beef Stew recipe.
This is some of the easiest seitan I’ve ever made! I love how you dont have to double cook it like many seitan recipes, or wrap it in foil or parchment. It has a great texture and flavor. I didnt have molasses, which seemed fine but I’ll try again in the future with it.
I’m so glad you enjoyed this recipe!
I’m so happy I found this recipe! I make at least 3 batches a week because this is a great protein source that’s not tofu. I don’t use the marinade though because we use this in so many different ways! I use it to make “steak” quesadillas, cheeseburger salad, beef and broccoli or just plain sometimes dipped in vegan Ranch or A1 sauce. Thank you for this great recipe, it’s a big staple for our household!!
Hi Kati, I’m so glad you’ve enjoyed this recipe! It’s a staple in our house as well 🙂
This has been my go-to recipe for the past few years. I cannot emphasize enough on its use in my kitchen. I have yet to freeze it because it doesn’t last long in my house, but I intend to try freezing it and making larger portions that way. The texture is amazing, the flavor is killer, and you truly feel satisfied after a meal. The one seasoning I have been adding everywhere has been mushroom/umami seasoning, so I would recommend that too because it punches up the flavor some. Overall, this recipe is a staple and I’m so glad to have encountered it on Pinterest!
Hi Anna, thank you so much for the kind words and I’m so glad you’ve been enjoying this recipe!
This was absolutely delicious – and loved by my omnivore family too. I used standard soy & stock as I didn’t have low sodium and it was a bit salty, so I do recommend following the recipe.
I’m so glad you all enjoyed it!
This is so tasty! Best recipe I’ve tried for vegan beef. I made the ribs, also, and they were amazing! So good!
Hi Kim, thanks for taking the time to share your feedback! I’m so glad you’ve enjoyed this recipe and the vegan ribs!
I’ve made this recipe a couple of times now and it’s so good, thank you so much! It’s one of my fave meat alternatives.
I did swap the rice flour for chickpea flour as that’s the only thing I was missing. And on my second batch I had to miss the chickpeas out, as my tin opener broke, it still came out great though.
Hi, can I use white rice flour?
White rice flour should work, although I haven’t tested that swap in this recipe. You can also substitute additional vital wheat gluten. Hope that helps!
I have made this a few times now, and I love it! I put it in pasta bakes, wraps, and your beef bourguignon dish – really nice, and the meat eater hubby approves too.
So glad you all have been enjoying this recipe!
wish you had more than five stars to select…….. I don’t know how long it took you to develop this recipe but it was the answer I’d been looking for, for years. (can’t imagine how I missed your recipe before this) great flavour, right amount of texture, it’s wonderful! Much much appreciation!
Hi Linda, thank you so much! I’m so glad that you’ve enjoyed this vegan beef 🙂
I made them and they came out amazing I also made your meatballs and your chicken they all came out really good . I will be using these recipes for everything from now on . Thank you for sharing.
Hi Teri, I’m SO glad you’ve been enjoying all the recipes! Thank you for taking the time to leave a review 🙂
Loved this recipe! I doubled the recipe and cut it into the little bite size chunks, so it was a little time intensive, but worth it! I made this for your soba noodle recipe that was also 5 stars!
Fantastic recipe! Loved the mouth feel of these “beef” strips. The texture is awesome and they firm up nicely as they cool down. Have made this twice and appreciate that it can be frozen and on hand for quick meals. We love it with bbq sauce over a baked sweet potato. Thanks very much for this winning recipe. It has made the transition to vegetarian eating so helpful.
Hi Yvonne! I’m so glad that you enjoyed this recipe 🙂
excellent recipe, it came out great!
Can I use white rice flour?
I haven’t tested white rice flour, so I’m not sure how it will turn out. If you don’t have brown rice flour, whole wheat flour or chickpea flour can be used in it’s place. Or you can use more vital wheat gluten although the texture may be slightly different.
So good. Saw the washing flour but this looked far simpler. I subbed in ground nutmeg for mustard, water for stock, and agave for molasses. The taste and texture is incredible. A couple of days later, I’m snacking on it like beef biltong/jerky. An absolute gamechanger. Thank you.
so glad you enjoyed it! 🙂
Can white rice flour be substituted?
Hi Lisa, yes – the brown rice flour can be swapped for the same amount of whole wheat flour. You can see more details in the notes section of the recipe card.