Seitan Steak with Mushroom Gravy
A hearty and satisfying vegan main course featuring pan-seared seitan 'steaks' generously smothered in a rich, savory mushroom and onion gravy, perfect for a comforting meal.
For 2 servings
Pat the seitan cutlets dry thoroughly with paper towels. In a shallow dish, whisk together the soy sauce and 1/4 tsp of black pepper. Add the seitan cutlets, ensuring they are well coated. Marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
Heat 1 tbsp of olive oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat until shimmering. Carefully place the marinated seitan cutlets in the hot skillet. Sear for 3-4 minutes per side, until deeply browned and slightly crispy. Remove seitan from the skillet and set aside on a plate.
Reduce the heat to medium. Add the remaining 1 tbsp of olive oil to the same skillet. Add the sliced cremini mushrooms and finely chopped onion. Cook, stirring occasionally, for 5-7 minutes until the mushrooms are browned and the onion is softened and translucent. Add the minced garlic and chopped fresh thyme, and cook for another minute until fragrant.
Sprinkle the all-purpose flour over the mushroom and onion mixture. Stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
Gradually whisk in the vegetable broth, a little at a time, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently. Season with the 1/2 tsp of salt and the remaining 1/4 tsp of black pepper. Continue to simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency.
Return the seared seitan cutlets to the skillet, nestling them into the gravy. Let them warm through for 1-2 minutes, spooning some gravy over the top. Garnish with fresh chopped parsley, if desired.
Serve immediately over creamy mashed potatoes, polenta, or alongside roasted vegetables for a complete meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcrowd the Pan: When searing seitan or sautéing mushrooms, cook in batches if necessary to ensure proper browning and avoid steaming, which can lead to a less flavorful result.
- 2Flavor Boost: For an even richer gravy, deglaze the pan with a splash of dry red wine or vegan Worcestershire sauce after searing the seitan, before adding the vegetables. Scrape up any browned bits from the bottom of the pan.
- 3Gravy Consistency: If your gravy is too thick, add a splash more vegetable broth. If it's too thin, simmer for a few more minutes or mix a tiny bit of flour with cold water to make a slurry and whisk it in.
- 4Seitan Quality: Different brands of seitan vary in texture. Choose a firm, dense seitan for the best 'steak-like' experience. Some seitan can be quite soft, which might not hold up as well to searing.
Adapt it for your goals.
Herbaceous Gravy
Add other fresh herbs like rosemary or sage along with the thyme for a different aromatic profile. Dried herbs can also be used, but reduce the quantity by half.
Spicy KickSpicy Kick
Incorporate a pinch of red pepper flakes with the garlic for a subtle heat in the gravy, or add a dash of your favorite hot sauce at the end.
Creamy GravyCreamy Gravy
Stir in a tablespoon or two of vegan sour cream, cashew cream, or a splash of full-fat coconut milk at the very end for a richer, creamier gravy texture.
Why this is on our healthy list.
High Plant-Based Protein
Seitan is an excellent source of plant-based protein, providing essential amino acids necessary for muscle repair, growth, and overall body function, making it a satisfying meat alternative.
Fiber-Rich Vegetables
Mushrooms and onions contribute dietary fiber, which is crucial for digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Low Saturated Fat
This dish is naturally low in saturated fat compared to traditional meat-based 'steaks' and gravies, supporting cardiovascular health and reducing the risk of heart disease.
Frequently asked questions
Seitan is made from wheat gluten, so this recipe is not gluten-free. For a gluten-free alternative, consider using thick slices of pan-fried portobello mushrooms or firm tofu/tempeh cutlets, adjusting marinating and cooking times accordingly.
