Seitan Steak with Mushroom Gravy

About This Recipe

Seitan provides one of the densest plant-based protein sources, with a neutral flavor that absorbs marinades exceptionally well. The mushroom gravy adds depth, beta-glucans for immune support, and natural glutamates that enhance savoriness.

This entrée is ideal for strength athletes seeking high protein without heaviness. Pair with complex carbs like brown rice or quinoa to round out glycogen needs post-training.

Ingredients

Seitan Steaks

• 2 cups vital wheat gluten240g
• 1/2 cup chickpea flour60g
• 1/4 cup nutritional yeast15g
• 1 1/2 cups vegetable broth360ml
• 2 tbsp soy sauce30ml
• 1 tbsp olive oil15ml
• 1 tsp garlic powder3g
• 1 tsp smoked paprika2g
• Salt & pepper

Mushroom Gravy

• 8 oz cremini mushrooms, sliced225g
• 2 tbsp vegan butter or olive oil30g
• 2 cloves garlic, minced6g
• 1 tbsp flour8g
• 1 cup vegetable broth240ml
• 1 tbsp soy sauce15ml
• Black pepper to taste

Instructions

Nutritional Information

Per Serving (1 steak with gravy):

High-protein seitan supports muscle repair. Pair with vitamin C-rich sides to aid iron absorption from the mushrooms and wheat gluten.

Pro Tips

• •Do not boil seitan—gentle simmer prevents rubbery texture.
• •Marinate cooked steaks in soy sauce + liquid smoke for 15 minutes before searing for deeper flavor.
• •Serve with red lentil curry rice for a carb-protein combo.
• •Slice leftover steaks for sandwiches or wraps for next-day protein.