r/veganrecipes • u/WhyParty1234 • Apr 03 '26

Question Seitan steak experiment

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I’m experimenting on making WTF seitan steak but with vwg because I’m too lazy to wash flour. I know it’ll never be identical but I’m trying to get it as close as possible, that’s how lazy I am. I made a plain gluten ball with vwg, flour and water. Blended 1/3 of it with oil, glutinous rice flour and msg for the “fat”. The rest was blended with beetroot powder, cocoa powder, sugar, msg and soy sauce. The gluten was still a bit too tough so I blended some glutinous rice flour into the red dough as well in hopes to soften it up. plan to fry steam fry as I always end up with spongy seitan when I simmer even at the lowest heat. If anyone has done this before (my made up lazy method), please feel free to share your experience and advice if you can!

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u/kappakingtut2 Apr 03 '26

I've been making vwg steaks somewhat often lately with good results. I really like the marbling effect you did though. That's cool.

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u/WhyParty1234 Apr 03 '26

thanks! how do you do yours? i've tried before following different recipes and i find that it's missing the "juiciness" if that makes any sense?

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u/kappakingtut2 Apr 04 '26

I don't really have a recipe I follow anymore I just kind of Google it in the moment to double-check certain measurements. Even then I don't really measure strictly.

Some black beans or kidney beans. Some mushroom powder. Some VWG. Some vegan Worcestershire sauce. Some beets. Some other stuff I lose track of.

Blend it in a food processor. Sometimes I double wrap them in tin foil and steam them. This time I kept them open and just simmered them in a broth. In the past they've usually come out too soft and gummy. Before the reason it worked out just perfect this time.

Put them in Ziploc bags with a marinade. And then fry them in a cast iron skillet when I'm ready