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Seitan Steaks

All recipes


Makes 4 steaks


Cooking broth

  • 50ml Tamari sauce
  • 20g Massel chicken stock powder
  • 1 x bay leaf


  • 25ml Tamari
  • 260ml cold water
  • 14.5g Savoury yeast flakes
  • 1g ground sage
  • 8g garlic powder
  • 8g onion powder
  • 188g Gluten flour
  • 1g dried thyme leaves
  • 6g smoked paprika
  • 2g ground black pepper


  • Fill a pot with water and add stock powder, tamari and bay leaves and bring to the boil
  • Add all dry ingredients to a bowl and mix well
  • Add water (must be cold) and tamari to dry ingredients and mix well
  • Knead mixture for 5 minutes (the longer you knead the chewier your seitan will be)
  • Cut Seitan into 4 pieces and flatten with your hands or potato masher
  • Gently place in one pot
  • Reduce heat to a simmer. NB. Don't let it boil or it will affect texture.
  • Simmer for 50 minutes, turning steaks half way through cooking
  • Remove steaks with slotted spoon and put in rack to cool.
  • Pan fry steaks on each side until golden and serve with mashed potato, gravy and greens.
  • Alternately you can freeze your steaks to use another time.