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Homemade Seitan Steaks & Wild Mushroom Gravy

The aroma of savory seitan steaks simmering in broth always transports me back to my early culinary school days. One of our most challenging assignments was to create a satisfying, flavorful plant-based alternative to classic meat dishes. After several failed attempts, I finally landed on a technique that transformed humble wheat gluten into something truly special. The rich, umami-packed wild mushroom gravy we developed to accompany it sealed the deal, making it a comfort food staple I still cherish today.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 6 hours 30 minutes
Total Time: 7 hours
Servings: 6
Yield: 6 steaks with gravy
Dietary Type: Vegan

Ingredients

For the Seitan Steaks:
- 4 cups whole wheat bread flour
- 4 cups unbleached white flour
- 6 cups vegetable broth
For the Marinade:
- 2 cups extra virgin olive oil
- 1 cup tamari soy sauce
- 1/2 cup Dijon mustard
- 16 garlic cloves, minced
- 1 tablespoon black pepper, freshly ground
- 2 teaspoons hot sauce
For the Wild Mushroom Gravy:
- 6 tablespoons extra virgin olive oil
- 2 cups onions, finely chopped
- 2 cups mushrooms, chopped (shiitake, oyster, chanterelle, portobello, etc)
- 1 cup brown rice flour
- 1/2 cup tamari soy sauce
- 1 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried rosemary
- 1 1/2 teaspoons dried tarragon

Equipment Needed

Large mixing bowl
Floured surface for kneading
Large stockpot
Baking dish
Blender
Medium saucepan

Instructions

Prepare the Seitan Dough: In a large mixing bowl, combine the whole wheat bread flour and unbleached white flour. Add enough water to form a stiff dough. The amount of water needed will vary depending on the humidity and the flour’s moisture content, so add it gradually until the dough comes together.
Knead the Dough: Gather the dough into a ball and knead vigorously on a floured surface for at least 13 minutes. This step is crucial for developing the gluten, which will give the seitan its meaty texture. You’ll notice the dough becoming more elastic and smooth as you knead it.
Rest the Dough: Place the kneaded dough in a bowl and cover it with cold water. Let it stand for 30 minutes or up to overnight in the refrigerator. This resting period allows the gluten to relax, making it easier to wash out the starch later.
Wash the Dough: Pour off the water and cover the dough with fresh water. Knead the dough under the water to wash out the starch and some of the bran. This is the most time-consuming part of the process, but it’s essential for achieving the right texture.
Rinse and Repeat: Pour off the milky white water and cover with fresh water. Keep washing and rinsing while kneading the dough until the water becomes almost clear. This may take several rinses, so be patient. The dough will become smaller and denser as you remove the starch.
Simmer the Seitan: Divide the dough in half, place the halves in a large stockpot, and cover with the 6 cups of vegetable broth. Bring to a boil, then turn down the heat and simmer for 1 1/2 to 2 hours. Simmering in broth infuses the seitan with flavor and helps it develop a firmer, more steak-like texture.
Cool the Seitan: Remove the pot from the heat and set aside to cool. Once cool enough to handle, slice the dough into “steaks” about 1/2 inch thick.
Prepare the Marinade: In a blender, combine the 2 cups of extra virgin olive oil, 1 cup tamari soy sauce, 1/2 cup Dijon mustard, 16 minced garlic cloves, 1 tablespoon freshly ground black pepper, and 2 teaspoons hot sauce. Blend until smooth.
Marinate the Seitan: Place the seitan steaks in a large baking dish and pour the marinade over them. Marinate in the refrigerator for at least 2 hours, or preferably overnight. The longer the seitan marinates, the more flavorful it will become.
Grill or Broil the Steaks: Prepare the steaks by grilling them on a charcoal, gas, or stovetop grill over medium-high heat until golden brown (about 4 minutes per side). Alternatively, they may be broiled instead of grilled. Keep a close eye on them to prevent burning.
Sauté Mushrooms and Onions: To make the gravy, sauté the mushrooms and onions in 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Cook until the onions are translucent and the mushrooms are tender, about 8-10 minutes.
Make the Roux: In a medium saucepan, heat the remaining 3 tablespoons of extra virgin olive oil over medium heat. Add the brown rice flour and whisk constantly to make a roux. Cook for 1-2 minutes, stirring continuously, until the roux is smooth and lightly browned.
Create the Gravy: Slowly whisk in 2 cups of water, ensuring no lumps form. Add the 1/2 cup tamari soy sauce, 1 1/2 teaspoons dried sage, 1 1/2 teaspoons dried rosemary, and 1 1/2 teaspoons dried tarragon and mix well.
Simmer the Gravy: Bring the gravy to a boil, then reduce the heat and simmer until thickened, about 10 minutes. Stir frequently to prevent sticking.
Combine and Finish: Stir in the mushroom-onion mixture and cook over low temperature until heated through. If the gravy is too thick, add water 1 tablespoon at a time until desired consistency is reached.
Serve: Serve the seitan steaks hot, smothered in the wild mushroom gravy.

Expert Tips & Tricks

Don’t skip the kneading! Thorough kneading is crucial for developing the gluten and achieving the right texture for your seitan steaks.
Be patient with the washing process. Washing out the starch takes time, but it’s essential for a firm and chewy seitan.
Make the seitan ahead of time. The seitan can be made a day or two in advance and stored in the refrigerator until ready to marinate.
Experiment with different herbs and spices. Feel free to customize the marinade and gravy with your favorite herbs and spices. Smoked paprika, garlic powder, or onion powder would all be great additions.
For a richer gravy, use vegetable broth instead of water when making the roux.
If you don’t have brown rice flour, you can use all-purpose flour, but the gravy will have a slightly different texture.

Serving & Storage Suggestions

Serve the seitan steaks hot with a generous helping of wild mushroom gravy. They pair well with roasted vegetables, mashed potatoes, or a simple green salad.

Leftover seitan steaks and gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave. If the gravy has thickened too much, add a little water or vegetable broth to thin it out.

Seitan steaks can also be frozen for longer storage. Wrap them tightly in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1529 kcal	N/A
Calories from Fat	812 g	53%
Total Fat	90.3 g	138%
Saturated Fat	12.6 g	62%
Cholesterol	0 mg	0%
Sodium	4391.7 mg	182%
Total Carbohydrate	156.2 g	52%
Dietary Fiber	15.1 g	60%
Sugars	5 g	20%
Protein	31.8 g	63%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Gluten-Free: While this recipe is centered around gluten (seitan is wheat gluten), you can adapt the gravy to be gluten-free by using a gluten-free flour blend for the roux. The seitan itself cannot be made gluten-free using this method.
Mushroom Variety: Feel free to experiment with different types of mushrooms in the gravy. Cremini, morels, or even dried porcini mushrooms would all add unique flavors.
Spicy Kick: Add a pinch of red pepper flakes to the marinade or gravy for a touch of heat.
Smoked Flavor: Incorporate smoked paprika into the marinade for a deeper, smoky flavor reminiscent of grilled meat.
Wine Infusion: Deglaze the pan with a splash of dry red wine after sautéing the mushrooms and onions for a more complex gravy.
Herb Variations: Substitute other herbs like thyme or marjoram for the sage, rosemary, and tarragon in the gravy.

FAQs (Frequently Asked Questions)

Q: Can I use vital wheat gluten instead of making seitan from scratch?
A: Yes, you can use vital wheat gluten to make seitan more quickly. However, the flavor and texture may differ slightly from homemade seitan.

Q: How do I prevent the seitan from becoming too tough?
A: Avoid overcooking the seitan during the simmering stage. Simmering for 1 1/2 to 2 hours is usually sufficient.

Q: Can I make the marinade ahead of time?
A: Absolutely! The marinade can be made up to 3 days in advance and stored in the refrigerator.

Q: What if I don’t have all the dried herbs for the gravy?
A: Use a mixed Italian herb blend as a substitute, or simply use your favorite combination of herbs.

Q: Can I freeze the seitan steaks after they’ve been marinated?
A: Yes, you can freeze the marinated seitan steaks. This is a great way to prepare them in advance for future meals.

Final Thoughts

Homemade seitan steaks with wild mushroom gravy might seem like a project, but the end result is truly worth the effort. The hearty texture and rich, savory flavors make for a satisfying and comforting meal that even meat-eaters will enjoy. So, gather your ingredients, roll up your sleeves, and give this recipe a try. I’m confident you’ll be rewarded with a delicious and memorable dish that will become a staple in your own kitchen. Don’t hesitate to experiment with different herbs and spices to personalize it to your taste! And please, share your feedback and any creative adaptations you come up with – I’d love to hear about your culinary adventures!

Homemade Seitan Steaks & Wild Mushroom Gravy Recipe