Mediterranean Seitan Steaks with Rice Salad

I cannot get enough of this meal… It was perfectly filling yet light enough to be a summer dish.

Makes enough for 2 adults

To make the Seitan Steaks…


1/3 cup of vital wheat gluten

1/3 cup of water

1tsp Mediterranean tomato rub

1tsp vegan bouillon


Mix these ingredients together into a dough and then knead for 5 minutes. Shape into steaks and boil for 50-60 minutes in a stock made from…

2 cups water

1/4 cup nutritional yeast flakes

2 tsp vegan bouillon

1tsp Mediterranean tomato rub

Make marinade using…

2tbsp olive oil

2 tsp Mediterranean tomato rub

Apply marinade to seitan steaks using a pastry brush and pour any remaining marinade over the steaks. Leave for a few hours until ready to cook.

Bake in oven at 180 degrees C for 10 minutes on each side. You may need to reapply the marinade when you turn over the steak.

To make the Rice Salad


150g Brown Rice

100g frozen broad beans

3 or 4 spring onions finely chopped

20g chopped pistachios

1/2 bag rocket

2tsp vegan bouillon

2tbsp olive oil

1tbsp balsamic vinegar


Boil (adding the bouillon to the water) the rice for 30 minutes then add broad beans and boil for a further 5 minutes. Drain and toss together with spring onions, pistachios and rocket.

Arrange rice salad and steaks on plate and drizzle over a little olive oil/balsamic vinegar dressing on the rice salad.


Again I have used a ready made Mediterranean tomato rub. You could make something similar using tomato puree, garlic puree, oil and herbs.

Previously I have had problems getting enough flavour into the seitan, I think having the flavouring involved in all of the steps of making the seitan steaks really helped to get it to permeate all the way through!


Try barbecuing to add an extra smoky flavour to the Seitan Steaks.

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