Gluten Free Vegan "Steak"

Today I am attempting to make a gluten free vegan steak. Vegan steak is typically made with wheat gluten which is disappointing to those of us who are trying to avoid it. This one is packed with protein and is a lighter version of a seitan steak. I am using many techniques I have shown in my previous video to help us make the perfect cut of vegan meat.


🌿INGREDIENTS 🌿

Servings: 4

Prep time: 15 minutes Cook Time: 90 Minutes


“Fat” Marbling

¼ cups konnyaku (konjac) also known as yam cake *

1 teaspoon Sesame oil

1 tablespoon olive oil


Dry Ingredients

1 cup pea protein

¼ cup of beetroot powder

3 tablespoons konjac powder

1 teaspoon potato starch

1 teaspoon garlic salt

1 teaspoon onion powder

½ teaspoon parsley

1 teaspoon black pepper

¼ teaspoon Cumin

2 teaspoons Paprika


Wet Mix

1 teaspoon tomato paste

2 teaspoons dijon mustard

2 tablespoons soy sauce

2 teaspoons liquid smoke

1 teaspoon molasses

1 cup of vegetable broth


For marinade

1/4 cup olive oil

2 teaspoon agave

1 tablespoon dijon mustard

3 garlic cloves, minced

1/4 cup soy sauce

1/4 cup apple cider vinegar

1/4 cup Worcestershire sauce

1 teaspoon freshly ground black pepper

1 teaspoon thyme (optional)


  1. Prepare yam cake by draining and boiling in hot water for 2-3 minutes.

  2. Chop and add to a blender with the olive and sesame oil. Set aside.

  3. In a large bowl mix together all dry ingredients.

  4. In a separate bowl or blender mix together the wet ingredients.

  5. Add to the dry mixture, then add in 1 cup of the chopped kojac pieces. It will be soupy at first but firm up as you mix.

  6. If it continues to be too wet add in more pea protein 1 tablespoon at a time, until a sticky dough forms.

  7. Cut the dough in 2 and place on a piece of aluminum foil or parchment paper.

  8. Form into desired shape flatting until you have a 2’ thickness. Wrap tightly in aluminum foil and place in a steamer basket.

  9. Simmer for 90 minutes. Flipping halfway through.

  10. While these are steaming mix together ingredients for the marinade and set aside.

  11. After 90 minutes remove the steak from the heat and allow to cool slightly before unwrapping.

  12. Soak in the marinade for at least an hour. I left mine overnight, the longer these sit the juicer the flavor.

  13. These can be grilled in a dutch oven skillet or grill. Cook each steak on both sides until nicely browned and caramelized.

  14. Garnish with parsley and thyme and enjoy!




🥢Pro Tips:
*If you can't find the konyaku use the konjac powder and mix 1/4 cup of powder 1/4 cup of refined coconut oil and a teaspoon of seasame oil to make the "fat" marbling.

* These can also be baked at 400 degrees for 60 minutes, but I found that the boiling method works best to help retain the bright red color.

*If you don’t have a steamer you can make your own by adding a corrlander to a large pot and adding about an inch of water to the bottom of the pan.

*I have also seen people use crumbled tofu as well, but I prefer the fatty texture of the yam cake.




🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!