Vegan Steak Recipe with Dianne Sauce

Just because you’re vegan, doesn’t mean you don’t want to enjoy a delicious steak dinner every now and then, am I right? You’d just like it to be cruelty free! Well this Vegan Steak Recipe with Dianne Sauce is my absolute go to for those nights. The delicious mushroom sauce brings your Vegan Steak to the next level.

Does This Vegan Steak have enough Iron?

Ok, but here’s the big question. Does this vegan steak recipe have as much iron as a steak? Red meat is held out as the ultimate food for boosting your iron. So how does a seitan steak compare? Well, you’ll be happy to know that it does give you a really good dose of iron. If you check out the nutrition table below the recipe, you’ll see it gives you over 4mg of iron per serve!

The Perfect Date Night Meal

This Steak Dianne recipe is perfect for date night on the weekend – I know I love to get the kids to bed early on the weekend so that hubby and I can actually enjoy a nice dinner together without the kids complaining that they don’t want to eat their veggies. The best part is you can prep the seitan ahead, and simply make the sauce when you’re ready to serve. That way you can spend more time watching movies on the lounge together, and less time in the kitchen!

You can Freeze Ahead this Vegan Steak Recipe

Want to make this vegan steak recipe work for busy weeknights too? No problem! You can easily prep the seitan on the weekend because it freezes brilliantly. Make a double batch, and you’ll have delicious, ready-to-go steaks all week long.

To freeze, simply make the vegan steaks up to the end of the steaming step. Layer the steamed seitan steaks in a freezer friendly container with baking paper so they don’t stick. Then you can freeze them in a sealed container for up to 2 months.

Some Tips for Cooking Seitan

Remember, seitan is basically seasoned bread dough. The trick is in the kneading: if you overdo it, your vegan steak recipe might turn out tough; if you don’t knead enough, it might fall apart. I experimented a few times before finding that sweet spot, so if your first batch isn’t perfect, just adjust your kneading until it is!

Bonus: Use Your Thermomix

For an even easier approach, try making the seitan in your Thermomix! Simply use the knead function for 2 minutes, and you’ll get perfectly mixed seitan every time. It’s a game changer for busy cooks looking to streamline their vegan steak recipe.

Enjoy this vegan steak recipe and transform your mealtime into a stress-free, delicious experience!

Want More Quick and Easy Vegan Dinner Ideas?

If you’re looking for more quick and easy dinner ideas, my Vegan Sweet “Honey” Soy Tray Bake is always a winner. Or my Vegan Pumpkin and Zucchini Baked Risotto is a delicious dinner that takes minutes to prepare, and your oven does all the hard work for you.

Another favourite weeknight dinner meal is my Vegan Apricot Chicken. This is a great recipe for fussier eaters, because the sweet, fruity sauce can be more appealing for them.

Vegan Steak Dianne

This vegan Steak Dianne is perfect for date night, or you can even freeze the seitan ahead for a quick weeknight meal.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings 4

Ingredients

  

Seitan Steak Ingredients

• 1 400 g Tin Lentils rinsed and drained
• ½ cup Water
• 2 tsp Vegan Beef Stock
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 Tbs Soy Sauce
• ½ tsp Paprika
• 1 Tbs Tomato Paste
• 1 Tbs 2 tsp Vegan Worcestershire Sauce
• 1 Tbs Italian Herbs
• 1 ½ cups Gluten Flour

Mashed Potatoes

• 6 medium Potatoes
• ¼ cup Oat Milk
• ½ tsp Salt optional
• 1 Tbs Chopped Parsley

Dianne Sauce

• 1 medium Onion
• 200 g Mushrooms
• 1 Tbs Minced Garlic
• 2 Tbs Worcestershire Sauce
• 2 tsp Dijon Mustard
• 250 ml Oatly Cream

Instructions

 

• Preheat oven to 180 degrees C.
• Add all of the seitan steak ingredients except for the gluten flour to a food processor. Process until it forms a puree.
• Switch to dough blades if you have them. Add the flour and process until the dough clumps together.
• Use some extra gluten flour (or ordinary flour) to flour a surface. Turn the seitan dough onto the surface. Knead for about 30 seconds until it forms a ball. Don’t over knead or the seitan will be tough.
• Divide the dough into 8 pieces.
• Flatten in your hands to form a steak shape.
• Lay them in the top of a double steamer. You can layer them, but spray them with oil where they overlap to keep them from sticking.
• Steam for 25 minutes.
• While the seitan is cooking, peel the potatoes. Cut into small pieces and boil or microwave until soft.
• To prepare the Dianne sauce, finely dice the onion and slice the mushrooms.
• Heat a non stick frying pan over medium heat. Lightly spray with spray oil (or use 1 – 2 Tbs of water to cook).
• Add the onions and garlic and cook until the onion has browned.
• Add the mushrooms and cook for 3 – 5 minutes until the mushrooms have softened.
• Turn down the heat to medium low, and add the Worcestershire sauce and Dijon mustard. Stir though.
• Add the cream and stir through. Cook until the sauce has thickened slightly.
• When the potatoes are soft, add them milk and mash until creamy. Mix through the salt and parsley.
• When the seitan has steamed, heat a frying pan to high heat. Cook the seitan for approximately 2 – 3 minutes on each side until browned.
• Serve seitan steaks topped with the Dianne sauce and with the mash on the side.

Notes

You can make the seitan steaks ahead up to where they have finished steaming. Store the steamed seitan in a sealed container in the fridge for up to 5 days.