This Vegan London Broil offers a satisfying, meaty texture that rivals traditional beef, making it an excellent centerpiece for plant-based dinners. The secret lies in the two-stage cooking process: first baking the seitan to set its structure, then simmering it in a flavorful broth of tamari, kombu, and fresh ginger. This method infuses the wheat gluten with deep, savory umami notes while keeping it tender and juicy. The final broil adds a caramelized, slightly charred exterior that mimics grilled steak. Perfect for weeknight suppers, meal prep, or serving to omnivore friends, this dish is versatile enough to be enjoyed with roasted vegetables, rice, or mashed potatoes. It&# 226;ÂÂs a comforting, home-style recipe that proves vegan mains can be just as robust and flavorful as their animal-based counterparts.
Vegan London Broil
Description
This Vegan London Broil offers a satisfying, meaty texture that rivals traditional beef, making it an excellent centerpiece for plant-based dinners. The secret lies in the two-stage cooking process: first baking the seitan to set its structure, then simmering it in a flavorful broth of tamari, kombu, and fresh ginger. This method infuses the wheat gluten with deep, savory umami notes while keeping it tender and juicy. The final broil adds a caramelized, slightly charred exterior that mimics grilled steak. Perfect for weeknight suppers, meal prep, or serving to omnivore friends, this dish is versatile enough to be enjoyed with roasted vegetables, rice, or mashed potatoes. It&# 226;ÂÂs a comforting, home-style recipe that proves vegan mains can be just as robust and flavorful as their animal-based counterparts.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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Press the raw seitan into an 8-inch square cake pan, ensuring it fits snugly. Allow it to rest for a few minutes so it takes the shape of the pan.
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Place the 8-inch pan inside a larger baking pan. Fill the larger pan with enough water to come halfway up the sides of the inner pan (water bath method).
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Cover the larger pan tightly with foil or a lid. Bake for 1 hour to set the seitan structure.
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Remove the seitan from the oven and let it cool slightly. Take it out of the pan and slice it into eight equal steak-sized pieces.
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In a large pot, combine 1/2 gallon of water, 1 1/2 cups of tamari soy sauce, the 7-inch strip of kombu, and the 6 slices of fresh ginger.
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Add the seitan steaks to the pot, ensuring they are submerged in the liquid. Cover and bring to a simmer.
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Reduce heat to low and simmer gently for 45 minutes to infuse flavor. (Alternatively, use a pressure cooker: reduce liquid by half and cook for 20-25 minutes).
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Remove the steaks from the broth and drain well. Discard the kombu and ginger slices.
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Preheat the broiler. Brush the steaks lightly with your preferred sauce (such as a miso or bordeaux-style vegan sauce).
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Broil the steaks for 2-3 minutes per side until lightly browned and caramelized. Serve hot with additional sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 93.6kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 2.8mg1%
- Total Carbohydrate 22.7g8%
- Dietary Fiber 5.7g23%
- Sugars 14.2g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover steaks in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 3 months.
Substitutions: If you cannot find raw seitan, you can use pre-cooked seitan, but skip the baking step and proceed directly to simmering.
Tip: You can leave the steaks in the simmering stock for several hours (or even overnight in the fridge) to deepen the flavor before broiling.
Sauce Pairing: Traditional accompaniments include a rich mushroom gravy, a sweet and savory miso glaze, or a balsamic reduction.
Safety: Ensure the seitan is fully cooked and reaches a safe internal temperature if you are concerned about undercooked wheat gluten, though the simmering process ensures thorough cooking.
