Vegan Steak Diane

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Vegan Steak Diane

This vegan Steak Diane is a plant-based twist on a retro classic. It will satisfy even the heartiest of appetites. Serve with classic trimmings such as grilled tomatoes and potato wedges.

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This vegan recipe is the perfect vegan alternative to steak and is sure to leave you feeling full and satisfied.

What is steak diane?

Steak diane is a traditional dish usually made with a shallot, butter, mustard and cream sauce.

Traditionally, this dish would be made with a meat steak, but in the following recipe we use vital wheat gluten as the base of this meal to make a seitan steak.

The original recipe is said to have been invented in the 1930s, so it’s a truly retro recipe.

What is vital wheat gluten?

Vital wheat gluten is a flour-like substance that is used to make seitan. The powder is made from gluten, hence the name, but unlike flour it contains virtually no starch.

It can be used for both baking and in place of meat in recipes like the one below.

Seitan is created by kneading vital wheat gluten ‘flour’ with water to create a dough. This can then be shaped in any way you like – in this case, in the form of a steak.

Tips for altering the texture of seitan

It can be hard to get the perfect texture when making seitan from scratch. As with other dough-based products, the way you knead makes all the difference when it comes to texture.

As the dough is kneaded, more gluten is created, which is what makes it stretchy. So, if you like a meaty texture, knead for around ten minutes.

Freezing tip

The cooled steaks can be frozen, in their marinade bag, for up to 3 months.

Defrost in the fridge overnight before frying until piping hot.

Total Time: 2 hours

Prep Time: 30 minutes

Cook Time: 1 hour and 30 minutes

Calories: 583

Servings: 4


Total Time: 2 hours

Calories: 583

Servings: 4




(Servings: 4)

  • For the steaks
  • 1.5 1.5 tbsp water
  • 0.5 0.5 tbsp dark soy sauce
  • 0.5 0.5 tsp sea salt flakes
  • 0.25 0.25 tsp black pepper
  • 0.25 0.25 tbsp nutritional yeast
  • 0.25 0.25 tbsp vegan gravy granules
  • 0.25 0.25 tbsp paprika
  • 0.25 0.25 tbsp vegan Worcestershire sauce
  • 0.25 0.25 tbsp liquid smoke
  • 0.25 0.25 small cooked beetroot
  • 0.25 0.25 clove garlic, peeled
  • 0.25 0.25 tin cannellini beans, drained
  • 43.75 43.75 g vital wheat gluten
  • 0.25 0.25 onion, roughly chopped
  • 0.5 0.5 tsp Bouillon powder
  • For the marinade
  • 30 30 ml water
  • 15 15 ml soy sauce
  • 0.75 0.75 tbsp vegan Worcestershire sauce
  • 0.25 0.25 tbsp olive oil
  • 0.25 0.25 tsp black pepper
  • For the Diane sauce
  • 0.25 0.25 tbsp dairy-free butter
  • 4 4 shallots, peeled and finely chopped
  • 0.5 0.5 cloves garlic, peeled and finely chopped
  • 50 50 g chestnut mushrooms, sliced
  • 0.25 0.25 tbsp paprika
  • 0.25 0.25 tbsp vegan gravy granules
  • 60 60 ml water
  • 0.25 0.25 tbsp Dijon mustard
  • 60 60 ml soya cream
  • sea salt and black pepper, to taste


  1. Add all the steak ingredients, except the vital wheat gluten, onion and bouillon to a blender and whizz together until very smooth.
  2. Measure the vital wheat gluten into a mixing bowl and pour in the bean mixture. Mix thoroughly until combined.
  3. Leave the dough to rest for a few minutes. Turn out onto a work surface and knead vigorously for 10 minutes, or until sinewy and elastic.
  4. Preheat the oven to 180°C/350°F/Gas Mark 4. Roll the seitan dough out to your preferred thickness and cut it into four steaks.
  5. Place the steaks flat side by side in a baking dish (you will probably need more than one) and arrange the chopped onion around them.
  6. Sprinkle over the bouillon and top up with water to come halfway up the sides of the dish.
  7. Transfer to the oven and bake for 1 hour, turning over halfway through the cooking time.
  8. When the steaks have finished cooking, remove them from the oven and leave them to cool.
  9. Add all the marinade ingredients to a storage bag along with the steaks. Place the bag in the fridge for a minimum of 2 hours, or preferably overnight.
  10. To make the sauce, melt the non-dairy butter in a pan and add the shallots, garlic, mushrooms and a pinch of salt. Cook gently until softened before adding the paprika, gravy granules, water and mustard.
  11. Allow to bubble for a few minutes before pouring in the soya cream and stirring well to combine. Season well and turn off the heat. Once cooled, store in the fridge until ready to serve.
  12. When ready to cook, heat a griddle pan to medium-high. Remove the steaks from their marinade and season both sides of each with sea salt and plenty of black pepper.
  13. Once the pan is hot, smear the steaks with a little oil and place them in the pan.
  14. Leave to cook undisturbed for 5 minutes. Turn over and repeat on the other side.
  15. Gently heat the sauce in a pan and serve the steaks with your choice of sides and a generous helping of sauce spooned over.

Each 448g serving provides:

18g Fat, 2.9g Saturates, 19g Sugars, 9.6g Salt.


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Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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