Vegan beef tips are homemade seitan cubes made from vital wheat gluten, chickpeas, and savory seasonings that replicate the chewy texture and umami flavor of traditional beef. They're versatile enough to braise, sauté, or stir-fry into any meat-forward dish.
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In a large bowl, stir together 1 ¾ cup vital wheat gluten, ¼ cup rice flour, 2 tsp garlic powder, 2 tbsp nutritional yeast, ½ tsp smoked paprika, ½ tsp onion powder, ¼ tsp ground mustard, and ¼ tsp black pepper.
Finely mince ¼ cup canned chickpeas and ¼ cup yellow onion. Alternatively, add them to a high-speed blender or food processor and chop until finely minced but not pasty; maintain some texture.
Make a well in the center of the dry ingredients. Add the minced chickpea and onion mixture along with 3 tbsp low-sodium soy sauce, 1 tsp yellow mustard, 1 tbsp olive oil, 1 tbsp vegan Worcestershire sauce, and 2 tsp unsulphured molasses. Pour in ¾ cup of vegetable stock or water and stir to combine. The mixture might appear slightly dry but should come together once kneaded.
Transfer the mixture to a surface lightly floured with rice flour. Gently knead for 30 seconds until the dough is elastic and not sticky. Avoid over-kneading; the dough should be firm yet moist.
Divide the dough into 4 equal pieces and shape each into a rectilinear loaf or log.
Preheat the oven to 375 degrees Fahrenheit. Oil a 9×13-inch baking dish with 1-2 tbsp of olive oil.
Cut the dough logs into 1-inch cubes or ½-inch wide by 2-3-inch long strips. Place them in a single layer in the oiled baking dish, ensuring all sides are oil-coated. Use a second dish if necessary.
Mix 1 tbsp vegan Worcestershire sauce, 1 tsp molasses, 3 tbsp + 1 tbsp divided low-sodium soy sauce, and 2 tbsp olive oil. Pour this marinade evenly over the seitan, ensuring all pieces are coated.
Bake in the oven for 18-20 minutes, flipping the pieces halfway through. After 20 minutes, drizzle an additional tablespoon of low-sodium soy sauce over the seitan and bake for another 3-5 minutes until slightly caramelized and browned.
Remove from the oven and let cool slightly; the seitan will firm up and become chewier. Coat in your favorite sauce before serving.
Large mixing bowl
Measuring cups and spoons
Food processor or high-speed blender
Wooden spoon
Kneading surface (cutting board or countertop)
Rolling pin (optional)
Oven-safe baking dish
Aluminum foil or parchment paper
Oven
Stovetop
Skillet (if pan-frying)
Tongs or spatula
Store in an airtight container in the refrigerator up to 5 days. Reheat gently in a skillet with vegetable broth or sauce to restore moisture.
food processor or high-speed blender · 9×13-inch oven-safe baking dish
Homemade seitan lets you control salt levels, customize seasonings, and achieve the exact texture you prefer. This recipe uses vital wheat gluten as the base, so it's fresher than many shelf-stable alternatives.
Yes. Prepare through step 5 (shaping into logs), wrap tightly, and refrigerate up to 2 days. Proceed with cutting and baking when ready.
Over-kneading develops too much gluten. Knead for only 30 seconds as directed. Also ensure you don't bake longer than 20 minutes initial bake plus 3–5 minutes after the second soy sauce addition.
Refrigerate in an airtight container up to 5 days. Reheat gently in a skillet with a splash of broth, or use cold in salads and grain bowls.
You can try chickpea flour or soy flour, but texture and binding will differ significantly. Vital wheat gluten is the best option for authentic seitan beef tips.
