Vegan Swiss Steak with Seitan
My mom made the best swiss steak. When I went vegan, her swiss steak was one of the things I missed most. However, when I discovered the many ways to cook with gluten (seitan) I remade her recipe to be a flavorful vegan version. Feel free to experiment with the amounts of each ingredient to make this your own. Look in the notes for our crockpot version.
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Main Course
- 4 cups seitan chopped into bite-sized pieces
- 2 large green peppers cored and sliced thin
- 2 large red peppers cored and sliced thin
- 3 large onions peeled and sliced thin
- 2½ cups Homemade vegan Worcestershire Sauce
- 1 28 oz can tomatoes diced, with the juice
- ½ cup vegetable broth or water, for simmering
In a large baking dish, Marinate the seitan in the Homemade Vegan Worcestshire Sauce while you prepare the vegetables.
Saute the onions in the vegetable broth until softened and translucent. Add the peppers and continue cooking until the peppers are softened.
Add the onions and peppers to the seitan.
Pour over the tomatoes and mix lightly.
Preheat oven to 350°F.
Bake for about 3 hours. Serve hot over potatoes, rice, or noodles.
Traditionally, the steak pieces are coated in flour and browned before marinating. We eliminated this step and the end result is still excellent. If you prefer to coat first, use a mixture of flour, paprika, and garlic powder.
For a thicker sauce, use a little cornstarch to thicken the vegetable broth after cooking the vegetables. Alternatively, you can add a small can of tomato paste.
CrockPot:/Slow Cooker: We often make this in a crockpot. Prepare as above, then put the cooked vegetables, seitan, tomatoes in your slow cooker. I start it on high for about 30 minutes, then switch to the low setting for at least 5 hours. It is possible to cook it at high for 3 hours instead of switching if you prefer.
This reheats very well. We often make extra for lunches the following day.