Salisbury Seitan

This vegan alternative to salisbury steak is much tastier than what I remember about that school lunch room classic. Salisbury seitan
Yield 6 servings
Time 30 minutes, plus time to marinate
  • bowl
  • whisk
  • rubber spatula
  • 9×13-inch baking dish
  • ½ c grapeseed or mild olive oil
  • ¼ c Dijon mustard
  • ¼ c tahini
  • 2 T tamari or soy sauce
  • 2 T water
  • 1½ t dried thyme
  • 1 t dried sage
  • 1 t pepper
  • 2 pounds seitan, cut into ½- to ¾-inch thick triangles
  • Golden Gravy (shown) or Mushroom-Miso Gravy

Whisk together everything up to and including the pepper.

Spread half a cup or so in the baking dish and arrange the seitan on top (overlapping the pieces slightly, if necessary). Top with the rest of the marinade, spreading it over the top and sides of each piece of seitan.

Let marinate for at least an hour, up to one day (in the fridge if much more than an hour).

Preheat oven to 400. Bake about 15 minutes, until the seitan is golden brown and starting to look dry.

Arrange on plates, top with gravy, and serve hot, ideally with a side of mashed potatoes.


Real Food Daily cookbookRecipe adapted from The Real Food Daily Cookbook.

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Salisbury seitan with golden gravy