Vegan London Broil

If you’ve ever wanted a plant-based steak that actually has some heft and chew to it, seitan London broil delivers.

The process is a bit of a journey, but every step builds flavor and texture.

First, the seitan bakes in a water bath until it firms up into dense, sliceable steaks.

Then those steaks simmer low in a tamari broth infused with kombu seaweed and fresh ginger, soaking up layers of salty, oceanic umami.

A final pass under the broiler gives them lightly charred edges and a caramelized glaze.

Serve hot with extra sauce and something green on the side.

Variations

• Smoky version: Add a tablespoon of liquid smoke to the simmering broth for a grilled, barbecue-like depth.
• Pepper steak: Crush black peppercorns and press them into the steaks before broiling for a vegan steak au poivre.
• Teriyaki glaze: Brush with a teriyaki reduction instead of the simmering liquid before broiling for a sweeter, stickier finish.

Pro Tips

• Let the seitan rest in the baking pan long enough to fully take the pan’s shape. This gives you even, uniform steaks that cook consistently.
• The longer the steaks sit in the simmering broth, the more flavor they absorb. Several hours is better than the minimum 45 minutes if you have the time.
• Watch them closely under the broiler. You want lightly charred edges, not burnt ones. A minute or two per side is usually enough.