Simple Preparations

Beef Meat Substitute

In this time of earth’s history, we can see that the beasts of the field are languishing (See Hosea 4:1-3 KJV). Disease in the animal kingdom is at such a point that so many health experts, doctors, and nutritionists are advising their patients, or clients, to take on a plant-based diet to improve their health and prevent disease. As we see numerous recalls in the meat industry more and more, there is more of need for tasty plant-based meat substitutes. This recipe is just such one!

Yes, this is my beef meat substitute (seitan). If I am following a recipe that calls for beef, I use this in its stead. For me, this is pretty simple to make. The entire process takes under an hour. Really, just dump all the ingredients into a food processor (don’t forget the lemon juice at the end!) and let the food processor knead the dough for about 5 minutes. Let it stand for about 15 minutes … or not. Then form patties, and steam/pressure cook! Voila!!! Done!!!

So, why the acid? The lemon juice helps cut the taste of the vital wheat gluten; so don’t leave that out. A lime will do it too. Lemon, or any other acid, helps cut the sharp taste of garbanzo flour, whole wheat, and vital wheat gluten. I do not like this taste, so I praise the Lord for lemons!!! They are a staple food!

A bit of logistics. I usually squeeze my lemon (and set aside) and combine my water, liquid aminos, and oil (and set aside). I pretty much lay out everything I need before I get started. It makes the process quick and easy. You may think I am using a ton of ingredients, but they all make this substitute feel and taste to my liking. Feel free to change it up any way you like! Subtract from this recipe ANY ingredient you like to make it your own. The salt is optional as the liquid aminos and the beef-like seasoning provide a great deal of salt, but some people need more. Many SDAs do not use mushrooms because they are fungi, but I can find nothing in Inspiration to say we cannot consume them. They are traditionally a poor man’s food, providing pretty good nutrition; so my approach to them is balanced, based upon your conviction. Therefore, it’s up to you. The only things really needed are the beef-like seasoning, water, aminos, lemon juice, tofu, and gluten flour, but everything else truly adds to a better texture and taste. Amennn!!!

A word of advice: Coat the patties in oil before processing. This will help them not to stick together and help the moisture retention. Once the substitute is finished processing, you will want to seal it in a glass container quickly. It will still be hot and will give off its own moisture, if sealed properly. If you leave it out for a while. Add a bit of water to it, if storing in the refrigerator. Alternatively, you may refrigerate for one night and bag into freezer bags. I never add extra water to my freezer bags and they turn out just fine. I do believe it helps the texture to let them sit in the refrigerator overnight before putting it in the freezer.

As shown in the demo, I make patties/steaklets with my meat. I do this because this is versatile for me. If I need grounds for tacos or chili, I can cut these patties in fours and then pulse to ground them in a the food processor. I can also cut up these patties into chunks for stews or Asian dishes. If I want to make steaklets, then all I have to do is sauté them.

Well, without further ado, I hope you like the recipe. I’ll share my chicken meat substitute shortly. It is the same steaming process, so I may just share the ingredients and not a demo. (Recipe updated: 11/09/2023– ¼ c. water was removed from the recipe because it should not be needed. Generally, I watch to see how wet my dough is before adding any water.)

Beef Meat Substitute


  • 1 ½ c. vital wheat gluten (plus more for dusting)
  • ½  c. compressed tofu or cooked beans garbanzo
  • ½ c. rolled oats
  • ½ c. brown rice
  • 1 c. mushrooms, optional
  • ¼ c. corn
  • 2 Tbs. minced onions (heaping)
  • 2 Tbs. nutritional yeast
  • 2 Tablespoons beef-like seasoning (See Kyong’s Weatherby’s recipe)*
  • 2 Tbs. tomato sauce/1 Tbs. paste
  • 1 Tbs. onion powder
  • 1 Tbs. coffee substitute 
  • 1 tsp. agar powder
  • 1 tsp. carob powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • ½ tsp. Black pepper substitute (chaste berry tree tea, grounded)
  • ½ tsp. coriander
  • 1/8 tsp. cardamom
  • 1/8 tsp. turmeric, optional
  • ¼ c. liquid aminos/soy sauce
  • 1 Tbs. avocado oil
  • 4 Tbs. lemon juice


  1. Place large pot with steamer basket filled half way on the stove to boil.
  2. Combine aminos/soy sauce, oil, and lemon juice into a measuring cup and set aside. Only add ¼ cup water if dough is too dry, which should be rare, depending upon ingredients omitted.
  3. In the food processor, add all remaining ingredients.
  4. Using the dough setting, begin mixing your ingredients, pouring wet ingredients into the container as the ingredients mix.   KNEAD (MIX) in the food processor for 5-8 minutes, or until dough is quite visibly spinning around in the bowl. Dough should be smooth and shiny.
  5. Form into a large log and wrap in parchment paper and aluminum foil and place in the pressure cooker for 50 minutes to one hour. Generally I make patties by cutting the log into ½-inch rounds and steaming for 30-40 minutes or pressure cooking for 15-20 minutes. Check and refill water in the pot for steaming as needed.
  6. Lastly, place these in a glass container with lid immediately after they come out of the steamer. This will prevent drying as well. I leave them in the refrigerator overnight. Then I label, date, and bag them to freeze.

IMPORTANT TO NOTE: These are tasty as is; but you may add seasonings and cook to your liking. Do not cook for a long period; just quickly heat through. Too much cooking/heating will dry them out and make them hard if no additional liquid is being used. Okay to leave them in soup and liquid gravy for longer.

Feeling overwhelmed?!? Watch the demo and RELAX! I am working on a more accurate video, but this one will do until that one is complete. The video uses my old recipe, but this recipe was recently updated on Oct. 12, 2023. This has less ingredients than the one above and the texture is more meaty. New videos coming your way, by God’s grace!

Shout out to my niece, Chesi of Peaceful Reign Photography, for the professional feature photo and shooting this demo. Love you, girl!

Beef Meat Substitute
Beef Meat Substitute

Leave a Reply

Your email address will not be published. Required fields are marked *