The Ultimate Savory Vegan Steak
The Ultimate Vegan Steak: Made with Mushrooms, Jackfruit, Northern Beans & Coconut Aminos
One of my favorite things about being a plant-based flexitarian is how creative the kitchen becomes. Recently, I crafted these delicious and nourishing Vegan Steaks made from Blue Oyster Mushrooms, Jackfruit, Northern Beans, and Vital Wheat Gluten—a dish packed with bold flavor, meaty texture, and plant-powered benefits that supports my Thrive Beyond 60 lifestyle.
Inspired by the Best in Plant-Based Cooking
This recipe was born from the creative energy I get scrolling through some of my favorite Instagram accounts like @turnipvegan, @plantcrazii, and @jensplantbase. They’ve mastered the art of turning mushrooms into meat and opened my eyes to new ways of eating that are not only better for us—but truly enjoyable.
The Magic of Mushroom Meats
Mushrooms are nature’s ultimate meat substitute. Whether it's the fibrous texture of Blue Oyster or the dense chew of Lion’s Mane and King Trumpet, they bring deep umami and versatility to the table.
These mushrooms also offer immune support, anti-inflammatory benefits, and may help with cognitive clarity and healthy aging. They pair beautifully with jackfruit, which mimics shredded meat, and Northern beans—a smooth, mild bean that adds protein and softness.
Vegan Steak Recipe (Soy-Free, Gut-Friendly):
Key Ingredients:
- Blue Oyster Mushrooms – sautéed and chopped
- Young Jackfruit – shredded
- Northern Beans – smooth texture and fiber-rich
- Vital Wheat Gluten – for structure and chew
- Nutritional Yeast, Garlic Powder, Smoked Paprika – for flavor
- Coconut Aminos – low-sodium, soy-free savory element
- Avocado Oil – heart-healthy fat with a high smoke point
- Veggie Broth – for binding
Nutrition Highlights (Per Steak, Approximate):
- Protein: 24g
- Fiber: 6–8g
- Healthy fats from avocado oil
- Zero cholesterol
- Rich in iron, B vitamins, and antioxidants
These steaks are designed to support muscle health, digestion, and energy—especially beneficial for those of us over 60 who are focused on staying active and strong.
How I Serve Them:
Here’s how I incorporated the steaks into my meals:
Classic Dinner Plate
Steak served with:
- Fluffy rice
- Steamed broccoli
- Pan-seared cauliflower
- A drizzle of plant-based gravy
Flatbread Steak Pizza
Chopped steak on flatbread with:
- Pineapple chunks
- Cabbage
- Vegan cheese
Meal-Prep Style
The steaks were steamed, chilled, and pan-seared to perfection with seasoning before plating.
Why This Recipe Works for Me
The addition of Northern beans makes the steak tender without falling apart, while coconut aminos add that essential umami without the soy. The avocado oil keeps the steaks moist, adds good fats, and holds up beautifully in high-heat cooking.
Best of all, this meal aligns with the way I want to live—healthy, energized, and thriving beyond 60.
Disclaimer. This post is for informational and inspirational purposes only and is not intended as medical advice. Always consult your healthcare provider before making dietary changes, especially if you have any medical conditions or food sensitivities.
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