Swiss Steak, English Smothered Steak

English Smothered Steak

Vegetarian Swiss Steak

A favorite of our family, this vegetarian swiss steak can be created in a cast iron skillet, but using the crockpot or other slow cooker gives this dish a marinated flavor that will make your family ask for this often! It also cooks to a deliciousness in your oven.


Vegan Swiss Steak

Vegan Swiss Steak



Ingredients (Makes 8 servings)

  • Select 2 pounds of one of the following:
  • 1/2 cup wheat flour
  • 1/4 cup cornmeal
  • 2 T paprika
  • 4 T coconut oil
  • 3 large each:
    • green bell peppers
    • red bell peppers
    • onions
  • 2 cups vegan Worcestershire sauce
  • 10 cups diced tomatoes
  • 4 cups cooked brown rice



  • Prepare seitan (gluten) with beef flavored seasoning.
  • Mix flour, cornmeal, and paprika.
  • Dredge gluten in flour mixture
  • Heat oil in large skillet over medium-high heat.
  • Sauté gluten in the skillet, turning to brown evenly, until crisp.
    • Alternatively, you may lightly oil a baking sheet.
    • Bake at 350° about 20 minutes until medium golden brown, turning once.
  • Remove gluten from skillet or baking sheet into a glass baking dish.
  • Sprinkle with Worcestershire sauce to cover all pieces.
  • Using the same oil in skillet, cook onions until soft and translucent.
  • Add sliced peppers and sauté about 3 minutes more, until softened.
  • Put gluten back into skillet with the onions and peppers.
  • Add tomatoes.
  • FINAL COOKING OPTIONS (choose one):
    • Continue to cook in skillet on medium heat about 15 minutes to mix flavors and heat through.
    • Put into glass baking dish. Bake at 350° for 15-20 minutes.
    • OR– Put into a large slow cooker. Cook on medium for 2 hours or on low for several hours until ready to eat.
  • Serve over cooked brown rice. You may choose to serve over egg-style noodles, if you prefer.

Note:   This recipe freezes well.  You might decide to make a double batch and save half for another day.  It also serves well as leftovers the next day.  We often set the crockpot back on the second day and enjoy lunch!           

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