Seitan is a “wheat meat” made from vital wheat gluten. It’s super high in protein, low in fat, and cheap to make. It’s a great substitute for meat, fish, or chicken.
If you’ve been plant-based for a while you probably already know about this chewy, meaty product called seitan. It’s very common in the vegan world and quite available in many health food stores, markets, and restaurants.
Seitan is usually a good transitional food for people who have chosen to remove meat from their diet. The texture and even the flavor when done properly are almost indistinguishable.
I’ve been using it for almost 10 years and finally decided to make my own. And, this is the result. There are many methods and recipes but I wanted to make it foolproof, basic, yet still flavorful.
With this recipe as a base, you could make everything from vegan gyros, corned beef, vegan chicken, and even a massive holiday roast that’s sure to “WOW,” everyone! And, you won’t believe how simple it is to make your very own seitan.
Less than 10 ingredients and less than an hour are all you need for this recipe. So, let’s get it on!
Table of Contents
What Is Seitan?
Seitan is a popular vegan meat substitute that is made from wheat gluten. It’s versatile, super high in protein, and has a texture similar to meat.
It’s believed that it dates back to ancient China, almost 1,500 years ago. Buddhist monks in the sixth century discovered “wheat meat” after soaking their wheat dough in water, removing all the starch, and leaving a high protein wheat gluten.
Because of its meaty texture, seitan can be used in a variety of dishes, from sandwiches and stir-fries to stews and soups. The best part is that making seitan at home is easy, and it’s much cheaper than buying pre-made or store-bought seitan.
I’m going to show just how easy it is and walk you through the steps to make homemade seitan.
What about the washed flour method?
Yeah, that ain’t happening right now.
I have yet to try this method, mainly because I’m lazy and it requires a bit of time. But, all you need are water and wheat flour.
You make a dough and wash and wash and wash until all of the starch is stripped away and you’re left with just the seitan. Many say it’s the best-tasting seitan as it tends to get rid of the mildly bitter taste of pure gluten flour.
If you’d like to try it check out Lisa at The Viet Vegan! She has a very detailed step-by-step tutorial.
Ingredients You’ll Need
- Vital Wheat Gluten: vital wheat gluten flour is the natural protein found in wheat. It is usually added in small amounts to yeast bread recipes to improve the texture and elasticity of the dough. And, as shown in this recipe, is used to make a vegetarian meat substitute known as seitan.
- Nutritional Yeast:
- Seasoning blend: garlic powder, onion powder, and smoked paprika
- Liquid: I prefer low-sodium vegetable broth for flavor. But, water is also acceptable and works just as well.
- Low-Sodium Soy Sauce: for adding savoriness and an “umami” essence to the seitan.
- Tomato Paste: totally optional but I love the extra bit of color and richness of flavor it adds to the seitan.
How To Make Seitan At Home
- In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, paprika, and salt.
- In a separate bowl, whisk together the vegetable broth, soy sauce, and tomato paste until well combined.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Knead the dough for a few minutes until it becomes elastic and smooth.
- Shape the dough into a log or a ball, depending on what you plan to use it for.
- In a large pot, bring 4 cups of water and 2 tablespoon of soy sauce to a boil.
- Reduce the heat to a simmer and add the seitan dough.
- Cover the pot and let the seitan simmer for 45-60 minutes. The longer it cooks, the firmer it will become.
- Once the seitan is cooked, remove it from the pot and let it cool.
- Once the seitan has cooled, it can be sliced or diced and used in any recipe you desire.
Tips & Storage
- If you want a firmer seitan with a little more chewiness, you can add more vital wheat gluten to the mixture.
- For a more tender seitan use ¾ cup of wheat gluten and ¼ cup of chickpea flour.
- You can customize the spices in the seitan to fit your taste. Add your favorite spices to give it your own unique flavor.
- This is a basic seitan recipe and can be used as a starting point for many recipes. Feel free to add some of your favorite herbs, a splash of apple cider vinegar, or even a couple of bouillon cubes for more flavor.
- Seitan can be stored in the fridge in an airtight container for up to ten days, or in the freezer for up to six months.
Is there a gluten-free substitution for seitan?
Unfortunately, there is no gluten-free option for seitan. It’s pure gluten and what gives it the chewy and firm texture.
How To Serve Seitan?
Personally, I love making sandwiches with this recipe. I slice it and pile it high on some whole-grain bread that’s been slathered with my cashew mayo. But, it’s way more versatile. You can essentially use and cook the same way you would meat.
You can bake it. Fry it (which I don’t recommend because that would involve oil). Pan-frying with veggies and rice creates a nice Asian dish. The methods are endless. Here are a few options…
It’s also great sliced and served on top of mashed potatoes and covered in mushroom gravy. Just sayin’…
This basic seitan recipe is an easy and cost-effective way to enjoy this popular vegan meat substitute. With just a few simple ingredients and steps, you can create a versatile protein source that can be used in a variety of dishes.
Try making this seitan and let me know what you think! Post a comment and leave a star rating…please. Enjoy!
PrintHow To Make Seitan At Home (An Easy Step-by-Step Guide)
Seitan is a “wheat meat” made from vital wheat gluten. It’s high in protein, low in fat, and cheap to make. It’s a great substitute for meat, fish, or chicken.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Category: How To
- Method: Boiling
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup vital wheat gluten
- ¼ cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- ¾ cup vegetable broth
- 2 tbsp soy sauce
- 1 tbsp tomato paste
Instructions
- In a large mixing bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, onion powder, smoked paprika, and salt.
- In a separate bowl, whisk together the vegetable broth, soy sauce, and tomato paste until well combined.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Knead the dough for a few minutes until it becomes elastic and smooth.
- Shape the dough into a log or a ball, depending on what you plan to use it for.
- In a large pot, bring 4 cups of low-sodium vegetable broth and 2 tablespoon of soy sauce to a boil. (NOTE: you could also use water in place of broth, but I prefer broth for the flavor.)
- Reduce the heat to a simmer and add the seitan dough.
- Cover the pot and let the seitan simmer for 45-60 minutes. The longer it cooks, the firmer it will become.
- Once the seitan is cooked, remove it from the pot and let it cool.
- Once the seitan has cooled, it can be sliced or diced and used in any recipe you desire.
Notes
If you want a firmer seitan, you can add more vital wheat gluten to the mixture.
You can customize the spices in the seitan to your liking. Add your favorite spices to give it your own unique flavor.
Seitan can be stored in the refrigerator for up to a week, or in the freezer for up to three months.
Nutrition
- Serving Size: 3 oz.
- Calories: 133
- Sugar: 1.5 g
- Sodium: 214.4 mg
- Fat: 1.8 g
- Carbohydrates: 7.6 g
- Fiber: 2.4 g
- Protein: 22.1 g
- Cholesterol: 0 mg
Jess H
I tried this recipe in hopes of mimicking Fire on the Mountain seitan wings (Colorado). I used half veggie, half chick’n broth to simmer the seitan in. Kneaded about 6 mins, simmered for 50 mins. I cut the seitan in rectangles and baked for 12 mins each side on 350 (tossed in sauce after baking). It turned out absolutely amazing! They weren’t as firm as the restaurant but I actually thought that was better. Thanks for the recipe!!
Shane Martin
Wow, that sounds amazing. I shall go and now do the same:)
Teri
Can i leave out the nutrtional yeast in this?
Or is it necessary? Allergic to it. Thank u.
Shane Martin
You can leave it out.
Mags
I’ve tried making seitan before and failed miserably. I came across this recipe and it has worked perfectly. Thanks so much for sharing!
Shane Martin
Awesome! Thank you so much for reaching out and letting me know.
Anthony Gattas
Hi,
I noticed that you do not tightly wrap your seitan as suggested in many other recipes. Does it make it more spongy? How is the texture after the final result?
Thanks,
Anthony
Shane Martin
There are many different methods but this one doesn’t require wrapping it. The texture is awesome!
Helen
I’ve always wanted to try seitan but for some reason, it seemed complicated. But of course when it came from you, it all seemed easy and doable! I love it! I will make this again and again.
Shane Martin
That’s great, Helen! Thanks for reaching out.
Satyavati
Delicious, easy and customizable. I love it. Thanks of the tip about timing affecting the texture! I made this and it is tender and yummy. Also saved the simmering broth as a soup base on another day. Delicious too.
GS Paul
How long would it cook in the instant pot? Thanks.
Shane Martin
Steam for 45 minutes and let naturally release for 10 minutes.
Paul
Made this seitan recipe for dinner yesterday. Was so easy and tasted great! We made mashed potatoes with a vegan gravy, opened a jar of red cabbage, and voila, dinner!! Gravy over the seitan was fantastic! Seitan ribs are next!
Shane Martin
that’s awesome, Paul! If you wouldn’t mind please give this a star rating. It helps me to rank in Google.
Linda
Is the Seitan submerged in the water or is it mostly steaming in that large pot? Can’t wait to try this, thank you!
Shane Martin
It is actually mostly submerged and simmers.
Andy
Terrific recipe! I used store bought veg broth in the seitan but used your veg bouillon recipe to cook the roast in. REALLY GOOD! Other seitan I’ve made always seemed to have that lingering, weird background taste. This was just terrific and I think your veg bouillon recipe to cook this in was what pushed this recipe into the really terric category. Oh, then I made your chickpea noodle soup with the left over broth!! Total winner Shane!
Shane Martin
Thanks so much!
Shane Martin
Seitan is a “wheat meat” made from vital wheat gluten. It’s super high in protein, low in fat, and cheap to make. It’s a great substitute for meat, fish, or chicken.
Joyce
Hi Shane, I make mine in a store-top pressure cooker; low pressure 30 minutes. My recipe is much the same, but I’ve never used tomato paste. I’m about to make it in my instant pot. Thanks for the inspiration.
Deb Z
I agree Joyce. Instant Pot is the way to go. Especially in the summer. Works like a charm! Thanks Shane!!!
Julie
I love seitan and have made it for years. I did get tired of for a while, but you’ve inspired me tomake it again. I love so many of your recipes. Your presentation is always spot on. Thanks.
Shane Martin
Thank you so much!