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Seitan on a cutting board sliced

Easy homemade seitan recipe

How to easily make seitan from scratch.
5 from 1 vote
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Course: Main Course
Cuisine: Asian
Keyword: seitan, vegan meat
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 206kcal
Author: Maria

Equipment

Ingredients

Seitan

  • 1 cup vital wheat gluten flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons nutritional yeast (optional if you don't have this)
  • ½ teaspoon salt
  • ½ teaspoon smoked paprika
  • 2 tablespoons tahini
  • ¾ cups vegetable broth (or water)

Simmering broth

  • 6 cups water
  • 1 onion (quartered)
  • 2 cloves garlic (crushed but whole)
  • 1 tablespoon vegetable bouillon paste (or two vegetable bouillon cubes)
  • 2 tablespoons soy sauce

Instructions

  • In a large mixing bowl, mix together vital wheat gluten, salt, garlic and onion powder, smoked paprika and nutritional yeast.
    1 cup vital wheat gluten flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoons nutritional yeast, ½ teaspoon salt, ½ teaspoon smoked paprika
  • Add the tahini and broth and stir until you make a ball.
    2 tablespoons tahini, ¾ cups vegetable broth
  • Knead the ball for 5 minutes. The longer you knead, the more chewy and dense it will get. Knead for 10 minutes if you want it to be more chewy and firm. Cut the dough into four even pieces and let it rest while your broth comes to a boil.
  • Get a large soup pot on the stove and add all of the ingredients from the "simmering broth" section. Bring to a boil then turn down to medium low. Add in the seitan pieces and gently crack the lid. Gently simmer for one hour.
    6 cups water, 1 onion, 2 cloves garlic, 1 tablespoon vegetable bouillon paste, 2 tablespoons soy sauce
  • Make sure it doesn't boil because it will create pockets in the seitan. You want small, gentle bubbles. Check after 30 minutes and add more liquid if it lost too much.
  • After one hour, the seitan is ready to be used however you like. I love to keep it in a marinade in the fridge, until you're ready to cook it up. Seitan can be used any way you would cook chicken or beef. Cut it into pieces and fry it in a pan in some oil. After it's browned, add your favorite marinade.

Video

Notes

Store seitan in the fridge in it's broth, or a marinade of your choice for about five days. 
Drain and seal the seitan and it can be frozen. Let it completely thaw before cooking. 
Seitan can be used any way you would chicken or beef. I love marinating it in bbq sauce and then cooking it on a grill. I also love using it in Asian recipes like Mongolian beef. 
I didn't show this in the video, but before simmering the seitan, cut it into four even pieces. This ensures that the center gets cooked and that each piece is cooked evenly. 

Nutrition

Nutrition Facts
Easy homemade seitan recipe
Amount per Serving
Calories
206
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
2
g
Sodium
 
1629
mg
71
%
Potassium
 
218
mg
6
%
Carbohydrates
 
13
g
4
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
27
g
54
%
Vitamin A
 
223
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
75
mg
8
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.