Homemade Seitan Recipe | Vegetarian Times Skip to main content

Homemade Seitan

Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We've added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes. This tried-and-true favorite can be used in any recipe calling for seitan.



Ingredient Line: 
2 cups vital wheat gluten
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½ cup nutritional yeast
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2 tsp. garlic powder
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5 cups low-sodium vegetable broth, divided
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2 Tbs. low-sodium soy sauce
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½ small onion, diced
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1 clove garlic, crushed


1. Combine wheat gluten, yeast, and garlic powder in large bowl. Stir in 1 cup broth and soy sauce until dough forms, adding more broth if necessary. Knead dough in bowl with spoon 3 minutes, or until elastic. Shape into 2 loaves.

2. Place loaves in large saucepan, and add remaining 4 cups broth, onion, garlic, and enough water to cover seitan. Cover, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan is firm. Remove from heat, and cool in broth.


WATCH THIS VIDEO to learn how to make seitan from Ann Gentry, VT Executive Chef and founder of Real Food Daily restaurants. 

Nutrition Information: 

25 g
Total Fat: 
<1 g
Saturated Fat: 
0 g
17 g
0 mg
167 mg
2 g
<1 g
Make 1 lb.

Comments on this Recipe

What if a person is gluten sensitive- how can I make dishes gluten free?

I am excited to try this recipe. I cook with seitan a lot. It's hard to find or often sold out. Thanks for posting this recipe.

what's your knowledge/experience with seitan ? Sounds like this makes us 'real vegetarians'----'Dharma like !

I viewed the tutorial video on how to make this here at VTtimes. It was very helpful to see the process since I had never made seitan before and was a little nervous. I gave it 3 starts because it was pretty chewy done to recipe. I used the exact quantities of everything and cooked for the recommended time. The inside of the seitan "roast" was still very firm. Moreso than meat. We tried simmering it in bbq sauce but it was still too chewy. I tried another recipe where we cut it into smaller pieces and marinated it. The marinating contributed greatly to the texture, making it a bit softer and easier to chew. It also gave it a lot more flavor. In fact, I used another recipe from this site which is a seitan satay kebab.

I made this sliced the seitan thin and lighty fried it and made a gyro! I added sage to give it that lamb flavor. I am a meat eater and loved this recipe!!

I make seitan loaves weekly now with this recipe. It is fun to add different herbs, like sage, and spices like cumin and curry to the dough and to get creative with your boiling broth by adding different sauces to it.

Looks incredible. Also why are their so many people talking about eating meat on this site this is a vegetarian site no so shouldest thou show respect toward the topic at hand ie vegetarian meals.

This is the quintessential seitan recipe. Great proportion of VWG to nutritional yeast, makes a smooth solid dough. We add all types of spices to the dough and the simmering broth depending on our menu. You will want to knead it by hand, and a lot for great texture.

Where I live, there is no place to find neither the Vital Wheat, nor the Nutritional Yeast. Is there any replacement? A guy at Native Foods Cafe told me something about Masa Harina or Corn Flour. Would you kindly help me please? In my hometown no one understands what being vegan or vegetarian means! If i go to a restaurant and state I'm vegetarian, they immediately say: "Great! I suggest you have the broiled fish" !@&amp;^%*??? Can you imagine? Thank you so much for helping me!

To Rini Escobedo (below), do you perchance live in Oklahoma? Sort of a joke but half serious :) I just found a bag of vital wheat gluten at the grocery store in my little OK town. Amazing. I'm going to make seitan tonight! But anyway, Rini, I feel your pain. Living in a red meat state, people think you're crazy when you refuse the meat they offer, and they DO think chicken and fish are vegetarian. ??? I don't get it. But I will stick to my guns! Thanks for the recipe VT!!

You can get 3 lb. cans of vital wheat gluten from Honeyville.com. I buy most of my freeze-dried staples in bulk from them and have never been disappointed.

I do this in a slow cooker making the recipe essentially as is but also add celery and carrots to the broth in the cooker. Use the broth after the gluten is made to cook potatoes or pasta. This is a great simple recipe for it.

Flavor was great but after 45 minutes it never got firm.

If this is a classic recipe I'm impressed. I used it recently (to make the roast recipe by the Candle Cafe) and it was the best homemade seitan I've ever made.

How far in advance can this be made and stored in the fridge/freezer? I am trying t streamline the holidays this year and do as much as I can before the big meal.

Hi all,I live in the UK,can you get ready made seitan over here as would love to try it.THANKS X

Thank you for sharing this at our weekly Virtual Vegan Linky Potluck! http://anunrefinedvegan.com/2014/12/10/virtual-vegan-linky-potluck-24/

This recipe makes 2 pounds of seitan, not 1 lb as written. It causes some confusion when used in the holiday seitan roast recipe.

This recipe worked perfectly as far as I could tell, since I've never had seitan before! I watched the video and thought it was helpful since I had also never worked with vital wheat gluten. Purchasing the flour was much cheaper than buying pre-made faux meat products. Can't wait to experiment with flavors/cooking techniques.

for those who cant get ready made gluten...google it! you can wash normal flour, several times, whats left are the gluten! a bit more work :-(

I followed this recipe to a T and it came out terrible! It was like eating a rubber tire soaked in vegetable stock. It looked completely different than the picture. Completely unappetizing. I even slaved over a delicious home made broth. I've since found much better, more tender seitan recipes. Wondering what I possibly could have done wrong after reading all the rave reviews...?

This recipe is similar to one I use. I add flavor by using a roasted vegetable base or you could use roasted garlic, etc. I form it into a log/loaf then put it in a bread loaf pan, cover with a savory broth and a few aromatics. Cover it with foil and bake at 350 for about 45-60 minutes. Once it is puffed up and done I remove it from the liquid and put it on a sheet pan. Bake it about 15 minutes then flip and bake for 15 more, this will dry it out just a bit and give it a nice crust for added texture.

for more recipe http://seitan-recipes.blogspot.com/


It comes out better if you add a tsp of baking soda, makes the texture better.

Also adding a little sugar to the broth helps as well

Came out perfectly, thank you :)

Wow! That's totally different from what they do in a third-world country in which I lived for ten years. There, they just mix flour (even all-purpose) and water, knead it into a dough, let it rest for a bit, then knead it in water, changing the water until it stays clear during the kneading (i.e. getting rid of the carbs and leaving just the seitan - that is, gluten). After that, they knead into it a powdered vegetable-stock mix and then they cook it from there. This recipe appears to keep all the carbs intact. Not sure that I like that idea. Maybe I'll try your roast recipe with the seitan method I already know.

Ah! Wait! I do see that you're not using ANY actual flour - just vital wheat gluten. At least that won't have the carbs I mentioned, but it does sound very expensive. VWG isn't cheap.

I have made setain for years. I blend in a can of wht kidney beans into the broth. Still use everything the same as your recipe. I wrap it tight into foil and bake for about 45 mins. It comes out like a roast. From this you can make many many different recipes. I found boiling it made it spongy

I love it

Thanks. Very easy to follow recipe.

I don't use foil. Is there another method that someone has used? Any other suggestions?