nutritional information

Per 1/2-cup serving:

  • Calories: 151
  • Protein: 27 g
  • Total Fat: <1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 10 g
  • Cholesterol: 0 mg
  • Sodium: 272 mg
  • Fiber: 2 g
  • Sugar: <1 g
Vegan

Homemade Seitan

Homemade Seitan

Makes 4 cups

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

1. Combine vital wheat gluten, nutritional yeast, and garlic powder in large bowl. Stir in 1 cup broth and 2 Tbs. soy sauce until thick dough forms, adding more broth if necessary. Knead dough in bowl with wooden spoon 2 to 3 minutes, or until dough is elastic and easy to handle. Shape into 1 large or 2 small loaves.

2. Place seitan dough in large saucepan, and add remaining 4 cups broth, onion, and garlic, adding enough water to cover seitan pieces. Cover saucepan, and bring to a boil over medium heat. Reduce heat to medium-low, and simmer 30 to 45 minutes, or until seitan pieces are firm. Remove from heat, and cool in broth. Use in any recipe calling for seitan.

January 1970

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comments

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.

Jolene - 2013-12-19 01:55:30

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.

Lucifer - 2013-09-13 20:49:18

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.

Stefanie - 2012-08-09 20:30:21

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!!

Meperry - 2012-05-24 19:41:20

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.

Rachel Himes - 2012-05-02 19:19:14

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

ckh - 2011-11-02 00:04:36

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

shellyjcrawford@yahoo.com - 2011-11-16 11:30:35

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.

Nancy F. Brown, New Bedford, MA - 2012-02-06 15:13:41