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

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

Chef James Mitchell - 2014-09-27 18:56:00

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.

David - 2014-09-26 10:14:56

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.

MJski - 2014-09-21 16:53:00

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!!

Mrs. C - 2014-08-20 14:30:16

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" !@&^%*??? Can you imagine? Thank you so much for helping me!

Rini Escobedo - 2014-07-01 03:31:31

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