nutritional information

Per Per 2-oz. serving:

  • Calories: 176
  • Protein: 25 g
  • Total Fat: <1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 17 g
  • Cholesterol: 0 mg
  • Sodium: 167 mg
  • Fiber: 2 g
  • Sugar: <1 g

Homemade Seitan

Homemade Seitan

Make 1 lb.

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

November 2014 p.69

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To add to my previous comment, it was edible, pretty good really, but very rubbery/spongy, even after baking it to reduce some of the water content.

Rob - 2016-04-10 14:18:50

Letting it cool, but so far it doesn't look like the picture and it's debatable if it is edible. Seems soft even after 45 mins.

Rob - 2016-04-06 00:16:32

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

susan - 2016-03-22 02:55:56

Thanks. Very easy to follow recipe.

Patricia - 2016-03-01 17:19:22

I love it

phyllis - 2016-02-23 01:29:31

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

Barbara - 2016-02-13 06:33:17

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.

labradors - 2015-11-22 23:53:05

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.

labradors - 2015-11-22 23:44:53