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
Vegan

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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comments

Also adding a little sugar to the broth helps as well

David - 2015-05-14 21:43:34

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

David - 2015-05-14 21:42:05

Okay

Sally Blake - 2015-05-10 05:07:24

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

jack - 2015-04-16 19:57:30

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.

Patrick - 2015-04-06 19:35:02

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...?

Melinda - 2015-03-22 18:22:52

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 :-(

isa - 2015-03-17 02:25:59

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.

Jaimie - 2015-02-10 00:06:46

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

jen lynch - 2015-01-28 19:23:13

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

Annie - 2014-12-10 11:00:21

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

Rose - 2014-11-20 19:10:27

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.

Sara R. - 2014-11-19 14:59:55

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.

Kristen Bennett - 2014-11-13 03:26:42

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