We make seitan all. the. time. It has become such a staple in our kitchens because it’s easy, versatile, cheap, high in protein and low in fat.
What is it?
Seitan is made from vital wheat gluten, a high-gluten flour-like substance that becomes stretchy and meat-like when combined with liquid and kneaded. To cook seitan, it can be boiled, steamed, baked and fried. We typically like to boil seitan (and then pan fry, air fry, or deep fry it after), but we do have a steamed seitan roast recipe in our ebook.
How to use it:
We love it for so many different types of meals. Slice it for a sandwich, chop it up for a stir fry, fry it for nuggets, or simply eat it on its own.
How to prepare it:
You’ll first mix together the vital wheat gluten with spices (feel free to mix these up!). Then, add in the vegetable broth and soy sauce. Knead this for a couple minutes; it’ll become firm and stretchy.
You’ll then bring a mixture of broth, water, soy sauce and maple syrup to a boil. Then you’ll place the seitan patty into the broth and bring the mixture to a simmer.
Let it cook for about an hour until the patty approximately doubles in size. Once done, let it cool in the broth.
It’s ready to use! We prefer slicing or chopping it up and air frying or sautéing the pieces until crispy.
- 1 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried sage
- 3/4 cup vegetable broth
- 1 tbsp soy sauce
- 2 cups vegetable broth
- 2 cups water
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- In a mixing bowl, whisk the vital wheat gluten, nutritional yeast, and spices.
- Add the vegetable broth and soy sauce and mix until combined.
- Knead the mixture for a couple minutes until it becomes firm and stretchy.
- Form into a rectangular patty that is about 3/4″ thick.
- In a saucepan, bring the ingredients for the broth to a boil.
- Place the seitan patty into the broth and bring the mixture to a simmer.
- Cover and allow to cook for about an hour, occasionally flipping. It will approximately double in size.
- Once it is done, allow the seitan to cool in the broth.
- Use this however you'd like! We recommend cutting it into thin slices and crisping each slice in an air fryer or in some oil on a frying pan. Enjoy these slices in a sandwich, dipped in some BBQ sauce, or any other way!
Pingback: Seitan Chick’n Tenders w/ Dipping Sauce – Six Vegan Sisters
Hi there. Will this turn out okay if I don’t use nutritional yeast? I don’t have that on hand.
Hi! It should still work, but the flavor may be off a little bit — let us know if you try it!
you can add 1/4 cup chick peas flour., comes out really really great .
Hi. I tried to make this, and it didn’t turn out so well. The flavor is fine, but even after an hour of simmering it never doubled in size. and it was pretty fragile when I tried to flip it. Texture is more chewy than what I thought it would be. Any advice? I’m a pretty experienced home cook. Thanks in advance.
Hi! My daughter is allergic to soy, which is one reason I’m looking for seitan recipes. What is the soy sauce for? Is it just for salt? Can I leave it out or substitute something else?
Hi there! We’d recommend using a soy-free substitution, such as coconut aminos.
This was so easy to make. It’s super flavorful and juicy. Usually my seitan always turns out dry but this was really great. Thanks for this recipe, I love it.
Hey, I’ve never tried seitan before but I have family member who has gi issues with pretty much every food she eats. She’s down to eating only Greek yogurt and Gouda cheese. I was wondering if she could eat Satan but she can’t add anything to it besides for salt. Do you think it would be possible to make that way?