How to Make Seitan – The best method!

Homemade Seitan

Homemade Seitan

The details:
  • Makes: 3 Large Chunks (about 1 Lb.)
  • Keeps for: 2 Weeks
  • Prep: 15 Minutes
  • Cook: 1 1/2 Hours

Seitan (pronounced say-tan) is nutritious, yummy and so versatile, but expensive if needed in large quantities. Solution: Make it at home for a fraction of the price. Plus you can make many varieties and it feels so much better when you make it yourself. This is the basic boiling method recipe. I have read on the internet that many have difficulties making seitan, but I assure you- with this recipe, you can’t fail!

For the Simmering Broth:
  • 5 Cups Water
  • 5 Cups Favorite Vegetable Broth
  • 1 Cup Soy Sauce
  • 1 Tbs. Lemon Juice

You Will Need:

  • 1 1/2 Cups Vital Wheat Gluten Flour (This can be found in almost any store.)
  • 1 Cup Your Favorite Vegetable Broth (Or water works.. if you like a little less flavor.)
  • 1/8 Cup Soy Sauce (Braggs or Maggi is great!)
  • 2 Tbs. Tomato Paste -or- Minced Asparagus (depending on flavor type desired.)*
  • 1/8 Cup Nutritional Yeast Flakes
  • 1 Tsp. Ground Flax Seed (For some Omega action!)
  • 1 Tsp. Wheat Germ
  • 1/2 Tsp. Garlic Powder
  • 1/2 Tsp. Onion Powder
  • 1 Tbs. Olive Oil
  • Salt and Pepper

* Tomato Paste or Minced Asparagus – This means that you can make two different kinds of seitan here. If you choose to make the tomato paste version, it’s becomes more rich and, if I had to use the word, ‘meatier’. If you use the asparagus, not only are you adding a little more nutrition to it, but you are also going to make your seitan little lighter in flavor and a little less dense. Your choice.


  1. making your own seitanGet all of the dry ingredients together in a large mixing bowl and mix well. Even if it doesn’t fill the bowl, you are going to want a big one. Trust me. In a separate, smaller bowl, mix together the vegetable broth, soy sauce, tomato paste -or- minced asparagus and olive oil. Blend until smooth.
  2. making your own seitan

  3. making seitanNow it’s time to incorporate them together. In the center of the dry ingredients, make a well (a hole in the middle). Pour in the wet mixture. Now I prefer to use my hands for this, but if you don’t like getting dirty this early in the recipe, use a strong wooden spoon to cover the liquid with the wheat flour. Firmly push down on the covered liquid and then cover it again. Continue this process until you have formed a sticky ball of gluten. Now, if you will, use your hands to kneed the ball for about 2 minutes. Then let it rest for 10 minutes while you get your pot on the stove.
  4. Get your simmering brine ready, but do turn on the heat just yet. It’s better to start in cool water and slowly bring it up to a boil.
  5. making seitanTake the gluten ball and cut it into 3 equal pieces. This will be a little hard, but I have faith in you. Place the chucks in the broth and turn on the stove. Cover and bring to a boil.
  6. making your own seitanWhen the seitan comes to a boil, remove the lid half way and turn down to medium low. Let it just simmer for about an hour. After that time, turn off the heat and let it cool for a half hour in it’s simmering brine. Store in the liquid! This keeps for about 2 weeks- if you can keep from eating it that long.
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