Homemade Seitan
Chewy, protein-packed seitan simmered in savory broth, made from scratch with vital wheat gluten.
Dietary
Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Wheat, Soy
This homemade seitan develops a dense, meaty texture through kneading and a long simmer in a seasoned broth. It works well sliced into stir-fries, shredded for sandwiches, or cubed into stews, and keeps for days in the refrigerator once cooked.
Ingredients
- 1 1/2 cups vital wheat gluten
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 cup vegetable broth, cold
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1/4 cup soy sauce
- 2 cloves garlic, smashed
- 1 bay leaf
- 1/2 teaspoon black peppercorns
Method
-
In a large bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika.
-
In a separate bowl, mix the cold vegetable broth, soy sauce, and olive oil.
-
Pour the wet mixture into the dry ingredients and stir with a fork until a rough dough forms.
-
Knead the dough by hand directly in the bowl for 3 to 4 minutes, until it becomes elastic and springs back when pressed.
-
Let the dough rest for 10 minutes, then divide it into 4 to 6 equal pieces and shape each into a small log or cutlet.
-
In a 6-quart saucepan, combine the 6 cups vegetable broth, 1/4 cup soy sauce, smashed garlic, bay leaf, and peppercorns. Bring to a gentle simmer over medium heat.
-
Carefully lower the seitan pieces into the simmering broth, ensuring they are mostly submerged.
-
Reduce heat to low so the broth barely simmers, cover partially, and cook for 45 minutes, turning the pieces once halfway through.
-
Remove the seitan from the broth and let it cool slightly on a plate before slicing or shredding as needed for your recipe.
-
Store cooked seitan submerged in its broth in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Rate this recipe
Homemade Seitan
This homemade seitan develops a dense, meaty texture through kneading and a long simmer in a seasoned broth. It works well sliced into stir-fries, shredded for sandwiches, or cubed into stews, and keeps for days in the refrigerator once cooked.
1 hr 30 min 6 servings 170 cal
Ingredients
- 1 1/2 cups vital wheat gluten
- 3 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 cup vegetable broth, cold
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 6 cups vegetable broth
- 1/4 cup soy sauce
- 2 cloves garlic, smashed
- 1 bay leaf
- 1/2 teaspoon black peppercorns
Method
- 1
In a large bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika.
- 2
In a separate bowl, mix the cold vegetable broth, soy sauce, and olive oil.
- 3
Pour the wet mixture into the dry ingredients and stir with a fork until a rough dough forms.
- 4
Knead the dough by hand directly in the bowl for 3 to 4 minutes, until it becomes elastic and springs back when pressed.
- 5
Let the dough rest for 10 minutes, then divide it into 4 to 6 equal pieces and shape each into a small log or cutlet.
- 6
In a 6-quart saucepan, combine the 6 cups vegetable broth, 1/4 cup soy sauce, smashed garlic, bay leaf, and peppercorns. Bring to a gentle simmer over medium heat.
- 7
Carefully lower the seitan pieces into the simmering broth, ensuring they are mostly submerged.
- 8
Reduce heat to low so the broth barely simmers, cover partially, and cook for 45 minutes, turning the pieces once halfway through.
- 9
Remove the seitan from the broth and let it cool slightly on a plate before slicing or shredding as needed for your recipe.
- 10
Store cooked seitan submerged in its broth in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.