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Best Homemade Seitan

Rated as 3.43 out of 5 Stars
2

"This seitan is eaten by vegans as a meat substitute. The flavoring for this goes well with pretty much any dish, but depending what you are using it for you can change the flavors up a bit by adding finely-chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt."
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Ingredients

2 h 15 m servings 188
Original recipe yields 6 servings (4 cups)

Directions

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  1. Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
  2. Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
  3. Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
  4. Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
  5. If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.

Footnotes

  • Cook's Notes
  • Nutritional yeast is not the same as active dry or brewer's yeast. Nutritional yeast can be purchased at your local health food store in flakes or powder. This recipe calls for 1/4 cup nutritional yeast flakes; if you must use powder, only use 2 tablespoons as it is more concentrated.
  • You may use cold vegetable broth instead of water for the simmering broth. I prefer to use a cast iron skillet when frying seitan for the best flavor and texture.

Nutrition Facts


Per Serving: 188 calories; 1.1 18 24.7 0 2517 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

My first try at seitan.. delicious and easy. I had no problems with it at all. I fried some up so edges got crispy and am using some in a recipe tonight.. and this tastes MUCH better than it lo...

Most helpful critical review

Followed all the directions, even added extra vital wheat gluten because it felt like it would fall apart. I was still nervous but went ahead.. I simmered most of it and the rest I sauteed. It...

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Followed all the directions, even added extra vital wheat gluten because it felt like it would fall apart. I was still nervous but went ahead.. I simmered most of it and the rest I sauteed. It...

My first try at seitan.. delicious and easy. I had no problems with it at all. I fried some up so edges got crispy and am using some in a recipe tonight.. and this tastes MUCH better than it lo...

Added about an extra 1/2 cup of VWG based on previous comment but texture and flavor both turned out nice.

This is a basic recipe, and the proportions of liquid to dry are about right. Seitan needs oil IN the dough to develop the gluten--not in the cooking liquid, and never let it come to more than a...

Soggy, but tasted good!!! I'm going to try it again, but add less liquids. We'll see how it goes!

I made this for my son and did not know what I was doing, but followed the recipe exactly. It came out great and is ready to be seasoned and cooked in a pan!