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Basic Seitan - Wheat Meat (Vegan Meat Substitute)

Rated as 4.78 out of 5 Stars

"I've used seitan for many things, from sandwiches to stir fries and this recipe is the best I have ever used."
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Ingredients

1 h 30 m servings 304 cals
Original recipe yields 3 servings

Directions

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  1. Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
  2. Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.

Footnotes

  • Cook's Notes:
  • This will make roughly one pound of seitan.
  • You can store seitan in an airtight container covered with the broth. Do not discard the broth though. It makes a SUPER rich soup base!
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.

Nutrition Facts


Per Serving: 304 calories; 5.6 g fat; 27.8 g carbohydrates; 35.8 g protein; 0 mg cholesterol; 2912 mg sodium. Full nutrition

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Reviews

Read all reviews 39
  1. 41 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 1 out of 5 Stars
Most helpful positive review

My husband has recently become vegan and I am allergic to soy, so finding a good seitan recipe was a necessity. After looking at many recipes on line and in cook books, I decided to try this one...

Most helpful critical review

Tried making this twice. Both times, it has turned into spongy, rubbery garbage. No offense to your recipe; obviously you and plenty of other folks have found success with this; I guess I just ...

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My husband has recently become vegan and I am allergic to soy, so finding a good seitan recipe was a necessity. After looking at many recipes on line and in cook books, I decided to try this one...

I am a young chef and newly appointed vegan chef (can't stand working with meat). A vegan friend of mine has always made great Seitan and have asked him repeatedly to teach me how to make it. No...

I live over in Europe, and I don't have access to nutritional yeast and Bragg's Aminos. I followed the recipe as best as I could, substituting a veggie broth powder and soy sauce. I am very ha...

I made the recipe with the ingredients above, used my stand mixer to knead it for 5 minutes on lowest setting, put the pieces in the broth mixture that had been brought to a boil then taken down...

Tried making this twice. Both times, it has turned into spongy, rubbery garbage. No offense to your recipe; obviously you and plenty of other folks have found success with this; I guess I just ...

Tried this a few times and perfected it a little. Instead of 4 cups of water i added 2 and then 6 cups of vegetable broth, otherwise the broth is tasteless. Then doubled the nutritional yeast to...

I didn't have any liquid aminos or tamari, so I sub'd low sodium soy sauce for those parts. I also didn't have vegetable broth, so I winged it (pun forthcoming) with some better-than-bullion chi...

Really easy, very tasty! Strangely Meaty. I didn't have tamari so I doubled up the soy sauce. I may try to cook it in the slow cooker like a roast. The wheat gluten and nutritional yeast I buy a...

Meat eaters complimented and enjoyed this. Made dough into little dumplings (balls) instead of patties. Cooked and served in boiled water with added vegetable stock so it was like soupy dumpling...