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Basic Seitan - Wheat Meat (Vegan Meat Substitute)

Rated as 4.76 out of 5 Stars
16

"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
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 27.8 35.8 0 2912 Full nutrition

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Reviews

Read all reviews 43
  1. 46 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 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...

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 ...

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 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...

I love using this recipe. Whenever I make Seitan I use this recipe as a base. I always change it up, depending on the flavor I'm going for, and it always works. There are a few tweeks here and t...

love this recipe! I am kicking myself right now for not finding this wonderful meat alternative recipe sooner. the only change I made was only using 1/2 tbsp of olive oil and using low sodium ...