The easiest and best seitan recipe I've ever used. You can use this recipe wherever meat is called for, shape it before cooking to make nuggets or patties, and after cooking you can grind or shred the 'meat' to fit whatever the recipe calls for. This recipe has a slight chicken flavor, but if you want it to have more of a beef flavor, just add beef bouillon or soup-mix to the liquids in your broth. Seitan soaks up so much flavor, the possibilities are endless so go ahead and experiment with your favorite seasonings.

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 patties
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large glass bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist. Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient. Set aside to rest for 15 minutes while making stock.

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  • In a large stock pot, boil 8 cups water with 1/2 cup tamari or soy sauce, onion powder, and dashi kombu. Cut gluten log into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover, and simmer for 45 minutes. Seitan may now be breaded and fried, chopped up and used in salads, or seasoned in any way you like.

Nutrition Facts

103 calories; protein 14.8g 30% DV; carbohydrates 9.1g 3% DV; fat 0.1g; cholesterolmg; sodium 1119mg 45% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
11/04/2004
As far as seitan goes this is pretty good. I have tried to make seitan a few times and this was definitely the best one I've tried (easy and similar in taste to the store-bought kind. I didn't use the dashi kombu because I live in a rural area that doesn't sell it; it still turned out pretty good. Read More
(27)

Most helpful critical review

Rating: 3 stars
05/21/2007
The seitan is much less 'spongey' if you put the seitan in cold broth and then bring it up to a simmer instead of dropping it in boiling broth. Read More
(85)
11 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
05/20/2007
The seitan is much less 'spongey' if you put the seitan in cold broth and then bring it up to a simmer instead of dropping it in boiling broth. Read More
(85)
Rating: 5 stars
11/04/2004
As far as seitan goes this is pretty good. I have tried to make seitan a few times and this was definitely the best one I've tried (easy and similar in taste to the store-bought kind. I didn't use the dashi kombu because I live in a rural area that doesn't sell it; it still turned out pretty good. Read More
(27)
Rating: 2 stars
04/05/2007
I've always baked my seitan in the oven because boiling it always seemed wrong to me but I thought I'd give this a try since everyone seemed to like it... Suffice it to say I'm glad I halved the recipe first. The end product was spongey and SO salty. The flavor wouldn't have been bad had it not been so salty but the texture was just not good at all. Read More
(27)
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Rating: 3 stars
10/15/2011
I've made seitan a few different ways (baked steamed and wrapped in cheesecloth then simmered) but I've never made it by dropping it directly in simmering broth as in this recipe and I don't think I will again. I knew seitan expanded as it cooked but this absolutely exploded in size. There was already too much liquid in the dough itself. As I was needing it I squeezed out at least 1/4 cup. Then the simmering added even more liquid to the chunks. I wasn't crazy about the spongy texture once it was done cooking so I squeezed out as much liquid as I could. It came to almost 2 cups. And even though I added extra seasoning and some vegetarian chicken broth powder to both the dough and broth it was still very bland in flavor. I didn't add the kombu (not available around here) but I can't imagine that would have improved the flavor that much. I will use the seitan I made but I don't think I will make this recipe again. Read More
(15)
Rating: 5 stars
02/20/2007
As one reviewer mentioned already this does have a much spongier texture than the seitan recipe I was used to working with but I rather like that especially for vegetarian chicken salad recipes. I prefer to use the chewier texture for things like stews and casseroles. Read More
(14)
Rating: 3 stars
04/01/2006
I will say that it had excellent flavor it soaked up so much into it. However it came out very spongey not quite seitan. I will try a second batch another time and see how that on fairs. Read More
(7)
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Rating: 5 stars
02/10/2005
this was wonderful! my partner absolutely loved it! Read More
(4)
Rating: 5 stars
06/22/2006
This turned out very tasty -- I was quite pleased by the flavour. I look forward to making this again. Read More
(4)
Rating: 5 stars
01/04/2007
Very good! Read More
(3)