Homemade Seitan

Seitan is a meat substitution made from vital wheat gluten. It is somewhat porous and absorbs flavors very well. Because seitan is so high in protein, it is a great choice for a meal addition for vegetarians. Try adding or substituting other spices for seasoning before cooking. Seitan freezes really well, but be sure to thaw for an hour before using.

Makes: 6 cupsHands-on: 20 minutesTotal: 2 hoursDifficulty: Medium

Makes: 6 cups

Ingredients

  • 1 cup vital wheat gluten
  • 1 tsp. ginger powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 Tbsp. plus ½ cup light soy sauce, divided
  • ¾ cup water or vegetable broth
  • 6 cups vegetable broth for cooking

Directions

  • Mix wheat gluten, ginger powder, garlic powder, and onion powder in a mixing bowl. In another bowl, add 2 tablespoons soy sauce to the ¾ cup broth or water.
  • Pour broth and soy sauce mixture over dry mixture, and combine well with hands.
  • Knead the dough for 2 minutes and let sit for 5 minutes. Knead for another 1 minute. Cut the dough into small pieces or use your hand to pinch small amounts, making somewhat flat balls.
  • Use a large saucepan or soup pot, as seitan will expand as it’s cooking. Bring the dough pieces to a boil with 6 cups of broth. Add the rest of the soy sauce and simmer with a lid for 1 hour or more. Check the seitan regularly, making sure there is enough broth. Add more if needed.
  • Seitan is done when expanded and firm to the touch. The texture is somewhat bouncy. Store in the fridge for two weeks or freeze up to six months.

Recipe Information

Makes: 6 cups

Ingredients

  • 1 cup vital wheat gluten
  • 1 tsp. ginger powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 2 Tbsp. plus ½ cup light soy sauce, divided
  • ¾ cup water or vegetable broth
  • 6 cups vegetable broth for cooking

Directions

  • Mix wheat gluten, ginger powder, garlic powder, and onion powder in a mixing bowl. In another bowl, add 2 tablespoons soy sauce to the ¾ cup broth or water.
  • Pour broth and soy sauce mixture over dry mixture, and combine well with hands.
  • Knead the dough for 2 minutes and let sit for 5 minutes. Knead for another 1 minute. Cut the dough into small pieces or use your hand to pinch small amounts, making somewhat flat balls.
  • Use a large saucepan or soup pot, as seitan will expand as it’s cooking. Bring the dough pieces to a boil with 6 cups of broth. Add the rest of the soy sauce and simmer with a lid for 1 hour or more. Check the seitan regularly, making sure there is enough broth. Add more if needed.
  • Seitan is done when expanded and firm to the touch. The texture is somewhat bouncy. Store in the fridge for two weeks or freeze up to six months.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat0.5g
Saturated Fat0g
Cholesterol0mg
Sodium1260mg
Total Carbohydrate13g
Dietary Fiber0g
Sugars3g
Protein18g