Basic Seitan - Wheat Meat (Vegan Meat Substitute) Recipe -
Basic Seitan - Wheat Meat (Vegan Meat Substitute) Recipe
  • READY IN hrs

Basic Seitan - Wheat Meat (Vegan Meat Substitute)

Recipe by  

"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 Edit and Save

Original recipe makes 3 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 30 mins


  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.
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  • 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.

Reviews More Reviews

Aug 08, 2014

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. There was only one ingredient I didn't already have in my cupboard and it looked in line with other recipes I saw. My husband and I loved it. We ate it solo just as a snack (it really tastes that yummy), we made pan fried coconut seitan balls, taco filling, and used the left over bits and broth for a it is also versatile and able to take on flavors of many types of cuisine. My only complaint is that I should have doubled the recipe!

Jan 11, 2015

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 happy with the results. When I would make a different recipe back in the states it would crumble into bits. This held together very well. I found the dough easy to work with, and reshaped it after it was chilled to get the right log-look. Something I learned from my grandmother: the same spices you put into the broth, you put into the gluten steak dough. You can play around with it as much as you like. I remember once my grandma made a mistake and fried the steaks in a chili oil, and they were the most delicious! Thanks for the recipe!


3 Ratings

Aug 18, 2014

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. Now that I have found this amazing recipe, I am going to shock him. I can't believe how simple it is! Thanks. My question is how do you mould it into a shape when cooking?


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  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 2912 mg
  • 116%

* Percent Daily Values are based on a 2,000 calorie diet.

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