Best Homemade Seitan

Best Homemade Seitan

Made  times
soapymayhem 1

"This seitan is eaten by vegans as a meat substitute. The flavoring for this goes well with pretty much any dish, but depending what you are using it for you can change the flavors up a bit by adding finely-chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt."
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2 h 15 m servings 188 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2517 mg
  • 101%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
  2. Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
  3. Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
  4. Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
  5. If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.


  • Cook's Notes
  • Nutritional yeast is not the same as active dry or brewer's yeast. Nutritional yeast can be purchased at your local health food store in flakes or powder. This recipe calls for 1/4 cup nutritional yeast flakes; if you must use powder, only use 2 tablespoons as it is more concentrated.
  • You may use cold vegetable broth instead of water for the simmering broth. I prefer to use a cast iron skillet when frying seitan for the best flavor and texture.



Followed all the directions, even added extra vital wheat gluten because it felt like it would fall apart. I was still nervous but went ahead.. I simmered most of it and the rest I sauteed. It...

Added about an extra 1/2 cup of VWG based on previous comment but texture and flavor both turned out nice.

My first try at seitan.. delicious and easy. I had no problems with it at all. I fried some up so edges got crispy and am using some in a recipe tonight.. and this tastes MUCH better than it lo...

Soggy, but tasted good!!! I'm going to try it again, but add less liquids. We'll see how it goes!

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