Seitan is one of my favorite kinds of meat substitutes. It's delicious, easy to make, and requires only 8 ingredients. Super simple!
Seitan, also known as wheat meat, is one of my all-time favorite plant-based meat alternatives. I eat it every single week because I love its taste, but also because is so versatile you can use it to replace real meat to make pretty much every recipe that calls for meat.
I easily made it with only 8 ingredients. One of them is vital wheat gluten, so if you have gluten sensitivity or suffer from celiac disease, this recipe might not be for you. However, there're so many alternatives, like tofu or tempeh. Let me know how it goes!
How to make seitan – Step by step
- Add the vital wheat gluten, whole wheat flour, garlic and onion powder to a bowl and stir until well combined (photo 1).
- Add the water and mix until all ingredients are well combined (photo 2).
- Place the seitan in the bowl, cover with a kitchen towel, and let rest for 10-20 minutes (photo 3).
- Make a ball with the seitan dough (photo 4).
- Add all the remaining ingredients to a large pot, stir, and bring to a boil. Then add the seitan (photo 5).
- Simmer partially covered for 1 hour (photo 6).
- Remove from the heat and allow it to cool a bit.
- You can use your seitan immediately.
Pro tips
- I find this recipe is more precise if you use a measuring cup as the weight of the vital wheat gluten may vary from one brand to another. If you don't have one, just use a regular cup or mug and add the same volume of vital wheat gluten and water. You can also use a scale and add more or less water if needed.
- This recipe can only be made using vital wheat gluten, but I think seitan has a better texture if you also add some type of flour. Garbanzo bean or chickpea flour is also a good choice.
- Garlic and onion powder are completely optional, but they will make your seitan taste even better.
- Vegetable broth and tamari or soy sauce give the seitan an amazing flavor and also a beautiful color. If you don't consume soy, just add some salt to taste.
- You can make your own vegetable stock from scratch using the veggies you have on hand or even some vegetable scraps. I find boullion so convenient, but store-bought vegetable stock is also okay. You could use water, but you'll get a really bland seitan.
- Kombu is a type of seaweed and it's also optional. I use it to infuse the broth and make a more flavorful seitan.
- It's really important to use a large pot as the seitan doubles its size while cooking.
- Feel free to cut the recipe in half or double the ingredients if you want. If you make a large ball, it could be a good idea to divide the dough.
What is seitan?
Seitan is a kind of meat substitute. If you're wondering what is seitan made of, it is essentially made with wheat protein, aka gluten or vital wheat gluten.
Is seitan healthy?
It is, as long as you can eat gluten. So be careful if you have any intolerances! Seitan is high in protein and minerals, but low in carbs and fat. It's a healthy source of plant-based protein to include in your meals. Besides, it's delicious!
How can I use seitan?
Use seitan to make any recipe that calls for meat. It has a similar flavor and texture, that's why it's a popular vegan substitute for meat. Besides, seitan is much healthier than regular meat, as it is cholesterol-free.
To serve it, I usually fry, sautée, grill, or boil it and season it with some herbs and spices such as paprika or black pepper. As it has a pork or beef-like texture, it makes great soups and stews, as well as stir-fries, vegan fajitas, or vegan tacos.
Looking for more meat substitutes?
Did you make this seitan recipe?
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📖 Recipe
Seitan
Ingredients
- 1 cup vital wheat gluten
- ¼ cup whole wheat flour
- 1 teaspoon garlic powder, optional
- 1 teaspoon onion powder, optional
- 1 cup water, at room temperature
- 8 cups vegetable stock
- ¼ cup tamari or soy sauce
- A small piece of kombu, optional
Instructions
- Add the vital wheat gluten, whole wheat flour, garlic, and onion powder to a bowl and stir until well combined.
- Add the water and mix until all ingredients are well combined. You don't need to knead the seitan, just mix until well combined, that's all.
- Place the seitan in the bowl, cover with a kitchen towel, and let rest for 10-20 minutes.
- Make a ball with the seitan dough. It doesn't have to be perfect as it won't change the flavor or texture, just will make your seitan more beautiful.
- Add all the remaining ingredients to a large pot (vegetable stock, tamari or soy sauce, and kombu), stir, and bring to a boil. Then add the seitan.
- Simmer partially covered for 1 hour. You don't need to stir while it's cooking.
- Remove from the heat and allow it to cool a bit.
- You can use your seitan immediately or refrigerate it in an airtight container in the stock for about 7-10 days. You can also freeze it in an airtight container, but discard the stock and cut the seitan into big chunks (or slice it) before freezing it. It can last up to 6 months in the freezer.
- Use it to replace meat in any dish or recipe you want like vegan fajitas or vegan tacos.
Notes
- I find this recipe is more precise if you use a measuring cup as the weight of the vital wheat gluten may vary from one brand to another, but if you don't have one, just use a regular cup or mug and add the same volume of vital wheat gluten and water. You can also use a scale and add more or less water if needed.
- This recipe can be made using only vital wheat gluten, but I think seitan has a better texture if you also add some type of flour. Garbanzo bean or chickpea flour is also a good choice.
- Garlic and onion powder are completely optional, but they will make your seitan taste even better.
- Vegetable stock and tamari or soy sauce give the seitan an amazing flavor and also a beautiful color. If you don't consume soy, just add some salt to taste.
- You can make your own vegetable stock from scratch using the veggies you have on hand or even some vegetable scraps. I find boullion so convenient, but store-bought vegetable stock is also okay. You could use water, but you'll get really bland seitan.
- Kombu is a seaweed (just in case you haven't heard about it before) and it's also optional. I use it to infuse the stock and to make the seitan more flavorful.
- It's really important to use a large pot as the seitan doubles its size while cooking.
- Feel free to cut the recipe in half or double the ingredients if you want. If you make a large ball, it could be a good idea to divide the dough.
- Cooking time doesn't include the time you need to wait while the seitan is resting.
- Nutritional info is not accurate as I don't include the ingredients we're going to discard later (vegetable stock, tamari or soy sauce, and kombu). I can't know the exact amount of those ingredients that the seitan absorbs while cooking. That's why the amount of sodium of the seitan is higher than 10 mg.
Nutrition
Update Notes:Â This post was originally published in December of 2017, but was republished with new photos, step-by-step instructions, and tips in January of 2022.
Laureen Willms says
This was incredibly easy to make. I ended up keeping it in the fridge in the broth that it was cooked it. Seemed to marinate itself. Used it for burittos, in soups, and fried up alone. Thanks for the recipe, I had vital wheat gluten for months and was wondering how to use it!
Iosune Robles says
Hi Laureen! I'm so glad you liked it!
Porco Rosso says
My first attempt at making my own seitan, and I was looking for a simple recipe! This turned out delicious: flavourful, chewy, very nice texture.
Iosune Robles says
Hi Porco! I'm so glad you enjoyed our seitan 🙂
John says
How much does this make? I'm looking at making your fajitas, and it calls for 1/2 pound of seitan.
Iosune Robles says
Hi John! Don't know exactly but maybe 1/3 pound of seitan 🙂
Christopher Ebrey says
Fantastic seitan, I tried making it years ago and it was a massive fail. This was meaty, yet not too dense. I made a stir-fry with it, and it was delicious.
I tweaked the recipe by adding a teaspoon of Marmite, gotta get those vitamins somewhere
Iosune Robles says
Hi! I'm so glad you liked our seitan recipe 🙂 Have a nice day!
Susie says
When you say that it's ok to double the recipe is 8 cups of broth enough for double the dry ingredients or double that too?
Iosune Robles says
Hi Susie! You have to double both 🙂
Kat says
My ball came apart as it was simmering. I used 1/4cup chickpea flour instead of whole wheat. Should I have used more or it is ok it came apart? Mine also still seems kind of soft after an hour of simmering. Should I simmer it longer?
Iosune Robles says
Hi Kat! It is ok to use 1/4 cup chickpea flour. But, have you follow the instructions to a T?
Try to do it again simmering it for 1 hour at low temperature. Let's see if this happens again!
Hope I have helped you 🙂 Have a nice day!
M.G says
Hi Kat and Iosune,
I made 2 batches, one using metric, and the other using cups. For some odd reason, one with metric system started to crumble during simmer. I did notice the dough was a bit watery.
Still tastes good though!!
Rick Huggins says
Been a vegan a long time. Tried many such recipes. This is by far the best, easiest and tastiest yet. The pinch of seaweed is a nice touch. We will be making this again and again!
Iosune Robles says
Hello Rick, I am so happy you liked the recipe. Have a nice day 🙂
Steve Winterton says
Hi there really looking forward to making this but I cant find wheat gluten, I'm living in Uganda at the moment. Whà t can I use alternatively? They some wonderful flours over here.
Iosune says
Hi Steve! I'm so sorry, but you need to use vital gluten to make this recipe...
Audrey Zabohonski says
Would I be able to use all purpose flour instead of whole wheat flour? Thank you!
Iosune says
Hi Audrey! Yes, Any type of flour will do 🙂
Silvia says
thank you so much for your easy recipe, i have seen other recipes where you wash the dough, why you do not need to wash it?
Iosune says
Hi Silvia! You're so welcome. People used to make seitan with regular flour, so they had to wash it, but if you use vital wheat gluten, you don't have to 🙂
sally says
Thanks for the recipe. Simple and delicious, I will make it often. I boiled the dough in a rich stockmade with two veg stock cubes, a cup of raw chopped mushrooms, a chopped onion, five chopped cabbage leaves and dark soy sauce in 2 litres of water. The liquid reduced down to a lovely sauce, slightly thickened by the flour in the dough as it cooked. Some of this soaked into the outer edge of the seitan. Very impressed. I would vary flavourings each time to keep it surprising.
Iosune says
Hi Sally! You're so welcome 🙂 So glad you liked it!
Linda says
Iosune, I’d like to add chickpea flour; can you tell me how much to use? And will the whole wheat flour remain 1/4 cup?
Iosune says
Hi Linda! I would omit the whole wheat flour and use 1/4 cup of chickpea flour instead 🙂
Sarah says
Easy recipe, and it came out well. Would try it again but knead it more and not leave it in stock overnight as I prefer a tougher texture.
Iosune says
Hi Sarah! So glad you liked it 🙂
Myranda says
Hi, should I simmer the seitan on low or medium heat?
Iosune says
Hi Myranda! I usually simmer it at medium heat 🙂
nargis begum says
I made seitan last night for the first time following your guidelines. I used chickpea flour and for spices added - celery salt, smoked paprika, cumin, coriander, fresh oregano and fresh thyme. For the broth, used veg stock, soy sauce and a red miso paste. Slices up the seitan today and lightly pan fried for a sandwich and it was LOVELY! A very meaty flavour! Thank you!!
Iosune says
Hi Nargis! Sounds SO good! So glad you enjoyed it 🙂 Have a nice day!
Ana says
This looks amazing! Can I use the finished piece sliced as sandwich meat or do I need to cook the slices?
Iosune says
Hi Ana! Yes, you can, but I prefer to sauté them a little bit before eating them 🙂
Jeanette Guzman says
I wish this recipe could be made gluten-free. You see, I have celiac disease and I need GF options. Many of the substitute meats have wheat gluten and makes it difficult to get your meat-flavor meals.
Iosune says
Hi Jeanette! You'll find so many gluten-free recipes on the blog made with legumes, tofu and tempeh 🙂