Homemade Seitan Recipe

One of the major criticisms of a vegan diet is that a lot of the meat alternatives are processed and full of unnatural chemicals and additives. But you don’t have to rely on packaged, processed “fake meats” to get your protein on a vegan diet. Making your own seitan is a cheap and easy alternative to buying packaged meat alternatives at the grocery store. The result of this recipe is a low calorie, low carb, high protein chicken alternative that you can add to salads, tacos, pasta dishes – whatever your heart desires. Each serving of this recipe has about 80 calories, 4g carbs and 17g protein per serving.

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Homemade Seitan
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Seitan or "wheat meat" is a meat substitute that is made from wheat gluten. Seitan is believed to have originated in ancient China, as a meat substitute for adherents of Buddhism. This recipe creates approximately 25 pieces of seitan which can be used as a chicken substitute. Add it to tacos and burritos, salads, wraps or sauté with seasoning - the possibilities are endless.
Servings Prep Time
10 (approximately) 25 min
Cook Time
30 min
Servings Prep Time
10 (approximately) 25 min
Cook Time
30 min
Homemade Seitan
Print Recipe
Seitan or "wheat meat" is a meat substitute that is made from wheat gluten. Seitan is believed to have originated in ancient China, as a meat substitute for adherents of Buddhism. This recipe creates approximately 25 pieces of seitan which can be used as a chicken substitute. Add it to tacos and burritos, salads, wraps or sauté with seasoning - the possibilities are endless.
Servings Prep Time
10 (approximately) 25 min
Cook Time
30 min
Servings Prep Time
10 (approximately) 25 min
Cook Time
30 min
Ingredients
Dry Ingredients
Wet Ingredients
Broth
Servings: (approximately)
Instructions
Dry Ingredients
  1. In a large bowl, add the 2 1/4 cups vital wheat gluten, 1/2 tsp salt, 1/2 tsp baking powder, 2 tbs nutritional yeast, 1/4 tsp paprika, 1/2 savory seasoning. Mix well until all the seasonings have been distributed evenly throughout the mix.
Wet Ingredients
  1. In a liquid measuring cup combine 1 2/3 c water and 3 tbs liquid aminos.
Combine & Knead
  1. Slowly add liquid to dry ingredients, stir until well mixed. You should end up with dough that's not too wet or too dry. (Not all liquid has to be used.) Knead the dough for a few minutes until it is well combined. There shouldn't be any dry areas where the dry mix is still flaking off. The dough should be very firm and slightly elastic. Place the dough back into the mixing bowl, cover with a towel and let rest for 15 min.
Broth
  1. While the dough rests, combine the 12 cups water, bouillon & liquid aminos in a large bowl. You can play a lot with the flavor here, adding more or less salt or bouillon to suite your tastes. Bring pot to a boil.
Simmer
  1. When the 15 min have passed, stretch the dough (it should be much softer now). Divide the dough lengthwise so you have two loaves of seitan. Slice each half into evenly sized pieces. Put the pieces in the boiling water. Simmer for 30 min. Take note, the seitan pieces will puff up a lot! That's normal. Stir occasionally during the 30 min to keep the seitan moist, as the pieces may float up out of the water.
Storage and Cooking
  1. Let cool a bit before cooking. Now you can prepare it any way you'd like. Sauté with seasoning, bake and cover with the sauce of your choice or eat it "raw" in a mock chicken salad. The options are endless! Store in an airtight container with the broth to keep its optimal flavor. Before cooking, squeeze out the excess broth in the seitan.
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4 thoughts on “Homemade Seitan Recipe

    • Heather says:
      Heather

      Hi Sydney! Thanks for stopping by! Surprisingly, even though I’ve made this for years I have not frozen the seitan before! I will this week and report back.

  1. Amanda says:

    This is great, thanks! Do you mind posting and/or sending me the recipe for your 5 spice tofu that you have often in your vegan bento boxes?? Much appreciated, thanks!!

    • Heather says:
      Heather

      Hi Amanda! Thanks for reaching out! I plan to get this site going again and will post the recipe very soon.

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