If you’ve been wondering how to make seitan yourself rather than paying $4 for a tiny box of it at Whole Foods, then this is the recipe for you! This is my go-to, easy, basic homemade seitan recipe that I make in batches and then use throughout the week.
If you’re not familiar with seitan (I haven’t shared any seitan recipes in a while!), it’s a vegan meat analogue made from wheat gluten. After wheat berries are ground up and the starches are washed away, what’s left is called vital wheat gluten.
Seitan is very high in protein, and it’s also really chewy. Some might even call its texture… meaty. But it doesn’t taste like meat! It’s mostly a blank slate, with a hint of wheat-y flavor. It’s not the prettiest thing in the world, but it’s tasty!
You can technically make seitan from flour yourself, but I’ll save those instructions for another day. I’ve done it before and it’s a big pain ;). By starting with vital wheat gluten, this becomes a very easy recipe and is much more economical than purchasing seitan in the store.
Also, maybe I’m biased but I think it tastes better. Both because it’s fresh and because we’re going to add some umami to it, which isn’t present in all store-bought seitan. This recipe also calls for a bit of chickpea flour to mellow out the wheat flavor.
Some more advanced seitan-making methods call for baking it, but those have a tendency of exploding in the oven. To protect you from that horror, in this recipe we will be steaming it and it is unlikely to explode. You can then use it in any recipe calling for seitan.
After the homemade seitan is steamed and ready, you can slice it up into cubes or “steaks”, season it and add it to everything from stir fry to chili! Slather it in BBQ sauce… fry it chicken style… do your thang. It’s a great way to veganize recipes that require you to substitute something for beef or other meat. May I suggest using it to make a batch of vegan Mongolian beef?
Learning how to make seitan opens up a lot of healthy and delicious possibilities! Give this DIY seasoned gluten recipe a try and go forth.
Basic Homemade Seitan
Ingredients
- 1 tbsp olive oil (or any oil)
- 1 large yellow or white onion diced
- 2 cloves garlic minced
- 1/3 tsp salt
- 1 tsp paprika
- 1/2 tsp blackening seasoning (or any other seasoning blend, or additional paprika)
- 2 tbsp tomato paste
- 1 cup low-sodium vegetable broth
- 1 tbsp low-sodium soy sauce (optional; omit for soy-free)
- 1/4 cup chickpea flour (34 grams)
- 2 tbsp nutritional yeast
- 1 and 1/2 cups vital wheat gluten (193 grams)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and salt, and cook for 5-7 minutes, stirring frequently, until onion is softened slightly.
- Reduce the heat to medium-low and add the garlic and stir. Cook for 2-3 minutes, until the garlic is softened and fragrant. Add the sweet paprika and other spices to the pan, stir, and cook for 60 seconds or until fragrant. Remove from the heat.
- Use a spatula to transfer the onion-garlic mixture, including oil, to a blender or food processor. Add the tomato paste, vegetable broth, soy sauce if using, chickpea flour, and nutritional yeast. Blend until smooth. (Raw chickpea flour tastes terrible so I don't recommend sampling this).
- Transfer the mixture to a mixing bowl and add the vital wheat gluten, then stir until evenly combined. Once stirred, use your hands to knead the mixture until it becomes more firm and a little bit springy, about 2 minutes. Do note that this will feel wetter and moister than many other seitan recipes, due to the fact that we are steaming it rather than boiling it. The dough will be quite loose and moist, so this won't feel similar to kneading bread.
- Prepare boiling water and a steamer (see notes for a description of my setup). Be sure to add plenty of water since this will be steaming for a long time. Form the dough into a vaguely log-shaped blob and then roll it up tightly in a piece of tinfoil, twisting the ends tightly. Depending on the size and shape of your steamer, you may need to separate it into two pieces.
- Once the water is boiling, steam the wrapped gluten dough for 1 hour, carefully flipping it over halfway through (I use tongs).
- Let the cooked seitan cool to room temperature, then unwrap it and place it in an airtight container in the refrigerator for at least 8 hours. For best results, slice the seitan as needed for recipes rather than pre-slicing it. The homemade seitan in log form will keep in the fridge for up to a week.
Video
Notes
Nutrition
Recipe adapted from a variety of sources, but especially Teff Love (one of my absolute favorite vegan cookbooks!).
P.S… if you like this recipe you might also enjoy my seitan-based homemade vegan meatballs!
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Michael says
I have tried a few seitan recipes and have mostly been dissappointed. But this time it was different. Your recipes is real great. Seitan is firm but not chewy. Everything is perfect. I Love it.
Thanks Shannon!
Victoria chapman says
I have tried a few seitan recipes and have mostly been dissappointed. I am really impressed with the outcome of this one and have just noted it down in for future use. I really like that the seitan is firm but not chewy, it also has plenty of flavour and will fit in lots of different dishes. It is also really easy to make, which is always an added bonus. Thankyou!
Kathryn says
Absolutely the best seitan recipe I’ve made and definitely the most simple. I did increase the amount of nutritional yeast, garlic powder and paprika based on previous experience of making seitan. Thank you so much xxx
Nadia says
Do I have to put it in the fridge for the 8 hours before i use it? Can i let it cool then use it ?
Shannon @ Yup, it's Vegan says
Hi there, you should let this cool completely before using it.
Alexandra Colacito says
I made this seitan and used it in the Mongolian “beef” recipe, linked. I thought the sauce was very strong/sweet/heavy. I’d probably dilute it with water if I ever made it again. But my question is about the seitan. I have 8 ounces of it leftover from the Mongolian beef recipe. What are some other things I can do with this leftover seitan? It’s already in log shape, so too late to make steaks or cutlets or whatever. I guess I need another stir fry recipe. Anyone have a suggestion?
James parker says
How about bao buns, banh mi, sweet and sour ribs, burgers, or simply sliced in sandwiches?
Andrea says
This is my 5th or 6th attempt at cooking seitan, and this one’s a keeper! I’d spice it up even more, but that’s our preference.
Question: should this be stored in water in the fridge, once it’s had a chance to set?
I’d love to see you do some okara recipes, given the quality of your seitan!
Shannon @ Yup, it's Vegan says
I just store it wrapped in foil, or in a tupperware. I’ve never needed to store it in water. And thank you! I have yet to delve into the world of okara 🙂
DK says
Could I use Vegemite instead of nutritional yeast or will that make it too wet?
Susan says
Any suggestions for an affordable source of organic vital wheat gluten? The one company I can find online and in stock that’s organic is ridiculously expensive, about $20 more than Bob’s Red Mill non-organic gluten.
Andrea says
Anthony’s Vital Wheat Gluten, about $15 for 4 pounds, through Amazon. Claims “natural” and “non GMO”, but doesn’t state organic. Hope this helps.
Lg says
Nuts.com baby!!
David says
Excellent! Thanks for sharing.
Alfred England says
I don’t often comment on recipes and I’m new to this whole vegan thing but this seitan makes the nicest thai red curry I’ve ever had as well as being overall great. Worth making it just for that.
Jamie says
I don’t have chickpea flour. Can I use blended chickpeas instead?
David says
Could I substitute almond flour for the chickpea? I’m going to give it a try, but it would be nice to know, if someone knows for shure.
Philipp says
I haven’t tried this recipe yet, but I have a recipe for vegan chicken masala which uses gluten flour and almond flour in the same proportions as this recipe. So, it should work!
Lissa says
Yep! I just did it with almond flour instead and it’s perfect!
Gemma Denison says
Hi not yet made this, how much (in weight) does this make? My husband is a big eater and wondering if it’s best to double up the recipe so we have enough for a few meals or if it makes a fairly large batch. Also can it be frozen?? Thanks so much, not quite vegan yet but we’re getting there and recipes like this really help!!
Alex K says
The recipe states it makes 1 pound, or about 8 servings.
marlene says
Just tried this recipe and it turned out amazing!! First Seitan attempt ever (newly vegan lifestyle) Thanks!!
Adri says
Best seitan recipe yet! My go-to and super super easy to make! I save myself a step (and a bowl) by adding the gluten in the blender after mixing everything else! Thank you for this recipe 🙂
Daryen Sehat says
Made this for Christmas and its amazing. 25 minutes in an insta pot with ten minutes after the timer goes off is perfect.
Tom says
What was the heat setting?
Andrea says
Thank you for the IP time. Did you still wrap it inside foil to pressure cook it?
Jorge says
I was thinking about the IP too!! What heat setting? The standard one when you turn on the machine?
Lissa says
I just did this in the IP and I did 25 min on manual and then natural release for 10 min. I used about 3 cups of water. Came out perfect!!
Jorge says
how much water did you add?
Katherine Martel says
I’m making this at this moment. It’s in the steamer! I’ll let you know how it comes out!
DD says
This recipe is the best! It can be seasoned all kinds of ways. I used it to make “pepperoni” logs by adding some similar spices and tomato paste. Came out great!
Jesse White says
Would anyone know if you could actually bake this, instead of steam?
RobinAntar says
Actually I just got a receipt to bake it. I never did it before. Time will tell. It is still in the oven.
kim c turim says
thank you!!!!!!! {looks VERY yummy!
Chi Chi Revolver says
I’ve tried a few seitan recipes which all never really worked out that good. This was perfect! Thank you so much for sharing this recipe I’ll be making it lots more.
Joshua Howard says
Wow! I’ve never heard about homemade seitan! But it’s never too late to learn something new =) Thank you for the share!
Beatrix says
Do you halve the cooking time if splitting into two smaller ‘logs’?
Shannon @ Yup, it's Vegan says
I’d recommend going with the cooking time as written
George says
How could I modify the recipe IF i want to boil it?
Mindy says
Made this over the weekend and it’s lovely, like I can’t stop eating it tasty. I’m not much for cooking, and it was pretty straight forward, will probably get a bit easier the next time around as I know what to expect.
How do you calculate your nutrition values you include with the recipe? The reason I started making homemade is to limit the extra fat that’s in the store bought (and the cost, I could put a child through university on my current seitan budget!)
Thanks for the awesome recipe!
Shannon @ Yup, it's Vegan says
Hi Mindy, I just input everything into the MyFitnessPal recipe nutrition calculator. I do it manually and try to triple check everything. You could try reducing the oil in the recipe if you’d like to lower the fat more.
Tamar says
do you have a video for this recipe it seems very complicated to make it, and it will be great to see the steps
Kelsey says
I used this recipe to make Seitan for the first time tonight, and as someone who has a moderate amount of cooking experience, this wasn’t super complicated at all!
All you’re doing is 1) sauteing the onions and garlic with some seasoning 2) putting that and a few other ingredients in a blender to get a smooth consistency, 3) adding the vital wheat gluten and making a dough log, and 4) lastly, wrapping the dough log in tinfoil and steaming for an hour.
It seems daunting when reading through, but I promise it was very easy to make! I used her colander/ boiling water “steamer” since I don’t have steamer of my own and it was still very easy. The majority of my time was spent waiting for it to cook haha
Melissa says
This is a wonderful recipe! I made it today and I couldn’t resist tasting a small slice before I put in the refrigerator to rest overnight. I can already tell that the flavor is great, and the texture is appealingly firm without being rubbery. This is by far the easiest and best-tasting seitan recipe I’ve ever tried – thanks so much for sharing it!
Rachael says
I tried the end product after it had cooled down after steaming (before putting it in the fridge) and was wondering if it is supposed to taste unpleasant and rubbery? Will the texture/change taste change after it has been in the fridge for 8 hours?
Also what do you do with it after that, do you cut it up and fry it?
Thanks
Shannon @ Yup, it's Vegan says
Hi Rachael, it is not supposed to taste unpleasant, but it’s also supposed to rest 8 hours before eating. It continues to firm up as it cools down. Slicing it up lets the heat out quickly and disrupts this process. You can use it anywhere you would use seitan.
Kim says
Can I use all purpose flour instead of chickpea flour? Can I omit the nutritional yeast?
Thanks
Shannon @ Yup, it's Vegan says
Yes and yes
Lynne Darlington says
Is there any substitute that you are aware o for the Vital Wheat Gluten? I’m celiac so can’t eat that. I haven’t been able to find any alternatives.
Shannon @ Yup, it's Vegan says
Sorry, the vital wheat gluten is essential to this particular recipe. I’ve been experimenting with gluten-free seitan, but I don’t have that recipe ready yet, and the other ingredients and the method are totally different.
Epsilon ELektron says
Here’s one recipe that doesn’t use gluten: It’s from YoutTube Channel, CookngwithPlants, https://www.youtube.com/watch?v=Hyl06tWVlmE
Julie Falsetti says
Thanks for the great directions and recipe.
I made the recipe as directed and the taste was wonderful. However, the seitan was very dense. It looked like a fat piece of bologna. How can I get a looser texture that I can pull apart so that it looks more like meat when cooked.
Shannon @ Yup, it's Vegan says
I can’t advise on making it look meat like, I haven’t used it in exactly that manner, but I would think it would be chewier and have more “strands” if you use additional vital wheat gluten instead of the chickpea flour, and reduce the liquid in favor of adding a bit more oil instead. Just a hypothesis though.
Julie Falsetti says
Thanks.
Tams says
I cut my seitan into rounds and simmer in flavoured broth for 1 hour (covered) turning pieces every ten minutes. The rounds will expand and become fluffy and depending on your broth, it will thicken like a gravy texture. It freezes well. Try Sarah Kramer’s “La Dolce Vegan” faux meat recipes.
Tams
Nepean ON – home of the Sept tornadoes.
Gaby says
How long do you simmer it for in total? Thanks for this – I don’t have an easy way to steam so it’s good to have options!
Cinderella de Angelles says
Try recipes where you can add tomato sauce and pureed vegetables and mashed legumes to the recipe. Some recipes call for simmering in broth and then storing in broth. Many recipes I love for Seitan burgers are on YouTube.
Mike Brimmage says
I Even add my own blended chilli which has chickpeas and assorted dried chillies…Soo good
Steve Thorpe says
After been ‘ordered’ to cut back a lot on my meat intake following a cardiac procedure I thought I try some “vegetarian meat” for the first time in my life. Not knowing where to start I got busy on Google and the first search result I found that really grabbed my interest was your seitan recipe. I’d never even heard of seitan, but I immediately ordered some bags of vital wheat gluten & chickpea flour.
I was tempted to make it more “meaty” by adding beef or chicken stock instead of veg stock (I’m not planning to go vegan yet ;)) but decided to make my first batch very close to your recipe just to get a feel for the “base flavor” before I start experimenting, and see what vegan “meat” tastes like. The only things I changed: I used one spoon of Vegemite instead of buying nutritional yeast (since I buy Vegemite in bulk and have lots in the cupboard), I added a tsp of Bisto (brown gravy powder) to the stock, and threw in a splash of Worcester Sauce (out of habit – whoops I blew the “veganness”. Just checked the Worcester Sauce bottle and found it lists anchovies as a minor ingredient ;))
Since I have a large rice steamer I steamed one big log, and when it cooled down to “eating temperature” (which was about ten minutes ago) I just had to sample a slice off the end before getting it ready for its eight hour rest in the fridge. The texture and taste are fantastic. It is juicy and firm. Just the right amount of “chewy” without being rubbery. What is the purpose of the eight hours in the fridge. It took my all my willpower to stop at one slice!
Kristin says
😂😂😂 good luck on you less meat journey, sounds like you’re off to a great start
Janna says
You can buy vegan worcestershire sauce that tastes EXACTLY like the real thing. Look for it in the health food stores. The one I bought has the picture of a wizard on it. Can’t remember the name because I transferred it to another bottle.
Mehar says
What happenes if we make it without vegetable broth and just water ?
Shannon @ Yup, it's Vegan says
Should work fine and will just be a little less flavorful
Loco Moco says
Two big pluses to this recipe: 1) Adding flavorings to the dough instead of the broth. 2) Steaming rather than simmering.
It makes so much sense to flavor the mix itself — when simmering it in flavored broth, the broth never penetrates more than a quarter of the way in, even when I simmer it for hours. And steaming it seems to give it a meatier texture — dare I say, less like bologna, more like Spam?!
My first suggestion is not to over-knead. That was an issue for me initially because I’m used to making yeast bread. A slack, moist dough combined with steaming really does make it hard to get rubbery results. My second is to stick to the overall process of making the “mother” with everything else in it and then mixing in the VWG last. That seems like a carryover from bread making, and even though we aren’t concerned with a good yeast rise, it definitely yields a more even mix.
My wife doesn’t tolerate chickpea/garbanzo/gram products well, so for beef I’m subbing buckwheat flour and for chicken, millet flour. Next I’m trying corn flour for the chicken. I like the teff suggestion for beef and will definitely try that.
Seitan teriyaki burgers tonight!