Homemade Seitan


For the simmering broth:

  • 3.5 cups vegetable broth (approximately two 14.5 oz cans [reserve 1/2 cup of the broth for the seitan {below}])*
  • 5 cups water
  • 1/4 cup soy sauce*

For the seitan:

  • 1 cup vital wheat gluten flour
  • 3 tablespoons nutritional yeast flakes
  • 1/2 cup cold vegetable broth*
  • 1/4 cup soy sauce*
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3/4 teaspoon minced garlic


  • Fill a stock pot with the simmering broth ingredients.  Cover the pot, then set aside.
  • In a large bowl, mix the vital wheat gluten flour and nutritional yeast flakes together until evenly combined.
  • In a small bowl, whisk the remaining wet ingredients (i.e., 1/2 cup vegetable broth through minced garlic) with a fork until evenly combined.
  • Pour the small bowl of wet ingredients into the large bowl of dry ingredients, and mix with a large wooden spoon until the moisture has been absorbed by the gluten flour/nutritional yeast.
  • At this point, put the covered broth pot on the stove over high heat and bring it to a boil.
  • While waiting for the liquid to boil, return to the seitan dough mixture.  Use your hands to knead the mixture for about 3 minutes.
  • Then divide the large ball of dough into three equal pieces, and knead each smaller segment for an additional 1-2 minutes.
  • When the simmering broth has come to a full boil, lower the heat to a simmer.  Add the three big gluten pieces (use a slotted spoon so you don’t burn yourself), then partially re-cover the pot (so that steam can escape).
  • Let the dough simmer for 45 minutes, turning occasionally (once every 15 minutes or so).
  • After 45 minutes have passed, turn the heat off and remove the lid from the pot.  Let the seitan sit in the warm broth for an additional 15 minutes.
  • Use the slotted spoon to carefully remove the seitan from the broth, and let the seitan rest in a strainer until it is cool enough to handle.  Once cool, slice and use as desired, or refrigerate for up to 5 days.  (Or freeze for up to 3-6 months.)

Makes 7 servings. (2 ounces per serving.)

Nutritional information per serving (approximates): 105 calories, 2.25 g fat, 5 g carbohydrate, 1 g fiber, 1 g sugar, 14 g protein.

This is what the seitan dough looks like after the two rounds of kneading.

This is what the seitan dough looks like after the two rounds of kneading.

seitan simmering

Here the seitan simmers in the pot.

finished seitan

The cooked seitan during its 15 minute “waiting period”.

seitan close up

A close-up of the finished product.

My notes:

  • When selecting vegetable broth and soy sauce, you can certainly use low-sodium varieties in this recipe.  (I actually encourage it; who needs all that excess salt?)  But if you want to use fully-leaded ingredients, you can; the seitan will work out either way.

The ratings:
Mental Cost (ingredient availability): Semi low.  (Many mainstream groceries now sell vital wheat gluten flour and nutritional yeast flakes.)
Financial Cost (ingredient cost): Quite low
Emotional Cost (cooking skill level): Low
Time Cost (recipe preparation): Medium
Life Cost (clean up time/effort): Pretty low
Worth It? (rate from 1-5): 4.77

Miscellaneous suggestions, insights, and/or thoughts:

  • The texture of this seitan was not as firm as the packaged seitan I usually buy; but I suspect if I kneaded the dough longer, the seitan would get ‘tougher’ (firmer).
  • I was disappointed that this homemade seitan is not as high in protein (per calorie) as the commercially prepared product; but I liked the way the homemade version tasted a lot more!  When I eat store-bought seitan I have to consume it with some sort of sauce or condiment (in order for it to taste more appealing to me); this homemade seitan I ate plain, and genuinely enjoyed it!
  • All in all, I was very happy with my seitan adventure.  In fact, I think I am going to continue to make it at home instead of buy it from a store.
  • The next time I make it, I might try adding some different spices, too.  I imagine if I added some oregano, sage, rosemary, and basil, I could mimic an Italian-flavored ‘sausage’; and if I added some cumin, cayenne, and paprika, I could make some fake ‘chorizo’…
  • Now, how do I make soy ‘hamburger’?


About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in "beef", nutritional yeast, picture step-by-step, postaweek, seitan, vegetarian and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s