Basic Seitan Recipe

Of all the foods on the planet, seitan is definitely the most unfortunately named.

It also has probably the most unfortunate appearance, just before it is cooked. But it is made from a dough, no doughs look good, pre cooking!

Let’s face facts, seitan will never win over a meat eater. My main goal with this site is to cook vegan food that meat eaters will enjoy, so I was hesitant of putting this up here. BUT, seitan has been a life-saver to me, particularly in the early transitional stage, It looks like meat, it has the texture of meat (texture being the thing that nearly all meat eaters hate vegan food for) and is extremely versatile. It can be sliced like roast meat, pulled like pork, shaped into meatballs, blended to mince or even rolled into a sausage.

Seitan is not the most healthy of foods though, some people don’t even call it food and if you are gluten sensitive, forget about it. It is basically a giant gluten! But a serving of this comes in at over 30g of protein, so it does serve a purpose and it tastes incredible! So, every now and then, go for it…

The actual dough will double in size and take on any flavour used in the broth. This is a total base recipe where I am making a savoury broth but be as creative as you like. Anything you use to flavour the broth will end up in the dough.

Seitan other

Serves 6


  • 2 cups vital wheat gluten (you may have to research what this is called in your area)
  • 1/2 cup nutritional yeast (again maybe called something different where you are)
  • 2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 litre vegetable stock
  • 1 tablespoon olive oil
  • 2 tablespoons worcestershire sauce/soy sauce
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 bayleaves
  • A handful each, rosemary and thyme or a tablespoon dried 

Cook it:

  1. Combine the wheat gluten, nutritional yeast, garlic powder and paprika in a bowl. Stir to combine
  2. Add the oil, worcestershire sauce/soy sauce and about 1 cup of stock and stir with a wooden spoon
  3. Mix with your hands and transfer to a clean surface. Kneed it for a few minutes until a really weird looking dough has formed. You may need to add a little water if it is too dry, or some extra stock if you prefer
  4. Cut the dough in 2 and roll into a sausage shape
  5. Add to a large saucepan (these will double in size), add the stock and enough water to completely cover the dough. Add the onion, garlic, bayleaves and herbs
  6. Put the pan on a stove over a high heat and bring to boil. Lover the heat to low/medium and simmer for 45 minutes
  7. Divide into 6 and do whatever the hell you want to do with it
  8. Get it into ya

Recommended Tunes:

The Verve - Urban Hymns

The Verve “Urban Hymns”

What an album. The year was 1997. Everyone was confused because Oasis had just put enough cocaine up their nose to support Bolivia for a few years. The result was the genre killing “Be Here Now” (which I believe is a great album these days!). People started questioning if all you really needed was actually “Cigarettes and Alcohol”. People realised that in fact, “you try to make ends meet, you’re a slave to money, then you die”.


Thank God then that The Verve came to save the day. Their message may not have been as uplifting as Oasis’, but Urban Hymns was, and still is, an excellent album

Listen – but do yourself a favour and buy it on vinyl!!

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