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Protein Rich Homemade Vegan Seitan Recipe

Seitan is a very popular meat substitute, that is for people who tolerate gluten well. It is made by mixing wheat gluten (extracted from wheat flour) with water into a dough, shaping the dough and then boiling or baking it. Once cooked and cooled, the Seitan can be sliced or cubed, and then prepared as you would prepare tofu or texturised vegetable protein. Seitan is super versatile in that it absorbs the flavour of any seasonings you add to it, or any sauce you cook it in or serve it with. I like this basic recipe where I simply flavour the Seitan with freshly chopped onion (or onion powder if kneading the dough by hand because it can be difficult for the dough to hold the onion pieces if kneaded by hand) and garlic powder, nutritional yeast, chilli and black pepper ; I then boil it in a broth made with vegetable bouillon, onion, garlic and bay leaves.

Customer Rating:
5.0 (2 votes)
1 Customer Review(s)

Posted by: michael




30 - 60 mins

Skill Level




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You will need

2 cups or 250g wheat gluten flour

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1/2 cup or 25g nutritional yeast More products
2 medium onions More products
1 Tbsp garlic powder More products
2 cloves garlic More products
1 tsp chilli powder OR More products
1 tsp crushed chillies More products
1 tsp coarse ground black pepper More products
1 Tbsp dried mixed herbs More products
1 Tbsp tahini OR More products
1 Tbsp almond butter More products
5 dried bay leaves More products
5 Tbsp bouillon powder

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1 Tbsp soya sauce More products
5 cups filtered water

Need help converting measurements? View our recipe measurement conversion tables here.


  • Put the wheat gluten, nutritional yeast, half of an onion (chopped), 1 Tbsp bouillon powder, garlic powder, chilli, black pepper, mixed herbs and tahini into a large bowl. Add 1 cup water and the soya sauce, mix until you get a dough, adding a little more water if necessary. Knead the dough in a food processor with a bread dough attachment or by hand for about 5 minutes or until it becomes elastic.
  • When you are happy with the texture of the dough, shape it into 2 loaves.
  • Put the remaining 4 cups water in a large saucepan, along with 4 Tbsp bouillon powder, the rest of the onion, roughly chopped, crushed garlic cloves and bay leaves. Stir to start dissolving the bouillon powder.
  • Place the loaves in the saucepan adding enough water to cover them. Put the saucepan lid on and bring to a boil over medium heat. Reduce heat and simmer for 30 to 45 minutes, or until the seitan is firm.
  • Remove from heat, and allow to cool in the broth before using.
  • You can now slice or chop the seitan to use in a variety of recipes. If you are not ready to use the seitan yet, it will keep well for a few days in the fridge, still in its broth, or, the loaves will freeze well, whole or sliced / chopped.

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Customer comments

Added ByComment
Trulytango@rocketmail.comNext time I make this, I will use onion powder (not chopped fresh onion) in the dough. The dough did not hold the onion during kneading.

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