Basic Homemade Seitan

I used to be intimidated by the idea of making my own “meat” from scratch, assuming it required complex industrial equipment or magic. But once I tried this Vegetarian Basic Homemade Seitan, I realized just how simple and rewarding it actually is. There is something incredibly satisfying about turning a bag of flour into a savory, chewy protein powerhouse right in your own kitchen. Not only does it taste fresher than the store-bought versions, but it’s also a fraction of the price. Whether you are new to plant-based cooking or a seasoned pro, this recipe is going to become a staple in your meal prep rotation.

Yields: 8 Servings Prep Time: 15 mins Cook Time: 60 mins Total Time: 1 hr 15 mins

Ingredients

• 1 cup (5 oz / 142g) Vital Wheat Gluten
• 1 tsp (0.1 oz / 3g) Onion Powder
• 1 tsp (0.1 oz / 3g) Garlic Powder
• 2 tbsp (1.1 oz / 32g) Soy Sauce
• 0.75 cup (6 fl oz / 177ml) Strong Vegetable Broth (for the dough)
• 6 cups (48 fl oz / 1.42 L) Strong Vegetable Broth (for simmering)

Instructions

1. In a large mixing bowl, whisk together 1 cup (5 oz / 142g) of vital wheat gluten, 1 tsp (0.1 oz / 3g) of onion powder, and 1 tsp (0.1 oz / 3g) of garlic powder until fully combined.
2. In a separate small bowl or measuring cup, mix together 2 tbsp (1.1 oz / 32g) of soy sauce and 0.75 cup (6 fl oz / 177ml) of vegetable broth.
3. Slowly pour the liquid mixture into the dry ingredients while mixing with your hands; continue mixing until all the flour is hydrated and a single, rubbery ball of dough forms (you may need slightly more or less than the measured broth depending on humidity).
4. Knead the dough directly in the bowl or on a clean surface for 2–3 minutes to develop the gluten structure and ensure an even texture.
5. Allow the dough to rest undisturbed for 5 minutes, then knead again for another 1–2 minutes.
6. Divide the dough into 3 equal pieces (or more for smaller cutlets) and stretch or press each piece to approximately 1 inch (2.54 cm) thickness.
7. In a large pot, bring the remaining 6 cups (48 fl oz / 1.42 L) of vegetable broth to a gentle simmer over low heat.
8. Carefully place the seitan pieces into the pot and cover with a lid; let them simmer slowly for 45–60 minutes (avoid a rolling boil, as this can make the texture spongy).
9. Remove the seitan from the broth and let it cool slightly before slicing or using it in your favorite stir-fry or stew recipes.

Nutritional Information

(Estimated per serving, based on 8 servings)

• Calories: 60 kcal
• Carbohydrates: 3g
• Protein: 12g
• Fat: 0.5g
• Sodium: 280mg

Pro Tips for the Best Homemade Seitan

• Never Let It Boil: The most critical rule of seitan is to maintain a gentle simmer. If the broth comes to a rolling boil, the dough will expand too quickly and become spongy or airy inside rather than dense and meaty.
• Don’t Skimp on Kneading: Kneading the dough develops the gluten strands. For a “shreddable” chicken-like texture, knead firmly for the full recommended time. If you want a softer loaf, knead less.
• Flavor the Dough, Not Just the Broth: Vital wheat gluten has a distinct, plain taste. Adding onion and garlic powder directly into the flour mix (as done in this recipe) is essential for masking that “wheat” flavor from the inside out.
• Resting is Key: Letting the seitan rest in the broth after cooking helps it firm up. In fact, seitan is often better the next day after sitting in the fridge, making it the ultimate meal-prep protein.

Frequently Asked Questions (FAQ)

Q: Can I make this homemade seitan recipe gluten-free? A: No, you cannot make seitan gluten-free. The main ingredient is vital wheat gluten, which is pure gluten protein. If you need a gluten-free meat substitute, try tofu or tempeh instead.

Q: How do I store leftover seitan? A: Store your seitan in an airtight container submerged in a little bit of its cooking broth. It will keep in the refrigerator for up to 10 days or in the freezer for up to 3 months.

Q: Why is my seitan spongey? A: A spongy texture usually happens because the broth was boiling too vigorously during the cooking process. To fix this next time, ensure the heat is on low and the liquid is barely bubbling.

Q: Is seitan a good high protein meat substitute? A: Absolutely. Seitan is one of the densest plant-based protein sources available, often containing as much protein per ounce as lean beef or chicken, making it a favorite for vegetarian bodybuilders and athletes.

Mastering this homemade seitan recipe is a game-changer for anyone looking to eat more plant-based meals without sacrificing texture or flavor. Not only is it a budget vegetarian protein that costs pennies per serving, but it is also incredibly versatile. You can slice it for sandwiches, sear it for stir-frys, or shred it for tacos. Once you see how to make seitan from scratch, you’ll realize that there is no need to buy expensive processed versions at the store. Give this high protein meat substitute a try this week—your wallet and your taste buds will thank you!