The Best Seitan Recipe Ever!

16 October 2011 in Recipes, Traveling


So about a year ago we found the best seitan recipe ever! For those of you who are unaware (and probably non-vegetarians) seitan is a meat substitute composed mainly of wheat gluten and various seasonings and liquids. Some recipes call for boiling and this is what we did for years, but the best way to make it is to bake it.

We love this recipe so much that since finding it and tweaking it to our liking we’ve stopped buying store bought seitan. And here due to our budget and the ridiculous price of tofu and fake meat products it’s basically our staple fake meat. We tend to make it similar each time, but the recipe can be tweaked to reflect almost any flavor. You add more spicy seasonings for mexican, add more italian seasonings for an italian sausage, and so on and so forth. How you cut and cook it (after the initial baking) can also have an effect on flavor. You slice it thin and fry it for a Philly “Cheesesteak”. You can cube it and boil it in soup for a beef tenderloin-like texture. It’s even good sliced cold for lunch “meat” or summer “sausage”.

The possibilities are endless so just keep the main ingredients (wheat gluten, nutritional yeast, water/veggie broth, and oil) consistent and go wild with the rest. The tomato paste can be replaced by any tomato-based product; ketchup, salsa, BBQ sauce, chili paste, etc.

But anyway here it is:

1 1/2 C Wheat Gluten

1/4 C Nutritional Yeast

1 tsp Salt

2 tsp Paprika

1 tsp Cumin

1 tsp Cayenne

2 tsp Pepper

2 tsp Garlic Powder

Mix all of the dry ingredients together in a bowl. Then:

3/4 C water or veggie broth

4 Tbsp Tomato Paste (or any other tomato-based sauce)

1 Tbsp Chili Sauce (you can add more, skip it or replace with any hot sauce to spice it up or mild it down)

1 Tbsp Soy Sauce

2 Tbsp Olive Oil

Mix all of the wet ingredients together in your measuring cup.

Then add the wet ingredients to the dry mixing and mashing with a fork. Next roll up your sleeves and stick your hands in mixing and kneading until all ingredients form a ball of wet dough that isn’t too sticky. Add flour or additional water if needed. Then knead for 1-2 minutes and form into a log about the circumference of beer can and about 8 inches long. Wrap the log in aluminum foil and twist at the ends. It should resemble a giant, silver tootsie roll. Bake for 90 minutes at 325 degrees, flipping once half way through.

That’s it. It takes about 15-20 minutes to mix, knead, and form your log. Then you can set it and forget it. Until the oven timer goes off of course. Have fun!

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16 October 2011 Recipes, Traveling

6 Comments to The Best Seitan Recipe Ever!

  1. Thanks for the recipe, cannot wait to try it.

  2. Wayne Ryerson on 10 October 2012
  3. You’re welcome! Enjoy!

  4. admin on 22 October 2012
  5. Thank you so much or the recipe… Question, can the finished product then be used any way raw meat would be cooked, i.e. roasted, seared, grilled? Or once this is baked for 90 minutes, that’s the end of cooking? Thank you so much

  6. Bolt on 5 November 2012
  7. I wouldn’t use it like a raw meat. Its more of a partially cooked product. You can fry, sear, grill and roast it but I wouldn’t do it for very long because it can dry out. It helps to marinate or baste it to prevent it from drying out. Another alternative is to steam or boil the seitan instead of baking. This will give you a more moist product to work with.

  8. admin on 6 November 2012
  9. Can this product, after baking, be ground up and used as fake burger?

  10. Martha Hurd-Call on 19 March 2013
  11. You can use it as a crumble if you grind it up. If you want to make it into a burger, you would have to use other binding agents like you were making meatballs. I hope that helps!

  12. admin on 21 March 2013

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