Quick and Easy Seitan Recipe
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This easy seitan recipe will teach you how to make the tasty plant-based protein with a few pantry ingredients! Use it in place of meat, chicken, or fish.
This seitan recipe couldn’t be easier with a few pantry staples! Made with vital wheat gluten, seitan is the perfect way to make crowd-favorite meat dishes vegan.
With a bit of creativity, the right seasonings, and cooking methods, this tasty plant-based protein can transform into different dishes, from vegan buffalo chicken wings to vegan roast, worthy of being your holiday centerpiece.
Seitan Recipe
Seitan, pronounced as say-tan, is a meat substitute believed to have originated among Buddhist monks. You can think of it as wheat meat.
It’s made from vital wheat gluten and is a good protein source.
You can use this flavorful seitan in a variety of dishes in place of chicken (think seitan nuggets) or taco meat (vegan tacos), just to name a few.
But forget about buying seitan. You can easily make the wheat-based meat from scratch with just a few ingredients!
Why You’ll Love This Basic Seitan Recipe
- If you’re looking for a versatile meat substitute beyond tofu (although this crispy tofu with balsamic tomatoes is a must-try), seitan is perfect! It has a tender, chewy texture and can easily take on the flavor of whatever you cook it with.
- This wheat-based meat is not just a fantastic meat substitute because of its texture and flavor versatility. Seitan is also low in calories and high in protein, so it can help you enjoy meat dishes guilt-free!
- This homemade seitan recipe is super easy. You only need vital wheat gluten and a few ingredients likely already in your pantry to make the perfect meat replacement.
Ingredients And Substitutions For Seitan
Vegan chicken bouillon cube – We’re keeping the overall flavor of this seitan fairly simple (chicken bouillon cube, salt, and poultry seasoning.) This way, the taste is not overly strong, so it can easily be used on different dishes.
Water – Helps achieve the best dough consistency for this vegan meat substitute.
Vital wheat gluten – The main ingredient in seitan. Vital wheat gluten is what gives this meat substitute its meaty texture.
All-purpose flour – You can also use whole wheat flour. Ideally, pick a flour that has a high protein or gluten content. If you use something with a low protein content, like pastry flour, you’ll also get a small amount of mock chicken meat.
Vegan poultry seasoning – Vegan poultry seasoning gives seitan a rich, savory flavor. You can also season your plant-based protein with your favorite spices and seasonings. Make it with rosemary, thyme, sage, paprika, onion powder, or garlic powder!
Nutritional yeast – The umami, cheese-like flavor it adds is what separates homemade seitan from storebought. However, feel free to leave it out if it’s unavailable or substitute nutritional yeast with vegan parmesan cheese.
Salt – Another flavor booster for the best-tasting seitan.
Vegetable oil – Helps make this meat replacement nice and tender.
Vegetable broth – For simmering the dough.
Tips For Making Seitan
Knead the Dough Until It’s Smooth
Knead the dough until it’s smooth and elastic before letting it rest. Kneading is crucial to distribute the ingredients evenly and develop the gluten proteins to give the seitan its meat-like chewy texture.
Use a Bread Machine
If you don’t have the time (or patience) to knead the dough by hand, use a bread machine!
Steam Seitan for the Perfect Texture
For the perfect meaty, tender texture, roll your seitan into a log, wrap it loosely in foil, and steam it using a steamer basket. The steaming time depends on the size of the dough. Once done, let the steamed seitan cool a bit, and it’s ready for marinating, grilling, sauteing, or even baking!
Storage Tips
To store your simmered seitan, place it in an airtight container and pour the broth on top before you put it in the fridge. This will keep the cooked seitan moist and tasty for 7 to 10 days. You can also store it in the freezer for 2 to 3 months.
Seitan Recipe FAQs
What is seitan made out of?
Seitan is made out of vital wheat gluten, which gives it a texture similar to chicken. Seitan is also typically made with various spices and seasonings for extra flavor.
Can I make seitan without wheat gluten?
No. Seitan’s main ingredient is gluten, and it’s the reason behind its tender, meaty texture.
What can I use seitan for?
Seitan is used as a meat substitute in different dishes, from fries to stews. You can use seitan to replace ground beef and shredded chicken!
How do I make seitan less chewy?
To make seitan less chewy and more tender, don’t knead it for too long or too heavily.
How do I store seitan?
The best way to store seitan is to cool it completely and transfer it to an airtight container with the cooking broth. It will keep in the fridge for 7 to 10 days.
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Seitan Recipe
Equipment
- 2 Bowls
Ingredients
- ½ vegan chicken bouillon cube
- 1 cup water (warm)
- 1 cup vital wheat gluten
- 2 tablespoons all-purpose flour
- 1 teaspoon vegan poultry seasoning
- 2 tablespoons nutritional yeast
- ½ teaspoon salt
- 2 teaspoons vegetable oil
- 4-6 cups vegetable broth
Instructions
- Gather the ingredients. Dissolve the bouillon cube in warm water and set aside to cool slightly.
- Combine the vital wheat gluten, flour, poultry seasoning, nutritional yeast, and salt in a medium-sized bowl. Add the vegetable oil to the water where you dissolved the bouillon cube and pour into the dry ingredients.
- Combine the wet and dry ingredients to form the dough. If it’s a bit dry, add a small amount of water. Knead for 5 to 7 minutes until the shaggy dough looks smoother and fibrous strings form.
- Allow the dough to rest for 20 minutes, then knead it a few more times. Divide into four. This seitan recipe yields 24 to 48 small “chicken” pieces, 15 if medium-sized, 8 if large, or about 4 cups of pulled/shredded “chicken.”
FOR CHICK'N PIECES
- Break off pieces of the seitan and shape them into nuggets, wings, etc. Keep in mind that it will double in size once cooked. Then, place the "chicken" pieces in a pot and cover about 2/3 of the seitan with vegetable broth. Bring to a boil.
- Once boiling, reduce the heat to a gentle simmer, cover, and cook for 45 minutes. Check halfway through to ensure the liquid isn't boiling. Allow to cool and your chick'n pieces are ready to be used in your favorite meat dishes!
FOR PULLED CHICK'N
- Take one piece of the seitan dough and roll it into a rope. Twist until it turns into itself, then tie it in a knot to form a round shape.
- Lightly grease a frying pan over medium heat. Once hot, brown each side of the dough knot for about 2 to 3 minutes. Place in a pot, cover about 2/3 of the seitan with vegetable broth, and bring to a boil. Once boiling, reduce the heat to a gentle simmer, cover, and cook for 55 minutes. Check halfway through to ensure the liquid isn't boiling.
- Allow to cool slightly and shred the seitan like chicken.
Notes
- Knead the dough until it’s smooth and elastic before letting it rest. Kneading is crucial to distribute the ingredients evenly and develop the gluten proteins to give the seitan its meat-like chewy texture.
- If you don’t have the time (or patience) to knead the dough by hand, use a bread machine!
- For the perfect meaty, tender texture, roll your seitan into a log, wrap it loosely in foil, and steam it using a steamer basket. The steaming time depends on the size of the dough. Once done, let the steamed seitan cool a bit, and it’s ready for marinating, grilling, sauteing, or even baking!
- To store your simmered seitan, place it in an airtight container and pour the broth on top before you put it in the fridge. This will keep the cooked seitan moist and tasty for 7 to 10 days. You can also store it in the freezer for 2 to 3 months.
