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Homemade Seitan

Seitan is an easy, inexpensive, and soy-free meat alternative that can be used in a wide variety of recipes. For my Christmas dinner, I cooked seitan in the style of a pot roast, but luckily, I had plenty of leftovers to slice up for sandwiches the next day.

Whether you want to make a roast or just skip ahead to the sandwich of leftovers, this recipe for homemade seitan is all you’ll need to get started. Enjoy!


3 1/2 cups whole wheat flour
3 1/2 cups unbleached white flour
3 1/2 cups cold water
7 cups vegetable stock

  • Place the whole wheat and unbleached flour in a large mixing bowl and stir well to combine both types of flour.
  • While stirring, gradually pour enough water into the flour to form a sticky dough that can be kneaded. Knead for 15 minutes.
  • Cover the dough with cold water, place in the refrigerator, and keep submerged for at least 30 minutes.
  • Transfer the dough from the bowl to a colander and place it in the sink.
  • Under cold running water, carefully knead the dough, rinsing out the starch and bran.
  • After several minutes of cold water rinsing and kneading, the gluten will start to stick together. Alternate between room temperature water and cold water rinses while continuing to knead the dough until it has a firm, rubbery texture.
  • In a large pot, bring the stock to a boil.
  • Pull pieces of gluten into small billiard-size balls. Drop the gluten into the liquid, one piece at a time, stirring occasionally to prevent sticking.
  • Cover and simmer for 1 to 1 1/2 hours, depending on the size of the pieces.
  • Store in the refrigerator or freezer, submerged in the broth.

Makes 1 1/4 pounds


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  • JoAnne says:

    hi I’m returning to the vegan life style after about 9 years. Are there any simple recipes out there that don’t require high carb and oir sugar intake?

  • Jennies says:

    You may like to give gluten-free seitan a go. There are a range of recipes at

  • Rebecca says:

    What do you flavour it with so it tastes different?

  • mulberry says:

    Abi, I’ve found it hard to find gluten in shops in the UK too, but it can be found online, there is a specialist flour website that has it and I bought mine from a UK site for low-carb eaters. The only problem was the postage charges made it an expensive buy, I bought a small quantity to try out the recipe, it was delicious and so easy. I will buy the gluten flour in bulk next time!

  • Michelle says:

    I made my first batch of seitan today using vital wheat gluten. Wow! It looks like boneless, skinless chicken breasts when cooked. It tastes like whatever it’s flavored with and is chewy like meat. This is amazing! Why are people still eating animals???

  • Vera says:

    That doesn’t look TOO good on the outside, but I bet it’s delicious from the inside… I’d love to try that somewhere.

  • Alicia J says:

    I’m very new to this at the age of 41 yrs. Actually I’ve started my “no meat & dairy” life today. It wasn’t easy shopping but I think I did pretty well. I’ve done a lot of reading and I’m looking forward to this. I’m gonna give this recipe a try and get back to you. Thanks!

  • Tj says:

    Lol vegetable stock is pretty mich vegetable broth. And Ive never tried seitan… What does it taste like??

  • Marsha says:

    My neice is vegan and we’ve been discussing the eating of meat. I’m new at this. What are you calling “vegetable stock”? How does this taste like meat?

  • Abi says:

    Oh wow, this is the first seitan recipe I’ve ever seen which didn’t require vital wheat gluten, which here in the UK only appears to be sold as a bait additive by fishing equipment shops! I have never even tasted seitan but I’ve been dying to have a go at it, and now I can. Thank you so much!

  • Anonymous says:

    im 12 as well peta inspired me 2 b a vegatarian

  • Lu Lu says:

    When substituing Vital wheat gluten, which flour is it subtistuting?

  • Anonymous says:

    WoW. Its easy and tasty. Cool. Im a twekve yr old vegetarian by the way.

  • Prince Tony says:

    Oh… it’s a bit a different from the way my grandma taught me. But I’ll try it too!

  • Nia says:

    I usually buy wheat gluten from food CoOps in bulk for insanely cheap prices! I buy so much of it I have some to rely on when I don’t have any money. It’s easy to prepare (I add the baking powder, water, wrap small pieces in foil or cheesecloth, cook in a steamer or pressure cooker and cover with sauce), quite filling and yummy!

  • lucy says:

    Any idea of the nutritional data ?

  • lisa says:

    I am interested in making a batch, and freezing it. What would I do once I defrost it? Will I be able to slice it, etc . . . or should I freeze it in the broth already sliced?

  • KitchZen says:

    I’m with Jules re: vital wheat gluten. You can find it in most supermarkets in the “natural foods” or baking sections (or both), and it saves a lot of time. So does just putting the whole “loaf” into a crockpot & letting it simmer overnight or all day.

    Also, please don’t be put off by the picture with this post — it’s much more appetizing when cooked. I usually cut one half into strips for fajitas and then cut the other half into thin slices (in the food processor) for barbecue sandwiches. Now that’s good eatin’!

  • Haley says:

    Thank you so much! I plan on making this tonight!

  • Jules says:

    Yow! This one’s too time consuming for me! I’m just too impatient I guess. Haha. I just start with Vital Wheat Gluten and it comes out exactly the same, and cuts out all the kneading and rinsing.
    BUT, to each his own! And this recipe would be perfect for those who don’t have access to boxed Vital Wheat Gluten!