How to Make Seitan (Beef Flavor)

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I have purchased packages of Seitan at the health food store, but have always wondered how to make it myself. I found a great recipe from Vegan Lunch Cast and decided to try it. It is simmering in the pot at the moment, so I don't know how it tastes, but I'll bet it's better then store bought.

Ingredients Nutrition


  1. Combine the dry ingredients in the bowl of a stand mixer. I used my Kitchen Aid and it worked perfectly.
  2. Using the paddle attachment on the mixer slowly combine the dry ingredients.
  3. In a smaller bowl combine the wet ingredients and mix well with a whisk.
  4. Stop the stand mixer and add the wet ingredients to the dry all at once and slowly incorporate the wet into the dry.
  5. I added about 4 more tablespoons of spelt flour to the mix as I thought it was too wet. Mix for 5 minutes.
  6. After 5 minutes turn the dough out onto a cutting board and form it into a loaf shape and let it sit until broth comes to a boil. Turn the heat down to low at this point.
  7. Cut the loaf into 6 equal pieces and lower each one gently into the simmering broth and let it simmer covered for about 1 hour. Remember DO NOT LET THIS BOIL! It will create holes in your Seitan.
  8. The Seitan will be spongy and holes will make it even more so. You want to avoid that.
  9. After the hour is up remove the Seitan from the pot and place on a dish to cool. If you have room in the fridge this would be a good place to cool it down.
  10. Remember, it has to be thoroughly cooled before its ready. Don't be temped to dig in until it's cold.
  11. You can use this immediately, or store it in it's broth in the fridge for about 5 days. You can even put the big chunks in a zip lock bag and freeze.
  12. The Seitan can be used in place of any meat product, you can even grind it in the food processor and use it for burger if you wish.
  13. Another way to use this is to take a few big pieces and dip in flour, soy milk and bread crumbs and fry or bake it, then top with your favorite gravy.
  14. Bon Appetit!
Most Helpful

I had problems with this holding together. I added marmite so I don't know if that caused the problem or not however, it was soft and wanted to crumble for me. I made another from the same batch of gluten using a different method for chicken flavored and it didn't have that problem. The broth and overall taste was good but not something I associate with 'beef' flavor. It was more of a pork flavor. [edited to add: I was told I was wrong. It tasted just like lamb from the mutton fan] But I'll still keep this one because it is good if I can figure out what I did wrong with the dough but I'll keep looking for a 'beefy' taste.

Dr. Wilson April 19, 2008