Simple Seitan

"From the Veganomicon. This recipe is faster to pull together than my trusty Candle Cafe homemade seitan. Using Vital Wheat Gluten instead of regular flour allows you to skip the rinsing out the starch step. I still make a huge batch of this at a time and freeze it to use during the week."
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Ready In:
1hr 30mins
1 pound




  • Mix together the gluten flour and yeast.
  • In smaller bowl, mix together the 1/2 c vegetable broth, soy sauce, olive oil and garlic.
  • Pour the wet into the dry and stir until most of the moisture has been absorbed. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic.
  • Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.
  • Fill a stockpot with the water, bouillon cubes, and soy sauce. Add the wheat gluten pieces. Cover and bring to a boil but watch carefully; you don't want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils, then lower the heat to a low simmer.
  • Partially cover the pot and let simmer for 1 hour, turning the seitan occasionally. Turn off the heat, remove the lid, let sit for 15 minutes.
  • Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced and used.
  • If you have extra, store in the cooking liquid in a tightly covered container or freeze in the marinade of your choice.

Questions & Replies

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  1. my first time making seitan-tweaked this recipe and a few others-cant complain-im happy-next time will try vegan meat flavored broths for chix or beef flavor/more flavor
  2. It tastes excellent, though I'm not crazy about the texture. But I'd never made boiled seitan before I tried this, so maybe I'll learn eventually how to get it right.


When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables. <img src="">
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