Homemade Seitan

Homemade Seitan

Homemade Seitan is pretty easy to make and is perfect for plant-based cooking. Seitan is wheat gluten-based and is high in protein. It may promote metabolic health and is rich in calcium and B vitamins.


Homemade Seitan

  • 8 cups water
  • 4 Tbs soy sauce or tamari
  • 4 Tbs red miso paste
  • 6 garlic cloves, peeled & crushed
  • 5-8 bay leaves
  • 2 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1/4 cup chickpea flour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1 Tbs olive oil
  • 1 Tbs tomato paste


  1. In a large stock pot, combine the water, miso, soy sauce, garlic, and bay leaves and bring to a boil.
  2. Meanwhile, while the broth is coming to a boil, combine the vital wheat with the chickpea flour, nutritional yeast, onion and garlic powder, and salt in a large mixing bowl. Whisk together.
  3. Create a well in the center of the bowl, and then add the tomato paste, olive oil, and 1 1/4 cup water. Mix together with your hands and knead the dough until it forms a solid ball.
  4. Divide the dough into three to four equal sizes and press out into rectangular loaves by hand that are flat and even in shape and width. Allow the loaves to rest.
  5. When the broth comes to a boil, reduce the heat to a low simmer.
  6. Once simmering, add the seitan loaves to the pot, giving them enough space to touch the bottom of the pot and not resting on each other.
  7. Cover the pot with a lid, tilting it slightly for steam to escape and allow it to simmer for 45-55 minutes.
  8. After the first 15-20 minutes, using plastic tongs, you should be able to flip the seitan loaves and notice a thick “skin” has formed on the bottom. If it hasn’t, wait to flip the loaf. You may bump the heat up to medium-low after flipping but keep a close eye and make sure it does not come to a boil.
  9. If your seitan has thickened up and is easy to flip, you can bring it to a very low boil for the last 5-10 minutes of cooking to ensure it has cooked all the way through.
  10. Turn off the heat and allow the seitan to cool either in the broth or remove it and rest them on a plate with paper towels.
  11. Store the seitan in an airtight container in the refrigerator. You can use a serrated bread knife to slice off thin strips to use for sandwiches, or you can tear it into rustic chunks for searing.

You may save the miso broth by removing the garlic and bay leaves. It makes for a delicious ramen broth!

Nutrition Information

Nutrition Disclaimer

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