i tried using your recipe from the other site, and it did not turn out very well :( but that’s ok because my kitty is vegan too and we often feed him seitan and he doesn’t care what it looks like :) i will be sure to try this one again, making the appropriate tweaks. on another note…how do you pronounce seitan isa?

Hey, I don’t want to lecture you about your cat – but wanted to make sure you are aware that cat’s can’t naturally be vegan. Taurine is an amino acid, and for cats it’s an essential amino acid, which means that they have to get it from a food source, their systems can’t synthesize it on their own (like humans and dogs can for example).

There is Taurine in nutritional yeast, but you may want to look further into the topic for your kitteh’s health. Prolonged lack of Taurine in a cat’s diet can result in, among other things, blindness and heart failure. I urge you to consider it, thank you!

And if you already know this I apologize, but I’m willing to type it out in case it can help any furry friend.

Hi Justin, no worries about the lecturing. We actually get it all the time and I did a lot of research before changing his diet. I love my kitty and if his health ever worsened I would change his diet back to omnivorous in a second. I follow recipes from vegecat and use supplements and special yeast which provide Jasper (the cat) with the taurine he needs (as well as other important nutrients). His health has actually improved, as has our dog’s. since changing over to meat-free.

How long could this keep in the fridge or freezer? The texture already sounds better than the boxed soy crumbles.

@ Clara: I haven’t made this exact recipe, but in general you can store homemade seitan in its broth. Another recipe I’ve use gives 10 days in the fridge as the safe limit. I have no idea what the upper limit is for freezing, since in my world the freezer is a magical place where nothing can ever go bad. By the way, in my experience it freezes (still in its broth) and defrosts with good results.

Hi. Thanks for this recipe. It has served me well.

Right now i’m making seitan and miso soup at the same time, so i’ve decided to cook the seitan in the miso soup (which isn’t altogether that different from the broth recipe anyway). It did seem a shame to throw out the broth before when finished.

Patrick, don’t throw the broth out… I made seitan 2 nights ago (different recipe that I was not that happy with — thus the search) and tonight we had smoky cauliflower and bean soup with the leftover broth.

I can’t wait to try this recipe. My seitan was rather tasteless and my 3yo loves nooch, much to the chagrin of my omni husband who thinks it is “weird”. I, however, am thrilled because omni, veg, or vegan, I am alway trying to figure out how to get more protein into that carbavore’s diet.

The broth made excellent miso soup and the Seitan was some of the best I’ve ever made

@Patrick, how do you make the miso soup? I love Miso soup!

There are many recipes but i don’t usually follow a recipe. if you follow this broth recipe just add a 4 inch piece of Kombu (from an asian or health food store). I also add dried mushrooms. Shiitake works good. make the broth with that added. Then cook your seitan in the broth. When the seitan is done you can add tofu cubes if you like. I use whatever i have around. When everything is good to go add a couple tablespoons of organic miso paste. I use miso master but if i lived somewhere with more options i would choose something local.

If its too salty add a little veggie broth to taste.

Don’t boil it with the miso paste in it.

You can look up other recipes from there and add vegetables, onions, or garlic. whatever you like.

I tried to make this recipe last night and ended up with mock brains…oops! The broth was simmering before i put the dough in it but then when I checked it a few mins later it was boiling. Also, the dough never really turned out to be dough, more just crumbly, juicy mush. And on top of that my timer decided to turn itself off so I don’t know long I had the dough simmering. Still, I decided to fry up whatever it was that I finished with. It had the texture of scrambled eggs (and possibly the taste but I can’t really remember what eggs taste like!) and it was delish so I had it on toast for breakfast this morning. It would go amazingly with some lightly sauteed spinach, mushroom and tomato.

I am going to start this now, thanks for the recipe! I have been throwing together a few different ideas found on the web, and I am curious to try your additions to the ‘standard’ ingredients.

I wanted to say – I am smiling after reading the comments above:) It’s extremely refreshing to end my day reading friendly, insightful, and RESPECTFUL input by your fans. High five, vegans!

Any opinions on letting my bread maker mix this wheat meat for me? I often use it for the dough setting. I usually have something much better to do than knead these days – like laundry:)

I’m going to make this tonight after a grocery store run to pick up more vital wheat gluten! I’ve gone through several boxes of vwg in my young life without ever having seasoned it. I’m pretty excited to find out what I’ve been missing ha ha.

can this be made with a substitute for the soy sauce? I am off of soy.

@ elizabeth:

I’m off soy too! I get migraines and it’s a potential trigger, so I’ve cut it out for the time being. I’ve been having the hardest time finding a substitution for soy sauce, but there’s lots of diy versions that you might be able to eat: http://allrecipes.com//Recipe/soy-sauce-substitute/Detail.aspx Here’s one that calls for beef bouillion but I’m sure you could use veg and it would taste the same. I can’t have most of the other ingredients in there so the next chance I get I’m going to spend all day just experimenting with how to make my own!

Isa, what is the purpose of the nutritional yeast in this recipe? Is it for flavor or does it bind? I’ve seen that wheat germ could be used instead of yeast in some instances, but not sure how that would taste.

Thanks for your help with my other questions!

HaH! I just purchased onion and garlic powder to make seitan, and here is a recipe that uses fresh.

Woo! This came out REALLY salty. I’ve only made seitan once before, but it had a better flavor and texture than this recipe. I mean, this was still delicious because it’s seitan, the world’s yummiest food, but there are better recipes out there.

I just made this and also found it to be super salty. I was going to use it in Candle 79′s seitan piccata, but I’m afraid the flavor of the seitan will overwhelm the other flavors in the piccata. I’m going to tinker around with the recipe and compare with less flavorful versions. On the bright side, there is so much flavor here you could just saute it and eat it as is, unlike the blander stuff that is flavorless without some sauce, etc.

I just made this and it came out perfect. I didn’t have all the necessary ingredients so I made some substitutions. I used 2 teaspoons of garlic powder instead of the fresh and a low sodium bouillon cube for the stock and it yielded just the right amount of flavor. I also used bragg’s for the soy sauce which seems to be less salty than regular soy. Texturally the seitan came out perfect as well. thanks!

I’ve been making my own seitan for years. Last week I tried this recipe and it’s the best yet. My only criticism is that it’s a bit too salty for my liking even though I used a low sodium soy sauce. Next time I think I’ll leave the soy sauce out of the simmering broth.

I just made this and it turned out delicious! Last time I made seitan I boiled it, and it tasted terrible and had the constancy of brains. Also, the bad seitan I made before this recipe expanded to nearly twice the size. In this recipe, should the seitan expand?

any idea what to with the leftover stock? Any suggestion? It’s so flavoursome, i want to do something with it

I use the stock instead of oil when cooking vegetables. Also, I pour some over rice to give it some extra flavor.

I made this recipe today. I’ve never eaten seitan, so I’m wondering if I made it correctly. It’s very rubbery and gelatinous feeling. I haven’t tasted it yet. I’m just wondering if this texture is normal?? If it is, I’m thinking texturally, this meat alternative isn’t for me.

How do you store Seitan and how long can you safely store it?
Thanks!

This was really great! My fiance made this for the seitan stroganoff recipe (which I in turn made) and it was awesome! I’m so excited, now we don’t have to spend so much money on seitan and fake meat in the store.

Thanks a lot, Isa!

I LOVE this recipe. After several other recipe failures I had completely given up almost a year ago. But I came across this and thought it was worth a try. It was way better than store bought. Thank you so much. I know this will get made alot at my house.

I just made seitan using a different recipe that called for steaming the seitan instead of simmering it, and it seems to be just fine (haven’t eaten it yet). However, I also plan to try Isa’s recipe. Has anyone done both methods, and do you have a preference?

Anything I can use instead if soy sauce? I have a soy allergy.

This seitan is the best! I used coconut aminos in the seitan dough because I’m allergic to soy. I didn’t put it in the broth though because it’s $6 for a little bottle. I didn’t put anything extra in the broth either because the Better than Bullion is plenty salty. Also didn’t have lemon juice, just added two more tbsp water. Was fine!

I’ve never tried seitan – recent vegan from a few years as a lacto-ovo – but have been sticking to tofu and tempeh. Am I missing out? Seitan always looks kind of gross if I’m being honest so haven’t yet had the courage to try it ;)

For all who are asking (and sorry if someone already answered this), Bragg’s amino acids are a wonderful soy sauce alternative! It tastes great and has a fraction of the sodium!

To those looking for a soy sauce replacement: Google coconut aminos. This product can relace soy sauce in every recipe.

Another idea for using the broth: soke/boil your TVP in it! The TVP gets a nice ‘minced meat’ flavor which works great in traditional European casseroles with mashed potatos, cabbage or sauerkraut etc.

Bragg’s amino acids is NOT SOY FREE. The key ingredient is soy beans (non GMO) in case you are allergic to soy. Thanks for all the other suggestions for replacing the soy sauce for those of us who have loves who are allergic to soy.

If you aren’t sure what to do with your seitan try making “buffalo wings” from them. This is also a great option for seitan beginners who haven’t perfected the end result. Just take whatever you have, cut it up in strips and pan fry in a good high heat oil. Once the strips are crispy remove from heat and let cool for a bit. Then coat in your favorite sticky and delicious buffalo hot sauce and ranch dressing.

I made this today, planning on using it tomorrow to make runzas. Only thing I changed was I boiled it in Better than Bouillon vegetarian “beef” broth, instead of the veggie broth. And after boiling, I thought it was still too soft, so I baked it at 300F for 20 minutes, turning after 10. Turned out perfect! Thank you!

Ok I have made this no fuss simple seitan and I have to say that I do believe it is the best seitan recipe out there especially if you need something simple to jazz up later on with marinades and whatnot. I love love love you Isa & Terry, you guys have helped my vegan kids and I survive many of day and nights and you all continue to help. Hopefully I can be as talented as you guys one day! Thanks Again 4 all of the help…

I made this last night and didn’t end up using half the liquid before I got dough. The seitan is great but really salty. I think it tastes almost like jerky. I am going to try toning down the soy sauce so I can try to make The Chicago Diner’s seitan corned “beef”. However, I think i’m really going to enjoy what I made last night with some fresh veggies and basmati rice. Yum.

I used this recipe for my first ever batch of seitan! I think it turned out perfect, and was absolutely delicious as is. I think this recipe would make some great lunch “meat”!

I used this recipe for my first seitan, too, and it turned out great! I used it for the Braised Seitan with Kale and Sun-dried Tomatoes recipe from Veganomican, and it was amazing.

This recipe is great, although I actually steamed it instead of boiling, since I am very good at letting the heat get to high and creating brain-consistency seitan. My kitty was also very interested and ate some small pieces. This is a great compliment since she is very picky about her human food (only other thing she likes is chocolate, which she can’t have of course because it’s poisonous to her). We normally feed her organically raised chicken kibble, but we will probably try to give her a vegan formula sometime in the future.

amanda: you obviously haven’t done your research. Unlike dogs and humans, CATS are natural CARNIVORES and NOT OMNIVORES. You are seriously putting your cat’s health at risk. Not to mention feeding it everything but the one thing it wants: MEAT! At least, feed it some fish. Being Vegan is a wonderful thing, but like religious nuts you need to realize that it isn’t for everyone and everything. If you are going to have a cat feed it a proper diet, not the diet you think it should have.

Ok, I’ve just made this recipe then I left the seitan to sit and cool off in the broth…when I came back and checked on it, there was some funny green stuff in my broth! It was bland and the texture seemed a bit fatty. I dunno. I strained it out. Any ideas of what it might be or what caused this? Did I do something wrong?

Reading this and new to being vegan I have to remark that making homemade Seitan is a bit like jumping off of the high dive into the pool as a kid. Scared to pieces to go but I know if I do jump afterwards I’ll be cool and more confident. Here I go!

I make your seitan recipe from Vegan with a Vengeance often, and it always comes out great! I’m noticing that some of these cooking instructions directly contradict those — VWAV says to make sure the broth is very cold when adding the seitan dough and to leave the seitan in the broth until it’s cool, whereas this says to put it in after it boils and take it out after 15 minutes of cooling. I’m confused! — should I try these instructions instead? What are the advantages of the two different sets of instructions? Thanks!

Used liquid aminos instead of soy sauce….bad idea folks just to let you know.

So I’m currently stationed in Sicly and haven’t beenable to find nutritional yeast ANYWHERE! I’m vegetarian, not vegan, so would parmesancheese work in place of the nutritional yeast (or would somthing else work better? Or could I just leave it out all together? Is it essential for the recip, or just gfor taste?? Please help!! Thanks in advance:D

-Danie

I just made this recipe and it worked great. Cut a few pieces & tossed in a fry pan w a little earth balance. Gave a great crunch and dunked in home made BBQ! But now, how do I store the rest??? In broth or dry?

isa chandra— you’re my hero! i wish we were bffs.

I used this amazing recipe for Pulled “Pork’ Sandwiches–the menfolk all had seconds! Everyone loved it. Thanks so much for posting this. My husband is going to use the broth for a soup for his lunch tomorrow.

Thank you Isa! Followed the recipe exactly and it turned out fantastic. I sliced the seitan and rub it with fennel leaves that I had diced extremely fine and some olive oil, s+p, slightly sauteed and deglazed with a little orange juice. Turned out so well. Then, I made a miso like soup with the broth, throwing sliced fennel, nori like seaweed, onion, lentils and pulled seitan. Oh my.

This was the first time I ever made seitan and it was delicious! Followed the recipe exactly and had no problems at all. Had the seitan the next morning, sauteing, it with olive oil and garlic – yum! Will be making in batches to freeze to have some always on hand. Thank you for this (and all your) recipe(s)!

I usually bake my seitan, more like turkey seitan loaf and it takes hours of turning and changing oven heat. This recipe is phenomenal, myhisband has a citrus so I skip the citrus and even without that, it’s amazing. I’ve even doubled up on these measurements to make a larger portion and it turned out great! I’m so happy I found and tried this seitan recipe:)

3rd time was a charm for this recipe. I’m not sure what I did differently, but I finally made a batch that didn’t look like brains finally :). It’s been delicious every time though. I’m new to vegan cooking and I’m officially addicted to the recipes from Post Punk Kitchen. Buying some cook books from here is definitely in order.

Ok, this might be a really dumb question, but is “vital wheat gluten” the same as “vital wheat gluten flour”? Also for people looking in the UK, I found some on Flourbin.com!

I’ve tried this recipe on 3 occasions and everytime it comes out terribly. I’m sure i must be doing something wrong. It ends up looking like seitan (little rubbery but in a good way) in the middle but the outside is spongy mush. I brought the pot down to a simmer before it even boiled. Any suggestions on how to do this right or why it might be coming out so mushy?

Thanks sooo much for your response. I was using the arrowhead mills vital wheat gluten. Do you have a favorite brand? I will try this weekend and report back.

First time and worked a treat! Thank you, excellent recipe.

Can you make this with a high gluten flour instead of the vital?

The flavor of this seitan is excellent. The first time I made it I also ended up with brainy semi-mushy seitan. In lieu of throwing them out I chopped them up and sautéed them in some oil with fennel seeds, garlic powder, paprika, and cumin. Now we have a new favorite recipe for crumbles– they taste JUST like italian sausage. So good, in fact, that my omnivore asked me, “I thought we don’t buy sausage?” I realized after that experiment that I added too much liquid to my dry mix (I dumped it all in at once).

Perfect texture, but it was death by sodium – way too salty. What would you recommend if I wanted to remove all of the soy?

Isa…I just LOVED this! I had never tried to make it before, the taste and texture is awesome. The five minute saute you suggested brought it to a whole new level. Easy and tasty…..once again you are my idol!! :)

This is the best seitan I have found; I make it ALL the time now.

Thank-you so very, very much. ^_^

I’ve been meaning to thank you for this AWEsome recipe and now that I’ve made 6 batches I decided I must stop and write you. I’m a huge fan of Seitan and have tried many recipes before. I had gone back to purchasing it pre-made at whole foods and swore I’d never experiment again. But alas- I did try again using your recipe and it is just superb!! I’m not sure about the comments about it being mushy or ‘brainy’… I followed your instructions and I believe any errors would occur if someone doesn’t knead it or if they boil the hell out of it instead of simmering… (just a guess). This recipe saves us a ton of money and I actually double the recipe to last us for a few meals. It freezes well and lasts in fridge as well.
People need to read and also realize, the final product here is not something you just slice and eat. It gets sauteed, baked or whatever you want using other ingredients to make it taste delicious.
I just tried something new by slicing it extra thin and sauteed with onions and worcestire. My Husband swore it was a cheesesteak! Another yummo thing is to slice and lightly dredge with nutritional yeast and then bake or sautee with a drop of olive oil. I also drizzle a bit of soy while it’s sauteeing and I swear, it’s hard to stop eating.
Thank you again. This recipe will be used for years and years!!

http://www.catnutrition.org/recipes.html

this website is extremely usefull for info on dietary needs of cats. Taurine is indeed essential, and very lacking in cat biscuits. Cat biscuits also dehydrate the cat. They also are mostly cereal, useless to a carnivore. Wet tinned cat food is at least not dehydrating but still has very little actual meat and taurine in and still has cereal.

Can a cat really be vegan? Surely they need meat for more than just taurine? For example raw meat is needed for teeth health. Not critisising, just curious.

Just made this recipe yesterday – my first time making Seitan – and it was delicious! I read through all of the reviews, and find is pretty shocking that anyone could find these too salty. I will probably even add a little more flavor to the seitan (not broth) next time I make it! That being said, it was WAY better in consistency and flavor than the myriad of brands I’ve tried. Plus, good god, at $5 a pop, this recipe is going to save me so much money! Love it, and thanks for sharing :).

I tried this recipe the other day, it was amazing! I sliced it thin and pan fried it with some chimichurri sauce to make some fajitas. My extreme carnivore parents loved it too. Thanks :)

Thanks for this recipe! I used about 2 tablespoons of tomato juice, subtracting about 1 tablespoon of soy sauce and 1 of broth. Then I put in a lot of paprika. I did it because I was low on bullion and I thought broth was important in the boil. It turned out great, the tomato and paprika gave it a darker color and the tomato flavor did not dominate, Too much would have been too much.

I was nervous making substitutions, the first experience I had with gluten was a sad gelatinized gruel. Is there a logic or ratio we can think of to experiment without risking everything?
Thanks!

I used Szechuan stir fry sauce with a bit of teriyaki sauce instead of soy sauce, and this turned out fantastic! Also, I used garlic powder instead of the cloves. My husband and 9 month old baby both loved it. Very easy recipe…Thanks!!

I’ve never made or eaten this before. Made it yesterday. Sliced it and put it in my salad sandwich. Fantastic texture and flavour! Love it! I’ll be making bulk lots from now on!!

I just made this and it turned out perfect. Frying it in an iron skillet gave it a great crunch texture on the outside. I’m using it in an Irish stew. H

Love seitan, but also need to hold down the sodium, and store-bought seitan is waaay too salty. I used this recipe, but cut the soy sauce to just a dash, and I used onion and garlic powder. Found, too, that adding a bit of celery seed and a little sage gives it a chicken-y flavor.

Off the topic: I’ve raised strays and rescued cats for decades (also am a licensed wildlife rehabilitator), and I have to say that, no matter how much you supplement a cat’s diet, they are and will always be obligate carnivores. They really need animal protein. Like it or not, Mother Nature knows best, and, while dogs can be vegetarians, felines can NOT. The vegetarian cat may look healthy, but the damage is being done to the internal organs. If you want your cat to live a long, happy life (my eldest is now 18 and a 12-year cancer survivor [vaccine-related fibrosarcoma]), reassess any vegetarian diet and get some animal protein into it.

Thanks for a great recipe. I made this, then the next day ran it through the mincer, sauteed it and made an amazing spaghetti bolognese. Today I’m trying to make burgers and those chorizo sausages that come in strings of balls(!) – I have vegan sausage skins which are not common here in the UK but they can be found and they work very well with seitan. I get my Vital Wheat Gluten from a friend who’s about to launch a vegan deli. I pay 4 pounds for 1 kilo and it’s enough to make FOUR of the stuffed seitan roasts in another of the PPK recipes! I’m a very recent convert to “veganism” but now I don’t miss meat at all, especially with this stuff! Knowing my luck I’ll develop a gluten intolerance but until then…….Hail Seitan!

i’m not sure what the consistancy is supposed to be like. I followed the recipe and the seitan came out quite spongy. Is that what uncooked seitan is like? I also thought it was too salty (although I used low sodium vegetable stock and liquid aminos instead of soy sauce). I feel like the taste may overpower whatever I use to cook the seitan in.

Hi Isa,
Have you ever preserved seitan by canning?
D

I just made seitan for the first time and used this recipe. It turned out very well and the bouillon is delicious! Thanks so much for an easy to follow recipe.

My second time making seitan in two days. The first batch was from a different recipe. It was a monumental disaster. Your recipe worked flawlessly. I just followed the steps word for word and no problems. I would like to add that after dividing the mixture into 3 separate pieces, I used a technique I had learned in the past for making donairs. To make the seitan nice and dense I took the dough and threw it onto a hard surface repeatedly. Doing this for a couple of minutes will make a nice firm seitan once cooked. It basically makes it more dense with each throw. I hope it helps.

I also did the recipe several times already and absolutely love it. Only problem: every time I make it green waxy stuff sediments in the broth. (One other reader commented on this, see above.) It seems the green stuff appears as the broth cools down. It is waxy in texture, flavorless and seems to do no bad, given that I have enjoyed all of the seitan without any detrimental effects. It nevertheless looks worrisome, and I would rather want to avoid, if only to make my seitan-suspicious friends more comfortable with eating the product. In idea about its origin?

Thanks for the response! The original comment was by someone called J, August 31, 2011 at 11:30 pm. Yes, perhaps something in the broth, or something in the yeast, or the olive oil, or the olive oil when combined with the yeast… I’ll try to figure out by replacing the ingredients one at a time.

This recipe is awesome! I can’t help but screw with things so I put my own twist on it (fresh onions, water instead of soy sauce) while following the steps you’ve provided. One extra thing I did was beat the hell out of the three pieces to make it more dense. I also sauteed it in coconut oil in a skillet. De-lish! Thanks so much for your inspiration!!

Hey Isa,
I really want to make Seitan, but I’m unable to eat wheat. So I want to make it out of the floor oft sweet lupins. I think, that it could go just like making seitan out of wheat floor (and not gluten floor). Have you any experiences in making seitan this way or hints for me? Lot’s of thanks, I love your recips!

i am so thankful that you wrote this post. my boyfriend has made several unsuccessful attempts at making seitan. we have created many messes – some that were impossible to clean up. this recipe was seamless and simple to follow. THANK YOU

Isa,

Do you have a favorite use for, or recipe that uses, the leftover broth? I’d love to hear what you do with it.

Two questions: 1) Can I re-use the simmering broth? If I refrigerate or freeze it? Also, my seitan looked like brains! But it looked like that before I put them in to simmer. My veggie stock (that I added to the dough) was lukewarm, not cold – 2) could that be why they looked all brainy? No amount of kneading seemed to help. Even though the loaves look super funky, they taste just fine and I plan to make the recipe with your pantry BBQ sauce. Just wondering how to make them a little prettier and more slice-able next time. Thank you!!

it turned out great! never made seitan before and i looked around for a simple recipe. definitely pan fried them before eating, great for sandwiches. I’m excited to test out different seasonings with it!

I just put the simple seitan recipe from Veganomicon into my dehydrator for a few hours and *oh my god* it gave it the most amazing texture. it’s nice and firm on the outside and still tender on the inside. it reminds me of fondue, which I hadn’t had for ten years and didn’t know I missed! I’m trying to figure out how long the dehydrated seitan will keep, and came across your recipe in the process. you rock!

I’ve only been Vegan a few months, so I’m pretty new to all these foods I’ve never even heard of before, let alone made and used. Can you guys please let me know, after you make the seitan, how you use it?! Say I wanted to make meatloaf or meatballs, what would I do then? Do I have to heat it up first if I’m going to bake it or fry it as part of a dish? Sorry for all the questions, I really appreciate the help :)

I LOVE this recipe. I’m not a vegan but for some reason I love to cook vegan food! I used this recipe as the “mystery meat” in vegan Gyros….TDF. Slice very thinly and flash brown in a pan. Place in warmed pita with vegan tzaziki, chopped cuc’s onions, and tomatos. BOOM!

Just made this recipe! Turned out GREAT!

Sliced for fajitas…fantastic recipe!

I would like to thank you for your generosity in posting this recipe as it has changed my life. I sauteed seitan slices like fajita steak strips and the seitan tasted like really fatty steak. OMG. The texture, the flavor, OMG. I have also been busy making Artisan Vegan Cheeses from Miyoko’s book and we had some hardened Brie from cashews leftover from the other day. With guacamole, and more fixings, we did not miss real meat and cheese together at all. Definitely now a part of our future staple kitchen recipes. My DH who is a meat lover and has begrudgingly eaten vegan meals with me finally said “No more meat. I’m converted” after eating the seitan. Keep up the good work. You’re changing the world, one plate at a time.

I have a wheat intolerance and can’t use vital wheat gluten. Can I use xanthan gum as a replacement?

Nancy, xanthan gum has no fat and no protein, the few calories it has are from fibrous carbs. It might achieve the glutens us function of holding the stuff together, but it would utterly fail as the kind of meat-substitute that wheat gluten (which is basically protein) serves as. Maybe you could mix xanthan gum with some protein-complementary mix of non-wheat grain and bean flour and it would stick together enough to form a patty to cook. But nutritionally the are nothing alike.

Definitely, *definitely* needs to have the soy sauce cut back. I made this tonight for the BBQ seitan and broccoli… the broc and sauce were perfect. The seitan was too overwhelming salty to taste the sauce. If I use this recipe again I might start by halving the soy sauce or just using more broth.

Oh man. I just made this (added some fennel seeds and fresh rosemary for a bit more punch) and then made stuffed shell pasta with this and Kite Hill Cassucio vegan cheese. Watch out! So good.

I used low sodium soy sauce and low sodium vegetable broth and it turned out perfect. I feel it almost makes a better beef substitute than chicken substitute, which is how I originally thought of seitan.

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is there a way to substitute the soy sauce?. I’ve been trying to limit my soy consumption (that’s why I want to use seitan instead of soy protein and this recipe uses a lot of soy sauce). Any ideas / advice is greatly appreciated.

Thanks!