November 8, 2009

Homemade Seitan

by IsaChandra

Makes 1 pound

Wheat meat! No need to spend a ton of money or time on seitan. This method is simple and delicious.

But before we begin, let’s address some of the seitan pitfalls. The biggest mistake made by young, aspiring seitan makers is boiling instead of simmering. Boiling is great if you’re trying to create fake brains, but for all other purposes, a gentle simmer will create the tender chunks of seitan that are perfect for slicing and sauteeing.

Which brings us to the next rule of seitan, which is to always gently sautee the seitan in a little olive oil before adding it to recipes. Seitan that has only been boiled tastes okay, but for great texture – crisp on the outside, tender on the inside – a 5 minute saute is all you need. Using a cast iron pan to saute will score you even more points, because it gives the slices great charred flavor, too.

Oh, one last thing: I’ve changed the directions and ingredients a bit to make it foolproof, so if you’ve made this recipe before please give the directions a scan before proceeding.

1 cup vital wheat gluten flour
3 tablespoons nutritional yeast flakes
1/2 cup cold vegetable broth
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 cloves garlic, pressed or grated on a microplane grater

For the simmering broth:
4 cups vegetable broth
4 cups water
1/4 cup soy sauce

Fill a stock pot with the water, broth and soy sauce, cover and bring to a boil.

In the mean time, in a large bowl mix together gluten and yeast.  In a smaller bowl mix together broth, soy sauce, lemon juice, olive oil and garlic. Pour the wet into the dry and combine with a wooden spoon until most of the moisture has absorbed and partially clumped up with the dry ingredients. Use your hands and knead for about 3 minutes, until it’s an elastic dough. Divide into 3 equal pieces with a knife and then knead those pieces in your hand just to stretch them out a bit. Let rest until the broth has come to a full boil.

Once boiling, lower the heat to a simmer. Add the gluten pieces and partially cover pot so that steam can escape. Let simmer for 45 minutes, turning occasionally. Turn the heat off and take the lid off, let sit for 15 minutes.

Remove from broth and place in a strainer until it is cool enough to handle. Slice and use as desired.



  • November 8, 2010 at 9:22 pm: amanda

    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?

  • November 11, 2010 at 8:29 pm: Justin

    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.

  • November 14, 2010 at 6:18 pm: amanda

    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.

  • November 30, 2010 at 11:31 pm: Clara

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

  • December 2, 2010 at 3:40 pm: Aislinn

    @ 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.

  • December 5, 2010 at 11:23 pm: patrick

    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.

  • December 6, 2010 at 3:03 am: abracadabra

    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.

  • December 6, 2010 at 10:03 pm: patrick

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

  • December 8, 2010 at 10:33 pm: Kelly G

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

  • December 11, 2010 at 7:07 pm: patrick

    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.

  • December 19, 2010 at 1:26 pm: Katie

    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.

  • December 21, 2010 at 2:37 am: mark

    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:)

  • January 2, 2011 at 7:35 pm: I'm a Serious Man

    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.

  • January 10, 2011 at 7:57 pm: elizabeth

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

  • January 13, 2011 at 3:29 pm: Marlene

    @ 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!

    • January 13, 2011 at 4:50 pm: IsaChandra

      A strong soy-free veggie broth base might work here. The nooch is for texture and flavor, but you can use lots of stuff instead. I sometimes use oat flour or chickpea flour.

  • January 22, 2011 at 4:41 am: Dianiana

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

  • January 26, 2011 at 6:01 am: cheri

    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.

  • February 1, 2011 at 12:10 am: milkweed

    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.

  • February 1, 2011 at 5:09 am: Tom Kogut

    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!

  • February 15, 2011 at 12:22 am: Remi

    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.

  • February 20, 2011 at 1:07 am: Nikki

    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?

  • February 20, 2011 at 5:26 am: erin fae

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

  • February 20, 2011 at 7:44 pm: Nikki

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

  • March 10, 2011 at 8:45 am: Julie

    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.

  • March 15, 2011 at 7:46 pm: Chris

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

  • March 28, 2011 at 10:45 pm: CC

    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!

  • April 4, 2011 at 3:13 pm: Jennifer

    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.

  • April 6, 2011 at 2:14 am: Lisa

    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?

  • April 21, 2011 at 6:14 pm: Meghan

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

    • April 21, 2011 at 7:19 pm: IsaChandra

      A strong and salty veg broth along with a few sticks of kombo in the boiling broth would be fabulous.

  • May 8, 2011 at 11:00 pm: Caity

    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!

  • May 14, 2011 at 8:01 pm: Adam

    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 ;)

    • May 17, 2011 at 9:18 pm: IsaChandra

      You won’t know until you try!

  • May 29, 2011 at 12:47 am: Brittany

    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!

  • May 29, 2011 at 9:20 pm: Eris

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

  • June 11, 2011 at 9:24 pm: Pien

    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.

  • June 13, 2011 at 7:08 am: Janet

    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.

  • June 16, 2011 at 11:04 pm: Eva Lution

    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.

  • June 27, 2011 at 7:51 am: Jacklyn

    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!

  • July 10, 2011 at 10:23 pm: AJ

    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…

  • July 11, 2011 at 1:26 pm: Colette

    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.

  • July 26, 2011 at 2:50 am: Erin

    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”!

  • July 29, 2011 at 10:00 pm: Jill

    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.

  • August 12, 2011 at 3:17 pm: Martine

    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.

  • August 31, 2011 at 4:31 am: mmorelli

    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.

  • August 31, 2011 at 11:30 pm: J

    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?

  • September 19, 2011 at 7:57 pm: Sd

    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!

  • September 26, 2011 at 9:05 pm: Darya

    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!

  • October 23, 2011 at 11:42 pm: Jessica

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

  • November 15, 2011 at 8:49 pm: Danie

    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

  • November 16, 2011 at 2:52 am: lacey

    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?

  • November 16, 2011 at 8:24 pm: zaK

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

    • November 16, 2011 at 11:06 pm: IsaChandra

      Aww, thanks!

  • November 29, 2011 at 3:54 am: Mary

    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.

  • December 13, 2011 at 10:34 pm: Michael James

    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.

  • January 15, 2012 at 2:59 pm: Lori

    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)!

  • January 22, 2012 at 11:13 pm: DanielleGK.

    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:)

  • January 24, 2012 at 1:05 am: Jacqueline

    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.

  • February 1, 2012 at 8:29 am: Megan

    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!

  • February 13, 2012 at 4:48 pm: Erik

    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?

    • February 13, 2012 at 7:25 pm: IsaChandra

      Could simply be the kind of gluten flour you’re using. I would just add more gluten flour, maybe 1/4 cup?

  • February 15, 2012 at 2:34 pm: Erik

    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.

  • April 19, 2012 at 7:47 pm: Ciaran

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

  • April 19, 2012 at 9:25 pm: Sara

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

  • April 21, 2012 at 4:34 pm: Carrie

    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).

  • April 27, 2012 at 12:41 am: Samantha

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

  • July 1, 2012 at 11:01 pm: Ruthie

    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!! :)

  • July 6, 2012 at 9:45 pm: Leia

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

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

  • July 19, 2012 at 8:27 pm: msd

    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!!

  • July 31, 2012 at 12:34 pm: tamlyn

    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.

  • August 5, 2012 at 3:31 pm: Ally H

    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 :).

  • August 11, 2012 at 2:58 am: sr

    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 :)

  • August 11, 2012 at 5:15 pm: Jeremiah

    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!

  • August 20, 2012 at 11:05 pm: Julie

    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!!

  • August 27, 2012 at 12:49 am: Amanda

    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!!

  • September 18, 2012 at 5:52 am: Megan

    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

  • December 2, 2012 at 10:49 pm: CatLady

    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.

  • December 3, 2012 at 10:36 pm: Anthony

    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!

  • December 10, 2012 at 12:52 am: Ann

    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.

  • December 20, 2012 at 7:34 pm: Witty1321

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

  • December 28, 2012 at 12:35 am: Ann

    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.

  • December 29, 2012 at 10:06 pm: David

    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.

  • January 6, 2013 at 6:50 pm: Vera

    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?

    • January 6, 2013 at 8:14 pm: IsaChandra

      Weird, I don’t remember the original comment, but could it be something in the broth? And as for the seitan-suspicious friends, just don’t let them see the broth, feed them the finished product :)

  • January 6, 2013 at 8:24 pm: Vera

    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.

  • January 8, 2013 at 2:55 am: Melody

    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!!

  • January 12, 2013 at 11:37 am: Maxi

    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!

  • January 15, 2013 at 1:25 am: Crista

    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

  • February 9, 2013 at 11:36 pm: Rick

    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.

  • February 12, 2013 at 3:04 pm: Lisa

    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!!

  • February 19, 2013 at 3:49 am: heidi

    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!

  • March 11, 2013 at 10:30 am: Nathan

    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!

  • March 12, 2013 at 12:56 pm: Sarah

    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 :)

  • March 21, 2013 at 5:40 pm: kathleen

    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!

  • March 25, 2013 at 12:38 am: KHyde

    Just made this recipe! Turned out GREAT!

  • March 25, 2013 at 12:42 am: KImber

    Sliced for fajitas…fantastic recipe!

  • March 26, 2013 at 7:40 pm: fatvegan

    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.

    • March 27, 2013 at 2:28 pm: IsaChandra

      Wow, nice!

  • April 4, 2013 at 8:36 pm: Nancy

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

  • April 11, 2013 at 5:06 pm: Uomo Senzanome

    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.

  • April 16, 2013 at 2:44 am: Joe

    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.

  • May 6, 2013 at 3:22 am: bert

    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.

  • May 9, 2013 at 7:17 pm: Will

    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.

  • May 29, 2013 at 5:18 pm: Autizam-Zd.Hr

    It’s a pity you don’t have a donate button! I’d most certainly donate to this superb blog! I guess for now i’ll
    settle for book-marking and adding your RSS feed to my Google account.
    I look forward to new updates and will talk about this site with my Facebook group.

    Chat soon!

  • June 12, 2013 at 6:06 pm: Ady

    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!

    • June 14, 2013 at 9:32 pm: IsaChandra

      A strong miso broth would work.

  • June 26, 2013 at 5:04 pm: Ashley

    This turned out well and was much easier to make than I thought it would be! Unfortunately, after eating seitan daily for almost a week, I have discovered that my body doesn’t like the large amount of gluten :( but for everyone that has no problem with gluten, this is an easy and versatile recipe, and certainly much cheaper than buying prepared seitan.

  • July 8, 2013 at 7:29 pm: rox

    bizarre. The first time I made this it was in blobs that stuck together, but this time it seems to want to have these pockets inside, almost like the holes in bread. And I cannot make those parts stick together no matter how much I beat the hell out of this stuff. Is it climate related or do I just need to turn on the turbo?

  • July 12, 2013 at 10:22 am: Heather

    This was fantastic right after being sauted, but it ended up kinda rubbery when I used it in jambalaya. Not sure if I’m doing something wrong or if the hour or so jambalaya takes to cook killed it. It’s now kinda like rubbery tofu, still tastes fine but the texture is odd.

  • July 18, 2013 at 5:52 pm: Pat

    This is the first recipe I have made from your page and it’s very good. By my reckoning the batch is about 690 calories and I’ve divided it into 12 servings

  • July 23, 2013 at 8:31 pm: Emily

    I made this last night, and it didn’t stick together at all. I ended up with simmering crumbles – instead of intact balls. Any advice on where I might have gone wrong?

    • July 23, 2013 at 9:54 pm: IsaChandra

      Are you sure it was wheat gluten flour?

  • July 26, 2013 at 3:09 am: caitlin

    I’ve made this twice now and I just don’t get it – it’s really soft and mushy. I have followed the recipe EXACTLY! It’s just nothing like store bought, or seitan that I get in restaurants. It’s not even close to “meaty” – in fact it’s a little bit disgusting. HELP!

  • July 28, 2013 at 10:55 pm: Shell

    I have used this recipe to make southern fried seitan and I loved it. I cut down heavily on the soy sauce and nooch, as I hate nooch and didn’t want it too salty. I found that I have better luck baking the seitan before adding it to a recipe than sauteeing it

  • July 29, 2013 at 5:44 am: Carolyn

    I made this today and it’s fabulous. I recently became a vegetarian and I’ve been looking for some meat alternative that my teenage son will like. My vegan daughter and I just fried up a few pieces and it’s amazingly delicious. I also made the bbq sauce for the seitan, broccoli and bbq dish for tonight, and I know everyone will love it. We live in Hong Kong, so we can’t get a lot of the yummy premade vegan things like people in the US can, but this seitan is delcious and so much cheaper than meat here! Thank you!

  • August 19, 2013 at 9:25 pm: Jamo

    For those who find it too salty, maybe try using a dark soy sauce rather than the saltier and much more common light soy sauce.

  • August 20, 2013 at 2:34 pm: Christine

    Another staple for our kitchen. This recipe is definitely fool proof and the flavor is so good. So grateful for this recipe!

  • August 22, 2013 at 8:32 pm: Tony

    I just want to make sure I’m getting the correct ingredients…when I search for Vital Wheat Gluten Flour I find Vital Wheat Gluten like this:

    http://www.kingarthurflour.com/shop/items/vital-wheat-gluten-16-oz?gclid=CLz9iO3ykbkCFY87MgodyxIAhA

    Is this the same thing?

  • August 26, 2013 at 3:12 am: Lynn

    Thank you, Isa! This is much more flavorful than the other recipes for seitan I’ve tried. DBF (vegetarian) and I (omnivore who cooks vegetarian at home for him) don’t like tofu, so it is great to now have a reliable seitan recipe in our repertoire.

    FYI, a vendor on Amazon has a great deal on bulk vital wheat gluten. Even including shipping, it costs less than $2/lb.
    http://www.amazon.com/Vital-Wheat-Gluten-Pound-Bag/dp/B0096R3CQC/ref=sr_1_8?ie=UTF8&qid=1377453231&sr=8-8&keywords=vital+wheat+gluten

  • September 1, 2013 at 3:17 pm: Lily

    Thanks for this recipe! It was so nice, best seitan I’ve ever tasted, whish I’d come across it earlier. Only difference is, is I steamed it for an hour in some foil as I don’t really trust simmering seitan, plus I didn’t have much soy sauce to spare. Came out just fine.

  • September 2, 2013 at 4:27 pm: Dorothea

    If we wanted to make a double batch, can we reuse the broth?

  • September 5, 2013 at 3:50 pm: Cher Goos

    The texture was great but the taste was ‘off’ and very salty. I would prefer something a bit milder and less savory. Any suggestions?

  • September 11, 2013 at 3:51 pm: athomas

    HI! Do you have substitute for soy sauce in this recipe? My toddler has a soy allergy.

    • September 11, 2013 at 3:53 pm: IsaChandra

      I haven’t used it, but have you ever tried coconut aminos?

  • September 18, 2013 at 10:48 pm: Christine

    I was having trouble with my seitan looking and feeling like brains *before* cooking. I just added more vital wheat gluten (about 1/2 a cup) and that did the trick! In fact, the more gluten I add, the firmer the finished product becomes (it just gets tough to knead). This is an amazing tasting seitan!

  • September 30, 2013 at 11:55 am: douqep

    Dammitdammitdammit! I’ve been making seitan for years and never knew you were suppose to simmer instead of boiling! First time last night I got it right because of this recipe. My son and I were gobbling it down right out of the pan. The addition of raw garlic is key too. HAIL SEITAN!

  • October 1, 2013 at 11:26 pm: Tikva

    I would like to know if you use a Dark Soy Sauce or a Light Soy Sauce for all your Seitan recipes Is a? Apparently, the Light Soy is saltier than the Dark Soy, which might explain why some found this recipe too salty. Many thanks from New Zealand for all of your wonderful recipes!

  • October 8, 2013 at 10:36 pm: Faye

    I had to cut the soy sauce in half on this recipe the second try. Love the texture but wow was it salty.

  • October 16, 2013 at 2:40 pm: LiziBeth

    oops! i think i forgot to let is rest, it’s looking a little tough :/ oh well! better luck with it next time :) great recipe

  • October 17, 2013 at 3:09 pm: barbara

    i’ve tried several recipes and this is hands down the best seitan i’ve ever made–great job, Isa!

  • October 19, 2013 at 10:33 pm: Diana Starr Daniels

    It doesn’t require flour?

  • October 27, 2013 at 4:53 pm: Jodi

    This is my first attempt at making seitan and it was delicious! My housemates had lamb roasted in some sort of weird salty meringue, and I eagerly awaited my own novel meal simmering gently on the stove. I couldn’t get hold of nooch so I substituted with chickpea (gram) flour and it was still nom!
    Thanks Isa!

  • November 11, 2013 at 8:28 am: Adey J

    A great alternative to this recipe is to add 1 tsp of salt and 3 1/2 tsp of herbs & spices to the dry mix; e.g. 1 x cumin, 1 x onion 1/2 x thyme 1/2 x rosemary 1/2 x marjoram + a pinch of Chinese 5 spice. Use 1 cup of stock for the wet mix and miss out the soy sauce. Then wrap in foil like a toosie roll and steam for 40 minutes or bake at 200C for 50 min, turning half way through. Leave to cool on a surface for up to an hour.

  • November 26, 2013 at 7:45 pm: Margaret

    About cats, they need vitamin A as well as taurine. Humans can synthesize vitamin A from beta carotene, but cats have to actually consume vitamin A. You probably came across that in your research but I wanted to mention it for anyone reading this.

  • November 27, 2013 at 10:52 pm: Hakan

    Hi! I tried this the other day and while the taste was great, the consistency was too rubbery. Does anyone know what factors affect the “rubberness” of the seitan?

  • December 1, 2013 at 3:19 pm: rachel

    Can I make it without 3 tablespoons nutritional yeast flakes?

  • December 12, 2013 at 9:44 pm: Mikaela Larsen

    YIKES !!! HEY, Amanda, please take both your kitty & your dog to a reputable vet… Please feel free to MESSAGE ME, too… You cannot make your kitty or your DOG vegan or Vegetarian without hurting their health @ this point in time. KNOW you don’y want to do that.

  • December 29, 2013 at 3:15 am: Marco

    If you are looking to substitute soy due to an allergy, miso is NOT necessarily a viable alternative, as it is almost always made from fermented soybeans.

    • January 2, 2014 at 7:09 am: IsaChandra

      There are chickpea and other non-soy misos.

  • December 30, 2013 at 10:00 pm: Jonna Appleby

    Hi there used ur basic seitan recipe but instead of simmering in broth I baked in oven pressed into flat discs I also seasoned it with some smoky seasonings as it’s the meat for my vegan chili tomorrow for New Year’s Eve last time I simmered it was a jiggly mess prefer this way Bc it’s nice and firm meat like texture any suggestions on tempeh?

  • January 13, 2014 at 8:34 pm: Kayla Pins

    Thank you for sharing this recipe! I used it to demonstrate the spongy, stretchy qualities of gluten to my high school students. None of them had heard of seitan before and were really skeptical, but they enjoyed it! I added a brown gravy to show the thickening power of flour. It was an excellent addition to our basic ingredients unit. I loved the Challah and will use that during our upcoming yeast bread unit. Thank you, thank you!

  • January 17, 2014 at 8:55 pm: Allison

    Amanda I am Vegan you are Vegan your KITTY is NOT ! Do you want it to die ?? Cause it will. Cats and dogs are carnivores see those teeth they are there for a reason !
    That being said
    My Actual question is Can the broth be reused ?

  • January 22, 2014 at 10:55 pm: RMP

    I am experiencing the same issues as a lot of other posters… the seitan did not form a cohesive ball and fell apart in the simmering broth. :( Very sad. I followed the recipe to the T. Mark Bittman’s seitan recipe is delicious and the only seitan recipe that’s ever worked for me.

  • January 30, 2014 at 11:25 am: Carissa

    I tried this recipe just last night. I am a fairly new vegan had never made seitan before. Honestly, it the best seitan I have had! I followed the recipe exactly, except I used Braggs instead of soy sauce. I have stocked up on vital wheat gluten, and will never buy seitan again. I will always make my own. I really appreciate this recipe! <3

  • January 30, 2014 at 8:02 pm: paula

    it’s perfect. thank you so much, I tried seitan from the store and was shocked by how horrible it was, but your recipe is sooo delicious and the texture is just perfect.

  • January 31, 2014 at 5:01 am: rararachel

    I can’t tell you how much I love this recipe! I used to spend almost $5 for a package of seitan and I like this even better! Thank you!

  • February 7, 2014 at 9:42 pm: jerry

    i dontave :vital wheat gluten flour” i have 100% wheat flour. can i just use that?

  • February 10, 2014 at 8:44 pm: Lisa

    I am new to seitan and have been having a good time trying out new recipes (like this one) for a savory/salty product. But, I am really interested in whether anyone has tried making a sweeter/non-salty version? I want to increase the protein in my AM oatmeal and have been toying with making seitan using cinnamon / allspice, etc instead of the savory ingredients. Am going to give it a while anyway but would would love some ideas or cautionary tales if anyone has them.

  • February 12, 2014 at 10:28 pm: paganscorp8

    May I suggest a slow cooker to address the “brain” issue? I cook mine for 4 to 6 hours on low in a slow cooker and it comes out a beauty.

  • February 13, 2014 at 2:39 pm: Mallory K.

    Hi all. . .I tried making my seitan a lil different and used hot broth to mix in the dry ingredients. . . .it made the finished product texture nice and chewy (if anyone wants that result).. . .I simmered, breaded and fried some, the other I cut into strips, coverd with bbq sauce mixed with apple cider vinegar, covered and baked on 350° for 45 mins. . the poofed up while cooking but quickly settled back down to wonderfully chewy bbq-y goodness!! Ok, now I’ve got to go get in the leftovers!! oh and I never throw out the simmering broth. . I cook veggies in it or make gravy!!

  • February 15, 2014 at 11:42 pm: CL

    I am a huge fan of mushrooms so i ground up some dried shiitake mushrooms in my spice grinder and added that to the mix. I loved this recipe-so easy and delicious. I will certainly make this again.

  • February 17, 2014 at 7:02 pm: Ernest L Sewell, IV

    Thank you for this!

  • February 18, 2014 at 2:31 am: amy

    My seitan turns out too soft, doughy, and crumbly. What am I doing wrong?

  • February 19, 2014 at 3:09 pm: Sam

    I had been wanting to try seitan for the longest time and so I decided to make this recipe last night. My whole family LOVED it! Once it was sauteed it almost tasted like steak, which was a tad creepy as a vegetarian, but delicious. Thanks again, Isa!!

  • February 24, 2014 at 9:54 pm: Mikaela Larsen

    Isa, I am heartbroken… This is my very first PPK Recipe ISSUE !!! I followed the recipe EXACTLY, but ended up with such a wet “dough”, there was no way to knead it… I didnt know what else to do but to add more dry ingredients… I started with more VWG, & when that wasnt working I added both oats , then panko !!! YIKES… Could you please show pics on this… I REALLY need to get this right… My “dough” was SO MUSHY, I couldnt use it !!!(I am using the BEST VWG, Bobs Red Mill, & I followed the directions EXACTLY… Thank-You XXX

  • March 2, 2014 at 4:35 am: Jared

    I used this recipe to make an” Italian Sausage” for pizza topping and sandwich meat and it was fantastic. Two tablespoons per pound of the following mix, and substituted broth for soy sauce in the dough and for simmering.

    1 teaspoon sea salt
    1 tablespoon fennel seeds, ground
    1 tablespoon ground sage
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1/4 teaspoon white pepper
    (or 1 teaspoon black pepper)

    I’m making some more right now, and I’ll be making some of it into “breakfast sasuage” for the morning. Can’t wait to see how it turns out.

    11/2 teaspoons rubbed sage
    ½ teaspoon thyme
    1 teaspoon ground pepper
    11/2 teaspoon sea salt
    11/2 teaspoon parsley flakes
    ¼ teaspoon red pepper flakes
    ¼ teaspoon ground nutmeg

    I think that plenty of kneading and stretching gives it the great texture for frying or baking. Thanks!

  • March 3, 2014 at 3:09 am: opera.mad

    @IsaChandra Thanks for this great recipe and the advice to simmer rather than boil. I’m wondering if you or anyone on this thread has ever fermented raw seitan before cooking it.

    Any opinion on enhanced digestibility or nutrition due to fermentation?

    Thanks in advance.

  • March 4, 2014 at 4:09 am: erica

    You are absolutely awesome and so is this recipe!
    I weatherize homes and go out of town for weeks at a time. I work with mostly with men and one other woman. Generally the girls are stuck cooking and this recipe combined with a seitan sloppy joe mix go great! They can not even tell the difference! Converting the carnivals

  • March 16, 2014 at 10:32 pm: Windi

    Does anyone know if nutritional yeast has iodine in it? My vegetarian daughter has thyroid cancer and needs to be on a low-iodine diet prior to her treatment. So: no seaweed or sea salt (or other sea products) and no soy products (and a few other beans). Her proteins are limited to lentils, chickpeas, nuts, seeds, and grains. Fortunately wheat is OK and I have a good bit of vital gluten in the freezer! I’m a bread baker so I think making seitan will be a lot of fun.

    Isa, I will also check out your website for a good veggie broth recipe. My favs are to use the broths from from soaking dried mushrooms or from boiling potatoes. Potato broth is also awesome in homemade bread. For the seitan I want a really flavorful broth since our choices are limited.

    Thanks, everyone!

  • March 17, 2014 at 8:32 am: wralf

    Hi Isa,
    You’re like Max from Two Broke Girls. Baking, Brooklyn, waitress, punkish. The differences are you are a cat lover & she’s not; your having potluck & she’s having a pot.

  • April 8, 2014 at 1:12 pm: e

    Yeast is an animal. This is not a vegan dish. You are all murderers.

  • April 11, 2014 at 8:07 pm: Rebecca

    I can’t believe I MADE this! Been putting off making it because past results were unpredictable. Perfection at last! After reading all the comments I made one small change. Reduced the soy sauce to 1/4 cup. I kneaded the dough until I could see the gluten strands ‘coating’ the outside. Then cut, kneaded and smacked it silly on the cutting board. I guess I scared it enough that it is never ever going to be spongy on me again. Thank-you, thank-you, thank-you. Oh, this broth is full flavored and great to use anywhere you might use broth.

  • April 25, 2014 at 5:27 pm: Charity Bates

    can you use a steamer for this?

  • May 13, 2014 at 9:49 pm: Moonieance

    Hi! Thanks so much for the recipes! I loooooove this site! I’ve made this a few times and upon kneading, mine releases a puddle of liquid. I mean a lot, like a quarter cup. if I add more VWG, I get brains. if not, seitan perfection. Anyone else have this problem? Also, save the broth! I use it to make UnBeef shtoo!

  • May 16, 2014 at 9:45 am: Ludovica

    Hi,
    Are the yeast flakes necessary? (I don’t have any!)
    Thank you.

  • June 9, 2014 at 3:35 pm: Evan

    Not sure what I am doing wrong, I’ve tried this recipe and at least 4 other approaches including baking, pre-frying adding besan flour. End result is always cooked or boiled dough and not the meattyness that store bought or restaurant seitan offers. Any suggestions would be great, this has been quite frustrating.

  • June 15, 2014 at 1:05 am: Amy J

    Evan, I’ve found that steaming is the easiest way to prevent your seitan from being too mushy. Also, the flavor stays in the seitan better if you steam so no need for a broth to boil in. It is done when it gets a firmness to the touch. Try making one of Isa’a seitan sausage recipes to get the sense of what it feels like when seitan becomes firm and cooked and then just steam this recipe as a patty. I’m actually venturing back into boiling now my boyfriend likes the mushy texture and he usually eats most of each batch. Wish me luck. It is definitely more difficult to get a nice, thoroughly cooked, boiled seitan then a steamed seitan.

  • July 7, 2014 at 12:17 am: Stephanie

    How many servings does this yield?

  • July 14, 2014 at 2:44 pm: Karri

    Cats should NOT be vegan Amanda. You will kill your cat. Please no. Cats are obligate CARNIVORES. Please check with a veterinarian. Good grief.

  • July 26, 2014 at 1:15 am: Sarah

    Anyone know if I can substitute whole wheat flour for the gluten because I live in a small town and they do not have that here and I really don’t have the money to drive over an hour away to get that. Thanks!

  • July 28, 2014 at 10:53 am: Arno

    My oh my, this recipe is fantastic. Whenever I bake seitan I get this hard, dense block of seitan that is rather difficult to eat, and only suitable for slicing onto sandwiches. This seitan is soft, slightly spongy (not sure if it’s supposed to be, but it like it!) in turn super easy to eat as stir fry or as traditional meat replacement in recipes. Just pop it onto some oil and you end up with a nice texture on the outside but a soft consistency on the inside.

    Wonderful. Thank you for this recipe!

  • July 29, 2014 at 7:15 am: Jeffry

    Your way of explaining the wjole thing in this post is really pleasant, all be able to simply understand it, Thankms a lot.

  • August 16, 2014 at 4:22 pm: Allen Ascher

    Seitan shouldn’ be tasteless unless you insist on making it that way. Like tofu, it will absorb whatever you cook it in. The herbs and sauces you mix into the flour make a difference. The broth you cook it in counts. Whether you simply simmer it (for me, that creates a sponge… not terribly appealing), or if you pan fry it first before simmering, creates different textures for different kinds of recipes. I’m particularly fond of doing the latter and turning that into steak au poivre. Mmmm! And of course the recipe you use the seitan in makes all the difference in the world. Sauce good. No sauce, not necessarily bad, but riskier. A non-veg friend recently enquired about why in blazes would anyone want to eat it. The answer was two-fold: a. it provides a chew, which is absent in much of a vegetarian diet, and b. it satisfies the craving for “savory”. Like tofu, meat-eaters love to poke fun at it, but all foods are an acquired taste for SOMEONE. A billion Asians can’t be all wrong.

  • August 20, 2014 at 2:10 am: gagner de l argent très rapidement

    Can I just say what a comfort to discover someone that genuinely understands what they are talking about on the net.
    You actually understand how to bring a problem to light and make it important.
    A lot more people ought to check this out and understand this side of the story.
    It’s surprising you aren’t more popular given that you most certainly possess the gift.

  • September 1, 2014 at 12:10 am: site sondage

    Good post. I learn something totally new and challenging on blogs I stumbleupon everyday.

    It will always be interesting to read articles from other authors and use something from their
    web sites.

  • September 17, 2014 at 4:05 pm: madison

    I friggen LOVE THIS SEITAN! I’ve run the gamut of SEITAN recipes and this is definitely my favorite! I also tweak it a little sometimes depending on how I feel!

  • September 18, 2014 at 2:17 am: binaire trading

    I’m curious to find out what blog platform you have been working with?
    I’m experiencing some small security problems with my latest
    site and I would like to find something more risk-free.
    Do you have any recommendations?

  • September 22, 2014 at 12:39 am: site de recherche d emplois

    This is really interesting, You’re a very skilled blogger.
    I have joined your feed and look forward to
    seeking more of your fantastic post. Also, I’ve shared your website in my social networks!

  • October 13, 2014 at 11:24 am: Milano sposi

    This desgn is steller! You certainly know how to keep a reader amused.
    Between your wit andd your videos,I was almost moved to staart my own blog (well, almost…HaHa!) Excellent job.
    I really loved what you had to say, and more than that, how you presented it.
    Too cool!

  • October 27, 2014 at 8:32 pm: Kayla Pins

    Thank you for this recipe! I use it a lot personally but also for my Bakery class to show the tough, elastic qualities of gluten. None of my students ever know what seitan is, but they all willingly try it and admit they kind of like it!

  • November 14, 2014 at 5:34 am: Brennan

    I’ve been making seitan from scratch using white flour since it’s not available here and vital wheat gluten is not to be found. (I live in Kenya). I’ve even been selling it around town because it’s such a hot commodity! Any insight on how to insert more flavor into the flour? With Vital Wheat Gluten you can add so much flavor but when you wash the flour away most of it seems to go down the drain. I’d love any insight/experiences from those making it from flour themselves. Thanks in advance!!!

  • November 25, 2014 at 11:49 pm: Monica Torres

    Made this for the first time and it came out pretty good. Is there something other than soy sauce that can be used?