Home Made Seitan












Note that there are many variations, and amounts are not critical.
Vital wheat gluten is available at grocery stores or health food stores.  Nutritional yeast, if using, is available at health food stores).


  • Two 6.5 oz boxes of vital wheat gluten  (each box is 6.5 oz which is about 1.5 cups, so you’ll use about 13 oz. = about 3 cups)
  • ¼ cup nutritional yeast (completely optional - don't make a special trip to the health food store; We haven't yet done the test with vs. without; most recipes don't call for this).   FYI, nutritional yeast is not the same as ordinary yeast.  It is added for flavor and comes as dry flakes, widely available in health food stores.
  • 3 TBSP total of dried spices or your choice, like garlic powder, onion powder, turmeric, etc.
  • ½ cup low-sodium tamari or soy sauce
  • 2.5 cups of water


  • Mix the dry ingredients, then add in the wet ingredients.  It will become too thick to mix with a spoon, so finish mixing by kneading with your hands.  Don’t over-knead, which can worsen the consistency.
  • At this point, you can cut into meatball-sized pieces with a scissors, or flatten it out on a board and cut it into pieces with a knife.
  • Meanwhile, pour 12 cups of water or vegetable broth into a pot. (or use water with vegetable bullion cubes)
  • Add 1.5 cups of tamari to the water.
  • Add the seitan pieces into the pot of cold broth, bring to a boil, then lower the heat and simmer for 45 minutes to an hour.  (It is said that the texture is better when the pieces are added to cold liquid first).
  • Remove the cooked seitan from the liquid (you may save the liquid for another use if you like).
  • Press or strain the water out of seitan (as you would with a block of tofu), such as by pressing into a strainer.  (See the Tofu recipe, and scroll to the bottom, for easy methods for doing this).

Ready to add to your stir-fry.  See:  www.nutritionasmedicine.org/drjoe/asian_stir_fry_with_seitan






Seitan with sauce                                                                                  Seitan in stir-fry


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published this page in More Time and Worth It 2013-01-21 10:57:01 -0500