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+ servings
bowl of seitan

Simply Seitan

Dustin Harder
Seitan is one of those versatile items that people seem to be terrified of making. But once you make it, you will come back to it again and again! While you easily can get it in some stores these days, don’t be shy—play around with this recipe and see for yourself just how easy it is to make.
5 from 5 votes
Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Condiment
Cuisine American
Servings 12 servings

Ingredients
  

  • cups (150 g) vital wheat gluten
  • 2 tablespoons (10 g) nutritional yeast
  • 1 teaspoon poultry seasoning
  • 1 cup (235 ml) water
  • 2 tablespoons (30 g) ketchup
  • Juice of ½ lemon
  • 4 cups (940 ml) vegetable broth
  • ¼ cup (60 ml) soy sauce
  • 3 cloves garlic halved

Instructions
 

  • In a large bowl, whisk together the gluten, nutritional yeast, and poultry seasoning.
  • In a separate bowl, whisk together the water, ketchup, and lemon juice until well combined.
  • Add the wet mixture to the dry, and mix together with a fork until well combined. Knead with your hands for about 4 minutes, until a thick elastic dough forms.
  • In a large saucepan or pot, combine the broth, soy sauce, and garlic. Bring to a boil. Cut the dough in half and place both halves in the saucepan. Return to a boil, then reduce to a simmer. Partially cover the pot so that the lid allows steam to escape, and simmer for 30 minutes. Rotate the pieces of dough, flipping them over. Partially cover and simmer for an additional 30 minutes. Uncover, remove from the heat, and let the dough cool completely in the broth.
  • Seitan can be stored in the broth, covered, and kept in the refrigerator for up to 10 days. It can also be stored in a sealed container (with the brotin the freezer for up to 6 months. Thaw overnight in the refrigerator.

Notes

Tip
Rather than kneading by hand, you can absolutely make this in a stand mixer with the dough hook if you have one available to you. Knead for 2 to 4 minutes on medium speed, or until an
elastic dough forms.
© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Dustin Harder