Homemade Seitan
Ingredients:
- 2 1/2 cups vital wheat gluten
- 15 g (1/4 cup) nutritional yeast
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 2.3 g (1 tsp) smoked paprika
- 420 ml (1 3/4 cups) vegetable broth
- 45 ml (3 tbsp) soy sauce
- 16 g (1 tbsp) tomato paste
- 15 ml (1 tbsp) olive oil
- 1440 ml (6 cups) vegetable broth
- 2 bay leaves
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Knead the dough until it turns visibly elastic and springs back when poked — this development of the gluten is what gives homemade seitan its chewy, meat-like texture.
Instructions:
- Combine the Dry Ingredients: In a large bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika.
- Combine the Wet Ingredients: In a separate bowl, whisk together the cold vegetable broth, soy sauce, tomato paste, and olive oil.
- Form the Dough: Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Knead: Knead the dough for 3-5 minutes, until it becomes elastic and slightly springy.
- Shape & Wrap: Shape the dough into a log or divide into smaller pieces, then wrap tightly in cheesecloth or foil.
- Simmer the Broth: Bring 6 cups of vegetable broth with bay leaves to a gentle simmer in a large pot.
- Cook: Add the wrapped seitan and simmer, partially covered, for 45-60 minutes, turning occasionally, until firm.
- Cool & Slice: Remove from the broth and let cool slightly before unwrapping and slicing.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the dough rise in a warm, draft-free spot for the best texture.
Storage: Store wrapped at room temperature for 2-3 days; slice and freeze for longer storage.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The nutritional yeast adds a cheesy, savory umami note. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down. The smoked paprika adds gentle warmth and a rich color.
Homemade Seitan
Ingredients:
- 2 1/2 cups vital wheat gluten
- 15 g (1/4 cup) nutritional yeast
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 2.3 g (1 tsp) smoked paprika
- 420 ml (1 3/4 cups) vegetable broth
- 45 ml (3 tbsp) soy sauce
- 16 g (1 tbsp) tomato paste
- 15 ml (1 tbsp) olive oil
- 1440 ml (6 cups) vegetable broth
- 2 bay leaves
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The nutritional yeast adds a cheesy, savory umami note. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down. The smoked paprika adds gentle warmth and a rich color.
Prep:
Knead the dough until it turns visibly elastic and springs back when poked — this development of the gluten is what gives homemade seitan its chewy, meat-like texture.
Instructions:
- Combine the Dry Ingredients: In a large bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika.
- Combine the Wet Ingredients: In a separate bowl, whisk together the cold vegetable broth, soy sauce, tomato paste, and olive oil.
- Form the Dough: Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Knead: Knead the dough for 3-5 minutes, until it becomes elastic and slightly springy.
- Shape & Wrap: Shape the dough into a log or divide into smaller pieces, then wrap tightly in cheesecloth or foil.
- Simmer the Broth: Bring 6 cups of vegetable broth with bay leaves to a gentle simmer in a large pot.
- Cook: Add the wrapped seitan and simmer, partially covered, for 45-60 minutes, turning occasionally, until firm.
- Cool & Slice: Remove from the broth and let cool slightly before unwrapping and slicing.
