(25 votes, average: 3.76 out of 5)
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Make the BEST EVER homemade seitan, a versatile, plant-based protein superstar you can use in your favorite recipes or as the star of your plate.
Ingredients
Scale
Broth
- 6 cups water
- 1 tablespoon garlic powder
- 3 tablespoons seasoning blend (i.e., Italian blend)
- ¼ teaspoon salt
- 3 sprigs fresh Italian flat-leaf parsley
- 1 teaspoon turmeric
- 1 large garlic clove, peeled and smashed
- 1 tablespoon low sodium soy sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons tomato paste
Dough
- 1 ½ cups water
- ¼ cup low-sodium soy sauce
- 3 tablespoons tomato paste
- 1 ½ teaspoons miso paste, any variety
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 2 cups vital wheat gluten flour (see Notes)
- 2 tablespoons nutritional yeast
Instructions
- To make Broth: Combine water, garlic powder, seasoning blend, salt, parsley, turmeric, and fresh garlic in a large pot. Add soy sauce, balsamic vinegar, and tomato paste to the pot, mixing well until it comes to a simmer. Cover and reduce to low heat.
- To make Dough: Combine (follow same order as noted above) in a blender. Process until smooth. Pour into the bowl of an electric mixer (or large bowl). Add vital wheat gluten flour and nutritional yeast and mix with a pastry hook (or by hand) until well combined and starts to look saggy and stretchy. Knead by hand or with electric mixer for 1 minute. Transfer dough to a cutting board.
- Use a sharp knife to slice the dough into cubes or strips. Move quickly and keep pieces from touching each other to avoid sticking.
- Add pieces of dough to the simmering broth. Cover increase heat to medium and cook, stirring occasionally until pieces rise are fluffy and rise to the top (about 1 hour). Serve with broth immediately. Or transfer seitan with broth to an airtight container and refrigerate to use for the next 6 days in recipes. May freeze for up to 3 months.
- Makes 10 servings (1/2 cup each)
Notes
*Look for vital wheat gluten flour in your grocer’s baking aisle. Vital wheat gluten flour is 100% gluten protein that was separated from wheat flour and packaged in powder form. Vital wheat gluten flour is distinct from “wheat flour” or “gluten flour,” so be sure the package says “vital wheat gluten flour.”
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Entree
- Cuisine: Asian, American
Nutrition
- Serving Size: 1 serving
- Calories: 109
- Sugar: 2 g
- Sodium: 523 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
Which tofu do I use instead of seitan?
Tofu doesn’t really work for this recipe on making homemade seitan. However, you can replace seitan in recipes calling for it with cubed extra firm tofu in equal portions—noting that seitan is seasoned and tofu is not, so you may want to increase the seasonings in the recipe if using tofu.
This is exactly the recipe I’ve been looking for! My question concerns the protein. Seitan is high in protein so why is this only 4 grams?
Hi,
It’s true that seitan is high in protein. I recently re-analyzed my recipe and my new calculations come in at 6 grams of protein per serving, as indicated in this recipe. However, I want to point out that when companies do professional nutritional analysis they may be doing it via lab testing. When I do my analysis, I do it by looking up the nutrition values for ingredients and performing mathematical calculations, which is never as accurate as laboratory analysis. In addition, the portion sizes for commercial seitan could be different than mine. And even the texture and weight can make a difference. My seitan is very moist and fluffy, which means it is not as dense and concentrated as commercial varieties. I think you can rest assured that seitan is indeed a good source of protein, whether you make it yourself or purchase it prepared.