Learn how to make the best homemade seitan with this easy step-by-step guide and basic recipe. Discover what seitan is, its nutrition benefits, history, and delicious ways to use this high-protein plant-based staple in everyday cooking.
Best Homemade Seitan: Step-by-Step Guide and Basic Recipe for Making This High-Protein Plant-Based Staple
Homemade seitan is a versatile, protein-rich plant-based staple that has been enjoyed for centuries in many culinary traditions. My step-by-step guide and basic recipe walks you through the process of making seitan from scratch, so you can create a flavorful, satisfying ingredient to use in countless dishes. Whether served on its own or added to stir-fries, sandwiches, and stews, homemade seitan is a delicious, versatile way to boost plant-based protein in your meals.
What Is Seitan?
Seitan is a traditional plant-based food made from wheat gluten, known for its dense, chewy texture and impressive protein content. Originating centuries ago in East Asian culinary traditions—particularly in China and Japan—seitan has long been used as a meat alternative in vegetarian cooking, especially in Buddhist cuisine. Nutritionally, seitan is rich in protein and low in fat, making it a popular choice for plant-based eaters seeking hearty, satisfying meals. In the kitchen, seitan is incredibly versatile—it can be sliced, crumbled, grilled, sautéed, braised, or simmered in sauces, making it ideal for dishes like stir-fries, sandwiches, tacos, stews, and more. You can find plain and seasoned seitan in most well-stocked markets, but you can also make it yourself very inexpensively.
A homemade version is more economical and better suited to personalized customizations, like low-sodium or extra spicy. For about $6 (check with your local grocer), one 22-ounce bag of vital wheat gluten flour by Bob’s Red Mill will enable you to make this recipe twice! That means $0.25 per serving—and a pretty sweet deal! It doesn’t hurt that it’s super tasty, too.
Step-By-Step Guide
Make the broth by mixing 6 cups water, 1 tablespoon garlic powder, 3 tablespoons seasoning blend, 1/4 teaspoon salt, 3 sprigs parsley, 1 teaspoon turmeric, and 1 garlic clove in a large pot.Heat the broth and add 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, and 2 tablespoons tomato paste.Mix well and bring to a simmer. Cover and keep on low heat.For dough: Add 1 1/2 cups water, 1/4 cup soy sauce, 3 tablespoons tomato paste, 1 1/2 teaspoons miso paste, 2 teaspoons black pepper, 2 teaspoons chili powder, and 2 teaspoons garlic powder in a blender.Process ingredients for a few seconds until well combined.Add to the container of a mixer (or mix by hand).Measure out 2 cups vital wheat gluten.Add vital wheat gluten and 2 tablespoons nutrition yeast to the mixer.Mix with a dough hook (or wooden spoon) until well combined and texture begins to get shaggy.Knead with the dough hook (or by hand in the bowl) for 1 minute.Place dough on a cutting board.Slice into pieces, cutting into desired shapes.Drop seitan pieces into simmering broth.Cover and cook over low for about 1 hour, stirring occasionally.When done, the seitan pieces will get fluffy and float to surface.Remove and serve with sauce as desired. Makes 10 servings (1/2 cup each).
Learn how to make the best homemade seitan with this easy step-by-step guide and basic recipe. Discover what seitan is, its nutrition benefits, history, and delicious ways to use this high-protein plant-based staple in everyday cooking.
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: Add water, soy sauce, tomato paste, miso paste, chili powder, garlic powder, and black pepper in a blender. Process until smooth. Pour into a large bowl (try a standing electric mixer). Add vital wheat gluten flour and nutritional yeast and mix with an electric mixer using the pastry hook (or by hand with a spoon) until well combined and it starts to look saggy and stretchy. Knead with electric mixer or by hand 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.”
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.
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.
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.