Description

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.

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 (or 1 teaspoon dried)
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

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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: 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.”

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Entree
Cuisine: American, Asian

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