Homemade Seitan (Meat Alternative) Wheat Gluten – Recipe –


Homemade Seitan – Wheat Gluten

prep time: 15 minutes / Cooking time: 1 1/2 hours – 2 hours / makes about 4-5 cups


1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes

1 cup cold vegetable broth
1/2 cup Braggs Liquid Aminos (or soy sauce)
1 tablespoon tomato paste
2 cloves garlic, pressed or minced
1 teaspoon finely grated lemon zest

Simmering Broth
10 cups water or vegetable broth


In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.

In a separate bowl, mix together remaining ingredients: vegetable broth, Bragg’s, tomato paste, garlic, lemon zest.

Pour the wet ingredients into the dry and combine with a wooden spoon, knead dough for about 3 minutes until a spongy, elastic dough is formed.


Let dough rest for a couple of minutes and prepare your broth, but don’t start boiling it.

Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn’t fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil. dsc00358

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.

Now you’ve got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.

What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a re-sealable container covered in the simmering broth.

If your recipe calls for seitan cut your pieces up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally. And there you have it. Yummy Seitan. Enjoy!



2 Comments (+add yours?)

  1. Trackback: “Chicken” Fried Seitan, Mushroom - Celery Gravy, Fried Onions & Mash Potatoes Recipe « Hardcoreherbivore’s Weblog
  2. Get Skinny, Go Vegan.
    Feb 27, 2011 @ 07:42:56

    So funny! I am totally off of gluten now (I know, I am LAME), BUT this reminded me of my first Seitan experience. My aunt actually made it from scratch during a camping trip. So for people that claim it’s too hard, she did the whole flour thing, boiled it in water, and fried it up with barb-e-que sauce while camping!!!! Then my mom became a Seitan Specialist and came up with amazing Holiday Roasts.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: