Recipes on June 6, 2011 by

Meatless Mondays: Basic Seitan

Seitan, not to be confused with the guy in red, is a meat alternative made using wheat protein (aka gluten). Pronounced “SAY-tan” (as opposed to “SAY-tun”), this easy-to-make “wheat meat” is perfect for using in stir-fries, sandwiches, soups and almost anywhere you might normally use meat. We like to put it on a bun,  slather it in barbecue sauce and top with coleslaw for a deliciously messy sandwich ala Veganomicon.

Some may find this a bit intimidating at first, but let me assure you, making your own seitan is so easy you’ll wonder why you didn’t do it sooner. (Not to mention making your own is WAY cheaper than buying it!)

Basic Seitan

  • 2 cups Vital Wheat Gluten
  • 1/2 tsp. Sage
  • 1 tsp. Marjoram
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 2 cups Water


  • 6 cups Water
  • 2 Tbsp Molasses
  • 2 Tbsp Soy Sauce


Bring to a boil the water for the broth, molasses and soy sauce.

Mix together the gluten flour and spices. Add water to mixture and stir into a sponge-like dough. This should not be excessively wet. Knead dough a minute to make dough tougher and more elastic. Cut into 2 x 2 inch pieces and place into boiling broth. Cook in broth for about 1 hour, lowering heat as needed. Drain and use seitan for a stir-fry, sandwiches, stews and more. Makes 12 servings.


Stephanie Hammonds says:

Can you please repost Carly Talks: Gluten Free Seitan ??

I was able to find the ingredients on another page, but not the directions.


We had too many complaints about that recipe not working, so we had to take it down. I’m sorry for the inconvenience.

Caity says:

I haven’t tried this recipe yet but from the many that I’ve read, this seems best! Some have mentioned rinsing the dough, as this is vital wheat gluten as opposed to just flour is that why you don’t need to do this?
Also I try to keep a track of my protein, fat and carbs and was just wondering if you know how I’d go about working that out? I use my fitness pal but seeing as you don’t actually consume the broth I wasn’t sure how to go about including it.

Thanks in advance 🙂

Hi Caity,

You do not need to rinse the dough with this recipe. This recipe is virtually ALL vital wheat gluten. I’d recommend using the info from 2 cups of vital wheat gluten – divided by 12- to get your calories, fat, protein. The molasses is really the only ingredient that might affect that and the seitan will be absorbing such a small amount, it’s negligible.

Brian says:

I have tried a number of different seitan recipes, but I must say THIS one definitely gives the most meat-like texture of any I have tried! By Googling homemade sausage recipes, you can substitute the spice recommendations in those recipes with this basic seitan recipe to make a variety of sausage-like flavorings. I have used this recipe and technique to make vegan hot dogs, vegan chorizo, vegan Italian sausage, and vegan andouille sausage, and the possibilities are endless!
One thing I do a little differently from cutting it into squares is to roll the seitan into sausage shapes then roll them up in aluminum foil tootsie roll style before the boiling.
Thank you so much for posting your recipe! It rocks! 🙂

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