Basic Seitan

Seitan is a meat substitute made from Vital Wheat Gluten Flour.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 84
Rating: 3.43
You:
Rate this recipe!
Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
Seitan is a meat substitute made from Vital Wheat Gluten Flour.
  • Dietary Specialty
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 84
Rating: 3.43
You:
Rate this recipe!
Submitted By Chelsea Lincoln from the Bob's Red Mill Kitchen
Seitan is a meat substitute made from Vital Wheat Gluten Flour.
  • Dietary Specialty
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. 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.



    *Freeze drained broth for future use if desired.





Products Used in this Recipe
Recipe Comments

6 thoughts on “Basic Seitan

  1. Tyrone

    My 2 cups of gluten only needed ~1.5 cups water. Watch out, these will grow significantly and may overcrowd your pot. Next time I will err on the side of a larger pot.

    They look quite a lot like meat and have a nice flavor, although I think I will try adjusting the seasoning next time. Our intent is to crumble this seitan in the food processor, mix in sausage spices, then fry with onions for breakfast burritos.

    Reply
  2. Tim

    Recipe calls for both vital wheat gluten & vital wheat gluten flour. Are these the same or different products?

    Thanks

    Reply
    1. recipe specialist

      Hi Tim,
      We’re sorry for the confusion. Vital Wheat Gluten and Vital Wheat Gluten/Gluten Flour are the same product.

      Reply
  3. Linda

    Does boiling the seitan change its nutritional value? I’m thinking of the way that boiling vegetables lowers their nutritional content.

    I have seen recipes that bake the dough. Can that be done with this recipe?

    Reply
    1. recipe specialist

      Hi Linda,
      We haven’t tried a baked version of this recipe, but please let us know if you try this method! The biggest nutritional benefit that Seitan offers is the high amount of protein from the Vital Wheat Gluten. Boiling will not change the protein content.

      Reply

Recipe Comments

Your email address will not be published. Required fields are marked *