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Homemade Seitan

Did you know that it's so easy to make homemade seitan?  Give this high protein meat substitute a try—it's so versatile!
Prep Time15 mins
Cook Time1 hr
Course: Basic
Cuisine: vegan
Author: Sarah


Dry Ingredients:

  • 1 ½ Tablespoons powdered garlic
  • 1 Tablespoon adobo optional
  • 1 ½ Tablespoons ground ginger
  • 1 pound vital wheat gluten we use Bob’s Red Mill brand

Wet Ingredients:

  • 2 cups veggie broth we use Rapunzel loose bouillon powder according to package directions
  • 1/3 cup soy sauce
  • 1 cup water

Cooking Broth:

  • 4 cups veggie broth again, we use Rapunzel loose bouillon powder
  • 1/2 pound carrots, (about 4), cut into smaller pieces
  • 1 large onion, cut into smaller chunks
  • 3 stalks celery, cut into smaller pieces
  • 1/2  bunch cilantro
  • 2 ounces ginger (about 3 inches)
  • 6 cups water
  • 1 Tablespoon molasses


  • Mix dry ingredients together.  I like to use my stand mixer.
  • Add wet ingredients to the dry ingredients, and began to mix with the dough hook. (Alternately, you can mix by hand).
  • Let the mixer run for a minute or two, forming a spongy dough.  If you taste a piece it will have the texture of garlic bubble gum (mmmm….).  Don’t over knead, as it will get too tough and glutinous (oh the irony!).  Set ball of dough aside.
  • Put all broth ingredients into a LARGE stock pot.  Our 6 quart is full to the brim with this jumbo batch.  Alternately, divide evenly between two smaller pots.
  • Cut the dough ball into 2 or 3 inch pieces, mimicking “cutlets” of some type.  Remember that it will be very rubbery until it cooks, and it will also stick together.  To prevent sticking, place pieces directly into the broth.
  • Place pot on stove and boil for 45 minutes.  It will reduce—don’t add more water. 
  • Remove from heat.  Pick out pieces of seitan and place into sealable containers. (see notes)  We freeze some of it right away to use at a later time.  It freezes great, and thaws with no change in texture.  


This is a BIG batch.  It makes approximately the same as 6-8 store bought boxes of seitan.  We divide into 4 portions—refrigerating two and freezing two.  It freezes beautifully and thaws right back to its original texture.
If you don't want a big batch (but you really should!), you can go ahead and make a 1/4 batch—just divide everything by 4.  We find that it's not any harder to make a big batch, and then we have it ready to go!
  • We discard the broth and boiling veggies.  You could save it and use it for something else, although we find that the flavor is pretty distinct!  Taste it and see what you want to do with it.  And if you come up with a great idea, let us know!