How to Make Seitan




About: I like sewing and crafts,and trying new things. I'm vegetarian and always looking for new recipes. My cat's name is Mirko and likes to be in the centre of things, so you will see him in several of my instr...

Seitan or wheat gluten (wheat-meat) is a great meat alternative for vegetarians. As vegetarians know, combining legumes and grains such as humus and pita, rice and beans, or peanut butter on bread creates a complete protein (provides all the essential amino acids); this seitan recipe does the same by using soy and corn flour with the wheat gluten.

Step 1: What You Will Need:


  • 1/4 cup flour
  • 1/4 cup corn flour (or fine grind corn meal)
  • 1/4 cup soy flour
  • 1 1/2 cup vital wheat gluten*
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 cups vegetable stock**
  • another 2 quarts vegetable stock**

  • *Vital wheat gluten or wheat gluten can be found in regular grocery stores and health food stores.
    **The vegetable stock gives the seitan it's flavor, feel free to add other spices or seasoning to your taste ie; garlic, soy sauce, tamari etc.


  • measuring cups and spoons
  • large bowl
  • spoon for stirring
  • sifter
  • large cooking pot

Step 2: Measure and Sift the Flours Into a Large Bowl.

Step 3: Add the Salt and Baking Powder, Then Mix the Dry Ingredients.

Step 4: Add the Vegetable Stock and Mix Well With a Spoon.

Step 5: Knead and Let Rest for 20 Minutes.

Step 6: Knead Again for About a Minute and Let Rest for 10 Minutes.

Step 7: Knead and Slice

  • Knead again, this time putting pressure in the centre of the dough so that it forms a ring. 
  • Cut apart the ring. 
  • Then slice ~1cm thick pieces.

Step 8: Cook Seitan

  • Bring the 2 quarts vegetable stock to a boil and add the slices of dough. 
  • Stir occasionally so that they don't stick together.
  • Turn the heat down and let simmer for 20 minutes. 
  • After 20 minutes, remove pieces from the pot and place on a plate to cool.

Step 9: Finished Seitan

Seitan is best sauted before eaten.  It's yummy in stir-fries or try it in fajitas.  
Seitan can be stored "as is" in the freezer, I usually divide the pieces up into meal size portions and store it in a freezers bags.



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    15 Discussions


    I believe the point, (if you read the intro...,) was to complement, with additional grains, the amino acids present in the gluten in order to "complete the proteins". Yes, it's "Fu", and it can also be made by adding dried falafel and/or veggie burger mixes!!! Drooool !!! Check it out! :=}

    1 reply

    8 years ago on Introduction

    Hi All,

    The best vital wheat gluten flour is Bobs Red Mill. I have tried making it with other name brands of vital. This one is really a no brainer. The texture is great and you can spice it up any style. I cook spanish, asian and greek cuisine and its works great. Just add soy sauce or in my case because I watch the salt content, I use balsamic viniger and it makes it brownish for faux beef dinners. I have been a vegan for 20 years and I am glad I use this for protein. You don't need to add cornmeal, baking soda or flour, those make it more startchy.

    I add garlic, ginger and various herbs. It takes on the flavors great. Enjoy in good health...

    1 reply

    Reply 8 years ago on Introduction

    It has an almost meaty texture and the taste is just whatever seasonings you add to it.


    9 years ago on Introduction

    This isn't seitan. This is a really heavy dumpling. To make seitan, you have to wash out the starches.

    2 replies

    Reply 9 years ago on Introduction

    My recipe consists mostly of wheat gluten which has the starch removed.


    Reply 8 years ago on Introduction

    There is actually a name for wheat gluten with grain flours added. It's called "Fu" and it's the precursor of seitan.


    Yummy! Good instructions!

    The kneeding is very important, it create the stringiness of the mock meat. The more kneeding, the more stringy and chicken-like.

    1 reply

    9 years ago on Introduction

    This sounds excellent! I never thought to add corn and soy flour along with the gluten.  I'm gonna try making this this weekend for sure!