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Whether you are a newly converted vegetarian or born vegetarian looking for a great source for protein, Seitan (Say-tan) provides yet another option to your meal planning. Made from Vital Wheat Gluten, this completely vegetarian item has the texture, and depending on the flavoring, the taste of meat. Try this versatile Seitan recipe for curries, stir-frys, grilling…the options are endless.
Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 2 portions serving 4 to 6
Ingredients:
For Broth:
Water – 8 cups
Onion – 1 medium, chopped into big pieces
Garlic – 4 cloves, roughly smashed
Ginger – 1 inch, chopped
Carrots – 4 medium, chopped into big pieces
Celery – 4 stalks, chopped into big pieces
Cilantro – handful, chopped
Tandoori Masala – 2 tsp
Garam Masala – 1 tsp
Soy Sauce – 2 Tbsp
Tamarind Pulp – 1 Tbsp
For Seitan:
Vital Wheat Gluten – 2 cups
Garlic Powder – 1/2 tsp
Paprika – 1/2 tsp
Garam Masala – 1/2 tsp
Tandoori Masala – 1/2 tsp
Salt – 1/4 tsp
Sesame Oil – 1 tsp (any type of oil can be substituted)
Cold Water – 1 3/4 cups
Method:
1. In a large pot, add all ingredients for the Broth.
2. Cover and cook on high heat until broth comes to a rolling boil.
3. Uncover and continue to cook on medium heat while working on the Seitan.
4. In a mixing bowl, add all of the ingredients for the Seitan EXCEPT Oil and Water. Mix well.
5. Add Oil and mix through the flour.
6. Add all of the Water at once and mix to form a spongy dough.
7. Once all the Water is absorbed, continue to knead for 1 minute.
8. Form the dough into a square or rectangular shape and allow it to rest for 5 minutes.
9. Bring the Broth to a boil once again.
10. Cut Seitan to desired shape (small pieces for curries or stir-frys, long strips or fillets for grilling, etc).
11. As you cut, drop the pieces into the boiling broth.
12. Once all of the pieces are in the pot, mix well, cover and cook for 30 minutes. Do not uncover or stir in between.
13. Remove the Seitan pieces and keep aside to use as needed.
14. Strain the broth. Reserve the liquid for use in curries and discard the vegetables.
15. Seitan can be stored in the refrigerator for 1 week or frozen for later use.
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Orkut
April 25th, 2011 at 2:42 pm
WOW! This is an incredible idea! Thanks for sharing, ladies!!
[Reply]
April 25th, 2011 at 3:04 pm
It’s an individual choice but, according to my trainer, “Seitan is the worst thing you can eat” It’s heavily processed and is nothing but Gluten.
Tempeh (fermented soy) is a much better source of protein.
[Reply]
Plato Reply:
April 25th, 2011 at 11:17 pm
In india u could buy it in dried up chunks like the nutri nuggets made with soy. I remember my neighbor making the stuff from the scratch. She simply kneaded the whole wheat flour into a dough. I’m not sure of exactly what she did after that, but she would rest the dough for 30 minutes, & then begin to scrub it in water, going through several changes of water, till the water was clear & she had a rubbery mass left, which, I now understand, was saitan. I don’t know if she boiled it, but I know they broke it into pieces & dried it up in the sun just as we dry papads & vadis. They called it “mukand vadi” I guess this would be much less processed than the one made from the vital gluten as the ladies just showed. But this is what we can do today, or buy th canned one from the store.
[Reply]
anuja Reply:
April 26th, 2011 at 3:57 am
Hi Plato,
You are right – that is the original way of making it.
Enjoy some modern conveniences
[Reply]
Sonia Reply:
May 9th, 2011 at 2:09 pm
Where do we get Tempeh from ?
Milady Reply:
June 2nd, 2012 at 8:49 pm
Well done ladies, I’d heard that making seitan was hard work – much like the method that Plato described – so was surprised that you made it so easy! And also grateful for your warning about it tasting like meat, Anuja, will give this one a miss myself but I’m sure I’ll get a chance to make it for anyone else that happens to be desperate for meat in my strictly vegetarian household. Keep up the good work
Milady
John Reply:
May 25th, 2011 at 5:18 am
I advise anyone who suspects they are gluten intolerant to stay away from seitan. A few years ago when I was vegan, I was eating seitan as a meat alternative and was loving it. Turns out it’s been killing me all this while – I learned that I’m gluten intolerant. The main symptom I faced was extreme fatigue. It’s estimated that 30-40 percent of the population has the same affliction, but only 1% know about it. Just beware – seitan might be satan for many.
[Reply]
April 25th, 2011 at 4:01 pm
Why throw away the veggies? They can be put into a blender puree fine and used as a gravy base or thin into a thinks sauce. Just a thought.
[Reply]
Angel Reply:
April 25th, 2011 at 6:58 pm
I agree. I usually just puree and knead them in to any dough I am making. They just need a little help with flavor. I like your idea as well, of using them as a gravy thickener. But on their own, I agree with H&A, these veggies have no flavor. I won’t feel too bad discarding these.
[Reply]
Milady Reply:
June 2nd, 2012 at 8:41 pm
I’m another who can’t bear to throw anything away – would add a stock cube or two, additional seasoning, some cooked red lentils and blitz to a thick vegetable soup. If eating it fresh isn’t possible, portion up and freeze (0.6L containers serve 2).
[Reply]
April 25th, 2011 at 5:01 pm
Like Anuja and Hetal mentioned, the veggies have no nutritional value left, it’s all in the stock, so discard the veggies.
Will try out this recipe, since I’ve turned vegetarian since 4 years.
Anuja, pretty top. Hetal, love your new hair style-the soft waves look good!
[Reply]
April 25th, 2011 at 8:13 pm
I know they have “no nutritional value”, but knowing that there is a hungry child out there going to bed without having had a meal I just could not throw them away. What I would do is add about am inch more of the veggies a pinch more of herbs cook down with a plantain. It thickens up pretty good after blended some added shrimp over some white rice would be good. I just can’t seem to find myself throwing out food that I can add a bit more to for nutrition value to use for a different dish. I think of the many of hungry kids out there starving and throwing away food for ME is just NOT an option. But of course it’s only MY opinion. Have a Blessed day.
[Reply]
April 25th, 2011 at 8:50 pm
Thanks for the recipes ladies, I have been thinking of making this from long but was hesitant. Now that it is coming from ur site I can blindly try it…
You guys rock…thanks so much
[Reply]
anuja Reply:
April 26th, 2011 at 4:01 am
Thank you for your support, Reena
[Reply]
April 25th, 2011 at 10:30 pm
Veggies still have fibre. May be use it in some other dish with more spices?
Nice tops! Both your video and you guys are treat to watch
[Reply]
April 26th, 2011 at 1:51 am
hi anuja and hetal
nice recipe .
it looks like soy nuggets.
i dont know how it tastes,but it looks very tempting.
urs mango lassi is awesome.
[Reply]
anuja Reply:
April 26th, 2011 at 3:47 am
Hi Sivaranjani,
It does look like soy nuggets but the taste (in our opinion) is better
[Reply]
April 26th, 2011 at 2:13 am
Thank you SO much for this video ladies!! I have vital wheat gluten in my fridge and it’s been there for quite some time because although I want to make seitan very much, I was always daunted by what I thought would be a long and complicated process. You have shown me that it can be easy so I think I’m going to try my hand at it very soon! Anuja and Hetal, you’re the best!
[Reply]
anuja Reply:
April 26th, 2011 at 3:38 am
Time to air it out
Enjoy!
[Reply]
April 26th, 2011 at 9:02 am
Thanks so much for this recipe! I am obsessed with seitan after having had a great seitan dish at a vegan restaurant called Candle 79 in NYC. Can’t wait to make my own now! I’m eagerly awaiting the recipes/videos for the dishes that you will be making with the seitan…the curry and the tandoori style one. Bring it on!
[Reply]
April 27th, 2011 at 9:52 am
I have noticed that the very light cotton curtain near the cooking area still exist.
Unfortunately we humans like to copy our heroes & in this case it is best you use a roll up blind ot shutters.It is safer.
This is a genuine advice & no offence meant.
[Reply]
anuja Reply:
April 27th, 2011 at 1:32 pm
Thanks for your concern Kiki. We put a light curtain there to avoid the light from the window reflecting. If you notice we do not cook in the back burners
, they are there as a temporary fix for the light.
I love the window in my kitchen and no shutters or blinds for me
[Reply]
April 27th, 2011 at 4:31 pm
This whole wheat gluten is available in which section?
[Reply]
S Reply:
April 28th, 2011 at 12:41 am
Iam waiting for ur reply……
[Reply]
anuja Reply:
April 28th, 2011 at 1:27 am
It is available with the flours in a regular grocery store.
[Reply]
April 29th, 2011 at 5:43 pm
Hi Anuja and Hetal,
Thanks so much for the seitan recipe. I love seitan and it can be bought “ready made”, but is very expensive. This will be a great inexpensive way to have it in my dishes. I have one question. Is the sesame oil you use the toasted sesame oil or standard sesame oil? There is a difference in the flavor and I wanted to make sure it turns out well.
Thanks again so much!
[Reply]
anuja Reply:
April 29th, 2011 at 8:02 pm
Hi Judy,
There us such a little amount of Sesame Oil – don’t think it will matter which one you use.
We have never tried Toasted Sesame Oil but are sure it’ll taste great
[Reply]
April 30th, 2011 at 4:50 pm
Great idea tried it turned out perfect and surprised a few frieds. Can we mix soyflour with it to make it more nutritious or could we put celery, green peppers, and onions, salt, garlic and ginger in after processing it real fine in food processors and then mix it with the Gluten flour and make like meat balls or chunks of it as shown by you and both. Anuja and Heital could we put Knorr beef bullion in it instead of salt to make it more beefy. Please respond. Thanks
[Reply]
anuja Reply:
May 2nd, 2011 at 10:19 pm
Hi Suleman,
We have not tried that process but don’t see any reason why it won’t work – the possibilities are endless.
Let us know if you do, it will be useful information for us and our viewers
[Reply]
May 1st, 2011 at 11:41 pm
Thank you soo much! Finally a substitution! I can definitely fool my family members now and become a lot more meat obsessed! Thank you
[Reply]
anuja Reply:
May 2nd, 2011 at 10:10 pm
[Reply]
May 2nd, 2011 at 2:30 pm
hi i am in India and we dont get vital wheat gluten. What is the indian name for it or where do we get vital wheat gluten,
[Reply]
anuja Reply:
May 2nd, 2011 at 10:02 pm
Hi Bobby,
Apparently, it is available in India but we have no idea what it is called. If you do find out, please so let us know. The information will be useful to others…
[Reply]
May 9th, 2011 at 2:07 pm
[...] possibilities and you’ll be amazed how versatile it can be. Click here for the video on “How to make Seitan” Prep Time: 15 min Cook Time: 25 -40 min Serves: 6-8Ingredients:Oil – 1 tbsp Onion – 1, [...]
May 10th, 2011 at 8:16 am
Hi Anuja and Hetal,
Thanks for receipe and i am living in dubai i just want to know this Vital Wheat Gluten is available in super market or not???
[Reply]
hetal Reply:
May 10th, 2011 at 2:03 pm
Hi Janu,
We get it in our supermarkets but we are not sure about Dubai. Maybe one of our other viewers can help.
[Reply]
May 21st, 2011 at 9:43 pm
Out of interest can you please say whether this dish has the meat taste & smell, I have not used this at all.
[Reply]
hetal Reply:
May 23rd, 2011 at 2:31 pm
Hi Kurti,
It definitely has the texture of meat however, it is pretty much flavor-less and takes on the flavors of what you add to it.
[Reply]
May 26th, 2011 at 2:06 pm
[...] wheat gluten, seitan is the answer for vegetarians looking for a great meat substitute. Once the basic seitan recipe is made, you can use it for many different types of dishes. Try this Tandoori Seitan recipe for [...]
May 26th, 2011 at 2:06 pm
[...] wheat gluten, seitan is the answer for vegetarians looking for a great meat substitute. Once the basic seitan recipe is made, you can use it for many different types of dishes. Try this Tandoori Seitan recipe for [...]
June 2nd, 2011 at 4:10 pm
Hi Anuja and Hetal,
Thanks for the nice recipe. I would suggest you not to throw the veggies in the end, instead can just pour some gravy on it and eat bcoz they are a good source of fiber
[Reply]
hetal Reply:
June 7th, 2011 at 6:53 pm
Hi Shobs,
The veggies are really bland but if you really wanted to use them, the gravy idea is good. Thanks!
[Reply]
June 15th, 2011 at 2:48 am
Hi girls:
I made this recipe today. Came out nice. Just wondering, when I went to cut it, it did not look firm like yours in the video. Also, can they be frozen for later use and if so, how long will they last. Have a dinner coming up, will see how people like it and post the results.
[Reply]
hetal Reply:
June 16th, 2011 at 11:38 pm
Hi Daisy,
The seitan looks firm but it was still pretty squishy. It does freeze well, for about 3-4 months if sealed properly in a freezer bag or airtight container.
[Reply]
July 29th, 2011 at 2:02 pm
[...] Cook Time: 10 minutes Serves: 4Ingredients:Prepared Seitan – from one cup vital wheat gluten (see recipe here), cut to bite sized piecesFor the Marinade:Greek Yogurt – 1 cup (can be substituted with [...]
July 29th, 2011 at 8:39 pm
Can we use the readymade vegetable broth available in departmental stores? Just want to know although this home made one is very simple too.
Thank you
Kriti
[Reply]
hetal Reply:
August 2nd, 2011 at 1:32 pm
Hi Kriti,
Yes, you can use ready made vegetable broth. It usually works out cheaper to use your own vegetables and especially for this recipe, you are already spending the time cooking the Seitan so might as well make the broth at the same time. You can save the ready made broth for times when you need it in a flash.
[Reply]
August 18th, 2011 at 6:32 pm
Hi Hetal & Anuja,
You guys rock. Really !!
What a great site is this for people who love to cook. I have a question for you two beautiful ladies. Where can we find Vital Wheat Gluten in India. Is this available in grocery stores over there, if yes, then what do they call and what brand is available.
Thank you in advance for your time and keep up the good work.
[Reply]
hetal Reply:
August 22nd, 2011 at 1:54 pm
Hi Aashi,
We’re are not sure where exactly you’d find it, but here is the contact information for a company that supplies it. You might be able to contact them for a store close to you.
Parry Enterprises India Limited
Mr. R. N. Swamy (Manager)
Dare House, No. 2, N. S. C. Bose Road
Chennai, Tamil Nadu, India – 600 001
Telephone: +(91)-(44)-25306400
[Reply]
September 8th, 2011 at 5:40 pm
Hi Hetal & Anuja,
I am cooking this receipe today but I have just realized that I am out of soy sauce and I cannot go to the supermarket right away as I am already half way through with this. Does that make any difference if I do not use Soy Sauce or it is just for seasoning. Please reply back asap.
Regards,
Aashi
[Reply]
hetal Reply:
September 8th, 2011 at 7:12 pm
Hi Aashi,
Soy sauce does add flavor and saltiness. If you absolutely don’t have it, you can just add regular salt.
[Reply]
Aashi Reply:
September 13th, 2011 at 4:31 pm
Hi Hetal,
Thank you for your prompt reply. It came out delicious. Thanks for this great recepie. It was amazing to see first the dough rising and becoming spongy and then awesome while cooking.
[Reply]
November 1st, 2011 at 12:51 pm
[...] Seitan – from one cup vital wheat gluten (see recipe here), cut to bite sized [...]
November 1st, 2011 at 1:11 pm
[...] Prepared Seitan Fillets- from one cup vital wheat gluten (see recipe here) [...]
February 21st, 2012 at 3:00 pm
What Brand of tamarind pulp were you using? It looked like it was a canned or bottled variety. Thanks so much for the great recipe!!!
[Reply]
June 6th, 2012 at 10:45 pm
Just wanted to know out of curiosity…when boiling the seitan with the veggies, why should we not open the lid and stir it? I am just curious to know the reason. Thanks!!
[Reply]
December 20th, 2012 at 11:12 pm
am not getting vital wheat gluten anywhere. Please suggest where to get. am in winnipeg canada but here iam not getting
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