Homemade Seitan

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This recipe is adapted from the Seitan Medallions in the Millenium Vegan cookbook. It is time consuming but can be made ahead and I get two dinners out of it. Once made you can use in a stir fry or make a veal marsala or use in any dish as a meat substitue.

  • ServingsServings


  • 4 cup vital wheat gluten
  • 2/3 cup all purpose flour
  • 2 tablespoon milled flax seeds
  • 3 1/2 cup cool water
  • cheese cloth for wrapping
  • Marinade of your choice (mix broth and soy sauce and any other flavorings desired)


Combine the flours and flax seeds in a large mixing bowl.  Knead the dough with your hands, slowly adding the 3 1/2 cups of water until it is absorbed.  Continue kneading the dough for 2 minutes, until it is firm and springy.  It will feel like a sponge.

Bring 4 to 6 cups water to a rolling boil.  Meanwhile, divide the dough into 3 equal portions.  Knead each portion into a cylindrical loaf shape, about 5 to 6 inches long.  Cut the cheesecloth into three 10-inch lengths and open it up.  Place a seitan loaf at the bottom center of each piece of cloth.  Roll the cloth over and twist and tie the ends to enclose the seitan like tootsie rolls.

Immerse the rolls in the boiling water and lower the heat a bit, cover the pot leaving it slightly ajar and cook for 90 minutes.

Drain the roll sand allow them to cool.  Remove cloth and slice the seitan into rounds.

Combine a marinade of your choice including water or stock, soy sauce, wine is very good and any herbs and flavorings.  I find the marinade helps flavor it but it is more about the second boiling that helps make this seitan good.  Bring marinade to a boil add rounds of seitan and simmer covered for 40 minutes.

Now the seitan can be used right way as is or in any recipe calling for steak or chicken or it can be stored for about a week in the fridge.  Usually I get two batches out of this amount.