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Best Seitan Recipe

Prep Time 15 minutes
Cook Time 2 hours
Servings 15


  • 3 cups vital wheat gluten (bulk barn is best tasting!)
  • 3/4 cup chickpea flour (bulk barn is best tasting!)
  • 1 1/2 cups nutritional yeast
  • 2 tbsp onion powder
  • 2 tbsp garlic powder
  • 2 tbsp italian seasoning
  • 1/2 cup vegetarian chicken broth (powdered), available at bulk barn
  • 2 1/2 cups water (or vegetable broth if not using powdered version)
  • 2 L vegetable broth, for boiling


  1. In a large bowl or mixer with hook attachment add all of the dry ingredients and mix until well blended.

  2. If using a mixer, slowly add the water or vegetable broth and mix until a dough is formed.

  3. Transfer the dough onto a surface and knead dough to form a log that is about 3" in width and roughly 15" long. Seitan will expand when it is boiled so be sure to form into a small log to slice. (Alternatively if you're planning on just making strips or nuggets you can cube or flatten dough to slice into strips)

  4. In a large pot, bring 2L of vegetable broth to a rolling boil, then turn heat down to med-low.

  5. Add in pieces of seitan and allow to boil with lid off for approximately 2 hours, allowing the broth to completely evaporate.

  6. Allow to cool completely before breading/frying. If you're making it ahead, you can refrigerate the seitan in an airtight container for up to 10 days.