• Jonny

Seitan - Recipe

Serves: 6 |      Prep time: 15    |      Cook time: 1 hour


For the seitan:

1 cup vital wheat gluten

1/4 cup soy or chickpea flour

1 cup water

1 tsp smoked paprika

1/2 tsp garlic granules

1/2 tsp black pepper

For the broth:

1 litre boiling water

2 tbsp low sodium soy sauce

3 cloves garlic, chopped

1 tsp black pepper


1 mixing bowl

1 large saucepan


1) Mix all dry seitan ingredients together in a bowl. Add water.

2) Mix until combined, adding more soy/chickpea flour if needed (this takes a while, usually a few minutes).

3) Once combined, continue kneading for a further 5 minutes (this is annoying, but important to get the right consistency). 

4) Shape into a log shape and leave to rest for 5 minutes.

5) Add ingredients for broth to a large saucepan. 

6) Cut seitan into 6 equal pieces and add to the broth.

7) Simmer seitan just below boiling point for 1 hour, turning pieces every 20 minutes.

8) Once cooked, seitan can be stored in its juices in the fridge for up to 5 days. 


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