Homemade Seitan


Nathan’s homemade seitan is quite delicious.  Once prepared, we usually use half of it as a roast and slice the other half for sandwiches during the week.  The flavor and consistency of the seitan is perfect for both uses.


  • 12 oz firm tofu (or cooked beans of your choice)
  • 2 cups water
  • 1/4 cup olive oil
  • 6 tsp Bragg’s Amino Acids
  • 1/4 cup nutritional yeast
  • 3 tsp smoked paprika
  • 6 tsp onion powder
  • 3 tsp garlic powder
  • 3/4 tsp tumeric
  • 1 tsp smoke salt
  • 1 tsp ground sage
  • 1 tsp freshly ground black pepper
  • 1 tsp oregano
  • 1 tsp thyme
  • 3 1/4 cups vital wheat gluten


You will need a large steamer for this recipe.  Get water steaming in the steamer in preparation for seitan.

Place all ingredients except the vital wheat gluten into a blender and process until very smooth.  Pour processed mixture into a large bowl.  Add the vital wheat gluten and work into a dough.  Knead this dough mixture for a few minutes to allow the gluten to develop well.  Shape the dough into a log shape and place into a greased bread pan (you can wrap the dough in aluminum foil instead of using a bread pan, but we like the pan because it isn’t wasteful).  Place the bread pan into the steamer and steam for 1 hour.

Preheat oven to 350°.  Remove seitan from the steamer and bake for 40-50 minutes.  Seitan will almost double in size.

Cool completely, then cut in half.  Save one half to use a roast and slice the other half for sandwiches.  Store in the refrigerator or freezer.



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