Homemade Seitan

June 1, 2016


Preparation time: 20 minutes
Cooking time: 50 minutes to make the seitan + 10 minutes to cook it




300 g    Gluten flour (10.5 oz)

300 ml  Water (1 and 1/4 cup)

1            Onion

4            Garlic cloves

2            Laurel leaves 

3 tbsp   Soy sauce

2 tbsp   Agave syrup 



how to make  Seitan:


- Put the gluten flour in a bowl

- Slowly add the water while mixing with a wire whipper

- When the mix is smooth divide it into three balls and let it rest while preparing the broth

- Peel and cut the onion in two halves

- Peel the garlic cloves

- In a pot boil 2.5 l of water and the add onion, garlic, laurel, soy sauce and agave syrup. 

- Add abundant salt to make the seitan tastier

- Put the three balls into a large heat-proof jar (or several smaller jars) and cover them with the 2.5 liters of broth

- Cover the jar with its top (or jars) without closing it tightly 

- Put the closed jar in a large pot and fill the pot with water up to 3/4 of the jar

- Cook on medium heat for 50 minutes

It will last a couple of weeks in the fridge and a few months if frozen

You can also save the broth to use it the next time you’ll prepare seitan


How I cooked it:


I cut the seitan in tiny slices and cooked them on medium heat in a pan with a bit of homemade vegan stock cube (recipe here) diluted with just a bit of olive oil, without adding any water.

Add extra of broth whenever the seitan gets too dry. I added it directly from my rice pot, which I was cooking using my homemade vegan stock cube as well!


Optional: For extra flavour add some Marsala wine and reduce


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