easy seitan

Learn how to make your own seitan with this 20-minute easy seitan! Meaty homemade nuggets are pan-fried and tossed in a sticky ginger garlic sauce.

Easy Seitan

vital wheat gluten

chickpea flour (or all purpose flour)

nutritional yeast

onion powder

garlic powder

thyme

salt

vegan no chicken broth (or vegetable broth)

olive oil

garlic (minced)

ginger

soy sauce

agave

seasoned rice vinegar

cornstarch

In a large bowl, add the vital wheat gluten, flour, nutritional yeast, onion powder, garlic powder, thyme and salt. Stir well to combine.

Pour the broth and olive oil in the bowl with the dry ingredients, and stir well with a large spoon until the dough starts to pull away from the bowl.

Transfer to a lightly floured surface and knead with your hands for 2-3 minutes. It will be a messy dough.

Tear the dough into bite sized pieces.

Prepare a large pot with a steamer basket with 1-2 inches of water on the bottom. Place the pieces of seitan in the basket and steam for 15 minutes.

If using the honey ginger sauce, add the garlic, ginger, soy sauce, agave, seasoned rice vinegar and cornstarch to a small bowl and whisk to combine.

In a large sauté pan, warm the olive oil over medium heat. Add the steamed seitan pieces and pan fry on each side until golden brown and crispy on the outside.

Lower the heat and pour the sauce over the seitan. Stir constantly until thickened and the seitan is coated in the sauce.

Serve immediately with rice, if desired and perhaps a side of steamed broccoli.

The quickest, easiest and most delicious Seiten I've ever made!!!

Can they be frozen without the sauce?

Oh my goodness, this recipe was perfect and came together so quickly.   Served with matchstick carrots in lettuce wraps, we added vegan buffalo sauce for spice.  Thank you Nora for the consistently delicious recipes.

I LOVE this recipe!!! Do you have any recipes for other sauces? I'd love to try!

Great recipe!! I used this is Indian curry, so I didn’t add any herbs, just salt and pinch of turmeric, made chicken tikka masala…turned out great!! Thank you…

Thank you yet again Nora. You’re officially my primary source for recipes now. I was pleasantly surprised to find this new one when I went to look up your seitan chicken recipe. Delicious as usual! I’m training for a body building competition, so for my meal prep I tripled the recipe, reduced the oil, and used a low cal marinade. It was still incredible. I look forward to having it again just the way you created it when I’m not on prep. Thanks for all your amazing creations!!!!

I make various recipes of seitan weekly. This one was in fact quite easy and delicious. It’s going in the weekly rotation!

A quick and easy basic seitan that is great for kebabs or chopping into small pieces and adding to soups, stews, stir-fries, or casseroles.

Quick and Easy Seitan

flour

herbs

broth ((to mix with

broth ((chicken

water

Measure all of the dry ingredients (wheat gluten, flour, garlic powder, onion powder, herbs, and salt) into a large glass bowl and stir until well combined.

Stir in 1 cup of vegan broth with a silicone spatula, then knead with your hands until all of the flour is incorporated.  (You may have to add a tablespoon or two of water to the dough to get all of the flour incorporated.)

When you have a firm rubbery dough, bring 3 cups broth and 3 cups water to a boil.  Rip off small walnut-sized pieces of dough and drop them into the hot broth.  (They will double in size when cooked.)

Cover with a lid and turn the heat to low and simmer at a slow boil for 35 minutes.  Then turn off the heat and allow it to cool for about 1/2 hour.

Transfer the cooked seitan along with the broth to a container with a lid and store in the fridge until ready to use.  (You can use it immediately, but it will be firmer and more meat-like the next day.)

Cut up cooled seitan and toss it into any meal.  Use as you would pre-cooked meat in any recipe.

This recipe was super easy to follow, great instructions! Wonderful flavor! I will definitely make this again, different shapes, for different meals. Thank you so very much for this recipe, I greatly appreciate the time and effort you put into this.

Just as an update... I only today used the last of what I made in January. It was as moist as when I made it!!  6 months in my freezer!! I used the broth in my cooking too!!! All around fabulous!!!

This recipe is my go to for a seitan chicken recipe. My husband is not vegan, and he also loves this recipe! We use it often with Thai curry, pasta, or even breaded and air fried. I’ve been looking for a good chicken replacement for a vegan version of the Panamanian rice and chicken I grew up with before becoming vegan, and this recipe worked so well with the texture and flavors within the rice! And, it’s so easy to make! Highly recommend!

I made this recipe!!! OMG!!!!!! It came out so good!!! Great texture, especially if left in the fridge overnight. I didn't have any store bought broths so I made my own, and it was so good. the bonus is that the leftover broth can be used in my stews, beans and soups! I have labelled this my go to seitan recipe. It's too easy to fail!!!

This was so good and surprisingly easy.  Good to know how easy it is so I can make it anytime.

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Easy Seitan

Quick and Easy Seitan

Top 2 easy seitan recipes from across the web

The most viewed easy seitan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Seitan

Quick and Easy Seitan

The most viewed easy seitan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine