Seitan Two Ways

Seitan is hands-down the most amazing non-meat that I have eaten (it’s also much cheaper to make your own than buying premade, processed meat alternatives!). It’s main components are vital wheat gluten, water, and seasonings. I’ve failed this a few times myself so don’t feel discouraged if it doesn’t work out perfectly the first time. I haven’t quite made the perfect seitan but I think I’m getting close! This is a basic recipe so please, play around with it. You can add ingredients like garlic, sun-dried tomatoes, and fresh herbs for flavor.  For a different texture you can add chickpea flour or corn meal (have yet to try this- coming soon!).

The way you’d like to use your seitan will determine the method for preparing it. Today, I tried baking it in two ways: a large sausage, and nuggets.

I used the same recipe for both methods, I just made it in two batches.

IMG_3110Mix your vital what gluten and nutritional yeast. Accidentally put in your tomato paste.

IMG_3113Add the water, soy sauce, worcestershire, lemon juice, and tomato paste (unless you made an accident like I did!). Mix it together until it forms a dough. You’ll have to get in there with your hands and knead it. Add water if it’s too dry or vital wheat gluten if it’s too moist (1T at a time).

For Nuggets:

IMG_3114Flatten your dough on a clean surface and cut it into small pieces. Put them in a pan lined with foil (nonstick or use a spray).


Add some spices or a pre-made spice rub mixture. Here I used paprika, onion powder, cumin, and black pepper.

IMG_3116Put them in an oven set at 300F for 30 minutes. They’ll puff up a little and you may need to re-cut them. The nuggets should be crunchy on the outside and tender on the inside.

IMG_3118 You can toss them in a variety of sauces or eat them like chikin nuggets. Eat right away or you can store them in an airtight container in the fridge for a few days or freeze them!

For Sausage:

IMG_3119After bringing your dough together, roll it into a log and place it on some foil. If it looks like a big turd, then you’re doing it right!

IMG_3122Let it sit for a few minutes, then roll it up loosely like a tootsie roll. Place it directly on the middle rack (oven still set at 300F) for about 20 minutes, turning halfway through.

IMG_3133When I made this batch I noticed that it was still very moist after cooking so I unrolled it a bit and let it firm up in the oven for another 5 minutes. Take it out and slice it! Ready to use as a sausage in soups and pasta dishes. Sausages also keep well so store it in the fridge or freeze it!

I think the sausage is my favorite so far. I wonder how bigger sausage loaf slices would be in place of a veggie patty!

How do you use your seitan? Let me know in comments below!

Basic Seitan:

4 servings 30-35 minutes

  • 1 c vital wheat gluten
  • 2 1/2 T nutritional yeast flakes
  • 1 T tomato paste
  • 1/2 c soy sauce
  • 3/4 cup water
  • 1 t lemon juice
  • 1 t vegan worcestershire sauce
  1. Preheat oven to 300F
  2. Mix dry ingredients. Add wet ingredients and knead into a moist, stretchy dough.
  3. For nuggets, flatten the dough on a clean surface and cut it into 2-3 inch pieces. Place them in a lined baking pan and generously sprinkle spices of your choosing (optional). Bake for 30 minutes.
  4. For sausage, roll into an approximate log. Let sit, then loosely roll in foil. Place directly on middle rack for 20 minutes, rotating halfway through.


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