How to Make Seitan Recipe (Two Ways)

5 from 19 votes

How to Make Seitan in 20 minutes with 6 ingredients. Create flavorful vegan chicken and beef, packed with protein to support muscle growth.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: Vegan, vegetarian

Diet: Vegan, Vegetarian

Servings: servings

Calories: 142kcal

For Seitan Beef & Chicken:
In a medium bowl, whisk together the dry ingredients: vital wheat gluten, nutritional yeast, garlic powder, onion powder, and poultry seasoning.
Make a well in the center and add the tamari, date syrup, and vegetable broth. Use a fork to mix until the dough comes together—it should be springy and slightly lumpy. (Add 1 to 2 tablespoons more broth if the mixture feels dry.)
For Seitan Chicken:
Tear off 2-inch bite-sized pieces from the dough and roll them into balls. Place the balls in a steamer basket, ensuring they don’t touch. If necessary, steam in batches.
Set the steamer over a saucepan with 1 cup of water and bring it to a vigorous simmer. Reduce the heat to low, cover, and steam for 10 minutes. Remove from heat, uncover, and let cool for a few minutes. The seitan chicken is now ready to eat. For extra flavor and texture, pan-fry in a little oil over medium-high heat for about 7 minutes, or until golden brown.
For Seitan Beef:
Shape the dough into a log, or two smaller logs for a quicker cooking time. Either wrap in aluminum foil or parchment paper, or lightly brush with olive oil to prevent sticking.
Place in a steamer basket over 3 cups of water. Bring to a vigorous simmer, then reduce the heat to low. Cover and steam for about 1 hour, or until firm.
Once done, let it cool for 10 minutes before slicing. Enjoy as is, or sear on the stovetop for a richer texture and flavor.

Don’t Overwork the Dough – Knead just enough for a firm texture; over-kneading makes it too tough.

Simmer, Don’t Boil – Boiling can make seitan spongy; gently simmer in broth for the best texture.

Use a Flavorful Broth – Seitan absorbs surrounding flavors, so season your cooking liquid well.

Adjust Cooking Time for Texture – Shorter cooking yields a softer texture, while longer cooking makes it firmer.

Pan-Fry for Crispy – After steaming, pan-fry seitan in a little oil or broth for a crispy, golden crust before serving.

Cube It for Easy Protein Boosts – Cut seitan into cubes and toss it into soups, salads, or pasta for an easy way to increase protein in any meal.