Homemade Wheat Gluten Seitan (Basic Chicken-Style Base)

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Making your own seitan at home is surprisingly easy, much more budget-friendly than store-bought options, and lets you control every flavor that goes into it. This recipe uses vital wheat gluten to create a tender, meaty, soy-free seitan base that you can use in your dumplings, stews, or stir-fries.


Ingredients

For the Seitan Dough:

  • 1 cup vital wheat gluten
  • 2 tablespoons nutritional yeast (adds savory depth)
  • 1 teaspoon poultry seasoning (or garlic powder, onion powder, and black pepper)
  • 1/2 teaspoon salt
  • 3/4 cup flavorful vegetable broth (ensure no soy is listed)
  • 1 tablespoon olive oil
  • 1 tablespoon soy-free seasoning sauce (or coconut aminos for a soy-free umami kick)

For the Simmering Broth:

  • 4 cups rich vegetable broth
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 1 small onion, quartered

Instructions

1. Mix the Dry Ingredients

  1. In a medium mixing bowl, whisk together the vital wheat gluten, nutritional yeast, poultry seasoning, and salt until well combined.

2. Combine and Knead

  1. In a separate small bowl or measuring cup, mix the vegetable broth, olive oil, and coconut aminos (or soy-free seasoning sauce).
  2. Pour the wet ingredients into the dry ingredients. Stir with a fork or spatula just until a cohesive, shaggy dough forms.
  3. Using your hands, knead the dough right in the bowl for about 1 to 2 minutes. This develops the gluten strands to give it that authentic, chewy "chicken" texture. (Do not over-knead, or it can become too tough).

3. Shape the Seitan

  1. Divide the dough into two equal pieces and shape them into rough cutlets, strips, or chunks, keeping in mind they will expand slightly as they cook.

4. Simmer to Set

  1. In a wide pot, combine the 4 cups of vegetable broth, smashed garlic, bay leaf, and quartered onion. Bring it to a gentle simmer over medium heat.
  2. Carefully drop your seitan pieces into the simmering broth.
  3. Cover the pot with a lid, reduce the heat to low, and let it simmer gently for 30 minutes, flipping the pieces halfway through.
  4. Remove from heat. You can use the seitan immediately by tearing it into your dumplings, or let it cool in the broth so it absorbs even more flavor.

Chef's Note: Store any leftover cooked seitan in an airtight container submerged in its broth in the refrigerator for up to 5 days, or freeze it for later use. Enjoy!

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