Tutorial: How To Make Seitan

Since I got several questions about how I make my seitan, here’s a quick run down of the process. It may sound complicated, but I swear it’s the easiest thing you’ll ever stick in the oven, so PLEASE don’t be afraid to give it a shot. I base my recipe off of Vcon’s simple seitan, but I make it with even fewer ingredients and steps (and it still turns out fabulously well).

Sometimes less is more, right, Plus this way it is easy to jazz up with flavors and spices in other recipes/dishes that call for it. Combine VWG & nooch (dry ingreds) and then add in the wet stuff (veg broth & soy sauce). Yes, it will look like a brown blob.

The vital wheat gluten makes everything congeal together, but the ratio of wet to dry that I use makes it easy to separate. I prefer my seitan more juicy, but if you want a more dense or solid seitan just decrease the veg broth to 2/3 cup. Before you separate the seitan into cutlets, add a cup of extra vegetable broth to the pan.

Then place pieces of the uncooked seitan into the veg broth. Sometimes I spray a little bit of Bragg’s liquid Amino’s into this soaking broth ad sprinkle a little salt on it. The soaking broth is definitely necessary, otherwise you’ll end up with some rock hard chew toys for your dog.

Add them to the 350 degree oven for 20 minutes. Leave room in between them because they will grow. After they’ve stewed in their own juices for 20 minutes flip ‘em over and give the other side a chance to cook (10ish minutes). Take them out of the oven, let them cool, and voila! Your very own homemade seitan.

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Wipe it off after the yogurt has done its job. No one should ever ask us to compromise ourselves for their sake or the sake of the relationship. If you ever give into these kinds of demands the relationship is doomed from the start. That isn’t to say healthy compromise in a loving relationship is disrespecting yourself, to the contrary, but if you are constantly giving yourself up for another person, you will never have a healthy relationship.

This time in the fridge actually helps develop the flavors in the dough even more! I've made a few changes to the original recipe, which I feel makes the recipe a little more approachable for us home bakers. Chad's recipes make two enormous rounds of bread, so I've scaled back this recipe to more human-sized loaves.

I also modified the amount of leaven created so the full amount is used in the bread (Chad's original recipe has you discard a portion, which always just seemed wasteful to me). If you've made the Tartine bread recipe before, you'll notice a few other modifications here and there. I also want to encourage you to use this recipe as a jumping-off point. I made it with straight all-purpose or bread flour here, but you can swap in some whole-wheat flour or other whole-grain flour without needing to adjust the recipe. You can also add things like nuts or dried fruit, or experiment with folding in some cooked grains, like quinoa or steel-cut oats.