Go Back Email Link
+ servings
Print Recipe
5 from 1 vote


This easy seitan recipe doesn't require steaming. Instead with a few ingredients, a food processor, and a stockpot, you can make several different meals with one seitan recipe. One recipe makes 2 poouns of seitan. Just slice it, marinate, and cook. Or, freeze in the marinade for months!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Entrees
Cuisine: American
Diet: Vegan
Servings: 2 pounds
Calories: 144kcal


Seitan Dough

  • 4 cups vital wheat gluten
  • ¾ cup whole wheat flour
  • 3 Tablespoons nutritional yeast
  • 1 Tablespoon garlic powder
  • 2 onion powder
  • 2 teaspoons paprika
  • 2 teaspoons celery salt
  • 2 teaspoons liquid smoke
  • 2 ½ cups warm water

Other Ingredients

  • 12 cups water
  • 2 bay leaves
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 1 white onion chopped


  • In the large food processor fitted with a bread blade, combine the dry ingredients and pulse a few times to combine.
  • Now combine the WARM water (make sure it's warm, not hot) and the liquid smoke.
  • Then pour the warm combined with liquid smoke into the food processer.
  • Turn the food processor on the bread setting and process until the dough forms a ball, pulling away from the blade.
  • Remove the dough from the food processor, place in a bowl and cover with a towel for 15 minutes.
  • In the meantime, prepare a stockpot; fill it ¾ full of water and add chopped vegetables and the bay leaves.
  • Remove the seitan from the covered bowl.
  • Cut the seitan in half and then cut each half into thirds; you will have six pieces.
  • Next, place all six pieces into the boiling stockpot.
  • Reduce the heat to medium-low and boil for 1 ½ hours.
  • Remove the seitan pieces from the stockpot, place them in a large container, and cover cold water.
  • The seitan should be stored in the refrigerator until it is fully cooled.
  • Once cooled, remove the pieces from the water. Then, using a sharp knife, slice the seitan as desired for a variety of recipes.
  • Seitan should be marinated for 1-2 days and can freeze up to months for later use.
  • If freezing, make sure you remove the seitan from the freezer and allow it to thaw overnight in the refrigerator. I strongly suggest marinating if you pant o freeze it to avoid having to marinate for 1-2 days after thawing.


When the seitan is cooled, slice it for various recipes. For instance, if you plan to make seitan bacon, it can be cut into strips, like bacon, or smaller pieces for bacon bits. If you plan to make a vegan french dip, I suggest cutting thin larger pieces. Regardless of the marinade chosen, seitan absorbs flavors like a sponge. I do, however, suggest marinating for 1-2 days for maximum flavor and texture. 
One recipe provides 4-6 different meals or 2 pounds of meat. So, I divide it up for various recipes, then marinate it differently, and freeze it if I don't plan to use it right away. Otherwise, seitan freezes well in the marinade. To thaw seitan, please remove it from the freezer and place it in the refrigerator overnight. 


Serving: 2oz | Calories: 144kcal | Carbohydrates: 11g | Protein: 24g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 322mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1317IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg