New This Month

All-Purpose Seitan


This hearty meat substitute, widely used in Asian cuisine, is a light, protein-rich addition to stir-fries, wraps, and soups.

  • Yield: Makes about 2 pounds

Photography: John Kernick

Source: Whole Living, April 2011


For the Dough

  • 2 1/2 cups vital wheat gluten flour
  • 1/4 cup garbanzo bean flour
  • 1/4 cup nutritional yeast seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup cold organic vegetable broth
  • 3/4 cup cold water
  • 1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
  • 2 tablespoons extra-virgin olive oil

For the Broth

  • 4 cups organic vegetable broth
  • 4 cups water
  • 1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
  • 2 tablespoons fresh lemon juice


  1. Make dough: Combine dry ingredients in a bowl and wet ingredients in another bowl. Add wet ingredients to the dry, mixing with a fork until blended completely. Transfer dough to a clean, flat surface and knead by hand 10 times. Let rest 3 minutes. Knead 10 to 15 times more; let rest 15 minutes more.

  2. Meanwhile, in a pot, bring broth ingredients to a boil. Reduce to a simmer and cover.

  3. Roll dough into a thick log (about 3 inches wide by 8 inches long). Cut crosswise into eight 1/2-inch-thick disks and flatten with hands to about 1/4-inch thickness. Add disks to broth, cover, and simmer until the middle of the dough is as firm as the edges, 1 to 1 1/2 hours. (If the disks become exposed during cooking, add just enough water to cover. Be sure the broth does not boil; this produces spongy seitan.) Remove from heat and let cool, uncovered, in broth.

Cook's Notes

Once cool, seitan can be marinated, refrigerated in the broth for up to a week, or frozen individually in parchment for up to a month.

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