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Yummiest Seitan Ever!

What you need: 

1 cup vital wheat gluten
3 tablespoons nutritional yeast
1 teaspoon thyme
1/4 cup soy sauce
1 tablespoon oil
1/2 cup water or vegetable stock

What you do: 

1. Preheat oven to 375 degrees F. Mix gluten, nutritional yeast, and thyme together in a bowl.
2. In a separate bowl, mix water or vegetable stock, soy sauce, and oil. I prefer to use water since the vegetable stock makes the gluten too salty for my taste.
3. Pour the wet ingredients into the dry ingredients evenly, and stir together making the ball of gluten. Knead for a few minutes. Dab any excess moisture from the gluten with a paper towel if you want to.
4. Form the gluten into a cylindrical shape. Press down and with a sharp knife, cut the gluten into thin strips. Oil a cookie sheet, and place the strips on the cookie sheet. Bake for 10 minutes, then flip them over and bake for an additional 3-5 minutes.
Enjoy your yummy seitan strips! You can eat them with ketchup, barbecue sauce, or any other vegan condiment if you like. I prefer to eat mine with ketchup.
Source of recipe: I tried some of the seitan recipes found on this website, but wasn't satisfied. So I combined a few, and this is what I came up with.

Preparation Time: 
20 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Recipe Category: 


Having tried homemade seitan before (the boiled method of cooking), I was hoping that this method would be better and I was amazed. This is awesome, even my picky 11 & 13 year old omnivore boys loved it. It was a bit salty, but I can adjust the level of bragg's I use next time. This is so much better than any store bought seitan I have used. I have many plans for this recipe, changing up the spices I use, etc.


I give it 3 stars

I made the recipe as posted. I'm usually not one to be a salt hater, but even with using water in place of the veggie broth it still turned out to salty. I think next time I will halve the soy sauce even more!

I used this quick and easy recipe in with my beef stroganoff recipe :

Looking forward to see how it all comes together!


Pretty good recipe. I have tried other seitan recipes, but they just end up a little bland (easy enough correction) and kinda soggy (not as easy). This recipe gives a much closer texture to the store bought and restaurant seitan I like. Thanks! I added some chili flakes of course to mine  :)


This was fantastic!!!!!!  For the seasonings, I used 1/2 tsp. Mrs. Dash's Extra Spicy salt-free seasoning blend and 1 tsp. Mrs. Dash's Chicken salt-free grilling blend, also added a little onion and garlic powder.  Used water instead of broth.  Didn't use 1/4 cup soy sauce because I didn't have any so I used 2 tbsp. Braggs mixed with water.  This is definitely a keeper!  Thanks for posting.


dont forget crushed red pepper flakes!!! Awesome!
Also: instead of the 4 T soy suace, I use 3 T (shoyu) plus 1 T water
Thanks so much!


I LOVE this recipe!!!  I hate store-bought seitan, so I always make it and this is the only recipe that I use now. I always use water instead of broth, half Bragg's half Shoyu, and more seasonings.  As there have been some questions about freezing, I will tell you that I ofter triple this recipe and freeze the leftovers, and never have had any problems.  It does not get rock solid, but it will freeze.  And reheats very nicely too...can't even tell a difference between fresh and reheated from frozen, really.  Excellent recipe!!!


i would think that this could be frozen, since a majority of the seitan i buy is frozen in broth.  just a thought. 


Based on the previous raving comments, I'm guessing the fault was my own on these not turning out great. Keep in mind, this was also my first ever attempt at making homemade seitan. First, there wasn't enough liquid to fully mix the dry ingredients (don't seitan recipes usually follow a 1 to 1 ratio with the gluten and liquid..?) so I added a little bit more. Then they were so spongy that whenever I tried to flatten the dough, it'd pop right back up to it's original shape. I continued as instructed and baked them.. Since they were so fluffy the insides didn't cook thoroughly so I sliced each "steak" like a bagel and baked for a couple more minutes.. These aren't horrible, definitely edible, but not what I was hoping for. I put some of this on a sandwich... the best part about my sandwich was the kalamata olives, not the seitan.  :(

The only good thing about this recipe was that it didn't consume much time at all.

Oh, I also used water instead of broth and added some black pepper and garlic powder.
And I've decided I'm not a big fan on thyme.


fairly good, though very salty. i will have to cut down on the vegetable broth and add some water. I had it with stir fry and it was delicious.


These are so good.  I never had seitan before so i did not know i was getting.  I was planning on making Gyros for my husband but i ended up eating some of it in a "steak"  salad, looks like i will make another batch tomorrow. 



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