How to Make Seitan (2 Easy Methods) | Vegan Chicken Substitute

Discover how to make seitan, the ultimate plant-based protein that’s perfect for replicating the texture and flavor of chicken or beef in your favorite recipes. In this video, I’ll guide you through two methods—the traditional method and a quicker alternative—so you can choose what works best for your kitchen.

Why Make Seitan?
• High in Protein: An excellent source of plant-based protein.
• Versatile: Neutral in taste but absorbs seasonings, broths, and marinades beautifully.
• Customizable: Shape, flavor, and cook it to fit any dish.
• Healthy: A great homemade alternative to processed meat substitutes.

00:00 Introduction
00:22 What is Seitan
00:56 Who is Seitan for
01:15 Benefits of Seitan
01:47 How does it taste
02:17 Method 1 : All purpose flour
03:51 Broth
05:01 Preparation
09:24 Method 2 : Vital wheat gluten
11:31 Broth
11:58 Preparation
13:27 Comparing Methods
15:36 Storage
16:32 Outro

METHOD 1 – USING ALL-PURPOSE FLOUR

For the Dough:
8 cups (1 kg) all-purpose flour
2 – 2 ½ cups water
2 teaspoons salt

For the Broth:
6 cups vegetable broth (or 6 cups water + 1 veg stock cube diluted in water)
⅓ cup coconut aminos
1 ½ teaspoons apple cider vinegar
1 bunch parsley
2 bay leafs
1 tsp white pepper
1 tsp onion powder
½ tsp garlic powder
2 tbsp white miso paste
1 stalk celery chopped roughly
1 large leek chopped roughly
Salt to taste

Instructions:
1. In a large bowl, mix the flour, salt, and water until a shaggy dough forms. Knead the dough on a clean surface for 8–10 minutes until it becomes smooth and elastic. Adjust with more water or flour as needed. Place the dough in a bowl, cover it with water, and let it rest for at least 1 hour (or overnight).
2. Drain the resting water, then rinse the dough under cool running water. Knead the dough gently in the water to remove starch. Replace the water as it clouds, continuing until the water runs clear.
After 10–15 minutes of washing, you should have a stretchy, sticky gluten ball. Be gentle to avoid tearing the gluten.
3. Squeeze out excess water and shape the gluten into a log or divide it into smaller pieces depending on your recipe needs.
4. In a large pot, combine the broth ingredients and bring to a simmer. Add the seitan pieces to the broth, ensuring they are fully submerged (add more liquid if necessary). Simmer gently for 1–1.5 hours, avoiding a hard boil, which can make the texture spongy.
5. Remove the cooked seitan from the broth and let it cool. Slice, shred, or cube as desired for your recipes. Store the broth in the refrigerator for up to 5 days, or wrap in clingfilm without liquid in a freezer bag for up to 6 months.

Tips:
1. Add herbs or spices to the dough before cooking for additional flavor.
2. Simmering the seitan in seasoned broth is essential to infuse flavor—experiment with variations!

METHOD 2 – USING VITAL WHEAT GLUTEN

For the Dough:
1 cup vital wheat gluten
¼ cup chickpea flour
1 cup water
Optional add-on: ¼ cup nutritional yeast flakes, 1 tsp onion powder, ½ tsp garlic powder

For the Broth:
6 cups of vegetable broth (or 6 cups water + 1 veg stock cube diluted in water)
⅓ cup coconut aminos
1 ½ teaspoons apple cider vinegar
1 bunch parsley
2 bay leafs
1 tsp white pepper
2 tbsp white miso paste
1 stalk celery chopped roughly
1 large leek chopped roughly
Salt to taste

Instructions:
1. Combine the vital wheat gluten and chickpea flour (and onion powder, garlic powder, nutritional yeast and pinch of salt) in a medium-sized mixing bowl.
2. Pour in the water and mix until a soft, pliable dough forms.
3. Move the dough to a flat surface and knead it thoroughly for about 5 minutes.
4. Let the dough rest for another 5 minutes to relax. (covered?)
5. While the dough rests, prepare your broth. Mix all the (remaining) broth ingredients in a large pot and place it on the stove over high heat. Bring the liquid to a boil, then reduce the heat to maintain a gentle simmer.
6. Divide the dough into 4 large sections or, if you prefer, cut it into smaller pieces or strips.
7. Add the dough pieces into the simmering broth.
8. Simmer the broth gently for about 1 hour, uncovered, making sure it doesn’t reach a rapid boil.Once done, remove the pot from heat and let it cool slightly.
9. Use it in any way you like – whole, sliced, chopped etc. Keep it refrigerated for up to 5 days or wrap in clingfilm without liquid in a freezer bag for up to 6 months.

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