"Chicken" Seitan

    1 hour 5 minutes

    Seitan is a protein rich food made from wheat gluten, and is used in many vegetarian dishes. This recipe makes basic pieces that you can crumb and fry to be served as cutlets or nuggets, similar to chicken, or use it chopped in salads. Seitan soaks up so much flavor, the possibilities are endless so go ahead and experiment with your favorite seasonings.

    12 people made this

    Serves: 6 

    • 275g wheat gluten
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • 1/4 teaspoon cumin seed
    • 1/4 teaspoon garlic powder
    • 2 cups (500ml) water
    • 80ml tamari or soy sauce
    • 8 cups (2 litres) water
    • extra 1/2 cup tamari or soy sauce
    • 1/2 teaspoon onion powder
    • 2 (10cm) pieces dashi kombu (dried kelp)

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. In a large glass bowl, mix together the wheat gluten, rosemary, thyme, sage, cumin seed and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist. Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient. Set aside to rest for 15 minutes while making stock.
    2. In a large stock pot, boil water with extra tamari or soy sauce, onion powder, and dashi kombu. Cut gluten log into desired shapes, no larger than 1cm thick. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover and simmer for 45 minutes. Seitan is now ready to be crumbed and fried, chopped up and used in salads, or seasoned in any way you like.

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    Reviews in English (9)


    The seitan is much less 'spongey' if you put the seitan in cold broth and then bring it up to a simmer instead of dropping it in boiling broth.  -  20 May 2007  (Review from Allrecipes USA and Canada)


    As far as seitan goes this is pretty good. I have tried to make seitan a few times and this was definitely the best one I've tried (easy and similar in taste to the store-bought kind. I didn't use the dashi kombu because I live in a rural area that doesn't sell it; it still turned out pretty good.  -  04 Nov 2004  (Review from Allrecipes USA and Canada)


    I've always baked my seitan in the oven because boiling it always seemed wrong to me, but I thought I'd give this a try since everyone seemed to like it... Suffice it to say I'm glad I halved the recipe first. The end product was spongey and SO salty. The flavor wouldn't have been bad had it not been so salty, but the texture was just not good at all.  -  04 Apr 2007  (Review from Allrecipes USA and Canada)