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Soy-free Seitan –

Soy-free Seitan


The basis of this came from an old post from a now-defunct vegan recipe site, and we updated it a bit and changed up some of the ingredients. If you don’t have garlic powder, use onion powder, granules, or, whatever. It’s pretty flexible, and doesn’t have to be specifically this. I’ve seen variations that call for 3/4 cup of the vital wheat gluten and 1/4-1/2 cup of various kinds of non-wheat flours (garbanzo, rice, etc), but this is what we use. It’s dead simple to make, and only really requires babysitting the pot for an hour while you’re doing other stuff.


Soy-free Seitan
  • Seitan:
  • 1 cup vital wheat gluten
  • 1½ tsp garlic powder
  • 1 cup water
  • Broth:
  • 3-4 cups vegetable broth
  • 1 tsp salt (if needed - some broths or bouillons are really salty)
  • 1 tsp garlic powder
  • 1 tsp dried ginger
  • ½ tsp dried dill (or oregano, or thyme, or whatever)
  1. Mix the broth ingredients together and bring to a boil.
  2. While the broth is coming to a boil, mix vital wheat gluten and garlic powder.
  3. Add the 1 cup of water and mix into a dough. Knead dough for a minute or two. Don't skip this - the seitan will be mushy and vile if you do. The longer you knead it, the firmer it will be.
  4. Cut the dough into whatever size/shape chunks you need or want: chunks, cubes, strips, blobs, etc. Drop them into boiling broth a couple at a time. We discovered that if you dump them all in at once, they'll clump together and stick and make a mess.
  5. Lower the heat a little bit (to medium-highish), and let them cook in the broth for about an hour. Keep an eye on the pot and make sure the broth doesn't boil completely away.
  6. Pull the pieces of seitan out with a strainer, and discard any leftover broth.
  7. Poof! Done! You can do almost anything with this stuff now. It will keep for a week or so on the fridge, and ages in the freezer. It benefits from being fried a bit before use, and can be seasoned as needed for whatever you want to use it for.


Soy-free Seitan
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