Classic Seitan Roast

Yield: makes one ~ 8″ x 4″ “roast”

Difficulty: Simple to prepare, but time consuming with the two-step cooking process of steaming and then baking.


  • 1 1/3 cups of vital wheat gluten
  • 1/3 cup soy flour (substitute garbanzo/chickpea flour or rice flour for a soy-free version)
  • ~1 T dried spices and herbs (your favorite variety, use less if you have a delicate palate, more if you have a high tolerance) I used a couple pinches each of the following: rosemary, basil, oregano, onion powder and garlic powder
  • 1/8 tsp fine black pepper (more or less to taste)
  • ~1 cup veggie broth (I make my broth using 1T Better Than Bouillon mixed with 1c water)
  • 2 tsp Bragg’s Liquid Aminos or tamari (adds a savory flavor) – I used Bragg’s
  • 1 tsp cider vinegar (adds a slight tangy note)
  • 1 tsp maple or agave syrup (maple is richer, agave is lighter)
  • 1/2 cup finely chopped mushrooms
  • 1 tsp extra virgin olive oil  (truffle oil if you can afford it)

1. Add vital wheat gluten and soy flour to a large mixing bowl. Add spices and herbs.

2. In a separate bowl, mix together wet ingredients (veggie broth, Bragg’s/tamari, cider vinegar, maple/agave.)

3. Using a flat spoon, mix the wet ingredients into the large mixing bowl of dry ingredients.

3. Knead in chopped mushrooms. If you mixture is too dry to knead – add in a few more splashes of veggie broth.

4. Roll into a log shape. Sprinkle the seitan with some dried spices, black pepper, and a good slathering of olive oil.

5. Wrap your seitan loaf in foil, twisting the ends of the packet.

6. Fill a stock pot 1/4 full of water. Bring to a boil. Use a steamer basket over top the boiling water to steam the wrapped seitan loaf. Cover loosely with lid. Steam for 30 minutes. Be sure to flip the foil packet over halfway through the cooking (around the 15-minute mark). *Safety note: Use tongs to avoid steam burns. Keep an eye on the water level making sure all the water doesn’t evaporate.

7. Remove the packet from the steamer. Poke a few holes in the foil so steam can escape. Transfer your packet to a cookie sheet in the oven to bake at 350 degrees for 35 minutes.

8. Remove packet from oven. Cool at least ten minutes before opening.

9. Now slice and serve. Alternately, you can freeze the loaf for later use.


  • Cube seitan and use as a mock-beef stroganoff
  • This makes a great holiday roast when rubbed with rosemary and baked with chopped carrots, onions, celery and potatoes in a brown gravy
  • Sauté seitan strips along with bell peppers in olive oil and balsamic vinegar. Add melted vegan cheese to make a Philly Cheesesteak sandwich.
  • Cube the seitan and use in vegetable soups and stews
  • Slice into strips and braise with teriyaki or BBQ sauce to make jerky
  • Sauté sliced seitan with garlic and olive oil and drizzle with a mushroom gravy
  • Marinate seitan cubes and use in an Asian-inspired stir-fry


  • Grind seitan in a blender or food processor and use as a taco filling or spaghetti “meat” sauce.

Credits: This recipe was inspired by several others, including:

-The Post-Punk Kitchen’s Homemade Seitan

-The Family Kitchen’s How to Make Seitan from Scratch

1,000 Vegan Recipes by Robin Robertson