How to Make Seitan (Beef Flavor) Recipe - (2024)


Submitted by Chef Joey Z.

"I have purchased packages of Seitan at the health food store, but have always wondered how to make it myself. I found a great recipe from Vegan Lunch Cast and decided to try it. It is simmering in the pot at the moment, so I don't know how it tastes, but I'll bet it's better then store bought."


How to Make Seitan (Beef Flavor) Recipe - (2) How to Make Seitan (Beef Flavor) Recipe - (3)

photo by Chef Joey Z. How to Make Seitan (Beef Flavor) Recipe - (4)

How to Make Seitan (Beef Flavor) Recipe - (5) How to Make Seitan (Beef Flavor) Recipe - (6)

Ready In:
1hr 30mins




  • For the Dry Ingredients

  • 2 cups vital wheat gluten (Bob's Red Mill)
  • 2 tablespoons spelt flour
  • 14 cup nutritional yeast
  • For the Wet Ingredients

  • 1 12 cups cold water
  • 12 cup tamari, soy sauce (I used Bragg's Amino Acids)
  • 1 tablespoon ketchup (or tomato paste)
  • 1 tablespoon oil (I used olive)
  • 2 finely chopped garlic cloves
  • 1 teaspoon lemon zest
  • For the Broth

  • 12 cups cold water
  • 12 cup tamari (I used Bragg's) or 1/2 cup soy sauce (I used Bragg's)



  • Combine the dry ingredients in the bowl of a stand mixer. I used my Kitchen Aid and it worked perfectly.
  • Using the paddle attachment on the mixer slowly combine the dry ingredients.
  • In a smaller bowl combine the wet ingredients and mix well with a whisk.
  • Stop the stand mixer and add the wet ingredients to the dry all at once and slowly incorporate the wet into the dry.
  • I added about 4 more tablespoons of spelt flour to the mix as I thought it was too wet. Mix for 5 minutes.
  • After 5 minutes turn the dough out onto a cutting board and form it into a loaf shape and let it sit until broth comes to a boil. Turn the heat down to low at this point.
  • Cut the loaf into 6 equal pieces and lower each one gently into the simmering broth and let it simmer covered for about 1 hour. Remember DO NOT LET THIS BOIL! It will create holes in your Seitan.
  • The Seitan will be spongy and holes will make it even more so. You want to avoid that.
  • After the hour is up remove the Seitan from the pot and place on a dish to cool. If you have room in the fridge this would be a good place to cool it down.
  • Remember, it has to be thoroughly cooled before its ready. Don't be temped to dig in until it's cold.
  • You can use this immediately, or store it in it's broth in the fridge for about 5 days. You can even put the big chunks in a zip lock bag and freeze.
  • The Seitan can be used in place of any meat product, you can even grind it in the food processor and use it for burger if you wish.
  • Another way to use this is to take a few big pieces and dip in flour, soy milk and bread crumbs and fry or bake it, then top with your favorite gravy.
  • Bon Appetit!

Questions & Replies

How to Make Seitan (Beef Flavor) Recipe - (7)

Got a question? Share it with the community!



  1. I made this last night and had it today in my sandwich with mustard. YUMMM! I loved it so much. I followed the recipe and it looks exactly the same as the one in your picture and tasted amazing. I can't believe that I had this recipe for a while and just tried it now. What have I been missing! Tonight, I made a dish with it. I sliced the Seitan and added it to fried onions, garlic, turmeric powder and tomato sauce. This was a traditional beef dish that my mom used to make. It is served with white rice and fried potatoes. I steamed the potatoes and then drizzled some olive oil and broiled in the oven instead of frying. I am thinking about making this for Thanksgiving with the side of my favourite stuffing. I have seen a lot of Stuffed-baked Seitan, but this recipe seems to be very easy and there is more control. I can always slightly baste it and broil it before carving/serving. Your recipe will definitely be a staple at my home.


  2. I had problems with this holding together. I added marmite so I don't know if that caused the problem or not however, it was soft and wanted to crumble for me. I made another from the same batch of gluten using a different method for chicken flavored and it didn't have that problem. The broth and overall taste was good but not something I associate with 'beef' flavor. It was more of a pork flavor. [edited to add: I was told I was wrong. It tasted just like lamb from the mutton fan] But I'll still keep this one because it is good if I can figure out what I did wrong with the dough but I'll keep looking for a 'beefy' taste.

    Dr. Wilson



Chef Joey Z.

  • 339 Recipes
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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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