This simple seitan is the perfect base for countless vegan meals. With white beans, tahini, and spices, it’s tender, high in protein, and surprisingly easy to make at home.
Looking for more mock-meat recipe ideas? These are some of my favourites:
- Shredded Rotisserie Vegan Chicken
- Soft & Tender “Beef” Burger
- Vegan ”Chicken” Schnitzel
- Juiciest Vegan Meatballs
- Minced “Beef” Bolognese
- Mexican “Chorizo”
I love this Simple Seitan recipe because it’s quick to prepare, versatile, and packed with plant protein. Unlike store-bought options, it’s budget-friendly and made with everyday pantry staples. The addition of white beans keeps it juicy and prevents it from becoming overly chewy. Seitan is incredibly satisfying because it absorbs flavours beautifully – you can marinate, fry, grill, or simmer it in sauces. This recipe makes a great base for dishes like vegan nuggets, curries, or stir-fries. I also love that the texture is adaptable – knead less for a tender bite, or knead more if you like it chewier. Nutritionally, it’s a powerhouse: high in protein, low in fat, and a fantastic meat replacement. Making it at home means you control the seasonings, so it’s always tailored to your taste. Once you try it, you’ll never want to rely on expensive store-bought seitan again.
Don’t get put off by the idea of making your own meat! Seitan might sound complicated, but at its core it’s simply made from wheat gluten – the main protein found in flour. Vital wheat gluten comes close to being a complete protein, but it lacks one key amino acid—lysine. To fill that gap and boost both nutrition and texture, I like to combine it with beans. The beans supply lysine and also give the seitan a softer, more meat-like bite.
If you think about it, you’re really just making a high-protein form of bread dough, then cooking it in a way that transforms it into something savoury, chewy, and satisfying. Instead of rising in the oven like bread, the gluten is steamed or simmered so it sets into a firm, meat-like texture. That’s what makes it such an amazing plant-based protein: it’s familiar, affordable, and built from the same ingredients you already use in everyday cooking. Once you realise it’s just bread’s protein cousin, the whole process feels a lot less intimidating – and a lot more exciting!
Main Ingredients & Why We Use Them
- Vital Wheat Gluten – The main protein in wheat that gives seitan its chewy, meaty texture. You usually can’t buy this from your local supermarket, so I buy mine here.
- White Beans – Add moisture, fibre, and tenderness while boosting nutrition.
- Nutritional Yeast – Brings savoury, cheesy notes and extra B-vitamins.
- Vegetable Broth – Adds flavour and moisture to bind the dough.
- Soy Sauce – Provides umami depth and saltiness.
- Tahini – Brings richness and a nutty flavour, helping the seitan stay juicy.
- Smoked Paprika – Adds smokiness and warmth without overpowering.
- Onion Powder – For subtle sweetness and background flavour.
- Garlic Powder – Boosts savouriness and complexity.
- Black Pepper – Gives gentle heat and depth.
- Salt – Essential for enhancing all the flavours.
Simple Seitan Ingredients
How to Make It
Making simple seitan at home is easier than you’d expect. Blend the wet ingredients, mix them into the dry ingredients, and knead lightly to form a dough. Roll the dough tightly in baking paper and foil, then steam it until firm. After cooling, the seitan is ready to slice, marinate, and cook however you like.
Variations and Substitutes
You can swap white beans for chickpeas or lentils for a similar texture. If you’re nut-free, replace tahini with sunflower seed butter. For different flavour profiles, add herbs like sage and rosemary for a “chicken” style seitan or extra soy sauce and hoisin for an “Asian BBQ” flavour.
Equipment
You’ll need a food processor or blender to make the bean mixture smooth, plus a large mixing bowl for combining everything. A metal steamer basket and a sturdy pot are essential for steaming the seitan evenly. Baking paper and foil are also key to keeping moisture in and preventing sticking.
How to Serve It
This seitan is perfect in stir-fries, curries, sandwiches, or in a pot pie! It also makes fantastic vegan nuggets, kebabs, or strips for burritos. The possibilities are endless.
How to Store It
Once cooked, seitan keeps well in an airtight container in the fridge for up to 5 days. It also freezes beautifully – slice into portions, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
How to Make It
Simple Seitan
Ingredients
- 250 g vital wheat gluten
- 125 g white beans
- 25 g nutritional yeast
- 250 ml vegetable broth lukewarm
- 1 teaspoon soy sauce
- 1½ tablespoon tahini
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
Blend Wet Ingredients
- In a food processor, combine the white beans, vegetable broth, soy sauce, and tahini. Blend until completely smooth.
Combine Wet & Dry
- In a large bowl, mix the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the wet mixture into the dry and stir with a spatula until it begins to come together.
Knead & Rest
- Once it forms a shaggy dough, knead it gently with your hands for 1–2 minutes until just combined. Don’t over-knead — the more you knead, the chewier the seitan will be. A short knead makes it tender and juicy. Cover the dough and let it rest for 5 minutes.
Shape
- Form the dough into 3 logs and then roll up tightly in a piece of baking paper then tinfoil, twisting the ends tightly. Baking paper will provide a barrier between dough/foil and also help retain moisture.
Steam
- Use a foldable metal steamer basket, unfold the basket and place it in the pot with about 2–3 cm of water—just enough to sit below the basket. Once the water is boiling, place the wrapped gluten dough in the steamer and cover with a lid. Steam for 1 hour, flipping it over halfway through (use tongs).
Set
- Let the cooked seitan cool to room temperature, then unwrap it and place it in an airtight container in the refrigerator for at least 8 hours to set.
