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Serves 8

Makes 4 loaves, each of which makes about 2 servings. Wrapped tightly, it'll last in the fridge for up to 2 weeks. Freeze it, and it'll last for months. Adapted from Viva Vegan!


  • 1.5 cups cold vegetable broth (or water and bouillon cube)
    2 tablespoons olive oil
    1.5 cups vital wheat gluten flour
    1/4 cup chickpea flour
    1/3 cup nutritional yeast
    1 teaspoon garlic powder
    1.5 teaspoons vegetable seasoning
    1/2 teaspoon paprika
    1/2 teaspoon cumin
    1/2 teaspoon onion powder
    1 to 2 teaspoon sea salt


  • Wisk together broth and olive oil, and set aside.

    In a large bowl stir together all the remaining ingredients. Once they're completely combined, create a well in the center, then pour in the broth mix

    Stir with a rubber spatula until the entire mixture pulls away from the sides of the bowl. Now it's time to knead!

    Knead the dough for 2-3 minutes. Your hands may get tired but this step is crucial to develop the gluten. You'll actually be able to see the dough's consistency change, it's pretty cool! You can knead in the same bowl, or you can move it to a cutting board (you'll have to do that later anyway). Keep in mind as you're kneading that you're going to be cutting it into 4 loaves, so working it into a square/rectangle is better than a roundish lump.

    Let it rest for about 10 minutes, then knead for another 30 seconds. This is your last chance to get it into a workable shape for cutting. Move to the cutting board if you haven't already, and slice into 4 equal sized loaves.

    Wrap each piece of seitan in aluminum foilby folding the long edges, and then the short edges. The loaf should be loosely and completely covered, with room to expand.

    Steam for 30 minutes
    Remove from the steamer and let cool for 30 minutes or so before putting it in the fridge for at least an hour. Then you can wrap in plastic wrap or zip bags.
Chicken-style seitan recipe

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Comments (1)


I used oat flour instead of chickpea flower and added a bit of pepper. I also doubled the recipe (ended up with 8 small loaves) which I recommend doing because, trust me, you’ll want as much of this as you can get!