Basic Homemade Seitan (Savory & Tender)

Here's a simple and flavorful homemade Seitan recipe — perfect for dishes like our Vegan Bistec Encebollado, stir-fries, tacos, or even sandwiches. It’s chewy, protein-packed, and way easier to make than people think!

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Basic Homemade Seitan (Savory & Tender)

🕒 Total Time: 1 hr 10 mins | Prep: 15 mins | Simmer: 45 mins | Rest: 10 mins | Yields: ~1 lb seitan

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🛒 Ingredients:

For the dough:

• 1 cup vital wheat gluten

• 3 tablespoons nutritional yeast

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika (optional)

• ½ teaspoon black pepper

For the wet mix:

• ¾ cup vegetable broth (or water + ½ tsp bouillon)

• 1 tablespoon soy sauce

• 1 tablespoon olive oil

• 1 teaspoon tomato paste or tahini (for richness)

For the simmering broth:

• 6 cups water

• 2 tablespoons soy sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 bay leaf

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👩‍🍳 Instructions:

1. Make the dough: In a large bowl, mix all dry ingredients. In a separate bowl or measuring cup, whisk together the wet ingredients. Pour wet into dry and mix until a shaggy dough forms.

2. Knead: Knead for about 2–3 minutes. Don’t overdo it or it’ll get too tough — just enough to bring it together. Let it rest for 5 minutes, then knead once more briefly.

3. Shape & rest: Form the dough into a log or flatten it slightly depending on how you want to use it. Let it rest again while you prep the broth.

4. Simmer gently: In a large pot, bring broth ingredients to a gentle simmer — not a hard boil (this can make the seitan spongy). Add the seitan, cover loosely, and simmer gently for about 45 minutes, flipping once halfway.

5. Cool & use: Let it cool in the broth for 10–15 minutes. Then slice, shred, marinate, or cook as needed.

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🧠 Mom Tips:

• 🧊 Make ahead & freeze: Seitan freezes beautifully. Wrap it in foil or freezer bags once cooled.

• 🥘 For extra flavor: After simmering, pan-fry slices with sofrito, sazón, or adobo seasoning to really layer in that Puerto Rican flavor!

• 🧄 Want beefier vibes? Add a splash of liquid smoke and/or use mushroom broth instead of veggie broth.

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🥣 Why I Love It:

Making seitan from scratch makes me feel like I’m winning dinner. It’s affordable, high-protein, and totally customizable. Plus, it gives big “meaty” energy without the meat. Perfect for my veganized Boricua dishes where you need that chew and flavor to hold up against sazón and onion gravy. 💥🌱

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