Beef Flavored Homemade Seitan

I have been intrigued with Seitan since I first read about it a year ago.  I finally found ready made and tried it.  I knew after that, I had to try and make my own.  What a cheap and healthy “meat substitute” for Vegans!  I was a little intimidated, but after trying this, I could easily make a few large batches to last for the week easily.  I haven’t tried it yet, but I’m sure you could freeze this too.  This recipe is an adaption of one I found at the Post Punk Kitchen.  I wanted to give it a bit of a “beefy” spin for my “Philly Cheese steak Sammie’s” so I changed it up a bit, using a few measurements and cooking method as a guideline.

So, don’t be afraid any longer…you too can cook Seitan in your own home!
Homemade “Beef” Flavored Seitan



  • 1 Cup Vital Wheat Gluten (the protein portion of wheat)
  • 1 TBSP “Beaf” Seasoning (Vegan Beef Broth Seasoning)
  • 2 TBSP Nutritional Yeast
  • 1 TBSP Dry Onion Soup Mix


  • 1 TBSP “Beaf” Seasoning
  • 1/2 Cup Water
  • 1/4 Cup Braggs Liquid Aminos
  • 1 TBSP Soy Sauce
  • 1 tsp. Horseradish
  • 1 TBSP Olive Oil


  • 4 TBSP “Beaf” Seasoning
  • 8 Cups Water
  • 2 TBSP Soy Sauce
  • 2 TBSP Braggs Liquid Aminos
Vital Wheat Gluten can be found in health food stores/sections bagged or often in the bulk section.
Mix the dry ingredients in one bowl and wet together in another.  Slowly stir the two together.
Knead until well mixed and elastic in texture.
making beef flavored seitan
Separate into 3 pieces and roll out into “logs”
Bring “Broth” Ingredients to a boil in large pot. Reduce heat to a simmer.
Place the “seitan logs” gently into simmering broth. (do not allow to boil hard)
Remove after 45 minutes and let drain on paper towel.
seitan cooked
Seitan can be eaten alone or cut up and used to replace meat in any number of recipes.


  1. I can not thank you enough for sharing this recipe. Years ago I made gluten, it was a process, and didn’t have a lot of flvor. I’ve been thinking about doing it again & I would do it differently, but this sounds easier & quite tasty. I can hardly wait to get the ingredients & make this one. Thank you for sharing.
    Nadine Osborne

    • This was my first experience in making it and it was so easy. I held back on the seasoning a bit with this recipe. It does have good flavor but could be more prominent if you want to eat it alone. Feel free to add a bit more seasoning if you wish. I knew I was making a recipe that held a lot of flavor on it’s own so I didn’t need a strong flavor from the Seitan. Good Luck, let me know how it turns out for you!

  2. What Beef Broth Seasoning did you use?

  3. I have never tried seitan, but I have been vegetarian my whole life. I love your blog. I guess you could call me a busy vegetarian teen who loves to cook. You have great recipes! I just started following!

    • I’m so glad you like it! I hope you are trying some of my recipes. It is a great choice for your health in the future and please do share with me any questions you have along the way!

  4. Are you sure about the water measurement? You have 1 1/2 cup but when I made this there was just way too much liquid and I had to keep adding more vital wheat gluten to get it to firm up. I flipped over to the post punk kitchen recipe that you referenced and she only uses 1/2 cup of vegetable broth in her version. Still the taste was very good, it just took extra gluten and some additional browning in a pan after cooking to get the texture right.

    • Yes! I will fix that. Funny thing is I made it again off my recipe and I had the same problem- it turned out more like a ground beef texture because it was loose. I will correct that! Thanks for catching it 😉

  5. Do you use a dry beef seasoning for all 3 steps? Contemplating making my own ( or using the better than bouillon faux beef stock but that is wet.

    • I did use the dry beef seasoning in all 3 steps to really get a beefy flavor. I’m sure if you subbed in the broth for the water it would work fine. Just keep your dry/wet ratio the same and I bet it will be perfect!

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