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This easy-to-make vegan chicken recipe is full of flavor and has a fantastic meaty texture. You are looking at the perfect seitan recipe for plugging into all your faves!
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Recipe tips tailored to what matters most to you:
Seitan is wheat gluten and nothing but wheat gluten. There is no gluten-free version of this one. Sit this recipe out, no hard feelings.
Use a pressure cooker instead of the steamer. 45 minutes on medium-low pressure, then let it release naturally for 15 minutes. Same knots, a little less waiting.
Make your own unsalted broth from onion, carrot and mushroom stems instead of buying it. Any canned white bean works, so grab whichever is cheapest.
This stuff is already lean and stacked with protein. Leave out the bouillon paste and use your own unsalted broth to keep the sodium down.
The only weird one is the no chicken bouillon paste. Any vegan chicken flavored cube works, or leave it out. Onion powder is optional too.
Good quality unsalted vegetable broth is surprisingly hard to find and it's so easy to make yourself. Simply boil onions, carrots, celery and dried mushrooms.
Do KNOT skip the braiding, knotting, and tight packing! Tightly wrapping it will prevent the seitan from becoming spongey or puffy.
Keeping the steam on a low-moderate level prevents too much expansion of the proteins, which would otherwise result in a puffy, or even brainy consistency.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Great quality plant-based chicken is still unavailable in supermarkets all over the place, so making your own with this simple recipe makes having a vegan chicken or turkey alternative possible even if you are in the middle of nowhere.
You can use it in any of my recipes that call for seitan, such as this absolutely BALLER vegan fried chicken, vegan butter chicken, this heavenly vegan bulgogi, use it in your own creations. It can be torn and browned in stir fries like I do in my Vietnamese Rice Paper Salad.
It is a more natural alternative to soy curls, and makes the most wild Korean BBQ you have had since you stopped eating animals.
Looking for a healthier, less violent alternative to chicken? Try this vegan chicken recipe and experience the same delicious taste and texture without any guilt or cholesterol.
Simply the best. I've made soooo many versions of seitan over the years - too spongey, too dense, too hard - this one is perfection. Great texture, nice chew, no weird floury flavor. I've made shwarma with this, pulled 'pork' , tacos. Any marinade you can think of will go with this. It's a staple in our house even though it nearly broke my food processor. Seriously thinking of upgrading to a more powerful machine just to keep making this...
Jump to:
- Recipe tips tailored to what matters most to you:
- 🥰Why you'll adore this seitan chicken recipe
- 🌾 WHat you need for this Seitan recipe with beans
- 👉Variations
- 📖 How to make this seitan recipe
- ⏲️Make this vegan chicken recipe in an instant pot or pressure cooker
- 🍽️Serving Ideas
- ❗️Essential tips to NAIL this seitan recipe
- 🤷♀️Recipe FAQs
- Here are some recipes to use this seitan recipe in:
- Vegan Chicken: The Ultimate Guide to Tender and Juicy Seitan!
🥰Why you'll adore this seitan chicken recipe
OMG, let me innumerate the ways! This one really is a game-changer to have in your arsenal
- Outstanding flavor: This vegan chicken recipe is packed with delicious and savory flavors that will tantalize the taste buds. At the same time, like the flavor of chicken, it's not overwhelmingly seasoned.
- Meaty texture: This seitan perfectly mimics the texture of real chicken. It is chewy, tender, and has a chicken's slightly fibrous, pull-apart, meaty texture that will satisfy the cravings of even the most avid meat-eaters.
- No animals were harmed in the making of this dinner. To me, this is the most important feature. I want us to all have the juiciest, most flavorful fried chicken in the galaxy without some poor birdie having to suffer.
- Health benefits: Vegan chicken is a healthier alternative to real chicken. It is cholesterol-free, low in fat, and high in protein, making it an excellent option for anyone who wants to maintain a healthy diet.
- Versatile: This seitan recipe is highly versatile and can be used in a variety of dishes, such as my Bulgogi, ground up for burgers, grilled in sandwiches, salads, and more. You can also plug it right into your favorite recipes which call for most types of poultry, and it works so freaking well.
- Because your are a cheap bastid'! Making vegan chicken at home is WAYYYY cheaper than buying store bought, processed fake meat products, or even natural alternatives like canned jackfruit.
- Time is money: This method is way less messy and labor-intensive than old-school rinsed flour seitan. I love the texture of WTF ("wash the flour") Seitan, but it's just not super practical for folks with limited time to cook. This method also lets you impart more flavor and seasoning right into the seitan dough before steaming. Anyone can follow the recipe and make delicious vegan chicken that will impress their friends and family.
🌾 WHat you need for this Seitan recipe with beans
Vital wheat gluten
This is the 70-80% pure protein of wheat, with most of the bran and starch removed. I also use it to make vegan hot dogs, and applewood-smoked vegan breakfast sausages. Vital wheat gluten is super high in protein, amino acids, is a good source of several essential nutrients, including iron, calcium, and vitamin B6.
Canned navy beans
For this recipe any canned white bean will work. Navy are my favorite to keep on hand because I love using them in soups (like Loubia and escarole and bean soup), or to make herby-garlic white bean puree for use in entrees. But canellini, great northern beans, butter beans, white kidney beans, and even chickpeas will all work just as well in this recipe. You will be using both the beans and the aquafaba (the bean brine in the can), so ideally opt for beans that are stored in cans which do not contain BPA liners (the can will say on the outside if it's BPA free). The best alternatives are cannellini beans, butter beans, or chickpeas.
Mirin
This mellow Japanese rice wine has a light, slightly sweet flavor and is used to add depth and complexity to this vegan chicken recipe. Mirin contains several health benefits, including antioxidant and anti-inflammatory properties, and may help improve digestion, lower cholesterol levels, and reduce the risk of certain types of cancer. Additionally, mirin is often used as a healthier alternative to sugar in cooking, as it adds sweetness without the added calories and has a lower glycemic index.
Fermented bean paste (optional)
I like to add a tablespoon of either Taucu, white miso or Chinese fermented bean paste to the broth marinade that the steamed seitan sits in overnight after being initially cooked. You can also 100% use doenjang (a Korean version of miso used in my kimchi scented Korean vegetarian soup recipe).
This adds a strong umami flavor and adds a meaty dimension of flavor along with adding healthy probiotics which make the vegan chicken more digestible.
You can totally get away without adding this ingredient to your broth marinade, but these are versatile, delicious ingredients to have on hand for sauces, marinades, noodle dishes and stir-fries. I'm sorta in love with them to a degree that might seem a little weird to most people.
Nooch
Nutritional yeast (a.k.a. Nooch) helps to create a savory, umami flavor that mimics the taste of chicken in this recipe. It is also a good source o vitamins (including B12) and minerals.
"No chicken" bullion
Want an outstanding chicken flavor? Using some of Better than Bullion's "no chicken" bullion paste remarkably tastes like the real thing, except it's completely plant-based. Can't find this stuff? A single vegan "chicken-flavored" bullion cube of any brand will still work. Otherwise, just leave it out completely.
There are still some other ingredients in this recipe I didn't want to talk your ear off about here. Everything is listed in the recipe card at the bottom of this page, along with the exact quantities.
👉Variations
Vegan Beef Seitan Recipe
You can make this recipe more of a beef flavored thing simply by adding 1 ½ teaspoons of beet powder, and 1 teaspoon of mushroom powder to the mixer while you are processing it in your mixer or food processor. I would also recommend switching the "no chicken" bullion out for "no beef" bullion paste which is also made by "Better Than Bullion".
Seasoned Vegan Chicken
Do you know in advance that you want to use the whole batch in a giant tray of vegan baked ziti, or to use in vegan tikka masala, or as an alternative to my vegan chorizo crumbles to use on your chilaquiles verdes? Seasoning the dough with herbs or spices that fit with the dish you are planning is another way to layer relevant flavors right into the protein of the dish.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖 How to make this seitan recipe
Making this plant-based meat flawlessly requires closely following my instructions for forming the dough to achieve the right texture. Follow the step by step photo guide, and you will nail it on your first attempt!
Step 1
Combine the white beans and their liquid, "no chicken" bullion paste, nutritional yeast, mirin, olive oil, and salt in a food processor.
Step 2
Blend the mixture for 2 minutes until it becomes smooth.
Step 3
Pour in ⅓ cup of veggie broth and vital wheat gluten and continue to blend for 5 minutes. If necessary, pause the food processor halfway through to prevent overheating.
Step 4
Alternatively, if your food processor is struggling, you can use a stand mixer to mix the wet ingredients in a blender, then transfer the puree to the mixer and mix with the broth and gluten for 5 minutes using a dough hook attachment.
Step 5
Once the mixing is done, add 2 teaspoons of olive oil and blend for another 30 seconds in the food processor to coat the gluten strands and enhance the texture. If you are using a stand mixer, mix for 2 minutes.
Step 6
Divide the gluten dough into three equal parts, press each one flat with your palm, and let it rest for 5 minutes to relax the gluten.
Step 7
Cut the dough twice while keeping one end intact, braid it into a three-strand braid, and stretch it gently while braiding to create long strands.
Step 8
Allow the braided dough to rest for 5 minutes, then squeeze and stretch it again to make ropes about 12-16 inches long.
Step 9
Knot each rope once or up to three times for a tighter, more natural protein configuration.
Step 10
Oil three parchment paper sheets lightly and place each portion of the dough in the center. Roll the parchment around the dough to create a burrito-like shape, then tightly wrap the package with aluminum foil.
Step 11
Steam the wrapped packages for 90 minutes on medium heat, making sure the steamer doesn't run dry. After steaming, allow the seitan to cool inside the steamer for an hour.
*See notes below for making this in an instant pot
Step 12
Unwrap the seitan and place it in an airtight container. Pour in 2 ½ cups of vegetable broth and 2 teaspoons of tamari, then refrigerate the seitan overnight in the marinade.
The next day, the seitan will be tender and juicy, perfect for use in various recipes! I personally like to pull it apart into little natural-looking pieces by hand rather than cutting it. What if you didn't nail it on your first try? Grind it up and put it to use for making vegan kofta or banh bao chay!
⏲️Make this vegan chicken recipe in an instant pot or pressure cooker
Follow all the steps for forming and wrapping the seitan. Then, pour a cup of water into the bottom of your pressure cooker, or instant pot, and place the steaming basket or tray inside. If your cooker doesn't have a steaming tray, check with the manufacturer to see if a regular metal steaming basket can be used instead.
Next, add the wrapped seitan knots to the steaming basket/tray, close the lid, and set the pressure valve to "sealing." Cook on high pressure for 50 minutes.
Once the cooking time is up, turn off the Instant Pot and let the pressure release naturally for 15 minutes. Then, carefully release any remaining pressure using a pair of tongs to avoid contact with hot steam.
🍽️Serving Ideas
I could write about serving ideas for this recipe all the live long day, because it's practically unlimited what you can do with this. I'm gonna keep it short, because chances, you have some exciting ideas of what you are going to use this recipe for. Some of my faves are vegan fried chicken (which is amazing BTW with some of my vegan buffalo sauce), vegan chicken noodle soup, and North Indian vegan butter chicken.
If you use this recipe to make some cool family favorites of your own, I would be so delighted to hear about it! You can legit swap this out for meat in just about all chicken recipes, as long as they don't have to be gluten free, because honey, this is NOT. Please leave a comment on this recipe post with how you used it, or tag me @cinnamonsnail on instagram with some yummy pretty pictures so I can rejoice with you!
❗️Essential tips to NAIL this seitan recipe
- A note about vegetable broth: Good quality unsalted vegetable broth is surprisingly hard to find and it's so easy to make yourself. Simply boil onions, carrots, celery, dried mushrooms (I use porcini), fresh mushrooms (I use the stems of shiitakes or oyster mushrooms so they don't go to waste), parsnip, garlic, a few peppercorns and bay leaves. If you want to have it extract the flavor from the veggies faster, you can cook it in a pressure cooker. Then strain out the veggies after they have let out all their flavor.
- Do KNOT skip the braiding, knotting, and tight packing! These steps are essential to getting your seitan to develop the meat-like strands, and natural shapes that make it the perfect vegan chicken substitute. Tightly wrapping it will prevent the seitan from becoming spongey or puffy from expanding during the steaming.
- Don't rush things: Keeping the steam on a low-moderate level prevents too much expansion of the proteins, which would otherwise result in a puffy, or even brainy consistency. That sounds gross right? Yeah, so don't push the steam too much. Slow and steady will give you the best results.
🤷♀️Recipe FAQs
Seitan is a great source of protein, as it is made entirely from wheat gluten, which is almost pure plant-based high-protein. In fact, seitan contains more protein per serving than many types of meat, making it a popular choice for vegetarians and vegans, and athletes looking to increase their protein intake.
Seitan is a plant-based protein source that is made from wheat gluten. Compared to meat, seitan has several potential health benefits:
Lower in fat: Seitan is typically much lower in fat than meat, which can be helpful for individuals looking to reduce their fat intake. Meat can be high in saturated and trans fats, which are linked to a variety of health problems, including heart disease.
Cholesterol-free: Unlike meat, seitan contains no cholesterol, which is a type of fat that can increase the risk of heart disease.
High in protein: Seitan is a high-protein food, which can be beneficial for individuals looking to increase their protein intake. Protein is important for building and repairing tissues, as well as maintaining healthy muscles, bones, and skin.
Low in calories: Seitan is typically lower in calories than meat, which can be helpful for individuals looking to maintain a healthy weight or lose weight.
Plant-based: Seitan is a plant-based protein source, which means that it contains a variety of nutrients that are important for overall health, including fiber, vitamins, and minerals.
Overall, seitan can be a healthy alternative to meat for individuals looking to reduce their consumption of animal products or increase their intake of plant-based protein sources. However, it's important to note that seitan is not appropriate for individuals with celiac disease or who need to eat a gluten-free diet for any reason.
Some of the other important non-heath benefits of seitan are:
-It doesn't require harming animals, who deserve a life full of happiness and love, just like we do.
-It has a lower carbon footprint than meat and requires a tiny fraction of the resources.
For example, producing a pound of beef requires approximately 1,800 gallons of water, while producing a pound of seitan requires approximately 1 gallon of water. Additionally, producing a pound of beef requires significantly more land, feed, and energy compared to producing a pound of seitan.
Overall, choosing seitan over meat can significantly reduce the environmental impact of our food choices, as well as reduce the resources required to produce our food.
One of the best things about this seitan recipe, is that it stores really well. In fact, the seitan can be frozen for months at a time, without it's quality slipping!
If you are going to use the seitan within 5 days of making it, just keep it in a sealed container in the refrigerator with the seitan in the broth marinade. Make sure the seitan pieces are submerged so that they stay fresh and juicy.
Want to make a big batch of vegan chicken and have it frozen to thaw and use any ol' time you want? Here's how to do it! ⬇️
Freezing Seitan:
Once your seitan is fully cooked and cooled, and marinated in broth for at least 8 hours, you can freeze it for later use.
Cut or tear the seitan into desired portions or shapes.
Wrap each portion tightly with plastic wrap, making sure there is no air inside the wrap.
Place the wrapped seitan portions or shapes into a freezer-safe container or freezer bag.
Label the container or bag with the date and contents.
Store the seitan in the freezer for up to 3 months.
Thawing Seitan:
Remove the frozen seitan from the freezer and place it in the fridge for several hours or overnight to thaw slowly.
Alternatively, you can thaw the seitan more quickly by placing it in a bowl of cold water. Change the water every 30 minutes until the seitan is thawed.
Once thawed, use the seitan immediately, or store it in water or both inside an airtight container in the fridge for up to 3 days.
Do not refreeze thawed seitan.
Here are some recipes to use this seitan recipe in:
Learn to make plant-based meat from the seitan master himself, in this super-fun & informative class with Chef Adam Sobel!
Vegan Chicken: The Ultimate Guide to Tender and Juicy Seitan!
Equipment
Ingredients
- 15 oz can navy beans or other white bean
- 1 tablespoon “No Chicken” bullion paste
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder optional
- 1 tablespoon mirin
- 2 tablespoon olive oil
- 1 ¼ teaspoon salt
- ⅓ cup unsalted vegetable stock
- 2 cups vital wheat gluten 300 grams
- 1 tablespoon olive oil additional
- 2 ½ cups unsalted vegetable stock
- 2 teaspoons tamari
- 1 Tablespoon Chinese fermented bean paste taucu, or miso paste
Instructions
- Add the white beans along with all of the liquid in the can directly to a food processor, or blender along with the “no chicken” bullion paste, the onion powder (if you want it), nutritional yeast, mirin, olive oil, and salt.
- Puree for 2 minutes until smooth.
- Add 1⁄3 cup of veggie broth and vital when gluten, and continue to process for 5 minutes. If your food processor struggles, stop it to rest halfway through to avoid overheating.
ALTERNATELY
- Take it easy on your poor food processor!
- If you have a stand mixer, do the rest of the mixing in there instead! First, just puree the wet ingredients in a blender. Then add the puree to the broth and gluten and follow the same 5 minute initial mixing time in your stand mixer fitted with the dough hook attachment.
- After 5 minutes, add the remaining tablespoon of olive oil, and process for another 30 seconds. The olive oil will coat some of the strands of gluten, and create a more tender, meatier textured seitan.
- The dough should look like this when it is finished mixing. Scrappy, textured, and somewhat like it came from a far off galaxy.
- Divide the gluten dough into three roughly even parts.
- Press each portion of dough out flat using the palm of your hand. Allow the dough to rest for 5 minutes so that the gluten relaxes a bit.
- Cut the dough twice keeping the butt end intact, and stretch it and braid it into a long three strand braid. As you braid it keep pulling the dough as much as you can without breaking it.
- Once each portion of dough is braided, allow the braids to sit again for 5 minutes to relax the gluten. Then squeeze and stretch each braid to form long braided ropes of rough about 12 inches long.
- Again, let the dough rest, this time just for a couple of minutes, and then knot the ropes of seitan dough at least once, but up to three times if you can. This will improve the texture of the seitan and give the strands of protein a more natural configuration.
- Lightly oil 3 sheets of parchment paper. Place each portion of gluten into the center of each sheet of parchment. Roll the gluten up like a burrito, and then wrap the paper wrapped gluten with aluminum foil as tightly as you can. Tightly wrapping the dough will prevent it from becoming spongy or dense while cooking and cooling.
- Place the wrapped packages of dough into your steamer, fitted with a steamer basket and cook for 90 minutes on medium heat. Check while it is steaming to ensure the steamer doesn’t run dry.
- After 90 minutes, turn the steamer off, and allow the seitan to cool inside the steamer for one full hour. Unwrap the seitan. It may have a somewhat uninspiring texture on the outside, but don’t worry, it’s going to be great after marinating. Place the wheat meat into an airtight container and pour the 2 1⁄2 cups of vegetable broth and 2 teaspoons of tamari, and the fermented bean paste over them. Refrigerate the seitan overnight in the marinade.
- After marinating overnight, the final product will be tender, juicy and ready to use! I especially think the texture is fantastic when it you pull it ad roast it with barbecue sauce, shred it and sautee it in sesame oil with chili crisp, sesame seeds, and green onions, or rip it into irregular small pieces by hand to make vegan chicken nuggets. My kids love this recipe when I make them vegan buffalo chicken.
- The torn seitan pieces are the key protein in making my Korean BBQ Seitan and vegan butter chicken. I served this vegan meat substitute to a lot of people from my food truck and a ton of people who didn't realize our truck was veg swore they were eating real chicken. My kids love this recipe when I cut the seitan into vegan chicken strips, batter fry them, and serve with maple mustard dressing, whipped sweet potatoes, and collard greens.
Video
Notes
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khushi says
Hare Krishna...any substitute for this "Chinese fermented bean paste taucu, or miso paste"
Adam Sobel says
Hare Krsna, Haribol! - Any kind of salty bean paste would be the best. One other option would be doenjang. But if none of those are available where you live, you can use tamari or soy sauce in its place.
Jessica L says
Hey, thanks for this recipe!! What brands of beet and mushroom powders would you recommend for the beef variation?
Adam Sobel says
I wish I could point you in the direction of a brand. I have been using homemade mushroom and beet powders, made with a food dehydrator and a spice grinder for years though. If you buy one, just make sure the mushroom powder is mostly made from porcini.
Ellen Lehrman says
Hi, please update the printable form to include the pressure cooker variation.
Adam Sobel says
You got it!
Haley says
Hi Adam!
I cook my own beans rather than using canned for cost savings and environmental reasons. Could you share how much aquafaba or water to use in the recipe for those of us not using canned?
Adam Sobel says
A 15 oz. can of beans usually contains about 9 oz. of actual beans in it. So, you will want to add about 6 oz. of aquafaba and 9 oz. of cooked beans to replace the canned ones.
Deb Z says
Hi Adam! I'm back to bug you again. First of all, I love this recipe. It's the only chicken seitan recipe I will make. It does taste like chicken. I also add a heaping tspn. of poultry seasoning to this mix. My question is that my "meat" comes out darker than yours. I steamed it in an InstantPot for 50 minutes on HIGH. Why is mine so much darker? Should I cook for a little less time? I can also steam on LOW. What do you think? I know it tastes great, but would love it if it looked like yours.
Adam Sobel says
One trick you can try for lighter seitan is to add a spoonful of vinegar to the steaming water. I do this to prevent yellowing in my steamed buns too. My seitan doesn't come out super-white in color or anything, though. It might be just how the photos look with the lighting 🤷♀️
Chrissy Ann says
I've made this recipe a few times and it always comes out perfect! So tasty and has such a great texture. There's so much you can do with it. Thank you Adam!
Adam Sobel says
So glad you love it Chrissy ❤️
Sash says
Tastes great and was easy to prep! I used the instant pot method and it's a bit doughy/quite stretchy. Does it firm up as it cools down or did I undercook it? I set it for 50 min at high pressure
Adam Sobel says
Yes! That overnight marination in the broth mixture help to tighten up the protein, making it a bit firmer by the time you use it the following day. But if you are saying quite stretchy, that doesn't sound right to me. Normally I steam this instead of cooking it in a pressure cooker though, as shown in the step-by-step instructions above.
Ashley says
I hate being this person but…can I use tofu in place of the beans? Currently nursing and baby is not a fan of beans but tofu is ok. Except we also need to diversify and I’d love to have some great seitan too.
Thanks Adam!
Adam Sobel says
Yes! I have totally made this with pureed tofu in place of the beans.
Deb Z says
Hi Adam! Happy as can be to have found you!!!! One question on this recipe I'm confused about. You list initially 2 tablespoons olive oil in the beginning of your Instructions. Down your instruction list, you say add remaining 2 tspns. olive oil and process 30 seconds. Can you please clarify? Is that an additional two tspns. after already adding 2 tbspns? Because I thought you said to add the two tbspns in the beginning. Confused here. Can't wait to try this.
Adam Sobel says
Good question. yeah so initially there is a little oil in the dough. but in that second grinding in the food processor stage, adding extra oil prevents the gluten dough from combining back to itself, making it more "strandy" like meat.
Deb Z says
So even though it doesn't list two tspns. on your list, it has 1 tablspn., I should ignore this and just go with two tspns more oil?
Still confused. As opposed to the 1 tablespoon additional oil on your ingredients list? I did make this and it was great, but still find this confusing.
Add 2 tbspn. first round and second round two tspn. and forget the extra tablespoon of oil on your list??
Adam Sobel says
Oh! So sorry, yeah, that is a typo, It is a tablespoon of extra oil (like is listed in the ingredients) in that second mixing. Thanks for catching that! I am updating the instructions now.
Deb Z says
Great recipe Adam. If I wanted to make these flatter for like chicken parmesan, after the twisting, and knotting, is that possible to do or no? BTW, love your recipes. Going to work my way through them.
Adam Sobel says
Yes! Divide the dough into smaller portions to braid and knot. Once the dough is knotted, let it rest for 15 minutes to relax the gluten, and then roll the dough out into a cutlet shape before wrapping and steaming.
Glad you are loving the recipes! Once you have the seitan mastered, for sure make the tikka masala or vegan butter chicken recipe with it. You will be so psyched!
Inna says
About to try this out now! (just purchased the mirin and flour)
Wondering - what do you do with the remaining marinade - do you just chuck it, or would it be good as a base for soup or similar...?
Adam Sobel says
There shouldn't be a whole lot of extra marinade, but you can freeze it and use it again if there is. Or like you mentioned, use it in some other creative cooking project.
Tina says
This looks awesome. Can I freeze the end product before using it in a recipe?
Thanks!
Adam Sobel says
Yes! It freezes really well once it's done cooking and marinating in broth. Freeze it without liquid for up to 3 months.
Liz GO says
I cant wait to try making this on the weekend. I like using my instapot for seitan and recently discovered you don't need to wrap the dough as you would the conventional steaming way. Because the pot is under pressure and the seitan won't expand. Three at once might stick together of course, but if your doing individual roast it works beautifully. Only caveat if you want to season the outside, then wrap is needed but loose is fine. No need to dble wrap etc.
Adam Sobel says
Thats a good tip! Now I'm gonna need to try that the next time I make a batch! Thanks <3
Alex says
Interesting. I always wrap my seitan in foil when i use the instant pot, and the dough usually expands and breaks the foil. But I still like the result - it usually contracts when it comes out and is still tender and. An shred - and it's usually pretty fast.
If you try this in the instant pot let me know how long you end up cooking for.
Adam Sobel says
When you do it in an instant pot, are you simmering, or steaming it? I have never had issues with expansion while steaming. Maybe you can try fitting your IP with a steamer basket. Avoiding the expansion and contraction will give you a meatier texture, and avoid sponginess.
Alex says
I usually do 1 cup of water with the metal rack that came with the pot. The water doesnt come above the rack and the logs sit on top of that, so they should steam. I think the parchment helped a lot this time, though j think I overcooked. Doubled the recipe and went 55 mins at HP. But they're still delicious!
Deb Z says
There is a STEAM setting/ High on the InstantPot. I use it. Feel the seitan came out a bit firmer than I thought, but it was great. Then marinated as Adam said. I did have a lot of leftover marinade.
James says
Hi Adam. I love this recipe!! Thank you ! Quick question. How long does this last in fridge and does it freeze well?
Adam Sobel says
Seitan itself freezes great, and this recipe is no exception. Simply freeze the pieces separately on a tray first, and then one solid, place them inside a freezer bag. Otherwise, it can last 3-4 days in the fridge. Just make sure you reheat it in a hot oven to crisp it back to life before serving it.
Tina says
When you cook in the instant pot, do cook on manual, high pressure or steam? And no wrapping at all, yes?
Adam Sobel says
Still wrap the seitan (to avoid it swelling or becoming spongey), and cook on low steam heat in the IP
Laura McMinn says
Oh yes!!!!
hg says
Very universal recipe. I make batches of these and free them so I always have them on hand.hg
Darlene says
Is there a substitute for mirin? I didn’t have any so I made this recipe tonight without it and I’m excited to try it tomorrow!
Adam Sobel says
A little rice vinegar mixed with something sweet (agave, maple syrup etc) will work in a pinch.
Pam says
Best seitan I have eaten. It is so worth making this recipe. I keep frozen seitan on hand all the time, so I just have to thaw it and make a delicious seitan recipe. There are so many ways to use seitan and Adam’s is the very best.
Michelle says
Hi! If we want to freeze this, should we shred it first?
Adam Sobel says
You can, but I usually don't incase I want to do something else with it (cutlets, or griding for burger etc.) upon thawing. It also takes up less room in your freezer if you freeze them whole, or in smaller size cut portions.
KRB says
Simply the best. I've made soooo many versions of seitan over the years - too spongey, too dense, too hard - this one is perfection. Great texture, nice chew, no weird floury flavor. I've made shwarma with this, pulled 'pork' , tacos. Any marinade you can think of will go with this. It's a staple in our house even though it nearly broke my food processor. Seriously thinking of upgrading to a more powerful machine just to keep making this...
Angeles says
Great recipe, I made it yesterday and although I haven’t tried yet, looks awesome. I’m not sure if i missed this in the text but I got too much Seitan for myself, is there any recommendations for storing it? Should I leave it in the marinate until I need them?
Thanks 🙏
Adam Sobel says
Seitan freezes really well if you have extra. Or if you think you will use it within the week just store it under refrigeration in water or broth.
Katie says
This is an amazing seitan recipe, and relatively quick when done in the pressure cooker. I found that if you run it through a mandolin, you get a chipped style of cut that, sautéed with some garlic and onion, works perfectly for gyros. I'm going to experiment with different seasonings for my next batch.
Adam Sobel says
So glad you love it Katie! I use it all the time in my weekly pop-up, and it's such a versatile seitan for everything from tajines to koftas and kebabs. Lemme know how your seasoning experiments go. I have blended in all sorts of stuff to tweak the seitan for different applications.
Deb Z says
Hi Angeles,
I leave the "chicken" in the marinade until it's gone. Ususally make three meals out of this recipe.
Carol says
This is the best seitan I've ever made! And I've made a lot. Can't wait to use it in my Chicken Apple Crunch salad, grilled/charred for "burnt ends", chicken noodle soup (add it just before serving) and all of your suggestions above. Thank you Adam! Looking forward to trying all of your recipes. And yes, I love you and your spirit and warmth. Enjoy your homeschooling journey. We homeschooled with our 3 kids too!