Recipe: Seitan

Brendan Argent Recipes Leave a Comment

Your meat-loving friends will not believe you when you bring this to the next dinner party – slice it up like you would a roast, and watch their faces… This recipe is based on the ancient Buddhist culinary tradition of creating “wheat meat” using wheat flour to create a chewy, high-protein food rich in umami, to satisfy appetites without sacrificing lives.

Makes 1 large loaf


Seitan roast:
1 can chickpeas
1 can red beans
4 tablespoons chicken stock powder (Ina Paarman’s is vegan)
2 tablespoons olive oil
3 tablespoons coconut cream
1/2 cup soy sauce
1 heaped teaspoon each of garlic powder, onion powder, mustard powder
1 tablespoon balsamic vinegar
1 tablespoon wholegrain mustard
1 teaspoon ground turmeric
1 tablespoon sugar
3 tablespoons nutritional yeast
500g gluten powder
90g wholewheat flour

1/2 cup soy sauce
1/4 cup red wine
a splash of balsamic vinegar
2 tablespoons sugar
lots of thyme
4 cloves garlic, minced
a handful of sundried tomatoes


  • For the seitan: add everything except the gluten powder and flour to a food processor, and blend.
  • Add the gluten powder and wholewheat flour, and process as much as possible (it’ll stiffen up quickly).
  • Mix the remainder by hand.
  • Knead into a shape of your choosing.
  • Sear well in a hot pan.
  • For the marinade: combine all the ingredients in a large, deep saucepan.
  • Place the seitan in the saucepan, and boil for 45-60 minutes in the marinade.
  • Allow to sit in the marinade before removing to serve.
  • Store it in the fridge, in the marinade, or slice and freeze in freezer-safe bags.

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