Author: Just 20 minutes to make, and only 7 ingredients, this is by far the quickest and easiest seitan recipe ever!! This vegan chicken alternative is simple to whip up and perfect to add to any meal. Crispy crunchy on the outside, and tender chewy in the middle. The perfect meaty texture to amp up any vegan meal! If you are new to making seitan this is the perfect recipe for beginners to try.
FEATURED COMMENT:
Okay, I never leave comments, BUT THIS recipe is so good! I've only been vegan a year and wanted to start learning how to make my own vegan meat. This recipe is so easy and it tastes great!!! I was so proud of myself for my first try and I will definitely make this again and again! - Ty Snowden ⭐⭐⭐⭐⭐
I came across a video on TikTok by @futurelettuce showing a 15-minute seitan recipe. I had to try it immediately! Unfortunately, even after trying it a few times, I wasn't super happy with the results. The seitan is first fried, and then you cover the pan with a lid for 10 minutes to cook it through. The problem with this is that by covering the seitan after it is fried, it tends to lose the crispy outside due to the steam. Or if you cover it and there isn't much moisture in the pan, then it can run this risk of burning before the seitan is cooked through. And I don't know about you, but soggy burnt vegan chicken just isn't my thing. The end result is spongey and rubbery, and just not super delicious.
But I loved the idea of making a quick seitan recipe so I had to play around with different techniques until I came up with my recipe for the quickest and easiest seitan recipe! In my experience, no matter how many techniques I try, steaming seitan is always a must. Boiling seitan makes it have a brainy spongey texture, frying seitan (without first steaming it) makes it rubbery and spongey, baking it makes it dry and rubbery. Steaming seitan, on the other hand, will yield the perfect meaty, juicy, chewy, yet tender seitan every single time. So even though I tried to get away with a one-pot recipe, it just didn't work for this recipe. The key is to first steam the seitan (which takes only 10 minutes) and then pan fry it for that crispy outside. Vegan chicken perfection!
The result is seitan that is crispy, juicy, chewy, tender, and absolutely amazing!!!! While I love all of my seitan recipes, (you can see them here), they do tend to take an hour or even longer to prepare. So I have fallen madly in love with this recipe as you just can't beat the speed of this one!
How to make the quickest and easiest seitan recipe:
Add about an inch of water to a pot with a steamer basket and bring to a light boil.
In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl.
Pour in the water and mix to form a ball of dough.
Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket.
Cover, and steam the seitan for 10 minutes.
If making the sauce, in the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy.
Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and serve hot.
* Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
The Quickest & Easiest Seitan Recipe!! (Vegan Chicken!)
Servings:
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Ingredients
For the seitan:
- ¾ cup vital wheat gluten
- ¼ cup all-purpose flour
- 1 teaspoon vegetable broth powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅔ cup water
For the sauce (optional, see notes for other sauce ideas):
- 3 tablespoons Thai sweet chili sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 2 tablespoons light oil for frying, (such as canola or vegetable)
- 1 tablespoon sesame seeds, for garnish
- 1 small handful chopped green onions or chopped chives, for garnish
Instructions
- Add about an inch of water to a pot with a steamer basket and bring to a light boil.
- In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl. Pour in the water and mix to form a ball of dough. Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket. Cover, and steam the seitan for 10 minutes.
- In the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
- When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy.
- Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and serve hot.* Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.
Marie says
What a great recipe. I quadruple the asian sauce listed and keep it in the fridge. This seitan recipe is much better than another I have tried from another blogger that only uses gluten flour. It was too chewy then, but this one is perfect.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Marie, I’m so happy you’re enjoying the recipe 😊 Thanks for the lovely comment.
Loulou says
This is literally the first time I made seitan, this recipe is really easy and came out really tasty, added to satay stir fry, yum thank you for sharing this!
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're so welcome Loulou! So happy you had such a great experience with your first time making seitan 🙂
Audrey says
Loved it - my first time making seitan
Tried it with BBQ sauce snd liquid smoke
Used my folding steaming basket as the steamer - worked great
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awesome! So very happy you enjoyed it Audrey!! 🙂
Denise says
Made this last night and it was perfect! Sometimes cooking is like being in a chemistry lab. It’s amazing that wheat flour can be made to taste so delicious! Loved the Thai sauce too. Thanks for sharing your seitan genius Sam.
Denise
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes! Cooking is totally like being in a chemistry lab, especially when it comes to making seitan! So thrilled you enjoyed it so much Denise, thank you for the review 🙂
Sasha Bennett says
If I won’t have vegetable broth powder can I use liquid broth in place of the water?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sasha, that could work but because vegetable broth powder is very concentrated and you would only be using 2/3 cup liquid vegetable broth, the flavor of the seitan would be pretty bland, so you might want to increase spices to help make up for it. I hope that helps!
Leah says
So easy - my go-to seitan recipe - I have it memorized! And delicious and versatile!
Jess @ It Doesn't Taste Like Chicken says
Yay! That's amazing!
Ella says
Most seitan recipes involve a lot of kneading but I don’t see anything about that in this one. Should the dough not be kneaded for this recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ella, no do not knead this recipe. The more you knead seitan, the tougher and more rubbery it gets. So I recommend only mixing, so that the seitan stays tender and juicy. I have a ton of seitan recipes, and for most of them I do not recommend kneading for those reasons. You can learn more about all the best seitan techniques in my free masterclass. I hope that helps!
Nancy says
I think a lot of kneading happens when you are making Seitan from wheat flour. This recipe uses vital wheat gluten, meaning the gluten has already been separated from the wheat flour.
Mindy says
Can I sub chickpea or oat flour for all-purpose flour?
Jess @ It Doesn't Taste Like Chicken says
For the flour substitution, that should work. However, keep in mind that the vital wheat gluten is the essential part of the recipe and there is no way to make the recipe gluten free.
Mindy says
Right, thanks. I understand that seitan is made with vital wheat gluten. My inquiry was ONLY regarding a sub for all-purpose flour.
Jess @ It Doesn't Taste Like Chicken says
Great! We like to double check because we receive so many questions about how to make seitan gluten free. Enjoy!
Ginny says
Wow!!! One of the easiest and best seitan dishes I’ve had!!! Definitely will be one I use often!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy! Thanks so much Ginny!
Sally says
So easy So taste this will be a staple in our home thank you 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
You're so welcome Sally! I am so happy you enjoyed it 🙂
Sarai says
Can you marinade the seitan bites in freezer after steaming but before frying?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Sarai! Yes! I actually have some seitan marinating in my freezer now. Just thaw in the fridge overnight, then pan fry. Enjoy!
PONDERFUL says
The first time I’ve ever made seitan successfully. Thank you. .
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy 🙂
Connie Moultroup says
Wow!!!!! So easy and DELICIOUS!!!!!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Connie 🙂
Carl's Mom says
OMG!! So easy it's incredible! And perfect! I've been eating it plain in wraps and love it! *I am one of those weird people who also eats plain tofu!*. Can't wait to dress some up - maybe Indian Butter Seitan. Oh, the possibilities! Thank you! ♥️
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha so thrilled you love it even plain! Thank you for the review 🙂
Rick Stewart says
This was SO delicious! I cooked the seitan as the instructions laid out, but I used a sesame Teriyaki sauce I had laying around. It was so good, even without the sauce! I haven't been this giddy in a very long time. Keep up the GREAT work!
Jess @ It Doesn't Taste Like Chicken says
Wonderful! We're so happy to hear it!
Sarah says
This is the best Seitan recipe I've tested ! A total hit with hubby and kid. Thanks
Jess @ It Doesn't Taste Like Chicken says
Hooray! That makes us so happy!
Martijn Kroner says
Wonderful texture exactly as described, crunchy on the outside and chewy on the inside.
As I like stronger flavours I added some miso, thyme, oregano and fresh sage from the garden. Also added 2 tablespoons nutritional yeast.
It's a perfect snack combined with the sweet chilli / hoisin sauce and a beer.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh that combo sounds perfect, almost like beer and wings! So happy you loved them Martijn! Thanks for the review 🙂
Alex says
Would love to have your input on how to use vegetable broth paste rather than powder. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Alex, you can just whisk it into the water first, before mixing into the dough. This just ensures it mixes evenly. Enjoy!
SavePlus says
Such a simple and tasty recipe for making seitan at home, thanks for sharing!
Tom says
Wow! The ratings do not lie! These were quick and turned out wonderfully! I am new to eating plant-based and this was an excellent chicken substitute. I halved the recipe to test and next time will make a double batch to try freezing!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Tom! Congrats on your plant-based journey. Thank you for the review!
Naaa says
Love it. This is one of my staple seitan receipts. I like to make a huge batch and freeze it.
Using whole wheat flour, red miso paste, and some apple cider vinegar is my favorite way to give it some "chew" and then I make that into a seitan orange beef. The vinegar cuts down on the starchiness (but it is still a work in progress!). I'll do like 6 batches, some whole wheat and some with all purpose flour, and it's fun to see what type you get in each bite!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love the recipe Naaa and have made it your own! Thanks for sharing your tips 🙂 Love that you are making 6 batches at a time!
Alex says
would love to know how you incorporate the vinegar and miso paste!
Naaa says
The best way I have found so far is adding it to the water/broth and giving it a good whisk, then adding it to the dry ingredients. I also like to chuck into the dry ingredients some nutritional yeast (nooch), mushroom powder, and/or MSG, whatever of those I have on hand. (It's REALLY hard to ruin seitan, you just end up with slight variations.)
Caveat that I'm just a random dude, not a seitan expert, so your mileage may vary. But I have been feeding this to meat eaters and they love it.