I found myself in a bit of a rut making the same seitan recipe over and over, so I thought it was time to try something new.
I collected just about every seitan recipe that I could find that looked good and ended up with 100 (possibly more to come in the future). Obviously I haven’t vetted all of these personally yet, so if you find any that are amazing or terribly, feel free to share.
- “Show Recipes That Are” – If you’re just looking for a plain seitan recipe that you can toss in a sandwhich or stirfry, select “plain seitan.” Alternatively, if you’re looking for a full meal, make sure “meals” (or both) are selected.
- “Needs Pre-Made Seitan” – Many recipes call for store-bought seitan or seitan that you already prepared beforehand. You can use any of the plain seitan recipes here, but it will obviously add to your overall cooking time.
- Cooking Methods – This is not a filter, but is on every recipe card. It’s a quick way to check the main cooking methods involved in case you don’t have certain equipment (i.e. I don’t have a steamer).
If you have any questions or suggestions of recipes to add, feel free to leave a comment at the bottom of the page.
A Few Seitan Cooking Tips
I am not a great cook by any means, but I have made seitan quite a few times and can offer some advice for you if you’re new to making it:
- Chickpea flour adds more of a chicken texture. So far, the seitan recipes that I’ve tried that call for chickpea flour taste a bit more like chicken than the others. You can substitute a bit of the vital wheat gluten for it in recipes that don’t have it.
- The more vital wheat gluten you use, the firmer it will be. Likewise, if there’s more other types of flour in the recipe, it will soften up. Some people like it firm, some don’t, you’ll have to experiment.
- Do you “need” tinfoil? A lot of recipes for plain seitan say to wrap it in tinfoil when baking. I’ve made the same recipe both with and without the foil and don’t notice much of a difference (cook it about half the time without foil though).