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Vegan Seitan Recipe: How to Make Vegan Meat
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How to Make Vegan Meat: Easy Seitan Recipe

This tasty seitan recipe provides all the flavor and texture of meat that people may miss on a vegan diet, along with tons of plant-based protein!
Course Main Course
Cuisine Vegan
Keyword Seitan Recipe, Vegan Meat
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 243kcal

Equipment

  • Tin foil
  • Baking tray
  • Silicone baking mat
  • Large bowl

Ingredients

Dry Mix

Wet Mix

  • 1 400 mL/ 14 oz can baked beans in tomato sauce (or regular white beans drained and rinsed + ⅓ C of liquid like veggie broth or water)
  • ½ large onion (about ⅔ C)
  • 3 tbsp tamari (or soy sauce)
  • 1 tbsp apple cider vinegar
  • ¼ C oil (I use olive oil)
  • C water
  • 1 cube vegetable bouillon

Instructions

  • Preheat the oven to 350 °F.
  • Mix all dry ingredients together in a large bowl.
  • Use a food processor to blend together the onion and beans in tomato sauce. Transfer from the food processor into a mixing bowl.
  • Dissolve the bouillion cube into ½ C of water (hot water is helpful to use). Add to the bean mixture.
  • Add the remaining wet ingredients to bean mixture (3 tbsp tamari, 1 tbsp apple cider vinegar, ¼ C oil).
  • Stir the wet mix into dry mix. Knead with your hands until all dry mix is incorporated and you have one ball of dough.
  • Now it’s time to shape the seitan. You can make one large loaf or a couple smaller loaves. I like to make 2 pieces since I find it cooks best this way.
  • To shape the seitan, rip 2 large pieces (at least one foot long but more is fine) of tin foil and place on the counter. Cut the dough in half and place each half onto a piece of tin foil. Shape into a log.
  • Wrap the tin foil around the dough as tightly as you can manage, folding in the edges of the tin foil to create a well-sealed pouch for the seitan to cook in. It's best to double-layer the tin foil (after the seitan is wrapped once, use a second piece of tin foil and wrap tightly again).
  • Place the two logs onto a baking tray and place on the center rack of the oven for 1 hour 20 min. You can flip the logs over halfway through.
  • Once cooked, take out of the oven, let sit for a few minutes. Then carefully remove the tin foil and transfer the seitan onto a baking tray to cool.
  • The texture will be best if the seitan is left to cool completely. To achieve this, place in the fridge for a couple hours. It’s fine to eat right away but it will be significantly softer (will firm up with cooling down/ being in a fridge).
  • Slice and serve!

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (1/8 of recipe) | Calories: 243kcal | Carbohydrates: 17g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1239mg | Potassium: 144mg | Fiber: 4g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg