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Our chef de Masterado Jeff Moulton has mastered seitan -a meat alternative made from vital wheat gluten. Seitan is so versatile that it can be made into sausages to sandwiches, from donairs to wings! You can make basic Seitan mix and add different flavors based on the dish you are planning to make. You can flavor it like chicken, fish, or beef.


  1. Bring vegetable broth to a boil in a large pot.
  2. For Basic Seitan mix: In a large bowl, combine dry ingredients – vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, and onion powder.
  3. For beef flavor: Take Basic Seitan mix. Add dried basil. In another bowl, whisk together wet ingredients – ketchup, red wine vinegar, liquid smoke, soy sauce, and 1½ cups (375 mL) hot water. Add wet mixture to dry ingredients and stir until mixture has a dough-like consistency.
  4. For chicken flavor: Take Basic Seitan Mix. Add 2 Tbs chicken spice or poultry seasoning, 2 teaspoons salt and 1½ (375 mL) hot water. Knead for 2 to 3 minutes until mixture has dough like consistency.

For cooking:

  1. Roll the dough into plastic wrap and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow the dough to expand. You can use microwave safe and BPA free plastic wrap.

2. Carefully place plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low.

3. Continue simmering until firm, turning seitan occasionally, about 1 hour. You would notice that it expands

4.Remove from heat and let seitan cool for 10 minutes

5. Cut off knots at either end and remove plastic wrapping. Slice seitan before serving. Below, Jeff made both chicken and beef flavored Seitan


Basic Seitan mix:
2 cups vital wheat gluten (Bob's red mill or other brands)
1/2 cup chickpea flour (50 g)
1/2 cup nutritional yeast (30 g)
1 tablespoon smoked paprika
1 tablespoon onion powder
For Beef flavor:
1 tablespoon dried basil
1 tablespoon ketchup
2 tablespoons red wine vinegar
dash of liquid smoke
1/2 cup soy sauce (125 mL)
1 1/2 cups hot water (375 mL)
For chicken flavor:
2 tablespoons poultry/chicken spice
2 teaspoon salt
1 1/2 cups hot water (375 mL)
For cooking:
4 cups no salt added vegetable broth (1 L)
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