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Recipes Around the World International Vegetarian Union
Vegan 'Western' Main Course Meals
Contributed by Vegetarians and Vegans from around the world
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Description of and ways of making seitan
from Vegetarian Resource Center - Boston, USA

Seitan is a cooked form of vegetable protein derived from wheat gluten which is simmered in soy, kombu and herbs, and spices to tenderize it.
makes a great substitute for stewing beef.
The old fashioned way...

Take 4 cups of whole wheat bread flour and dump it in to a large mixing bowl, add enough water to make a nice firm ball of dough.

let water run into the bowl (gently ) from a tap and knead the dough in the bowl under the running water.
Holding the ball together, knead until the water in the bowl stops getting cloudy..

roll the very firm dough into a log and cut into thin steaks or tear off into small pieces ( about 1/2 the size of a golf ball) in a large (7 quart) stock pot bring the following to a boil:

  • 4 quarts water
  • 3 cups soy sauce
  • 1 6 inch piece of kombu (sea Vegetable)
  • 1 T peppercorns
  • 2 T ground ginger
  • 2 T granulated garlic
once boiling add the steaks or balls which you previously cut. lower heat, cover and simmer for about 1- 1 1/2 hours depending on how tender you want the final product to be.
Poke and stir occaisionally to keep the gluten fronm sticking to the bottom or sides.

Once done, let the seitan cool and store either refrigerated or frozen in it's broth.
Makes a great, low fat source of protein for people who are not wheat or gluten sensitive!
Makes a great meat replacement too!