Fancy trying out a recipe that will wow your friends or family, well this is a winning recipe for seitan which you can then use in a range of dishes, including my very own Vegan Doner Kebab.


  • Level: medium
  • Prep time: 15 mins
  • Cook time: 1hr 15mins
  • Serves 8


  • 250g/2 cups vital wheat gluten
  • 63g/half cup chickpea flour
  • 63g/half cup nutritional yeast
  • 1tbsp smoked paprika
  • 1tbsp basil
  • 1tbsp onion powder
  • 1tbsp ketchup
  • 125g/1 cup soy sauce
  • 188ml/1.5 cups hotwater
  • 500ml/4 cups vegetable broth


  • Mix all dry ingredients in one bowl
  • Mix all wet ingredients except the stock into a separate bowl
  • Mix both dry and wet ingredients (except stock) together
  • This will start to form a sticky dough
  • Knead dough on a floured surface for about 3 minutes until it changes from a wet dough to a firm stretchy dough. If the mixture is too wet, add more vital wheat gluten little by little; if too dry add a little water
  • Shape dough into a rounded rectangular shape
  • It is optional at this stage to wrap this dough in cling film, knot at both ends and leave an inch at both ends for expansion. This will help keep the shape
  • Place dough into boiling stock in a large pan, check the stock covers the seitan – if not, add more stock
  • Reduce heat to a simmer and put lid on the pan
  • Simmer for one hour
  • Remove from heat, and let it cool in the stock for 15 mins
  • Cut off knots if using cling film and remove
  • Slice and serve


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