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Photo by Vinita Punjabi

This recipe is adapted from The Buddhist Chef.


  • 2 cups vital wheat gluten
  • ½ cup chickpea / garbanzo bean flour
  • ½ cup nutritional yeast
  • 1 tbsp smoked paprika
  • 1 tbsp dried basil
  • 1 tbsp onion powder
  • 1 tbsp ketchup
  • ½ cup soy sauce
  • 1½ cups hot water
  • 4 cups vegetable stock


In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, dried basil and onion powder. Keep aside.

In another bowl, whisk together ketchup, soy sauce and 1½ cups of hot water.

Add the wet mixture to the dry ingredients and stir until the mixture has a dough-like consistency. Knead for 2 to 3 minutes, adding more vital wheat gluten if the dough is too sticky. Shape into two loaves.

In a large pot, bring the vegetable stock to a boil. Carefully place the seitan loaves in the boiling broth. Cover, return to a boil and reduce heat to low. Continue simmering until firm, turning the seitan over occasionally, for about 1 hour.

Remove from heat and let the seitan cool for 15 minutes in the broth. Remove from broth and slice seitan before serving.


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