This recipe is adapted from The Buddhist Chef


  • 2 cups vital wheat gluten
  • 1/2 cup chickpea / garbanzo bean flour
  • 1/2 cup nutritional yeast
  • 1 tbsp smoked paprika
  • 1 tbsp dried basil
  • 1 tbsp onion powder
  • 1 tbsp ketchup
  • 1/2 cup soy sauce
  • 1 1/2 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. Set aside.

In another bowl, whisk together ketchup, soy sauce, and 1 ½ cups hot water.

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

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

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