Native Foods Seitan


This is the best Seitan recipe we've ever found. It supposedly is the recipe that Native Foods Café uses. The loaves are boiled so it stays nice and moist. It freezes really well and you can use it wherever you would use lunchmeat. We usually make a quadruple batch. If you do that, make sure you have a big enough pot of broth. We also add a lot of different herbs and seasonings. Experimentation is encouraged!


  • 2 c Vital Wheat Gluten (Bob's Red Mill)
  • 6 tbsp Nutritional Yeast (Bragg's)
  • 1 c Vegetable Stock (low sodium is best)
  • ½ c Bragg's Liquid Aminos (or low-sodium soy sauce)
  • 2 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 4 Cloves Garlic, Minced
  • 1½ tsp Mustard Seeds
  • 1½ tsp Ground Black Pepper
  • 1½ tsp Onion Powder
  • 1 tsp Ground Coriander
  • ? Cheesecloth
  • ? Cooking Twine
  • 2 Wooden Kabob Skewers


  1. Start the Native Foods Seitan Broth.
  2. In a large bowl, combine all the dry ingredients including the minced garlic. Mix well.
  3. In a smaller bowl, combine all the wet ingredients and whisk together.
  4. Little by little, add the liquid to the dry ingredients. Use a wooden spoon to mix until the dry mixture is moist. You don't want it wet, but you want all the dry mixed in.
  5. Dump any extra liquid into the broth, which should be boiling soon.
  6. Knead the dough with your hands for 3-4 minutes.
  7. Divide the dough into two equal sized pieces. Or eight if you're like us and do quadruple batches. Using your hands, roll these pieces into loaves.
  8. Tightly wrap each loaf in cheese cloth cut to size. Tie each end tightly with cooking twine and tie the middle somewhat loosely with cooking twine.
  9. Skewer each loaf long-wise with a wooden kabob skewer.
  10. Using tongs, carefully place each roll in your vat of broth.
  11. Cover the pot halfway with a lid to let steam escape and keep that broth simmering for about 45 minutes.
  12. After simmering for 45 minutes, turn off the heat and let everything sit for another 15 minutes.
  13. Using the tongs, lift each roll out of the broth and remove the skewer. This is like using a toothpick in a cake - if it comes out clean, it's done. If not, cook it more.
  14. As soon as they're done, remove the cheesecloth.
  15. To freeze, wrap in kitchen paper (inside), then aluminum foil (outside), and place into a freezer bag. I don't know how long it lasts frozen. We always eat it super fast.