This hearty seitan has a dense bite and a fibrous texture which makes it perfect for stewing, grilling, stir-frying, roasting, or simply slicing up for sandwiches. It has a hearty flavour from mushroom stock and marmite that is reminiscent of beef but without the cholesterol, hormones, and that pesky killing business.

If you’re new around here, you might wonder why vegetarians and vegans bother with “fake meat.” To me, it’s not fake. It’s plant-based delicious food. In this case, the main ingredient is wheat. With this seitan, we can use lots of spice mixes, sauces, and cooking techniques that were once associated with meat in a cruelty-free way that’s delicious and full of essential nutrients.


If you’re avoiding gluten, avoid this recipe. There is no substitute for gluten in the recipe.
Links mentioned in this video:

Not-Honey Garlic Sesame Sauce:

Five-Spice Seitan Roast:

Fluffy Flax Rolls:

Creme Egg Fudge Bites:

What I Ate Wednesday (Spicy Peanut Noodles Recipe):

Beefy Beefless Seitan for Sandwiches, Grilling, or Stew
Makes about 3 cups cubed seitan (450g)
Printable recipe:

1 cup hot water
1/2 cup cooked kidney beans, rinsed and well-drained
1 cube mushroom bouillon (or 1 teaspoon powder)
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
1 teaspoon Marmite (see notes for substitutions)
1 teaspoon onion powder
1/4 teaspoon ground black pepper
1 cup vital wheat gluten (gluten flour)

237ml hot water
75g cooked kidney beans, rinsed and well-drained
1 cube mushroom bouillon (or 5cc powder)
5cc minced garlic
15ml balsamic vinegar
5ml marmite (see notes for substitutions)
5ml onion powder
1.25cc ground black pepper
140g vital wheat gluten (gluten flour), about 237cc


Blend all ingredients together except the vital wheat gluten. You want the ingredients to be fairly smoothly pureed. It’s OK to leave some texture in though.

In a large mixing bowl, combine the liquid with the vital wheat gluten.

Stir together until a dough forms.

Turn the dough out onto a clean surface and knead for one minute. Do not overknead. You should see the gluten strands develop and the dough should be firm and spring back easily.

Set up your steaming apparatus. Heat the water to a boil and oil the steaming basket so that the seitan doesn’t stick. Place the seitan into the steamer, cover and steam over high heat for one hour. Do not let the water boil dry; check it regularly and add water if necessary.

After one hour, remove the seitan and let it cool before slicing into cubes.

This seitan can be used immediately, but the texture can be improved by searing the cubes on all sides, especially if using for stew.

In a large pan, heat a tablespoon of oil over medium high heat. When the oil is simmering, add the cubes. Cook until the bottom is brown, about thirty seconds, then turn the cubes and repeat until all the sides are nicely browned and a bit crispy.

Serve immediately, use for other dishes, or cool and store in the freezer or fridge for later use.


After steaming, you can cool and store the seitan in an airtight container in the fridge for up to one week.

Frozen seitan will last for 2 to 3 months.

Instead of marmite, you can substitute 1 teaspoon of dark soy sauce or 1 tablespoon of miso paste.

I used Kidney Beans in this recipe as their color complimented the theme of this recipe. However, you can really use any type of well-cooked legumes in this recipe. 🙂


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