How To Make The Very Best Grilled Teriyaki Seitan From Scratch

grilled seitan teriyaki garden greens 01 How To Make The Very Best Grilled Teriyaki Seitan From ScratchPhotographer V Blak

What is seitan? Well, technically it’s made from flour (just the gluten part), so I guess it’s a type of bread or noodle, but mentally it fits into the meat category for me. I have been a vegan now for about 13 years, I don’t crave meat or anything, but I do crave the textures, the sauces and the spices used to flavor meats. That is where seitan comes in for me. It’s a good substitute for chicken or I guess even pork.

The only way to really get the most out of seitan is to make it yourself from scratch. Most store bought seitan, just plain sucks. It’s tasteless, shaped badly, has a rubber texture and just doesn’t look good. In 13 years, I have only seen a freshly made version once and it was sold at Whole Foods in the Venice / Santa Monica areal. So, if your going to make a seitan dish, please try this recipe out and make your own fresh seitan.

This recipe is so simple to make, even a monkie can do it. Plus it only takes about two hours to complete. I know, your saying, only two hours, that is a lot of time. Yes, it would be a chunk of time, if you only make one batch, that is why I make 2 to 3 batches at a time and save the steaks in the refrigerator to use throughout the week. Also, this recipe requires making your vegetable stock to simmer the seitan in, which gives the seitan it’s flavor. I normally save the stock and make a quick soup with it. So don’t toss it. After I made my seitan this week, I made a black bean vegetable soup with miso and soy sauce. It was great.

Here is what I love about this recipe. The final seitan steaks are juicy, warm, have a slightly crispy skin and are packed with flavor. The trick is after you simmer the seitan in the vegetable stock, you re-coat them in a olive oil and teriyaki sauce, salt, pepper and then grill them. This seals in the flavors and takes the steaks to a whole new level. Try it, I bet you like them. A word of warning, seitan isn’t the healthiest food option and since it’s pure gluten, some people might have issues with it. I am not one of those people :)

Let me know what you think.

grilled seitan teriyaki garden greens 05 How To Make The Very Best Grilled Teriyaki Seitan From Scratch
grilled seitan teriyaki garden greens 03 How To Make The Very Best Grilled Teriyaki Seitan From Scratch

For the Vegetable Stock

5 Cups of Spring or Distilled Water

1/4 Cup Teriyaki Sauce

1 tsp Celtic Sea Salt

Any combination of vegetables you have on hand. I used the following

1 Large Red Onion

4 Stalks of Celery

2 Garlic Cloves

4 Carrots

2 Zucchini

For the Teriyaki Seitan Steaks

1 Cup vital wheat gluten flour

3 Tbsp Nutritional Yeast

1 tsp Celtic Sea Salt

1/2 Cup Vegetable Stock or Water

1/4 Cup Teriyaki Sauce

1 Tbsp Olive Oil

2 Minced or Pressed Garlic Gloves

grilled seitan teriyaki garden greens 04 How To Make The Very Best Grilled Teriyaki Seitan From Scratch

Instructions for the Vegetable Stock:
1. Roughly cut your vegetables into chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
2. Add salt and water to a large pot and bring to a boil.
3. Lower heat and simmer, uncovered, for 30 minutes.
4. You can strain and discard vegetables or not. I left mine in for the next step.

Instructions for the Teriyaki Seitan Steaks:
1. You will need two bowls. A smaller bowl for your wet ingredients and one a larger bowl for your dry ingredients.
2. In the dry ingredient bowl mix together the vital wheat gluten flour, nutritional yeast and sea salt.
3. In the wet ingredient bowl mix together the vegetable stock, teriyaki sauce, olive oil and garlic.
4. Slowly add your mixed wet ingredients into your dry ingredients while mixing everything together. Your trying to completely soak all the dry ingredients with the fluid. I had to use my hands to make sure all the flour was covered and forms a ball of dough.
5. Now that you have a ball of dough, take it out of the bowl and knead it on a cutting board or your counter 10 times or so.
6. Roll your dough ball into a log shape and cut the log into 1 inch thick pieces.
7. Take a rolling pin and roll out each 1 inch thick piece of seitan into something about the size of chicken breast. You can roll them out pretty thin. They will thicken up when you cook them.
8. Add your seitan dough into your pot of vegetable stock, making sure they are completely submerged.
9. Bring the vegetable stock to a boil and then turn it down to a simmer and cook for 1 hour. The seitan should float to the surface and be firm to the touch.
10. Remove the seitan steaks from the vegetable stock and place in a strainer for 10 minutes to allow excess liquid to drip off.
11. Place the seitan steaks on a plate and rub on a mixture of olive oil, teriyaki sauce, salt and pepper. I made sure both side were evenly covered. (See photos)
12. Place your seitan steaks on a grill and cook until the outside layer is a little crispy. I used a Breville kitchen grill. The type with heating grill heated elements, which closes on your steaks. I wanted grill marks on both sides, so I flipped them after about a 2 minutes of cooking. Total cook time was about 4 minutes. Thats it, serve them hot or store them for sandwiches.

Note:
The Olive oil and the Nutritional Yeast help make the dough flaky, skin like. Gives these (Vegan) steaks a nice texture, which newly “G” eating people should like. The finish product really does come close to the texture and taste of a teriyaki chicken steak. Well, I think so at least. But I maybe out of my mind, it has been 13 years since I ate a chicken, so I might be way off. Give it a try and see what you think.

grilled seitan teriyaki garden greens 02 How To Make The Very Best Grilled Teriyaki Seitan From Scratch

  • Lisa

    This looks so yummy! Can you use any type of non-gluten flour to make seitan?

  • http://gliving.com V Blak

    You can’t use non gluten. Seitan is gluten. I buy vital wheat gluten flour which is just the gluten. But you could also just used normal flour but there is a whole process of having to reduce it down to just the gluten. There is a youtube video on that. Look it up. The easy way is to just buy vital wheat gluten flour.

  • Drtoliver1

    Do you cook the seitan in the broth uncovered?

  • http://gliving.com V Blak

    No, you cover the seitan as it is simmering.

  • http://www.facebook.com/profile.php?id=1238040053 Teddy Palenski

    IMA TRY THIS SO HARD TOMORROW. Just need to make some teriyaki sauce. You watch me.

  • http://gliving.com V Blak

    Let me know how it turns out. It’s about time for another batch for me too.

  • http://www.facebook.com/profile.php?id=1238040053 Teddy Palenski

    It came out tasty! Though I didn’t end up doing the grilling part. I stir-fried those bundles of joy with some red cabbage, peppers, onions, ginger, etc. AND IT CAME OUT AMAZING. I think this might be one of my go-to meals. I just need to keep me a stock of seitan chillin’ in the freezer.

  • http://gliving.com V Blak

    I am glad you liked it. I love it too. That was my first adaptation of a simple recipe. The basic seitan recipes are too plain. They needed something. But for me, the key is the grilling part. I am guessing stir-frying it has the same effect. Maybe I will try that next time.

  • http://twitter.com/vegangymmie Gymmie

    I’m making this now! Looks so good!

  • http://twitter.com/vegangymmie Gymmie

    This is very good! Love it! I have a George Foreman Grill that I don’t think I’ve ever used, so used that tonight.

    I’m definitely going to make this a regular part of my meal plans :)! Might try what Teddy did as well!

    Thanks for a great recipe.

  • http://gliving.com V Blak

    Your welcome. So I am not the only seitan fan out there.

  • cbill1111

    Can I freeze these? How long can they stay inthe fridge? I would like to make a batch or two and keep either in the freezer or fridge for quick meals when I am working or for my son to heat up.

  • http://gliving.com G Monkie

    I really don’t know how it would freeze. I would try freezing a few pieces and see how it comes out. Let me know. I normally just keep it for a few days in the fridge.

  • dee

    I’m making more, going to grill it this time. YUM

  • Gwylan03

    In the list of ingredients for the seitan, it indicates 1/2 vegetable stock or water. Does that mean 1/2 of the vegetable stock made with the first list of ingredients? Or is it half a cup? I’m looking forward to making seitan for the first time!

  • http://gliving.com V Blak

    Gwylan, Thank you for pointing that out. That was a type-o. It should have been 1/2 cup… of Veggie stock or Water.

  • http://twitter.com/vegangymmie Gymmie

    no you’re not :)!

  • carrie

    can you freeze these?

  • http://gliving.com V Blak

    sure why not?

  • carrie

    thank you! i’ll try tomorrow!

  • Cristina

    Hi This is so quick and amazing! I have been wanting to make seitan from scratch for ages but the thought of separating gluten is a tad daunting. You seem to skip that dreaded stage and get on with the fun bits. When do you get the special flour ?
    Cristina from England

  • http://gliving.com V Blak

    Cristina, you can buy the flour online from places like amazon.com or here in the States, it’s common in the grocery stores.

    Here is the link to Amazon: http://www.amazon.com/Bobs-Red-Mill-22-Ounce-Packages/dp/tags-on-product/B000EDK5LM

  • fooze

    Any tips for keeping it from coming out like squishy brains? :) I followed the directions but as soon as they came to the surface they were mush. Thoughts?

  • http://twitter.com/persturesson Per Sturesson

    Tried this yesterday, was very excited due to all praise that people
    have left. But I was somewhat let down of the taste. I’ve tried doing
    seitan a few times now using gluten flour but everytime I think that the
    taste of the flour steals the show, whatever recipe I do, tastes too
    much gluten flour. And unfortunately it was the same with this recipe,
    even though I let the seitan rest in the teriyaki marinade for 3 hours
    or so, the flour taste was still overwhelming. I’m wondering, does
    different brands of gluten flour taste different or are they all the
    same? The very first time I made seitan I made it the old fashioned way,
    washing regular flour, and it came out pretty tasteless, meaning I
    could go about and setting what flavour I’d like with spices etc. So
    maybe the classic way is the way to go for me?

  • V Blak

    I am not sure if the different brands of the vital wheat gluten  would make a difference  in the taste or not.  I think the most import step is the vegetable stock. If it’s not flavorful, the seitan won’t be flavorful.

  • V Blak

    I am not sure if the different brands of the vital wheat gluten  would make a difference  in the taste or not.  I think the most import step is the vegetable stock. If it’s not flavorful, the seitan won’t be flavorful.

  • http://twitter.com/persturesson Per Sturesson

    Actually I made the same stock as you did in this exact recipe..

  • Gina Guillotine

    Use the seitan recipe from Vegan Yum Yum.  Perfect every time.

  • Gina Guillotine

    Use the seitan recipe from Vegan Yum Yum.  Perfect every time.

  • Gina Guillotine

    Why isn’t seitan healthful?  Everything I’ve read about it says it is.  It’s low in fat, no cholesterol, obviously, has 18g of protein per serving, isn’t too calorie dense (not diet food, but not a diet buster, either) so I’m a bit confused…?

  • Gina Guillotine

    Why isn’t seitan healthful?  Everything I’ve read about it says it is.  It’s low in fat, no cholesterol, obviously, has 18g of protein per serving, isn’t too calorie dense (not diet food, but not a diet buster, either) so I’m a bit confused…?

  • Docmusik

    Help! I tried to make Seitan from scratch, but it all floated to the top after only 10 minutes! I don’t know what to do! (I’m at a high altitude if that makes a difference).



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