Beef-Style Seitan

An easy recipe for tender seitan that’s perfect for making vegan braciole.

Yield: 1 pound

Time: 1 hour 10 minutes (mostly simmering)


  • large stock pot
  • small bowl
  • wooden spoon
  • rolling pin
  • knife


  • 9 c mock beef broth or vegetable broth, divided
  • 6 dried shiitake mushrooms
  • 1 portobello mushroom, chopped
  • ¼ c onion, minced
  • 3 cloves garlic, minced
  • 2 T soy sauce
  • 2 bay leaves
  • 1 c gluten
  • 1 T non-dairy cream, such as cashew cream


Combine 8 c stock in the pot with the mushrooms, onions, garlic, soy sauce, and bay leaves and bring to a simmer.

Meanwhile, combine remaining c stock with gluten and cream. Knead until well mixed.

Squeeze out excess liquid and cut the dough into 2-4 pieces.*

Form each into a ball, then flatten into a disk.

Lightly flour the counter and rolling pin and roll out each piece of dough as thin as possible – about ¼ inch.

When the broth is simmering, carefully add the seitan. Cover and simmer for an hour, flipping the pieces over every 10-15 minutes.

Let cool and then use in your favorite "beef" recipe, or store with any remaining broth in the refrigerator. It will keep for 4-5 days.


* You want each piece to be as large as possible while still fitting into the pot without having to fold over onto itself.

Adapted from Jenn Shagrin’s recipe in Veganize This! (read my review).

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