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Simple Seitan (vegetarian/vegan meat substitute)



500 g


  • 1 cup vital wheat gluten flour, (available at health food shops)
  • 3 tbsp Nutritional Yeast Flakes, (available in health food aisle at coles or health food shops)
  • 1/2 cup cold vegetable stock
  • 1/4 Cup soy sauce
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 clove garlic

Stock for Simmering

  • 2000 g water
  • 1 tbsp Vegetable stock paste
  • 1/4 Cup soy sauce

Recipe's preparation

  1. Seitan:

    Chop the garlic cloves 7 sec/speed 7

    Add all seitan ingredients to bowl. 

    Mix 2 min /  or until combined and elastic.

    Divide into 3 equal pieces. Let rest while preparing the broth.



    Add the water, stock paste and soy sauce to the clean thermomix bowl (use boiling water from the kettle to speed this up if you wish) and set on VAROMA until boiling.

    Once boiling, add seitan pieces and put MC on.

    Simmer 45 minutes / speed soft / 98 degrees.

    Turn the heat off and take the entire lid off and let sit for about 15 minutes.

    Remove seitan pieces from broth and let sit until cool enough to handle. Slice and use as desired.

    Tip: if you're going to use them in a soup or stew, it is recommended that you sautee them in a pan with some oil to greatly improve the texture.


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Recipe adapted from this site: //www.theppk.com/2009/11/homemade-seitan/

I was surprised nobody uploaded a seitan recipe before. We use the TMX kneading function to make seitan all the time. Great alternative to those pre-packaged vegetarian chicken schnitzels.

You cannot substitute any other type of flour for the gluten flour, IT WILL NOT WORK, so do not try!!!!

The high gluten level is what gives it a meaty texture.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • I also followed the recipe for making the dough...

    Submitted by jazreyes on 31. October 2019 - 07:17.

    I also followed the recipe for making the dough but sliced it before boiling it on the stove. I added a tablespoon of mixed herbs and crushed walnuts to the stock to darken the slices and for extra flavour. I drained it well, crumbed and pan fried it to make tasty steaks.

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  • Using my TM5, I found that reducing the water to...

    Submitted by trumansloanmd on 28. July 2018 - 08:10.

    Using my TM5, I found that reducing the water to 1500g and using the simmering basket to simmer the seitan is a good way to prevent the seitan pieces from falling apart while cooking. I also used the TM spatula a few times gently to stir the seitan pieces in the basket while simmering to insure even cooking of the seitan pieces.

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  • I have mixed my sei tan in

    Submitted by Selkcerf0142 on 23. November 2016 - 09:34.

    I have mixed my sei

    tan in the TM for a long time as it does it so easily, but have always cooked in broth on the stove-top. Last night I followed your recipe and mixed it and cooked it in the TM as well. It did not work as the gluten mixture was broken up by the blades, even though I took the precaution of using reverse. It made a great gluten mince however, and cooked in 20 minutes instead of the 45. Last night we had the Stroganoff from the Basic Cookbook with gluten mince instead of gluten strips. I cooked a second batch (reused the broth, adding water to get to correct amount) and this time cut the gluten mix in 2 and placed in the simmer basket inside the TM bowl. I set the TM to cook for the 45 min/Varoma/sp1 with the Varoma on top. The gluten cooked beautifully (see photo, after slicing). The stock reduced by 1/2 and is now great for making gravy. I also noticed that even though your recipe says it is for the TM31 that it cannot be cooked there with your instructions. I had to use 100C instead of 98C on the first batch that turned into mince as the TM31 has no 98C temperature (and no, this is not the reason it turned into mince, that was the blades). I also could not use 2000g water in the broth as that is the max in a TM31 bowl before the soy sauce and gluten mixture is added. Instead I used water to take the liquid up to the 1.5L mark in the TM bowl, which then left room for the gluten mixture to be added to the bowl. I would also do it this way if using the TM5 as its maximum is 2.2L and adding the gluten mixture into 2L+ of liquid in the bowl would take it past the 2.2L level.

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