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Mar 24, 2013 07:00 AM

Favorite seitan recipes?

I've been making my own seitan for about 5 years and cooking 1 or 2 meals per week with it. I have a nice collection of recipes I make over and over, but am always on the lookout for more. I would love to hear from readers what their favorite seitan recipes are. Here's one of mine. It's adapted from a NY Times recipe from many years ago using lamb or beef.

Seitan Spiedies (note: I went to college in Binghamton, NY, which is the home of spiedies, which are a sort of Italian version of souvlakia. There's a good Wikipedia article about them)

1/3 cup olive oil
1/3 cup red-wine or cider vinegar
1 tbsp lemon or lime juice
1 tbsp dried oregano (also good with fresh oregano)
1 tbsp chopped parsley
1 tbsp chopped fresh mint or 1/2 tsp dried mint
1 small clove chopped garlic
salt & pepper to taste and maybe a pinch of cayenne
1 pound seitan cut into 1-inch cubes

mix marinade ingredients in a nonreactive bowl and marinate the seitan for at least 4 hours (the longer the better)
Thread marinated cubes onto metal skewers and either grill over charcoal, or broil in oven until nicely charred.
Serve on folded slices of Italian bread. Spoon any leftover marinade over the seitan.

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  1. I recently took a trip to Chicago and returned with a love of Italian beef sandwiches. But, since I don't normally eat meat, I found a recipe using seitan that comes pretty close to the real thing -

    Also, using seitan in place of meat for fajitas is a quick and easy favorite of mine.

    1. If you are looking for how to make your own seitan, I really like the smoky one in Vegan Diner. She's posted the chicken one online with a video, which is similar but with different spices.

      For what to do with seitan, I liked it stir fried with cabbage and spices.

      I also recently made a nice goulash from American Vegan Kitchen (it was called a stroganoff, though) with beer and tamarind. :)

      I haven't made it (I've eaten it) but seitan piccata is really good from Candle 79 and their recipe is online, too.

      PPK also has a jerk-spiced shredded seitan sandwich that looks promising.


      1. While I can't say that I am ambitious enough to make my own seitan, I have used Upton's Italian seasoned seitan to make a killer "sausage and rabe" over WW penne. Works with any green (collards especially). Using Lidia Bastianich's recipe as a starting point:

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          1. I've only made it from scratch myself a couple of times, but some of the best things I've made with either premade or homemade:

            Easy: fajitas. Marinate along with sliced portobellos in what is basically a true margarita (lime juice, tequila, orange liqueur, no added sugar/other stuff) plus some spices, sautee with onions and peppers, serve with all the trimmings.

            Hard mode: I've made vegetarian b'stilla and it is so good, but it's a lot of work. I just straight-up substituted for chicken, modifying the cooking times since I just needed to get flavor into the seitan and get it hot rather than cook chicken.

            Super easy mode: really good bread, really good cheese, sliced thick, cold sandwich, maybe add some sprouts. Not really a recipe, but probably my all-time favorite way to eat seitan.