How to Master Homemade Seitan
- 2 days ago
- 3 min read
From supermarket protein to Sunday roast magic
The first time I ate seitan was in Rome.
I used to buy it at the supermarket without really knowing what it was. I only knew one thing: it was full of protein, and therefore “good for me” after working out.
The texture was quite hard, almost rubbery. And when I grilled it, it made a strange, quick squeaky noise.
It felt technical. Functional. Efficient.
But not soulful.
The Real Seitan
For my 30th birthday, my best friends took me to Lago Trasimeno for a cooking class. We were all together, laughing, drinking wine, chopping vegetables.
And there, I discovered the true taste and beauty of homemade seitan.
It was love at first sight.
The lady cooked it in the oven with plenty of finely chopped aromatic herbs: rosemary, sage and laurel.
It tasted like Grandma’s Sunday roast.
Deep. Comforting. Aromatic.
That day I understood that seitan isn’t just “vegan protein”.It’s transformation.It’s patience.It’s craft.
From that moment, I started making it on my own. Testing. Failing. Adjusting. Repeating.
And finally, I found the perfect procedure — the one I now want to share with you.
How to make seitan
Ingredientes
Manitoba Flour
Water
Soya souce
Carrot
Onion
Celery
Laurel leaves
Why Manitoba Flour?
Manitoba flour is a very strong, high-protein flour (13–15% protein).
It develops exceptional gluten, absorbs a lot of water, and creates structure.
And since seitan is essentially pure gluten, this flour gives you strength, elasticity and that beautiful meaty texture.
Step 1 – Create the Dough
Mix the entire pack of Manitoba flour with water until you obtain a consistent ball of dough.
It should be soft but not sticky.
Knead it for about 10 minutes — this activates the gluten and builds structure.
Once ready, place the dough in a large bowl and cover it completely with water.
I personally let it rest for a full 24 hours.
This resting time helps the gluten relax and makes the washing process easier and more effective.
Step 2 – Prepare the Broth
The broth is the soul of your seitan.
In a large pot, add:
2/3 water
1/3 soy sauce
Laurel leaves
Half an onion
One carrot
One celery stick
Let everything boil for at least 1 hour.
This will be the aromatic bath that gives flavour and depth to your seitan.
Step 3 – Wash the Dough
Now comes the magic.
Take your dough and rinse it under running water, alternating between cold and warm water.
Gently massage it. Slowly let the starch wash away.
The water will turn milky white at first — that’s the starch leaving.
Continue rinsing until the water becomes clearer and what remains in your hands is a golden, elastic, fibrous mass.
At this point, you are holding pure gluten.
You are holding seitan.
Step 4 – Simmer
Shape your seitan into a compact loaf, use plastic film to wrap it and somthing to tight it, I use kitchen twine.
Once your little sausage is ready gently place it into the boiling broth.
Lower the heat and let it simmer (never aggressively boil) for about 1 hour.
It will expand and absorb all the flavours.
Step 5 – The Sunday Roast Touch
For that Lago Trasimeno magic:
Slice the cooked seitan. Dress it generously with olive oil. Add finely chopped rosemary, sage and laurel.
Bake in the oven at 180°C for about 25–30 minutes.
Until golden. Slightly crispy outside. Tender inside.
It will smell like childhood.
I like to serve my rosted seitan with thyme-roasted potatoes, wild salad or a bardana roll with and a rich reduction of seitan broth.
Seitan taught me something.
Sometimes what we think is “just protein” is actually a story waiting to be uncovered.
Flour and water. Patience and time. Washing away what we don’t need.
What remains is structure. Strength. Essence.
Just like us.
If you'd like to learn how to make seitan, come to one of my events and discover the whole process hands-on, step by step.
Check out my Foraging Retreat here. 🌱
Comments