Seitan Base Mix

Seitan Base Mix


This versatile dry mix is used in a number of seitan recipes such as brisket, sausages and simmered seitan.
  • Serves: 3 cups
  • Active Time: 30 mins
  • Total Time: 30 mins
  • Views: 20,812
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Mix

• 2 1/2 cups vita wheat gluten flour
• 1/3 cup nutritional yeast
• 2 tbsp onion granules
• 1 1/2 tbsp garlic granules


In mixing bowl, mix all ingredients thoroughly.

Use as a base for many seitan recipes. Powder will keep well in a sealed container in a cool and dry place.

Chef's Notes

This recipe is used as a base for BBQ Glazed Seitan , Apple Fennel Maple Sausages, and Roasted Pepper Seitan Sausages


  • Sara S
    Sara S
    Is this vital wheat gluten or is it a mix with flour?
  • Dawn T Rouxbe Staff
    Dawn T
    This base is just a way to add additional flavor to vital wheat gluten. It is not a mix with just plain flour. Hope that helps. Cheers!
  • Liana M
    Liana M
    I was wondering if there is a substitute for Vital Wheat Gluten Mix? I cannot find this mix in my city and I have to do my assignment.. Thank you
  • Ken R Rouxbe Staff
    Ken R
    Hi Liliana- Wheat gluten flour is basically just made from the protein of the wheat (no starch) - so it's not something you can substitute. if you are able to order anything online, I'd try that. ~Ken
  • Karla R
    Karla R
    What would be the disadvantage of using onion and garlic powder instead of granules?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Karla - Thanks for your question. Outside of adjusting your quantities depending on which option you choose, I don't see any disadvantage of using onion and garlic powder instead of granules...I've attached an informative link below that may help... All the best, Chef Kirk
  • Kervin
    thank you fo this awesome information.
  • Donna M
    Donna M
    When you make seitan does it become solid? How? Any help would be greatly appreciated since I am going to try to make seitan as a pastrami plant based.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Donna - super question! So in my experience, it's best to cook Seitan in a moist environment (i.e. braise, steam, etc). It will definitely become solid through the cooking process but you don't want to just bake or cook it in a dry oven - it needs moisture. Love the pastrami idea. If you follow the Rouxbe lesson on Braised Seitan and just change the flavor profile to reflect a more savory approach vs. the sweeter profile of the braised dish - perhaps add liquid smoke and the standard pastrami brine, you will have a great result! Thanks for engaging with Rouxbe! Chef Kirk
  • Marigale  W
    Marigale W
    Hi.. How can I make this recipe if I am gluten free? Thank you
  • Lauren L
    Lauren L
    Hi Marigale. Thank you for your question. Seitan is a gluten-based food and really cannot be replicated in a gluten free diet. There are a lot of options to add a protein rich component to your meal featuring tofu, tempeh and legumes. Peruse our recipe data base for some options or let me know here what you are hoping to create. Lauren
  • Austin T
    Austin T
    Is there a specific wet/dry ratio that is universally applied when making seitan?
  • Lauren L
    Lauren L
    Hi Austin. Good question. I love ratios as well. I need to test this out but my instinct (and experience) say that it is pretty close to 1:1 if you are using vital wheat gluten. It you are incorporating moist ingredients like tomato paste and sautéed onions you might dial back the liquid and if you are adding dry ingredients like nutritional yeast or a hefty amount of dried herbs you might add more liquid. Let me know what your outcome is! Lauren

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