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: 18,494
  • Success Rating: 0% (?)
    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

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