Easy Weeknight Seitan (Ready in Under 30 Mins)

Look, sometimes you want epic seitan like my Seitan Döner or Seitan Roast Beef, and sometimes you just need protein fast. This isn’t that fancy stuff.

This is proper Weeknight Seitan, your 25-minute weapon. Super simple, ridiculously quick, and gives you chewy, satisfying chunks ready for stir-fries, curries, or whatever you’re whipping up tonight. Properly easy, minimal fuss.

😋 Why You’ll love this recipe!

• Seriously Speedy: Forget hours of simmering. This seitan is ready start-to-finish in about 25 minutes, making it perfect for actual weeknight cooking.
• Protein Powerhouse: Packed with plant-based protein thanks to the vital wheat gluten, it keeps you full and satisfied.
• Flavour Chameleon: It’s incredibly easy to customise. Chuck in your favourite herbs, spices, or different stock powders to make it taste exactly how you want it for any dish.
• Properly Meaty Texture: Get that satisfying chew without any fuss. Steaming and then quickly frying gives it a fantastic texture that works brilliantly in loads of recipes.

🌱 What is Seitan 

It’s basically pure wheat protein (gluten), mixed with water and flavourings, then cooked. The result? A chewy, savoury, high-protein ingredient that does a great job mimicking meat texture. It’s been around for ages in Asian cooking and is super versatile for plant-based meals.

📝 Ingredient notes

100g Vital Wheat Gluten: This is the star of the show – basically pure wheat protein powder. It’s what gives seitan its signature chewy, meaty texture and makes this recipe incredibly high in protein. You can usually find it online, in health food shops, or sometimes in the baking aisle of larger supermarkets.

120g Water: Straight from the tap is perfect. Just make sure it’s cold water.

10g Vegan Stock Powder: This brings the flavour! Use your favourite type – vegetable, ‘chicken’, or ‘beef’ style all work brilliantly depending on how you plan to use your seitan.

🥣 How to make this weeknight seitan

1. Get Your Steamer Ready: First things first, get the water in your steamer heating up so it’s ready to boil. If you don’t have a steamer and plan to boil the seitan instead, get a pot of water on the go now. (steaming is generally preferred for a better texture).
2. Mix the Dough: Grab a bowl and chuck in the vital wheat gluten and the stock powder. Give them a quick mix to combine. Fancy adding any other dried herbs or spices? Now’s the time to mix those in too. Pour in the cold water and mix everything together with a spoon until a rough dough forms and there are no dry, powdery bits left.

3. Give it a Quick Knead: Now for a very quick knead – seriously, about 5 minutes is plenty. You don’t need a fancy technique; I usually just squeeze the dough repeatedly through my fingers. It’s a bit of a workout for your hands, but you’ll quickly see long, stretchy strands forming. That’s the gluten developing, which gives seitan its brilliant meaty texture. Stop kneading once it looks stringy and feels quite firm.

4. Shape and Chunk: Right, shape the dough into a rough log or block – whatever makes it easiest to cut. Slice it into strips or logs about 1cm thick, then cut or rip these into bite-sized chunks. Aim for roughly 1cm pieces, but don’t stress about perfection.

5. Steam the Seitan: Carefully place the seitan chunks into your steamer basket, making sure they’re in a single layer and not piled up (you might need to steam in batches if you have a small steamer). Steam them for 12 minutes. They’ll puff up a bit and become firm.

5. Finish and Serve: Once steamed, the seitan is cooked and ready to eat! You can use it straight away in stews, curries, or stir-fries. However, for the best texture, I highly recommend giving the chunks a quick fry in about half a tablespoon of oil until golden brown, or popping them in the air fryer at around 180°C (350°F) for 3-4 minutes until they’re slightly crispy on the outside. This extra step makes a massive difference!

🎨 Potential variations

• Spice it Up: Easiest customisation! Add 1-2 tsp smoked paprika, Italian herbs, curry powder, or garam masala (great for my Butter Bean Curry) to the dry mix.
• Garlic & Onion Powder: Mix 1 tsp of each (or either) into the vital wheat gluten for extra savoury depth.
• Liquid Flavour Boost: Swap 1-2 tbsp water for soy sauce, liquid smoke, or Marmite (dissolved first). Watch the salt if using soy sauce/Marmite!
• Different Shapes: Form thin strips (ideal for Easy Vegan Drunken Noodles or fajitas) or mini patties before steaming.
• Saucy Finish: After frying, toss the cooked chunks in sauces like Firecracker Sauce, BBQ, sweet chilli, or Satay Sauce.

🍽️ How to use this weeknight seitan

• In Stir-fries: Fry the steamed chunks – they’re perfect for soaking up sauce in stir-fries like Drunken Noodles or Pad Thai.
• Boost Curries: Add cooked chunks to curries like Butter Bean Curry or Butternut Squash Curry for the last few minutes of simmering.
• Top Salads & Bowls: Crisp the seitan in a pan or air fryer and scatter over salads like Super Healthy Vegan Rice Salad or bowls like Gochujang Tofu Rice Bowl – swap for the tofu) for a protein crunch.
• Stuff Sandwiches & Wraps: Slice or chop cooked seitan for sandwiches, pitas, or wraps. Try it in a Vegan Philly Cheesesteak style sarnie!

🤔 Frequently asked questions