Your homemade tasty meat substitute.


Prep Time 5 minutes
Cook Time 1 hour
Servings 8 portions
Calories 53 kcal


For the stock

  • 200 ml light soy sauce
  • 1 piece dried kombu seaweed of approx. 4 cm or 1 tsp dried Wakamé grains 6, soaked in warm water
  • 6 piece dried shi-take mushrooms
  • 2 el miso rice miso or barley miso
  • 25 g fresh ginger cut into 2 or 3 slices
  • 500 ml water

For the seitan

  • 250 g glutenpowder
  • 200 g water


For the broth

  • Bring the 0.5 l water with the soya sauce, the miso, the shi-take mushrooms (incl. soaking water) and the kombu to the boil and leave to infuse for 10 minutes.

For seitan

  • Knead the gluten powder and the 200 g water into an elastic and firm dough.
  • Press the gluten dough into the desired shape, e.g. a ball or cylinder, and place it in the boiling stock. Make sure the seitan is just covered. Keep a lid on the pan for 45 minutes, just against the boil. Turn off the heat and leave the seitan to cool and stiffen overnight in the stock.
  • Use the seitan as desired: e.g. in cubes in a sauce or noodle dish, finely chopped as mince in a bolognese sauce, baked in thin slices, sliced very thinly in a sandwich or as carpaccio with the paprika salsa from this course. Use the broth as a seasoning in dishes and soups.


Serving: 50gCalories: 53kcalCarbohydrates: 4gProtein: 9gFat: 1gSaturated Fat: 1gSodium: 1551mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword english recipes, MVC Savoury Taste & Texture
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This yummy recipe is part of the  Masterclass Taste & Texture.

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