7 Best Seitan Recipes for ‘Meat-Free’ Dishes

Seitan is a popular meat substitute and there are some delicious meals to make. Here are some of the best meat-free dishes.

The key to flavourful vegan kebab meat lies in the seasoning.

There are a number of flavourful meat-free dishes that are made with seitan.

More and more people are turning to plant-based diets for numerous reasons, whether it be for health purposes or ethical purposes.

But many meat substitutes do not contain enough protein, meaning vegetarians and vegans are forced to look elsewhere to boost their protein intake.

As a result, many are eating seitan as it is high in protein thanks to it being made from gluten.

Due to its high protein content, it is an excellent alternative in many popular meat dishes.

Here are seven seitan dishes to make yourself.

Seitan Doner Kebab

Best Seitan Recipes for 'Meat-Free' Dishes - kebab

The key to flavourful vegan kebab meat lies in the seasoning.

Fortunately, this recipe uses homemade seitan. Because it is quite bland, you can be generous with the herbs. A few drops of liquid smoke will add an extra kick of meaty flavours.

Serve with pitta bread and add Tzatziki sauce.


  • 280g vital wheat gluten
  • 2 tsp salt
  • 1 tsp black pepper
  • 4 tsp cumin powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp chilli powder
  • 2 tsp dried oregano
  • 4 tsp dried thyme
  • 4 tsp dried parsley
  • 4 tbsp nutritional yeast
  • 400 ml water
  • 2 tbsp tamari soy sauce
  • 2 tbsp extra virgin olive oil
  • 2 tbsp liquid smoke
  • Olive oil (for frying)
  • Tamari soy sauce (for frying)


  1. In a large bowl, combine the dry ingredients.
  2. Combine the wet ingredients in another bowl.
  3. Slowly mix the wet ingredients into the dry ingredients using a spatula.
  4. Pour the mixture out onto a worktop and knead for around five minutes or until the dough feels stretchy. Gently form a log shape.
  5. Tightly wrap the log in multiple layers of extra-strong kitchen foil.
  6. Place into an oven with a tray of water underneath. Cook for 30 minutes at 200°C.
  7. Once done, allow to cool entirely before removing from the foil.
  8. Place the log in a cast iron pan, frequently brushing with oil and pouring over small amounts of tamari soy sauce.
  9. Turn the seitan log until the outside is crispy. Remove from the pan, shave off the outer layer with a sharp knife then return to the pan and repeat.
  10. Serve with pitta bread or on its own.

This recipe was inspired by Romy London.

Seitan Tikka Masala

Best Seitan Recipes for 'Meat-Free' Dishes - tikka

This meat-free tikka masala has a creamy and spicy sauce combined with soft tandoori seitan.

What makes this dish so delicious is the unique combination of flavours.

Serve with rice or vegan naan for a hearty meal.


  • 1 cup chicken-style seitan
  • ½ cup vegan yoghurt
  • 1 tbsp tandoori tikka masala powder
  • 1 tbsp ginger-garlic paste
  • 1 tsp lime juice
  • 1 tsp oil
  • ½ tsp chilli powder
  • Salt to taste
  • 1 tsp curry paste (optional)

For the Sauce

  • 1 tsp oil
  • 3 cups tomato halves
  • ½ cup red onion
  • 5 Garlic cloves
  • 1-inch ginger
  • 2 Green chillies


  • 1 tsp curry powder
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric
  • ¼ tsp garam masala
  • ½ tsp roasted fenugreek seeds
  • Salt to taste

For the Cashew Cream

  • ½ cup raw cashews (soaked in 1 cup water)


  1. In a bowl, add yoghurt, tandoori tikka masala powder, ginger-garlic paste, lime juice, oil, chilli powder, salt and curry paste. Mix well then add seitan. Allow to marinate for a few hours.
  2. When ready to use, grill the seitan for around 10 minutes or until the seitan has browned. Once done, remove from the heat and set aside.
  3. Make the cashew cream by placing the cashews into a high-speed blender along with half a cup of water. Blend until smooth then set aside.
  4. In a saucepan, add oil then add the sauce ingredients. Cook until the vegetables become mushy then turn off the heat and allow to cool.
  5. Place the mixture into a blender and blend until smooth. Strain the mixture back into the saucepan and bring it to a boil.
  6. Add the spices and stir well on a medium heat.
  7. Add the seitan and mix. Cook for a few minutes and pour in the cashew cream.
  8. Add the roasted fenugreek seeds then turn off the heat.
  9. Garnish with coriander and serve.

This recipe was adapted from My Dainty Soul Curry.

Vegan Tacos

Best Seitan Recipes for 'Meat-Free' Dishes - taco

For many vegetarians and vegans, this Mexican classic typically uses tofu and mushrooms.

This particular recipe has a mouthwatering mix of crumbled seitan.

Seasoned with a mix of cumin, paprika and chilli powder, it is a delicious meat-free recipe that promises lots of flavour.


  • 8-10 Corn tortillas
  • 2 tbsp olive oil, divided
  • 450g seitan, cut into thin strips
  • 1 Courgette, chopped
  • 1 Red pepper, chopped
  • 5 Button mushrooms, chopped
  • ½ Tomato, diced
  • ½ tsp soy sauce
  • 1 tsp chipotle sauce
  • ½ tsp paprika
  • ½ tsp cumin
  • ¾ tsp chilli powder
  • Salt to taste
  • Black pepper to taste
  • ½ cup guacamole (optional)


  1. Heat one tablespoon of oil in a pan and fry the seitan until browned.
  2. Stir in soy sauce, chipotle, paprika, cumin and chilli powder. Stir well for a minute.
  3. In a bowl, add the courgette, pepper and mushroom. Toss with the remaining oil, salt and pepper.
  4. Arrange the vegetables in a single layer on a baking tray. Place under a grill for around 10 minutes.
  5. Warm the tortillas and top with some of the vegetables and seitan, Garnish with tomato and guacamole.

This recipe was inspired by The Spruce Eats.

Seitan Hot Dogs

These vegan-friendly hot dogs are perfect for your favourite hot dog cravings.

Adding mashed chickpeas provides the texture they need to feel like authentic sausages.

The array of spices adds lots of flavour to these seitan sausages, great for meat-free hotdogs.


  • Hot dog rolls
  • Pickles
  • 1 Roasted onion
  • Mustard
  • Ketchup

For the Sausages

  • 200g gluten flour
  • 1 tsp mustard seeds
  • 100g chickpeas, cooked
  • 4 tsp tahini
  • 400 ml of beetroot juice
  • 2 tsp smoked salt
  • 1 tsp garlic powder
  • ½ Lime zest
  • ½ tsp white pepper, ground
  • ½ tsp mustard powder
  • ½ tsp coriander powder
  • 1 tsp paprika
  • ½ tsp nutmeg, grated
  • ¼ tsp allspice, ground
  • 2 tsp onion powder
  • 1 tbsp miso paste
  • 4 tbsp tomato paste
  • ½ – 1 tbsp beetroot powder


  1. Add the sausage ingredients except the gluten flour and mustard seeds to a food processor. Pulse until it reaches a creamy consistency.
  2. Mix the gluten flour and mustard seeds in a bowl. Add the mixture and knead until a non-sticky dough forms.
  3. Cut out 30cm x 30cm squares of baking paper.
  4. Divide the dough into eight equal pieces and roll into sausage shapes. Roll the dough into the baking paper and reinforce the ends with some aluminium foil.
  5. Cook the sausages in a steamer for one hour. Once done, allow them to cool and refrigerate overnight.
  6. When ready to use, fry in a pan until heated, then place into a bun and add your choice of condiments.

This recipe was adapted from VE Eat Cook Bake.

Vegan Steak

This steak looks like the real deal but it is completely meat-free.

Marinate the seitan steaks in a mixture of soy sauce, maple syrup and olive oil.

Grill until the outside gets those lovely lines, and serve with potatoes and grilled vegetables.


  • 1½ cups vital wheat gluten
  • 1 cup cooked lentils
  • 6 tbsp water
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato puree
  • 2 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp chilli powder
  • ½ tsp liquid smoke
  • ¼ tsp black pepper

For the Marinade

  • ¼ cup water
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup


  1. Add the seitan ingredients to a food processor and pulse until everything is well mixed.
  2. Turn the mixture onto a clean work surface and knead until it comes together.
  3. Divide the mixture into four pieces and roll into half-inch thick steaks.
  4. Add several inches of water to a large pot with a steamer basket and bring to a boil. Put the steaks in the steamer basket and cover with a lid.
  5. Steam for 25 minutes, turning over halfway through.
  6. In an airtight container, mix the marinade ingredients together.
  7. Remove the steaks from the steamer and coat in the marinade. Allow to marinate for at least 30 minutes.
  8. When ready to use, heat a grill pan with some oil. Once hot, cook the steak for a couple of minutes on each side until they have grill marks.
  9. Brush the steaks with the remaining marinade.
  10. Serve with potatoes and vegetables.

This recipe was inspired by It Doesn’t Taste Like Chicken.

Seitan Stir Fry

This is a simple recipe which takes just 25 minutes. It is also a great way to use any leftover vegetables.

Simply combine readymade seitan with vegetables and stir fry.

The sauce adds even more flavour and serve with brown rice or quinoa.


  • 400g seitan, sliced into strips
  • 1 Red onion, chopped
  • 4 Garlic cloves, minced
  • 1 Broccoli, cut into florets
  • 1 Red pepper, sliced
  • 1 Carrot, sliced

For the Sauce

  • 2 tbsp soy sauce
  • 1 tbsp dry sherry
  • 2 tsp sesame oil
  • 2 tsp maple syrup
  • 2 tsp cornstarch
  • ½ tbsp dark soy sauce (optional)


  1. In a bowl, mix together the sauce ingredients.
  2. Heat oil in a large wok, then add the seitan until it is brown and crispy. Once done, remove and set aside.
  3. Heat another tablespoon of oil then fry the onion for four minutes. Stir in the garlic and cook for another two minutes.
  4. Add the broccoli, carrot and pepper and cook for five minutes.
  5. Return the seitan to the pan and add the sauce. Toss until the sauce is evenly distributed.
  6. Serve with rice.

This recipe was inspired by My Plantiful Cooking.

Seitan Burger

This seitan burger contains plenty of rich, meaty flavours.

But the taste is fairly mild, so you can add a variety of burger toppings to make it your own.

The combination of seitan, mushrooms, black beans and white miso paste makes it a hearty meat-free burger.


  • ¾ cup cooked black beans
  • 110g white mushrooms
  • 2 tbsp white miso paste
  • 1 tbsp tahini
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • ½ cup vegetable broth
  • 280g vital wheat gluten
  • 3 cups vegetable broth

For Serving

  • Vegan burger buns
  • Lettuce
  • Tomato
  • Pickles
  • Onion
  • Vegan cheese
  • Vegan spicy mayonnaise


  1. Preheat the oven to 177°C.
  2. In a food processor, add the ingredients except for the vital wheat gluten and broth. Pulse until smooth.
  3. Add half of the vital wheat gluten and process until mostly smooth. Add the remaining half and process until mostly combined.
  4. Transfer the dough to a clean surface and knead for 30 seconds.
  5. Divide into eight equal pieces and roll into balls. Use a rolling pin to flatten into patties.
  6. Add a thin layer of vegetable broth to the bottom of an ovenproof dish then layer the patties on top, adding more broth in between the patty layers. Add enough broth to completely cover the patties.
  7. Cover with the lid and bake for 80 minutes, flipping over at the halfway mark. Once done, remove from the oven and allow to cool.
  8. Transfer the patties to a container and refrigerate until ready to use.
  9. When ready, pan-fry for a few minutes on each side, brushing with a little oil and seasoning with salt and pepper.
  10. Enjoy with your favourite toppings.

This recipe was inspired by This Healthy Kitchen.

These recipes showcase the versatility of seitan and the different ways it can be incorporated into popular dishes.

It can be fried, grilled and baked along with a variety of spices to give it the recognisable flavours of well-known dishes.

This makes seitan a great meat substitute for a variety of dishes.

Dhiren is a journalism graduate with a passion for gaming, watching films and sports. He also enjoys cooking from time to time. His motto is to “Live life one day at a time.”

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