Sustainability committee of Leiden Observatory


Vegan | Preparation time: 30-40 minutes + 2 hours prep time |


    3 cups All purpose flour (chickpea / soy / whole wheat flour)

    ~ 1 cup Water (to make the dough)

    Broth and spices of your choice


  • Take about 3 cups of (all-purpose) flour and 1 cup of water to make the dough. Let the dough rest for about an hour.
  • Then rinse the dough until the water turns translucent (but not completely transparent) (yes, literally wash it with water! You can also use the starchy water later). By now, only the gluten strands remain and the starch is almost negligible. Add some spices and let it rest again for an hour. (I added paprika, pepper, onion powder, garlic powder, garam masala and salt, but feel free to add your own mix!)
  • In a pan, add some oil and let the glutinous dough cook, until golden brown on either side. Add some veg stock/broth, and extra flavouring for it to cook in. (I added soya sauce, sweet chili sauce, and some lime, but you can add any flavour of your choice). Simmer until the sauce thickens and viola! Seitan is ready!


Tip 1

This recipe is really flexible because seitan has a very mild flavour of its own (depending on the flour), but it readily absorbs the flavours of the broth you cook it in. This is why it’s really important to make the broth very flavourful!

Tip 2

The whole process of making it is pretty fun! You can also chop it up and add it to your salads, or make a curry, or eat it as a steak, or add it to soups; the world is your seitan!