How to make Meatloaf Seitan

So recently I have been experimenting with something I have really come to love: Seitan. It is, as I am sure you’re aware, a vegan substitute for meat that is comparable to the real thing. It is a dough made up of Vital Wheat Gluten– made from flour that has all the starch removed, leaving behind all the gluten. Though it may seem obvious, I will note this is not something anyone with sensitivities to gluten should make or consume.

Here is the collection of ingredients you’ll need
Finished Seitan with side of Mashed Potatoes and Gravy
Slice of “meatloaf” with a bit of gravy (oops)
Roasted carrots
The flavor of seitan is out of this world and depending on your preference of seasonings, can taste like chicken, beef, or even turkey! The variety I am making today is meatloaf; I will be serving it with *mashed potatoes from scratch topped with vegan mushroom gravy and roasted carrots. This recipe is loved by my non-plant based husband and my 2 year old (a somewhat picky eater). I hurriedly filmed a 2 part Facebook video which you can find here and here of the whole process. This is my first attempt at a Facebook live cast, as you can definitely tell.. don’t judge!

Here is a list of everything you’ll need:

Dry Ingredients

2 cups vital wheat gluten

1 cup nutritional yeast

1 Tbls garlic powder

1 Tbls onion powder

1 tsp smoked paprika

1 tsp cumin

½ tsp oregano

½ tsp pepper

Pinch of salt (aminos are salty)

Wet Ingredients

1½ cups vegetable broth (low sodium)

¼ cup or a little less of coconut aminos

3 Tbls ketchup

1 Tbls BBQ sauce

Instruction Summary 

Preheat oven to 325 degrees

Stir dry ingredients in a bowl

Wisk all wet ingredients in measuring cup

Slowly pour wet ingredients into the dry, stirring well.

Place dough on flat surface and knead gently for 2 or 3 minutes

Allow dough to rest for 5

Line your pan with parchment or foil and add seitan, pushing down to form of loaf pan


How to:

 You will need two bowls, one large bowl for all your dry stuff, and a smaller bowl for the wet. I used a measuring cup for my wet ingredients, so I could easily pour it into the dry.

It will come together rather easily, you should incorporate the wet ingredients slowly checking the consistency as you go. I didn’t bother with a wisk, I used a scraper spatula to mix. The dough should be moist but not sticky.

Put dough ball onto a clean flat surface and knead a few times. If you need to, flour your surface lightly. After maybe a couple minutes of kneading I put it back into the bowl and let it rest for a few while I prepared the cooking implements.

One of the cool things about Seitan is the variety of “meats” you can create. As I mentioned before, depending on the spices you use to season, it can take the flavor of whatever meat you are intending to create. You can also achieve this by the way in which you cook the dough. Steaming in a parchment pouch, boiling in plastic wrap (I avoid this method), baking, frying… the possibilities are endless! This recipe calls for baking in a foil or parchment lined loaf pan. This will give it the familiar meatloaf shape and texture. Not to mention, I didn’t have to clean anything extra- I just threw away the parchment paper.

Line your loaf pan and add the raw dough. Push it down into the container to distribute. Bake at 325• for about 1 1/2 hours. Remove cover for the last 5 or so minutes to “crustify” the top.

*Mashed potatoes:

5 quartered potatoes of any variety you like boiled until fork tender. Mash with almond milk and vegan butter until desired texture is achieved.


Heat 1/4th cup olive oil in a sauce pan on medium-medium low heat; saute sliced baby portobella  mushrooms, chopped onions and cook for approx 8 minutes (You want them to be soft and beginning to brown a bit). Add 4 tbsp of flour and wisk quickly until it becomes paste like. Let cook for a minute or two, until the flour starts to take on a golden color constantly stiring and scraping with the wisk. Slowly add almond milk, stirring until it becomes thin. Allow to nearly boil, basically a hard simmer until it begins to thicken. You want it to completely coat a spoon, this takes about 10-15 minutes. Stir regularly to avoid the bottom sticking or burning. Once it has thickened, I like to blend it until smooth. If it doesn’t thicken the way you would like, you can whip up a slurry with arrowroot starch or corn  starch (1 tbsp starch with 3 tbsp water mixed) and stir that into the blended gravy. Put it back in the pot and allow it to start to bubble a little.

*Roasted Carrots:

Cut lengthwise and lightly coat with olive oil. Add salt and pepper and roast at 400 for 15 mins.