I felt that it was time to try a new seitan recipe. (I have only really tried chorizo seitan from Viva Vegan, and chickpea cutlets from Veganomicon.) After a bit of googling, I saw a lot of people posting recipes adapting the Steamed White Seitan recipe from Viva Vegan. So I decided to start there. (The recipe is also available online from

The recipe was quite easy to make, but I wasn’t quite sure that I got my four loaves into the right shape. Also, I forgot to set the timer for the steaming and I suspect that I should have steamed them a little longer. Never mind, the seitan always gets cooked again before eating.

For two of the loaves, I sliced them and grilled them (left).  The other two spent some time in the freezer, then I defrosted them, tried to slice them thinly, briefly marinated them and put them in the oven. It turns out that the defrosting was a mistake: I later read a tip saying that you should slide partially-frozen seitan, so that you can make thinner slices. Never mind!  For the marinade I used a simpler version of tempeh tickle, with just olive oil, balsamic vinegar, some Braggs, a little Dijon mustard and a spot of maple syrup. (There’s already enough herbs in the seitan so I didn’t add any more herbs in the marinade.)  Then I put the marinated slices on an oven tray (on top of some kitchen paper) and put them in the oven for about 10 minutes each side. They came out quite crispy and tasty.

I’ve been enjoying the grilled slices in sandwiches this week (I slice them in half again before use, to make them thinner) and I think the oven-baked slices are going to make delicious sandwiches too. But I’d be happy to learn new ways to prepare seitan, especially for sandwiches, since I usually take sandwiches to work. If you know of a good recipe, please let me know in the comments!