BBQ Seitan Cutlets

Recently I’ve been experimenting with Seitan and was pleased to see just how simple, easy and affordable it is to cook with.

Seitan is made from Vital Wheat Gluten, the main protein derived from grains.

Seitan is not for everybody, it’s pure gluten, and it’s heavily refined.

Nevertheless, I enjoy seitan on occasion and it lends itself quite well to making meaty substitutes and is often referred to as “Wheat Meat”.

If you’ve ever had “mock meat” at your favorite Asian restaurants, chances are it was made from this stuff.

Today I was preparing a “brisket” for a bbq and so I thought I’d share a simple and easy recipe for BBQ Seitan. Its is BBQ season, after all, and we gotta bring the heat.

Let’s get to it.

First off, combine and mix your dry ingredients in a mixing bowl and then combine and mix your wet ingredients together in a measuring cup.

BBQ Seitan Wet and Dray Ingredients

Then combine the 2 in the mixing bowl and mix vigorously with a fork until there are no more dry parts. If you find the mixture a bit too wet, add some flour and mix it in. The consistency should be elastic.

You will then knead the “dough” with your hands for about 5 mins and then set it aside for about another 15 minutes.

Mixed Seitan after Kneeding

Shape into a brisket, wrap it up in tinfoil and pop that sucker in the oven and cook at 325 for 45 minutes on each side. Take it out and it’s done. So simple.

BBQ Seitan Brisket
BBQ Seitan Brisket Baking
Seitan "Brisket" Plant Based Benoit

But we aren’t done just yet.

Grab a knife, slice it into cutlets, lightly oil one side and place it on the BBQ.

Make sure to slather the cutlets with your favorite vegan BBQ sauce.

Cook for about 3 mins on each side.

BBQ Seitan Brisket Cutlets on the grill

Serve with your favorite side dish.

BBQ Seitan Cutlets

All in all, not too shabby.

The main ingredients can be used to create many different flavor profiles and I’d encourage you to experiment with ingredient substitutions and have some fun with it.

Additionally, I like my food quite spicy, so the recipe below will be a subdued version of what I would normally prepare.

For those with a real aversion to heat, you may want to consider cutting down on the spicier ingredients even more.

Seitan Brisket
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 8 Cutlets
Author: René Benoit
Dry ingredients:
  • 1 1/4 cup vital wheat gluten
  • 1/4 cup nutritional yeast
  • 3/4 teaspoon salt
  • 2-3 teaspoons Paprika
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (use more or less depending on preference)
  • 3/4 teaspoons mustard seeds
  • 2 teaspoon fennel seeds or powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
Wet ingredients:
  • 2 tablespoons apple butter (or almond/cashew butter or tahini)
  • 2/3 cup broth
  • 1 Finely diced Chipotle Adobo Pepper (You could also skip the adobo pepper and add 2 TBSP of Tomato Sauce instead plus some agave or maple syrup to balance out the acidity.)
  • 2 Tsp Soy Sauce
  1. Preheat oven to 325 F
  2. Mix dry ingredients in a large bowl
  3. Mix wet Ingredients in a measuring cup

  4. Slowly combine and mix together very well with a fork

  5. Toss fork aside and Knead that dough vigorously for 5 - 8 minutes

  6. Shape into a loaf or a log.

  7. Wrap in tinfoil and roast in oven for 45 mins on each side
  8. Bam!

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René Benoit

I love all things Toronto. V-Food. Parks. Bikes and Real Estate. Follow me on Instagram