Homemade Seitan with Braised Brussels Sprouts and Cheezy Roasted Cauliflower


I bought a package of vital wheat gluten over a year ago…and I am now getting around to making Isa’s homemade seitan. It was much easier to make than I had thought. I will definitely be making this again in the future. I served the seitan with braised Brussels sprouts and cheezy roasted cauliflower. The combination of vegetables, sauce, and protein created a plate of deliciousness.

Isa’s Seitan
– 3 Tbls nutritional yeast flakes
– 1/2 c cold vegetable broth
– 1/4 c soy sauce
– 2 Tbls fresh lemon juice
– 1 Tbls olive oil
– 2 cloves garlic, pressed

For the simmering broth:
– 4 c vegetable broth
– 4 c water
– 1/4 c soy sauce

1. Add the broth ingredients together and bring to a boil
2. While broth is heating up, add the seitan ingredients together. Kneed for a few minutes
3. Tear the seitan protein into 3 pieces. Kneed each piece. Let it sit until the broth is boiling
4. Add the seitan pieces to the boiling broth, slightly cover and reduce heat to a simmer. Cook for 45 minutes, while turning seitan a few times
5. Remove from heat, let sit for 15 minutes. Then, I let my seitan sit out before putting it in the fridge/freezer for later


Braised Brussels Sprouts
– Reserved broth
– Brussels sprouts
– 1 onion, diced

1. Cut ends off brussels and add to a pan with chopped onion and enough broth to cover half of the brussels
2. Loosely cover the pan with aluminum foil. Roast at 400F until brussels are tender

Cheezy Cauliflower
– Cauliflower florets
– 1 c unsweetened non-dairy milk
– 1/2 c Daiya vegan cheddar cheese
– 2 1/2 Tbls nutritional yeast
– 1 tsp dijon mustard

1. Roast cauliflower with brussels, at 400F until tender
2. To make the sauce, bring milk to a simmer, add remaining ingredients. Once it thickens, remove from heat. Salt and pepper to taste
3. When cauliflower is tender, add sauce to cauliflower florets. I used a small portion of florets and had a lot of sauce left over