Veggie Luncheon 'Meat'

Recipe by Amanda Sorrenson – Adapted from Vegan Dad – Vegandad.blogspot.comCourse: LunchCuisine: EuropeanDifficulty: Medium


Prep time


Cooking time




  • 1 cup white beans

  • 2 cups water

  • 1/4 cup oil

  • 2 tsp salt and 2 tsp paprika

  • 2 tsp onion powder and 1 tsp garlic

  • 1/4 tsp turmeric and 1 tsp ground fennel

  • 1 tsp sage and 1 tsp pepper

  • 1 tsp soy sauce

  • 2 3/4 cup wheat gluten


  • Get water steaming in your steamer.
  • Place all ingredients except the gluten flour in a blender and process until smooth.
  • Pour into a bowl. Add gluten flour and work into a dough.
  • Shape dough into a log and wrap in heavy duty foil/or cheese cloth like a sausage roll. Try to make the roll as thick as possible. Steam for 1 hour.
  • Preheat oven to 175 degrees C in the last 15 mins of steaming.
  • Remove seitan from steamer and bake for 45-60 mins.
  • Seitan should swell and press against the foil.
  • Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge!


  • I found this recipe to be extremely versatile. You can flavour it the way you like as long as you stick to the bean, gluten and water ratio. A friend of mine has even cooked it in a smoker with great results. Kids love this and its great for anyone’s lunchbox or sandwiches.

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