Truffled Seitan is Angelic

It’s been a month or so since I posted my recent favorite cheese recipe, Truffled Brie. And now, I introduce you to an old-time gastronomic delight, Truffled Seitan. This one is tried and true – the “meat alternative” that gets omnivores asking for more (I know; I have served it to hundreds of meat eaters). They have described it as akin to certain things I dare not repeat here, but it is succulent, tender, flavorful, deeply delicious. And did I mention versatile? You can serve it thinly filleted, in large chunks in stews, or grind it for Bolognese sauce or stuffing mushrooms – or even better, Duxelles. Most recently, I’ve been serving it either as an entree or appetizer as a rollatini, wrapping around roasted red bell peppers stuffed with my Smoked Provolone cheese (from Artisan Vegan Cheese). The combination of smoky, melty cheese, the sweet pepper, and the savory seitan redolent of mushrooms is stellar. This is the type of thing you’ll want to usethis holiday season to transport your guests to gastronomic heights! If you really want to go over the top, make the Duxelles and follow the instructions at the bottom of the recipe to make Truffled Seitan Roulade with Duxelles. Then have a real holiday.

Truffled Seitan

Recipe Type: Entree or Appetizer
Cuisine: French, Italian, Vegan
Author: Miyoko Schinner
Prep time:
Cook time:
Total time:
Serves: 12-48
Whether served as an appetizer or entree, this highly versatile and delicious seitan is a hit with everyone. Depending on its use, this will serve 12 to 48 people. Yes, it makes a bunch, but you might as well, as leftovers can be frozen, thawed, and used whenever a succulent special meal is desired.
  • 6 cups mushrooms (mixed crimini and shiitake or just crimini), roughly chopped
  • 1/3 cup olive oil (optional)
  • ½ cup soy sauce
  • ½ cup red wine
  • 3 – 4 cloves garlic
  • 2 ½ cups water or stock
  • 5 cups vital wheat gluten to make soft dough (1 lb. 6 oz., 1 bag of Bob’s Red Mill)
  • Marinade and Sauce:
  • 2 ½ cups red wine
  • 1 ¼ cup mirin (sweet sake)
  • 1 cup soy sauce
  • 1/2 cup olive oil (optional)
  • 3 – 4 tablespoons Truffle oil
  • 1 bulb minced garlic
  • Truffle Sauce:
  • 2 cups marinade above
  • 3 tablespoons cornstarch or arrowroot
  1. Puree the mushrooms with the oil, soy sauce. wine and garlic in a blender until creamy. Whisk in the water or stock, then mix in the vital wheat gluten until a very soft dough appears. It will not be as firm or stretchy as bread dough, but more like biscuit dough. Divide into 5 loaves and bake at 350 degrees for 30 minutes. Meanwhile, bring to a boil a large pot of water. After baking, transfer the seitan loaves to the pot and simmer for about an hour. Allow to cool before removing from the pot. Squeeze as much water out of the loaves as possible.
  2. Make the marinade by combining all of the marinade ingredients in a large bowl or container. At this point, the seitan can be sliced, cut into chunks, or left whole, and marinated overnight in the truffle marinade, or refrigerated for 2 – 3 days before marinating. You can also freeze in the marinade for several months.
  3. To make the rollatini or fillets as in the photograph, slice thinly (less than 1/4”). Marinate overnight or for up to one week in the marinade (or as mentioned before, in the freezer for longer periods). When ready to cook, heat a griddle, then coat lightly with oil. Sear the fillets on both sides until beautifully browned, then use to make the rollatini, or serve with the truffle sauce.
  4. To make the sauce, put about two cups of the truffle marinade into a saucepan and add the mushroom juice from the duxelles. Simmer for about 30 minutes until slightly reduced and extremely flavorful. Dissolve the cornstarch in a few tablespoons of water and whisk into the pot to thicken slighty and render a sauce that coats the back of a spoon.
  5. To Assemble Truffle Seitan Roulade with Duxelles:
  6. In a large skillet, heat a couple of tablespoons of oil. Over fairly high heat, sear the seitan fillets on both sides quickly. Remove from the pan. You will need 2 fillets per serving.
  7. Place two fillets next to each other. Towards one end, place a spear or two of asparagus and 2 – 3 tablespoons of Duxelle filling. Roll up from that end into a roll. Place on a greased baking sheet. Repeat this nine times to make ten rolls. Cover baking sheet in aluminum foil. This can be prepared up to one day in advance. When ready to serve, bake at 350° for about 20 minutes until hot. Serve with a few tablespoons of truffle sauce poured over.



  1. I am so glad you posted this recipe! If this is the recipe of the dish you had at your party, IT WAS AMAZING!!! People approached the grill and asked for the seitan not knowing it was vegan. A huge mound of it was completely gone by the end of the night.

    • Yes, this is the recipe! I didn’t add any olive oil to the recipe that I used for the party (it’s optional in the recipe, and tenderizes it and makes it richer, but I don’t think it’s necessary unless you really want to indulge).

  2. Ohhh wow! This may be just what I was looking for for my family’s christmas potluck. I’ve always absolutely HATED that we had to cater to our guests and order a meat plate, even though my nuclear family is made up of vegetarians and pescatarians. I might have to try this for our party!

    Is the red wine a necessary component? It looks like it. I think we have some in our house, but I’m aksing because as I’m underage, I doubt that I could make this when I’m at school living on my own and can’t buy alcohol.

    • You can use a non-alcoholic red wine, but the red wine is a necessary component! Good luck appeasing your family members!

      • hey, I’m trying to make this now…. is it alright if the dough has mushroom chunks in it? apparently my blender isn’t super efficient at chopping everything up

  3. Rebecca Stucki says:

    Oh, I can’t wait to try this! Question on step 4, though – what is the “mushroom juice from the duxelles”?

    • Thanks for the heads-up – I will fix the recipe.

      • So is the “mushroom juice from the duxelles” necessary for the sauce? Or is the sauce just the marinade thickened with cornstarch? Or were the mushrooms from the beginning of the recipe supposed to be cooked into duxelles before being blended?

        • Nicole,

          I hadn’t meant to have that mention of the duxelles liquid in the post, but because I got sloppy, I posted a recipe today for duxelles! However, you can omit it entirely and it will be delicious, although ever the more so with it! Have fun!

  4. I just took a sliver of my Truffle Seitan which has been marinating over night and OH MT GOSH, I think I have died and gone to heaven! If you want to change a meat lover to plant-based this is the recipe for you…well worth the expense of truffle oil and I love it makes 5 loaves, just knowing I have for more marinating in the freezer makes me very happy :)….Take the time to make this….I haven’t even yet browned and glazed it with additional marinade for dinner tonight…but I can tell you it will be an early dinner as I am drooling for more! Thanks for sharing this recipe for everyone to try. It was easy to make as well.

  5. Is there something that can be used instead of truffle oil ? Haven’t got any.
    Can tapioca flour or rice flour or some other flour be used in place of arrowroot ?


  6. Hi,
    Is there something that can be used instead of truffle oil ? Haven’t got any.
    Can tapioca flour or rice flour or some other flour/starch be used in place of arrowroot ?


    • Spring, other than truffle salt, no. You can omit it entirely, and it will still be delicious, but it won’t be truffle flavored. Tapioca flour gets gummy, so I have suggested cornstarch. Does that work for you? Organic cornstarch is available. You can use kudzu as well.

      • Thanks, I’ll omit the truffle oil.
        I can buy kudzu. I read that it’s sold in sort of small blocks. Does it have to be ground to a powder before use ? How much kudzu is equivalent to one teaspoon arrowroot ?

        • No, kudzu dissolves readily in water, so it doesn’t have to be ground up. However, note that it does not withstand high temperatures, or it loses its gelling properties. In other words, if you end up simmering your sauce, you’ll need to watch out for it or it’ll just turn to liquid again. In terms of strength, it’s close to arrowroot.

  7. Hi,
    Is there something that can be used instead of mirin ?

  8. Hi Miyoko –

    I’m in the middle of making this dish (seitan has been baked and simmered and is resting in fridge; marinade will be made today) but I have a question. When I went to buy the truffle oil, there were two varieties: black and white. Any comment on which one is preferred?

    Thanks —


    • Deborah, I’m sorry I missed your comment somehow. You will have no doubt already made the seitan! How did it come out? I like white, which I find more robust, but they both work.

  9. Can this recipe be halved & still work? Im the only one that would be eating it & I dont need that many servings. Thanks!

    • YEs, of course it can be halved. But it also freezes beautifully, so it’s something you can make ahead and just keep in the freezer to pull out and eat every time you want something succulent. I’ve frozen it for a year.

  10. We had this for dinner tonight, and it is TO DIE FOR! My only caveat is that the texture of the seitan is more bread-like than meat-like. You stated that kneading it longer would change the texture, but since I have enough left for WEEKS of meals, it will be awhile before I make it again. When I do, I wonder if kneading it a much longer time, maybe even using the bread “blade” in the cuisinart, would give it a denser, meatier texture. Have you tried anything like that. The flavor is fabulous, but I’d love to be able to fool my meat eating friends with denser texture. What think?

    • It’s really the amount of gluten floor added, as well as how rapidly the water is boiling, that determines texture. To make it firmer, increase the gluten and make sure that the water is simmering but not boiling. I like it to be tender, but it shouldn’t be like bread. If’d it is, my guess is that the cooking liquid was boiling to fast.

  11. Christina says:

    So, I was so excited to make this, I inadvertently got twice the mushrooms I needed, and only had one bag of wheat gluten….I have the one half marinading, and the other in a glass jar. I was thinking of going to get a second bag, but the mushroom mix pre wheat gluten is so dang good, I may just add some chopped mushrooms into it for a bit of texture, and warm it up as a soup! 🙂 This made the house smell so good while it was boiling BTW!

    • Christina, the dish (both seitan and marinade) lends itself to many variations! I use the marinade for veggies, stir-fry, to enhance soups and sauces, pasta, etc. Same goes for the seitan.

  12. I am dying to try this but I would request/suggest some clarifications:

    (1) Before you add the gluten flour to the liquid, I presume you have transferred the liquid to a bowl? I notice this is the reverse of most of the recipes I’ve seen, where the wet ingredients are stirred into the dry. Does that make any difference?

    (2) When you first bake the five loaves, do you wrap them in foil, or just put them on a cookie sheet “naked”?

    (3) Same for when you transfer them to the pot of liquid: Do they go (stay) into foil pouches (or cheesecloth or –)?

    I would sure love to see a video — or more stills of the various stages. But I’m planning to try this anyway, in the hope of getting it right before hosting a dinner party in early March.

    • Hi – thanks for asking these great questions. The flour is added to the liquid, rather than the reverse, so you can control how much gluten to add. The problem with gluten is that once it binds with water, it’s harder to incorporate more liquid if it’s too firm. So you add the flour to the liquid, so you don’t add too much. If you need more, you can add more. But you can’t take it out. Most seitan recipes work with doughs that are much stiffer than you’ll find here. This will yield a very tender seitan, akin to, well, as one omnivore put it, veal.

      To bake, you just put them on a sheet pan and bake them naked. The pre-baking “sets” the size so that they don’t overexpand in water. And we want them to have some air pockets so that they absorb liquid while boiling as well as the marinade, so that the marinade penetrates, rather than just coating the outside. If you’ve never made seitan this way, it may seem strange to you. But trust me, if you get it right, you will be pleased. I’ve taught many people how to do this, and have served it to hundreds of happy people, including many omnivores. It is not like the usual chewy, firm seitan.

  13. Hi,

    In your book the new now and zen epicure there is a recipe for seitan & mushroom stroganoff on page 164, but it doesn’t have instructions on how to make the seitan or if a specific seitan recipe from the book should be used. Since there are quite a few recipes for seitan in the book ( the basic ground seitan, oven roasted seitan, stove top seitan etc.), not sure which one is meant to be used for the stroganoff recipe.
    The recipe also doesn’t mention whether the seitan should be prepared using any spices or sauces.

    What is the difference between the various methods of making seitan and which is most suited for seitan mushroom stroganoff ?


  14. Hi,

    In your book the new now and zen epicure there is a recipe for seitan & mushroom stroganoff on page 164, but it doesn’t have instructions on how to make the seitan or if a specific seitan recipe from the book should be used. Since there are quite a few recipes for seitan in the book ( the basic ground seitan, oven roasted seitan, stove top seitan etc.), not sure which one is meant to be used for the stroganoff recipe.
    The recipe also doesn’t mention whether the seitan should be prepared using any spices or sauces.

    What is the difference between the various methods of making seitan and which is most suited for seitan mushroom stroganoff ?


    • The seitan in the truffles seitan recipe, without the truffle oil, works great in fact! That’s what I usually use. There’s also a recipe for a steak with shiitake bearnaise sauce – that seitan works well, too, although it is a firmer texture than this one.

      • Thanks.
        What’s the difference between the different methods of cooking the gluten ?
        How does one know which method to use for a dish ?

        • Good question! But the answer is long. It all depends on the texture you want. Steaming and boiling will usually render a juicier result than baking, but you’ll see that some of my recipes involve both baking and simmering. Like anything else, experience is the best teacher for this. Another issue is whether or not to wrap the gluten when baking, simmering, or steaming in order to prevent unwanted expansion and create a denser, meatier texture. So you have to ask yourself if you want something tender and juicy, or dense and chewy, or firm but juicy, or firm and dry. There are even other methods, such as deep frying pieces of gluten first, then simmering in a broth (the Chinese do this to create “duck,” etc.), since the oil adds a fatty quality akin to certain meats. The more you play around with it, the more you’ll be able to figure out which method is best. For a great textured steak, I saute raw gluten in oil first (not deep fry), then simmer in just enough liquid to cover. This yields a firm but still juicy texture, whereas wrapping in foil and baking just creates firmness (without juiciness). For something like a hard salami or pepperoni, wrapping in foil and baking seems best, whereas the type of sausages that are usually moister are better steamed. So it goes on and on…

          • Hello,

            I have a question about your suggestion here regarding a steak-textured seitan. Should I use your recipe and create the gluten loaf – then slice into “steaks” – fry then cook in your marinade with just enough marinade to cover? If so, how long should I simmer in the marinade. Thank you.

          • It isn’t simmered in the marinade — just stock or water, then later squeezed out and marinated. I am not sure I understand your question completely. The marinade would become very strong and concentrated if simmered, and can be reduced to create a lovely sauce or glaze, but would be too strong as a base for cooking the seitan.

            Regarding the texture, this recipe is designed to create a tender seitan. If you want something toothier, you can always increase the amount of gluten flour.

  15. what kind of truffle oil do you use? Black or White, as the flavours are very different. Looks amazing, as does the rest of your website so glad I found you!

    • They are indeed different. I prefer white for this, which seems more robust, rich, and complex to me, although black can be wonderful, too.

      • I am new to truffle oil and reading up on it leads me to believe that real truffle oil is not in my budget. Do you recommend the flavored oils that are now on the market?

  16. I would like to make entree-sized portions of the rollatini. Can I thinly slice the rolls horizontally for longer pieces of the seitan?

  17. Alyssa B. says:

    Wow, this seitan is unlike any other seitan I’ve ever made or bought before. The texture is beautiful. It’s silky and just firm enough to slice. I have never tried the combination of baking and boiling seitan all in one recipe before, and it’s most definitely my favorite now! Also, the marinade really is divine. I’m going to try my hardest to let the seitan marinate for a couple of days before searing and serving! I can’t wait to serve this to my omnivourus friends and family, because I know they’re going to love this. Thanks so much for sharing! P.S. Your vegan pantry book is gorgeous. Love it all!


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