Seitan Stirfry

As we explore different ways to enjoy Seitan (Vital Wheat Gluten), this Seitan Stirfry recipe is another one to add to the list. Seitan, commonly known as “veggie meat” can be prepared in bulk and kept refrigerated or frozen. Use it as a great meat replacer or to add protein to your vegetarian diet.

Prep Time: If using prepared Seitan, 5 minutes plus minimum 4 hrs marination time
Cook Time: 10 minutes
Serves: 4


Prepared Seitan – from one cup vital wheat gluten (see recipe here), cut to bite sized pieces

For the Marinade:

Greek Yogurt – 1 cup (can be substituted with thick yogurt or hung yogurt)
Tandoori Masala – 2 tsp
Salt – to taste
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp, minced
Green Chilies – to taste, minced
Oil – 1 tsp
Lemon/Lime Juice – to taste
Oil – 1 Tbsp
Onion – 1/2 large, cut to bite sized pieces
Green Chilies – to taste, chopped finely
Tandoori Masala – 2 tsp
Cilantro – 10 sprigs, chopped
Fresh Lime/Lemon Juice – to taste


1. In a medium mixing bowl, combine all of the ingredients for the marinade and mix well.
2. Gently squeeze excess liquid from Seitan pieces and add to the marinade.
3. Gently mix to evenly coat marinade over Seitan pieces.
4. Cover bowl with plastic wrap and refrigerate for 4 to 6 hours (overnight if you have the time).
5. Heat Oil in a large skillet.
6. Add Onions and Green Chilies and saute for 1-2 minutes (until Onions are slightly translucent).
7. Add marinated Seitan pieces, leaving excess marinade in the bowl, to the skillet and mix.
8. Add Tandoori Masala and stirfry until seitan and onions are lightly caramelized.
9. Garnish with Cilantro and a squeeze of fresh Lime/Lemon Juice.
10. Serve hot.

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0 thoughts on “Seitan Stirfry

  1. Hello SMTC –

    Can I freeze seitan? If yes, can you provide some tips on how to freeze it? What do I need to do to the frozen seitan before I start prepping up my dish?

  2. Dear Anuja and Hetal,

    You girls are awesome..I love each and every recipes of yours. This one is also cool, but I am not surprised :).
    I have a request for you, if you can post a good tostada recipe.

    Many thanks,

  3. Hi,

    I have tandoori BBQ masala and it’s brownish. Is this the same? The one you guys used is red. I couldn’t find that one.

  4. Thank you so so much Hetal and Anuja! I am following a vegetarian diet for the last 6yrs and Can u believe it ….i didn’t know something like this (seitan) existed! I used to eat quern products to beat non-veg cravings…
    well done you guys…great service.
    Everyone bookmark this website…its worth it!

  5. Hi Hetal and Anuja,

    I am a big fan of your website and watch all your videos.Keep up the good work.You both inspire me to do better in kitchen.I was wondering if I can replace the Seitan with Paneer in this recipe.Please let me know.

    Thanks in advance.

  6. nice recipe! will definitely try in this autumn/fall when the temp drops. summer here n chicago s so humid that we feel like eating only salads and light meals.
    Hetal, u have a fantastic screen presence. U are so calm and easy in front of the camera.

  7. wonderful recipie .
    but mam isn’t it too spicy?
    i could see you both having troubles after eating .it was evident from your expressions.
    nevertheless great recipie

    1. It looked to me like they were having a bit of trouble eating it because it was hot (temperature-wise), not not (spicy) 🙂

  8. This recipe is very enticing and so well presented. This one goes to the very top of the list of must try’s.

    Would you say that seitan could substitute for any meat mix recipe? For example a Shepherd’s Pie, Lion’s Head Meatballs, various Chinese dumplings?

    Thank you Anuja and Hetal.

    1. Hi Peter,

      We have not tried Seitan in the recipes you mentioned but it does mimic meat pretty well. You can try adding different flavorings while making the Seitan to alter the flavor to suit your recipe.

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