A Cozy Kitchen Adventure: Easy Seitan Teriyaki

There’s something deeply comforting about the sweet, savory aroma of teriyaki wafting through the kitchen—especially on those evenings when you crave something hearty but don’t want to spend hours cooking. That’s exactly how this Easy Seitan Teriyaki recipe came to be in my kitchen. One rainy evening, with a half-empty fridge and a serious craving for takeout, I decided to whip up something quick, plant-based, and packed with flavor. The result? A dish so good, it’s now a weekly staple in our home. And the best part? It comes together in under 30 minutes!

Ingredients You’ll Need

Gather these simple, wholesome ingredients to create magic in your pan:

1 cup vital wheat gluten – The star of the show! This gives seitan its chewy, meaty texture. If you’re new to cooking with it, don’t worry—it’s easier to work with than you think.

2 tbsp nutritional yeast – Adds a subtle umami depth. Trust me, it makes a difference!
1 tsp garlic powder – Because every good dish starts with garlic.
1 tsp onion powder – For that extra savory kick.

¾ cup vegetable broth – This keeps the seitan moist and flavorful. Use low-sodium if you’re watching salt intake.
¼ cup soy sauce or tamari – Tamari is my go-to for a gluten-free option.
2 tbsp maple syrup or agave – Just a touch of sweetness to balance the savory.

1 tbsp rice vinegar – A splash of tanginess to brighten the sauce.
1 tsp grated ginger – Fresh is best, but powdered works in a pinch.
1 tbsp cornstarch + 2 tbsp water – Our secret for that glossy, thick teriyaki glaze.

1 tbsp sesame oil – For sautéing. It adds a lovely nutty aroma.
Sesame seeds and sliced green onions – For that finishing touch!

Let’s Get Cooking: Step-by-Step

Now, let’s turn these humble ingredients into a dish that’ll have everyone asking for seconds. Here’s how to make it:

Make the seitan dough: In a mixing bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, and onion powder. Pour in the vegetable broth and stir until a dough forms. Knead it for 2-3 minutes—just until it’s elastic but not tough. Let it rest for 5 minutes while you prep the sauce.
Whisk together the teriyaki sauce: In a small bowl, mix the soy sauce, maple syrup, rice vinegar, and grated ginger. In another tiny bowl, dissolve the cornstarch in water to create a slurry—this will thicken the sauce later.
Shape and cook the seitan: Tear the dough into bite-sized pieces (irregular shapes are totally fine—rustic is charming!). Heat the sesame oil in a large pan over medium heat, then add the seitan pieces. Sauté for 5-6 minutes, turning occasionally, until they’re golden and slightly crispy on the edges.

Pro tip: Don’t overcrowd the pan—give those seitan pieces space to brown properly. If needed, cook them in batches!

Pro Tips, Variations, and Substitutions

Making seitan teriyaki at home is wonderfully forgiving, and there are plenty of ways to tweak it to your liking. Here are some pro tips and variations to make it your own:

For extra flavor: Marinate the seitan in the teriyaki sauce for 30 minutes before cooking. This helps it soak up even more of that delicious umami goodness.
Gluten-free option: Swap the seitan for tofu or tempeh if you’re avoiding gluten. The teriyaki sauce will still coat it beautifully!
Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha to the sauce for a little kick.

Low-sodium swap: Use coconut aminos instead of soy sauce if you’re watching your salt intake.

What to Serve With Seitan Teriyaki

This dish is incredibly versatile and pairs well with so many sides. Here are a few of my favorites:

Steamed rice: A classic choice—white, brown, or even cauliflower rice for a lighter option.

Stir-fried veggies: Bok choy, bell peppers, and snap peas add color and crunch.
Noodles: Toss with udon or soba noodles for a heartier meal.
Pickled sides: A little tang from quick-pickled cucumbers or radishes balances the sweetness of the teriyaki.

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your seitan teriyaki tasting fresh:

Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze in a sealed bag for up to 2 months. Thaw in the fridge before reheating.

Reheating: Warm in a skillet over medium heat with a splash of water or extra teriyaki sauce to keep it moist. Avoid microwaving if possible—it can make the seitan rubbery.

Frequently Asked Questions

Can I use store-bought teriyaki sauce instead?
Absolutely! If you’re short on time, a good-quality bottled teriyaki sauce works just fine. Look for one with simple ingredients for the best flavor.

Why is my seitan chewy?
Overcooking can make seitan tough. Cook just until heated through and slightly caramelized—about 5–7 minutes should do the trick.

Can I make this oil-free?
Yes! Simply sauté the seitan in a little vegetable broth or water instead of oil. The sauce will still cling nicely.

How do I make it crispier?
For extra crispiness, toss the seitan in a bit of cornstarch before cooking, or broil for the last 2 minutes.

Final Thoughts

There’s something so comforting about a homemade teriyaki dish—the sticky-sweet sauce, the tender seitan, and the way it fills your kitchen with the most inviting aroma. Whether you’re cooking for a weeknight dinner or meal-prepping for the days ahead, this recipe is a keeper. I hope it becomes a staple in your home, just like it has in mine. Happy cooking, friends!