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Crispy Seitan Patty

Vegan, easy, chewy, moist, delicious. The recipe here adds a step of battering and frying, but you can skip that and just enjoy a burger that is high in protein, plant based, and easy to modify for flavor. I left the recipe rather plain, because I doused mine with buffalo sauce and I didn't want to overwhelm the flavor profile.
Servings - 8 patties


  • 2 cups vital wheat gluten (It comes in powdered form)
  • 1/4 cup chickpea flour
  • 1/4 cup nutritional yeast
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika (Could sub non-smoked)
  • 1/2 teaspoon salt
  • 2 1/2 cups vegetable broth
  • 1 tablespoon vegan Worcestershire sauce

Burger Batter

  • 1/2 cup non-dairy yogurt (I used Forager unsweetened cashew yogurt)
  • 1 cup all purpose flour
  • 1/4 cup corn starch
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/4 cup avocado oil (Or can use another neutral frying oil like canola)


  • Preheat oven to 350 F. Line two baking sheets with parchment paper.
  • Whisk together the dry ingredients. In the measuring cup, or a separate bowl, whisk together the broth and Worcestershire. Mix the wet into the dry using a heavy spoon or a stand mixer. Mix until no dry ingredients remain and the dough is even in color.
  • Divide dough into 8 equal portions (could divide more if you want smaller patties). Roll the divided dough into balls and flatten to be about 1/4" thick or 4" in diameter. Place 4 patties on a baking sheet, spray the top of the patty with cooking oil, and cover the baking sheet with aluminium foil. The foil is necessary. It is best if you wrap the foil over the sheet so that it isn't directly in contact with the patties. Repeat with the remaining 4 patties.
  • Bake for 15 minutes. Flip the patties, recover the sheet with foil, and bake a further 15 minutes.
  • At this stage you could be finished and simply enjoy a burger patty for the grill or straight onto a bun. Ooooorrrrr you can go on to the next step to make it even more epic!

Battering and Frying

  • Whisk together the flour, corn starch, pepper, and salt in a shallow bowl. Set aside.
  • In a small bowl, add the yogurt and mix with a spoon to make it smooth.
  • Dip the cooked burger into the yogurt then into the flour mixture. Make sure that the patty is completely covered in the flour mixture. Set back on the parchment paper until you have coated all of the patties.
  • Heat the oil in a saute pan over medium heat for 5 minutes. Carefully place the coated patties into the pan and cook for 5 minutes on each side. Add more oil as needed.
  • You can enjoy the patties as a coated and fried burger or you can coat it in any sauce of your choosing. I prefer to cook the sauce onto the fried patties but you can just brush a sauce on or pour it on.