Juicy Vegan Pork Seitan Recipe - High Protein, Delicious Recipe for Weight Loss

Hi there! If you’re a vegan new to the gym and looking to get into the best shape of your life on a high protein whole food vegan diet - this recipe is for you! Fuel your workouts with a delicious, protein-packed meal that's a staple in my athletic family. I've probably shared a dozen seitans already, but this is my absolute favorite recipe that’s juicy, meaty, and surprisingly easy to make. This recipe is perfect for anyone who wants to impress their meat-loving friends or simply enjoy a satisfying plant-based meal without spending hours in the kitchen.

Seitan has always been a staple in my vegan diet because of its incredible protein content and versatility. But this particular recipe stands out because it uses apples as a unique vegetable fiber base instead of zucchini or greens, which I’ve used in my previous seitan recipes. The result? A seitan that’s softer, fattier, and closer in texture to pork, making it a fantastic option for those who want a richer, more indulgent vegan dish.

Whether you’re pregnant and need extra calories and protein like me, or you’re introducing family members to vegan food, this seitan recipe is a great way to start. It takes about half an hour to make, requires no kneading, and has a texture that’s both stringy and juicy - everything you want from a great seitan. Let’s dive into the details!

Why This Seitan Recipe Is Perfect for Vegans Looking to Lose Weight and Eat a High Protein Diet

Many vegan athletes, especially those new to strength training, struggle to find convenient, high-protein meals that also taste great. This seitan recipe checks all those boxes. Here’s why it’s so special:

• High Protein: Made primarily from vital wheat gluten, seitan is a powerhouse of plant-based protein, which is essential for muscle repair and growth.
• Rich Texture: The addition of apples adds pectin, a natural gelatinizing agent that softens the seitan, making it juicy and tender rather than tough and rubbery.
• Easy Preparation: No kneading is required — just mix, steam, and pan-fry. This saves time and effort, especially for busy athletes.
• Flexible Flavor: You can customize the spices and seasoning to your liking, making it as mild or as spicy as you want.
• Calorie-Dense: The inclusion of coconut oil adds healthy fats, providing extra calories that are especially helpful for those needing to maintain or gain weight.

This recipe is a fantastic way to nourish your body with the nutrients it needs without compromising on flavor or texture.

The Secret Ingredient: Apples!

What sets this seitan apart from my previous recipes is the use of apples as the vegetable fiber base instead of zucchini or other greens. You might be wondering why apples? Well, apples contain pectin, a natural gelatinizing compound used in many vegan desserts and jellies as an alternative to gelatin. Adding apple puree to seitan dough gives it a softer, juicier texture, making it feel more like real meat.

Personally, I like to use apples that have been sitting on my windowsill for a while  - blemished apples that I don’t want to eat on their own but are perfect for blending into the seitan. The skin contains most of the flavor and nutrients, so I keep it on. If you prefer, you can use premade apple puree or even baby food apple puree to save time.

When making a single serving, I recommend using about 50 to 70 grams of apple (half of a medium apple or a small apple). For larger batches, like the double portion I made for my husband and me, I used 135 grams.

Gathering the Ingredients

Here’s the ingredient list for this juicy vegan pork seitan recipe:

• Vital Wheat Gluten: 100 grams (for single serving), 200 grams for double
• Nutritional Yeast: 20 grams (adds umami and nutrients)
• Apple: 50-70 grams (small or half medium apple), blended with water
• Water: About 250-300 milliliters to blend with the apple
• Coconut Oil: 1 tablespoon (adds fat and richness, can substitute with other oils)
• Liquid Smoke: A few drops (for that smoky, meaty flavor)
• Spices: Turmeric, paprika, and a super spicy pepper (chipotle or fresh chili for heat)
• Miso or Dry Broth Powder: 2 tablespoons of miso for two servings, or adjust accordingly

If you want a leaner, more macro-friendly version, you can skip the oil and substitute zucchini for apples, but this recipe is designed to be more indulgent and calorie-rich — perfect for those needing extra fuel.

Preparing the Apple Puree and Wet Mix

Start by washing and chopping your apples. Blend the apples with water until smooth — this will be the liquid base of your seitan dough. The amount of water can be flexible; just add enough to help blend the apples into a puree.

Next, add your miso paste to the apple puree. Miso is great because it adds depth of flavor and some saltiness, but you can also use dry broth powder if you prefer. The salt content can vary, so start with less and adjust later if needed.

Make sure your coconut oil is softened or warmed slightly to combine smoothly with the wet ingredients. If it’s cold and hard, warming it briefly in the microwave for a few seconds works well.

Mixing the Dry Ingredients

While your wet ingredients are ready, mix together the dry ingredients:

• Vital wheat gluten
• Nutritional yeast
• Turmeric and paprika
• Spicy pepper powder or flakes
• Dry broth powder (if not using miso)

Mix these well so the flavors are evenly distributed before combining with the wet mixture.

Combining Wet and Dry Ingredients to Form the Seitan Dough

Now comes the fun part - mixing your wet apple-miso blend with the dry gluten mixture. Use a spoon to incorporate everything evenly. The dough should come together with a slightly sticky but firm texture.

If the dough feels too dry or hard, add small splashes of water to loosen it up. If it’s too wet or soft, sprinkle in a little more vital wheat gluten to firm it up. The perfect consistency is something that holds together but isn’t overly stiff.

I like to use kitchen scissors to cut the dough into bite-sized pieces. Smaller pieces cook faster and absorb seasoning better, but you can also form larger loaves if you prefer.

Steaming the Seitan

Place your seitan pieces in a steamer basket, making sure none of the pieces touch the sides to prevent burning. Cover the steamer with a lid and steam for about 20 minutes. The beauty of steaming is that it’s forgiving - if you forget about it for a bit, it won’t burn or dry out because the moisture is maintained in the steamer.

Steaming helps the seitan pieces cook through gently while retaining moisture, giving them that juicy, tender texture we’re aiming for.

Preparing the Caramelized Seasoning Coating

While the seitan steams, prepare the seasoning sauce that will coat the seitan during pan-frying. My go-to combination is:

• Maple syrup (or any sweetener)
• Soy sauce
• Sriracha (for heat)
• Coconut oil
• Rice vinegar (optional, but adds brightness)
• Liquid smoke (optional for smokiness)

This mixture is super flexible, so feel free to adjust the ingredients to your taste or use a pre-made sweet and sour sauce if you prefer.

Pan-Frying the Seitan for a Perfect Finish

Once your seitan is steamed, heat the seasoning mixture in a pan on low heat. Add the seitan pieces and cook for about 5 minutes, stirring occasionally. The goal is to caramelize and thicken the sauce on the surface of the seitan, adding a delicious glaze and extra flavor.

You can also cut larger seitan pieces in the pan with a spatula to increase surface area and get more caramelized edges. Just be careful not to burn the seitan  - golden brown is perfect!

Serving Suggestions

I usually serve this juicy seitan with basmati rice, which soaks up the flavorful sauce beautifully. You can also pair it with steamed vegetables, noodles, or in sandwiches and wraps.

This seitan is versatile enough to be used in a variety of dishes, from stir-fries to vegan “pork” tacos. The texture and flavor hold up well, making it a great protein option for any meal.

Final Tips and Variations

• Adjusting Texture: If you prefer a firmer seitan, reduce the apple puree or skip it entirely. The seitan will be more stringy and chewy.
• Spice Level: Feel free to experiment with different peppers and spices to find your perfect heat level.
• Oil Choices: Coconut oil adds a nice richness, but sunflower, canola, or olive oil can also be used.
• Miso vs. Dry Broth: Miso adds moisture and a richer flavor, but dry broth powder is great for portability or when you want a drier dough.
• Meal Prep: This seitan stores well in the fridge for several days, making it perfect for meal prep and batch cooking.

Why Vegans on a Weight Loss Diet Should Try This Recipe

This recipe is flexible for new athletes and new vegans who want to cook yummy home made whole food nutrient-dense meals that support muscle growth and recovery. The high protein content from vital wheat gluten, combined with the healthy fats from coconut oil and the added nutrients from nutritional yeast and miso, create a balanced meal that fuels your workouts and aids recovery.

Moreover, the juicy, meaty texture makes it enjoyable and satisfying, helping to keep you motivated on your vegan strength training journey. It’s also a great way to introduce family and friends to vegan food, showing them just how delicious and hearty plant-based meals can be.

Try It Out and Share Your Experience!

If you decide to make this juicy vegan pork seitan recipe, I’d love to hear how it goes! Feel free to share your favorite seitan recipes or any tweaks you make in the comments. Don’t forget to pair it with your favorite sides and seasonings to make it your own.

Remember - most high protein vegan meals that are delicious are hard to find, or cost a lot, or take a long time to make. This one is cheap, takes 30 min to cook, and is incredibly delicious while having great macros! So share it with a friend and comment if you have any interesting variations :)

Happy cooking and lifting!

- Katya Gorbacheva