rants & recipes

Evin's Pork Seitan for Pulled Pork BBQ

Posted by ataraktos on 2008-11-08


  • 4 cups wheat gluten (480 grams)
  • 1/2 cup nutritional yeast (48 g)
  • 4 tbsp all-purpose flour (30 g)
  • 2 cups water with 1-2 vegetable broth cubes
  • 1 cup reduced-sodium soy sauce
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 4 cloves garlic, grated
  • 1 tbsp marmite
  • 2 tsp onion powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp paprika
  • scant 1/2 tsp each: cumin, ground corriander, ground fennel
  • broth: 6-7 cups water(1600g), 2/3 cup reduced sodium soy sauce(100-200g), 3 to 4 vegetable cubes


  1. Mix all but broth ingredients until combined.
  2. Knead gluten to form into loaves.
  3. Place in broth and bring to low boil.
  4. Reduce heat, cover, simmer for 1 hour.
  5. Cool and smoke, if desired.


  • This was a combination/adaptation of seitan from Veganomicon plus spices for the "pork rub" part from Alton Brown.
  • After boiling/simmering/etc, we smoked it in our clay pot smoker for 1.5 to 2 hours. We pulled it, and served it with coleslaw and an eastern NC vinegar/tomato-free sauce - we had way too much of this sauce and the "pork" didn't soak it up as well as I would have liked. I also hope to take photos of our smoker, the next time we use it.
  • This made a lot more than we wanted to eat over a few days, so we froze some. I didn't think it froze very well, after smoking - it seemed a little ashy or something. Next time, we'll make less or freeze some, unsmoked.