Ever run out of seitan in the middle of cooking? We have.
Finding a good stand-in for this wheat-based wonder (made from wheat gluten) can be a real head-scratcher.
Seitan, with its chewy texture and savory flavor, gets a lot of love from us. Yet, there are days when the pantry comes up empty.
We've dug around and found seven stellar substitutes that can slide right into your recipes. These alternatives are not only easy to find but might just surprise you with how well they fit into your favorite dishes.
From the humble tofu to the versatile jackfruit, each has its moment to shine in the spotlight. And we're here to share these finds with you.
Our trial and error can be your shortcut to a seamless swap.
7 Easy Substitutes for Seitan
If you're craving a meaty, protein-packed meal but don't have seitan on hand, here are seven substitutes that will satisfy your palate:
| Substitute | Taste | Texture | Suitable Dishes |
| Tofu | Mild, versatile | Soft to firm, depending on type | Stir-fries, curries, baked dishes |
| Tempeh | Nutty, earthy | Firm, dense | Sandwiches, stews, stir-fries |
| Portobello Mushrooms | Savory, meaty | Firm, chewy | Burgers, tacos, grilled dishes |
| Jackfruit | Slightly sweet, neutral | Shredded, fibrous | Pulled "pork" dishes, tacos, curries |
| Lentils | Earthy, protein-rich | Soft, can be mashed | Loaves, patties, stews |
| Chickpeas | Nutty, creamy | Firm, can be mashed | Falafel, fritters, dips |
| Eggplant | Mild, absorbs flavors | Firm, meaty | Grilled, roasted, baked dishes |
1 - Tofu
Tofu stands in for seitan like a champ (a soybean curd made from coagulated soy milk).
Perfect for those looking to keep meals hearty.
Slice it, dice it, or mash it up.
Tofu, versatile and ready to absorb flavors, fits right in - see silken tofu substitution ideas.
Think stir-fries, stews, or sandwiches.
Our kitchens have seen many a tofu transformation. You can swap seitan for tofu 1:1 in most recipes.
Getting creative? Tofu's texture varies from soft to extra-firm.
Pick the right type for your recipe.
Looking for more on meat alternatives? Find insights here.
2 - Tempeh
Tempeh steps up as a seitan substitute like no other - learn more about crispy air-fryer tempeh techniques.
Slice or crumble it for different textures.
We've relied on it time and again. In most recipes, you can swap seitan for tempeh 1:1.
Its grainy texture and ability to soak up flavors make it a seamless fit (a fermented soybean cake with a nutty flavor).
We're talking about tacos, casseroles, and more. Our personal stories prove tempeh's versatility.
We once swapped it into a stir-fry recipe on a whim.
The results were unexpectedly perfect. For those keen on giving tempeh a chance, get inspired right here.
3 - Portobello Mushrooms
Portobello mushrooms step in for seitan with ease (Agaricus bisporus, the mature form of button mushrooms).
We use them chopped or sliced.
These fungi pack a savory punch, absorbing flavors like a sponge. Substitute seitan with Portobello mushrooms in a 1:1 ratio.
Ideal for grills and bakes.
In our kitchen experiments, a Portobello mushroom burger surprised us all. It was juicy and full of flavor.
You can use them in almost any dish - explore oyster mushroom swaps for cooking.
For more ideas, check this out.
4 - Jackfruit
Jackfruit slips into seitan's role seamlessly (the tropical fruit Artocarpus heterophyllus).
It makes every dish feel hearty.
You can swap seitan for jackfruit 1:1 in your recipes. This fruit handles spices and herbs with ease, soaking them right up.
We once used jackfruit in a BBQ recipe, and it was shockingly good - see BBQ jackfruit tacos for inspiration.
Jackfruit excels in dishes that require bulk. It's a genius move for tacos, salads, and sandwiches.
For more about substituting jackfruit, check this article.
5 - Lentils
Lentils step in as a fantastic swap. They fill the gap left by seitan perfectly (lentils are a protein-rich legume high in fiber).
We've tossed lentils into meals where seitan would normally star. Lentils have this knack for bulking up any dish.
They're champions in soups and salads.
Substitute seitan for lentils at a 1:1 ratio. We've mixed them into recipes, and the outcome always pleased us.
Lentils grab onto seasonings and flavors. They make every bite worthwhile.
In our trials, swapping lentils into a stew did wonders.
Their versatility is a useful. They make any meal feel strong and satisfying.
For more insight, take a peek right here.
6 - Chickpeas
Chickpeas stand in for seitan with ease (Cicer arietinum, a versatile legume).
We throw them into recipes as a solid swap.
Chop or mash these legumes for varied texture. Chickpeas blend into stews and salads perfectly.
You can swap seitan for chickpeas 1:1 in any recipe.
We once tossed chickpeas into a curry instead of seitan. The meal turned out wonderfully hearty.
Chickpeas absorb spices, enriching dishes with flavor.
They offer a satisfying chewiness. Ideal for those seeking a meaty feel in meals.
For those digging deeper into chickpea possibilities, peek here.
7 - Eggplant
Eggplant steps in as a seitan substitute, surprising us every time (also called aubergine, Solanum melongena). It's got a texture that's both meaty and satisfying.
We use it sliced or diced in our meals.
Substitute seitan with eggplant at a 1:1 ratio. It soaks up flavors really well, making every dish pop.
We've thrown it into pasta, and the result was incredibly hearty.
Eggplant shines in a variety of recipes.
For those eager to see eggplant in action, find inspiration here - see eggplant side dish ideas for dinners.
Frequently Asked Questions
Yes, tofu can substitute for seitan, though it has a softer texture. Press tofu to firm it up for better texture in stir-fries.
Tempeh has a firmer texture and a nuttier flavor than seitan, but it can still work well as a protein substitute in many dishes.
Yes, portobello mushrooms have a meaty texture that can work as a great substitute for seitan in tacos and other vegan dishes.
Jackfruit has a fibrous texture that mimics shredded meat, making it a great alternative for seitan in pulled "pork" recipes.
Yes, chickpeas provide a filling texture and are a great protein-packed substitute for seitan in stews and soups.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
