Easy Baked Herb-Crusted Seitan (Pork Chop Alternative)

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I’ve been making this seitan recipe for years, and it’s become my go-to when I want something hearty and satisfying without any meat. The texture comes remarkably close to a tender pork chop, but it’s completely kosher and packed with plant-based protein. What really makes this version shine is the herb crust that forms during baking.

Seitan has this wonderful ability to absorb flavors, which is why the herb mixture works so well here. I use a combination of fresh rosemary, thyme, and sage along with some garlic powder and smoked paprika. The key is getting the right balance of wet and dry ingredients so your seitan doesn’t turn out rubbery. I learned this the hard way after a few disappointing batches early on.

Why This Seitan Recipe Works

The baking method keeps things simple while creating that golden, slightly crispy exterior. You’ll want to brush the seitan with a little olive oil before adding your herb mixture. This helps everything stick and gives you that beautiful color as it bakes. I usually serve this alongside roasted vegetables or a simple salad, though it’s also excellent sliced thin for sandwiches the next day.

This recipe works particularly well for Shabbat dinner when you want something special but don’t have time for complicated preparations. The whole thing comes together in about an hour, and most of that is hands-off baking time. You can even prepare the seitan mixture earlier in the day and just pop it in the oven before dinner.

Perfect for Shabbat and Beyond

Easy Baked Herb-Crusted Seitan (Pork Chop Alternative) - American recipe
I've been making this seitan recipe for years, and it's become my go-to when I want something hearty and satisfying without any meat. The texture comes remarkably close to a tender pork chop, but it's completely kosher and packed with plant-based protein. What really makes this version shine is the herb crust that forms during baking. Seitan has this wonderful ability to absorb flavors, which is why the herb mixture works so well here. I use a combination of fresh rosemary, thyme, and sage along with some garlic powder and smoked paprika. The key is getting the right balance of wet and dry ingredients so your seitan doesn't turn out rubbery. I learned this the hard way after a few disappointing batches early on. The baking method keeps things simple while creating that golden, slightly crispy exterior. You'll want to brush the seitan with a little olive oil before adding your herb mixture. This helps everything stick and gives you that beautiful color as it bakes. I usually serve this alongside roasted vegetables or a simple salad, though it's also excellent sliced thin for sandwiches the next day. This recipe works particularly well for Shabbat dinner when you want something special but don't have time for complicated preparations. The whole thing comes together in about an hour, and most of that is hands-off baking time. You can even prepare the seitan mixture earlier in the day and just pop it in the oven before dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Seitan
  • 1 1/2 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 1/4 cups vegetable broth room temperature
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
For the Herb Crust
  • 3 tablespoons olive oil for brushing
  • 2 tablespoons fresh rosemary minced
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage minced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

Make the Seitan
  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together vital wheat gluten, nutritional yeast, garlic powder, onion powder, salt, smoked paprika, and black pepper.
  3. In a separate bowl, combine vegetable broth, soy sauce, and 2 tablespoons olive oil.
  4. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until it starts to come together.
  5. Turn the mixture out onto a clean counter and knead for 3-4 minutes until smooth and elastic. The dough should be firm but not dry.
  6. Shape the seitan into 4 oval pieces, each about 1/2 inch thick, resembling pork chops. Place on the prepared baking sheet.
Add the Herb Crust and Bake
  1. In a small bowl, combine minced rosemary, thyme, sage, garlic, salt, and pepper for the herb crust.
  2. Brush the top and sides of each seitan piece generously with olive oil.
  3. Press the herb mixture evenly onto the top and sides of each piece, making sure it adheres well.
  4. Bake for 25-30 minutes, until the tops are golden brown and the seitan feels firm when gently pressed.
  5. Let rest for 5 minutes before serving. The seitan will firm up slightly as it cools.

Notes

Store leftover seitan in the refrigerator for up to 5 days. It's excellent sliced for sandwiches or reheated gently in a skillet. You can substitute dried herbs if fresh aren't available, but use about half the amount. The seitan can be made ahead and stored unbaked in the refrigerator for up to 2 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 2g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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