Easy Honey Garlic Seitan ‘Tenderloin’ – Kosher Alternative

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I never thought I’d find myself craving something that looked and tasted so much like pork tenderloin, but here we are. This honey garlic seitan recipe came about when I was trying to recreate that sweet and savory combination for my kosher kitchen. The trick isn’t just in the seitan itself, but in how you prepare and glaze it.

Seitan gets a bad rap sometimes, but when you slice it thick and sear it properly, it develops this incredible chewy texture that’s surprisingly satisfying. I make my own seitan from vital wheat gluten because the store-bought stuff can be pretty dense. The homemade version has more give to it, and it absorbs the honey garlic marinade beautifully. You’ll want to let it marinate for at least an hour, though overnight is even better.

Why Homemade Seitan Makes All the Difference

The honey garlic glaze is where this recipe really shines. I use a combination of soy sauce, rice vinegar, and fresh garlic with just enough honey to balance the saltiness. The key is reducing it down until it’s thick enough to coat the back of a spoon. Don’t rush this part because that glossy, caramelized coating is what makes the whole dish work.

The Perfect Honey Garlic Glaze Technique

This pairs wonderfully with roasted vegetables and rice, or you can slice it thin and use it in sandwiches the next day. I’ve served this to guests who had no idea it wasn’t meat, and it always gets requests for the recipe. The prep work takes a bit of time, but the actual cooking is straightforward.

Easy Honey Garlic Seitan 'Tenderloin' - Kosher Alternative - Asian-Inspired recipe
I never thought I'd find myself craving something that looked and tasted so much like pork tenderloin, but here we are. This honey garlic seitan recipe came about when I was trying to recreate that sweet and savory combination for my kosher kitchen. The trick isn't just in the seitan itself, but in how you prepare and glaze it. Seitan gets a bad rap sometimes, but when you slice it thick and sear it properly, it develops this incredible chewy texture that's surprisingly satisfying. I make my own seitan from vital wheat gluten because the store-bought stuff can be pretty dense. The homemade version has more give to it, and it absorbs the honey garlic marinade beautifully. You'll want to let it marinate for at least an hour, though overnight is even better. The honey garlic glaze is where this recipe really shines. I use a combination of soy sauce, rice vinegar, and fresh garlic with just enough honey to balance the saltiness. The key is reducing it down until it's thick enough to coat the back of a spoon. Don't rush this part because that glossy, caramelized coating is what makes the whole dish work. This pairs wonderfully with roasted vegetables and rice, or you can slice it thin and use it in sandwiches the next day. I've served this to guests who had no idea it wasn't meat, and it always gets requests for the recipe. The prep work takes a bit of time, but the actual cooking is straightforward.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
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 cup vegetable broth room temperature
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
For the Honey Garlic Glaze
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 3 tablespoons rice vinegar
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon cornstarch
  • 2 tablespoons water cold
For Cooking
  • 2 tablespoons vegetable oil for searing
  • 2 green onions green onions sliced, for garnish
  • 1 tablespoon sesame seeds for garnish

Method
 

Make the Seitan
  1. In a large bowl, whisk together vital wheat gluten, nutritional yeast, garlic powder, onion powder, and salt.
  2. In a separate bowl, combine vegetable broth, soy sauce, and olive oil. Pour the wet ingredients into the dry ingredients and stir until a shaggy dough forms.
  3. Turn the dough onto a clean surface and knead for 8-10 minutes until smooth and elastic. The dough will be quite firm.
  4. Shape the seitan into a log about 8 inches long and 3 inches thick. Wrap tightly in aluminum foil, twisting the ends to seal.
  5. Bring a large pot of water to a boil. Add the wrapped seitan and simmer for 45 minutes, turning once halfway through.
  6. Remove from water and let cool completely in the foil, about 30 minutes. Unwrap and slice into 1-inch thick rounds.
Prepare the Glaze
  1. While the seitan cooks, make the glaze. In a small saucepan, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes if using.
  2. Bring the mixture to a simmer over medium heat and cook for 3-4 minutes until fragrant.
  3. In a small bowl, whisk cornstarch with cold water until smooth. Add to the simmering glaze and whisk constantly.
  4. Continue cooking for 2-3 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat.
Sear and Glaze
  1. Heat vegetable oil in a large skillet over medium-high heat. When the oil shimmers, add the seitan slices in a single layer.
  2. Sear for 3-4 minutes per side until golden brown and slightly crispy on the outside.
  3. Reduce heat to medium-low and pour the glaze over the seitan. Toss gently to coat all pieces.
  4. Cook for another 2-3 minutes, turning the seitan pieces to coat evenly with the thickened glaze.
  5. Transfer to a serving platter and garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

The seitan can be made up to 3 days ahead and stored in the refrigerator. Just slice and sear when ready to serve. If the glaze gets too thick while cooking, thin it with a tablespoon of water. Leftover glazed seitan keeps well in the fridge for 4 days and makes great sandwich filling.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1.2g 6%
Trans Fat 0g
Cholesterol 0mg
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 18g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.
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