This SAVORY LUPINI BEAN SEITAN is delicious, easy to make & packed with 31 grams of protein 💪🏽per serving.
Makes 4 servings
MACROS per serving:
31g protein/11g carbs/1g fat
- 150g lupini beans (I used a bag of @bramisnacks beans)
- 6 ounces of water
- 1/2 tablespoon liquid aminos
- 2 teaspoons liquid smoke
- 120g vital wheat gluten
- 20g nutritional yeast
- 1 tablespoon poultry seasoning
- 1/4 teaspoon adobo seasoning or garlic salt
- Preheat the oven to 350°F, line a baking dish with aluminum foil, and lightly spray it with non-stick spray.
- In a blender, add the lupini beans, water, liquid aminos, and liquid smoke, blend until you get a smooth batter consistency.
- In a large mixing bowl, add the vital wheat gluten, nutritional yeast, poultry seasoning, and adobo.
- With a spatula fold in the wet ingredients. Once you have folded in all of the wet ingredients, knead the mixture with your hands to form a dough.
- Using a scale, split the dough into 4 equal portions. Using your hands, roll the 4 portions into balls and place them on the aluminum foil lined baking dish.
- Cover the baking dish with aluminum foil and bake 20 minutes covered. After 20 minutes, remove the cover and bake an additional 35 minutes.
- Let sit for 5 minutes before slicing. Serve, and enjoy
Love this meal prep idea however in Australia I have been unable to find lupini beans anywhere – and amazon don’t ship to Australia unfortunately! I have been able to find lupini flour – would you suggest still 150g of the flour or less because its more concentrated?
I haven’t used lupini bean flour yet… I’m not sure if it would work the same.
You can use white beans or edamame beans instead. (macros will change) but you will get the same result
What would you serve with the seitan ? Nee to vegan eating & looking for ideas.
I just replaced with chickpeas. Looks (and smells) like the best seitan I’ve made so far. Excited to taste. Thanks!
YAY!!!! I’m so happy you liked the recipe
Corinne – I am in Australia and you can get jars of lupini beans in Coles, they are super cheap too, about $2. I also found some different ones in my local IGA (and I’m in rural WA so if you’re close to a city you will have no trouble). The jar ones are Hoyts brand and the others are a brand called bean pini – hope this helps!
You’re the best! Thank you for sharing!
You can get lupini beans in Coles – they are in a jar and the brand is Hoyts, they are only about $2. I also found another brand in IGA called beanpini – hope that helps!
Coles sells them in a jar Corrine 🙂 I searches coles online when I was looking for some
Harris Farms sells jars of Lupini beans usually in the olives section. Also, Portuguese and Italian shops sell them.
Hi there I also live in Australia and swapped out the beans for the lupini flour same measurements
Macros each are
C- 9.8 F-3.4. P-39.3
Hi Natalie! Luv all you do! Question for u about lupini in the seitan balls. Do you remove the lupini skin befor you blend or do u use the skin in the recipe ? Thanks
Hi Fiona. I don’t, I usually used pickle lupinis from Brami brand as listed above…or a canned lupini.
So I am making the recipe for first time today and I removed the skin, Will it mess up the macros? I weighed out 150 grams with skin and ended up with about less than 100 grams without skin so I peeled more until I reached 150 grams without skin. I hope it turns out. What do you think?
Hey I have lupini flour, can I use that in place of the beans in your recipe for lupininseitan? If so what’s the conversion I should use? Thanks love your website!!!
I haven’t tried it yet. I will have to try and let you know when I do. As it’s a dry ingredient vs a cooked bean
I really would like to try this recipe, however I’m gluten sensitive. Do you have any modification suggestions to make the recipe gluten free? Thank you for your time! I love watching your progress and best wishes for your upcoming show!!
Seitan is categorically made from wheat gluten; gluten provides both protein and the binding method. I often make gf food for my roommate and my instinct is that there is no point adapting a seitan recipe to be gf because once you swap out the vital wheat gluten for something else, it will behave so differently that you’re probably better off starting with a different recipe. There are some very nice bean-based gf “sausage” recipes online and you could also have a try at making tempeh from scratch if you include soy in your diet 🙂
Thanks so much!
Great flavor and bread like consistency, these went fast.
Hi Natalie, I love your posts so much and you are such an inspiration for me. I weight-lift and am trying to get this “vegan” thing down. I bought an air-fryer to cook tofu, as you have shown in your video. I am learning to track my macros and making progress, thanks to you! I really want to make this Lupini Bean recipe but am gluten intolerant. Can you recommend another way to make this recipe that would work? Any suggestions at all? Thanks so much! Love, love, love you!
Hey love unfortunately, you can’t have seitan with out gluten as its the main ingredient.
I’m working on making a GF protein bread…I will share soon 🙂
Thank you so much for all the amazing support. I really appreciate you.
Are those beans in the picture dried or are they cooked soft beans?
I’m using the brand BRAMI they are pickled and ready to eat.
here’s the link of two brans on Amazon: https://amzn.to/2OfPIL2
or these: https://amzn.to/2FiawhS
Thank you so much for sharing this recipe. I have gluten-sensitivity and avoid it at all cost. What other type of flour do you recommend using instead of vital wheat gluten?
Hey love unfortunately, you can’t have seitan with out gluten as its the main ingredient.
I’m working on making a GF protein bread…I will share soon
Thank you so much for all the amazing support. I really appreciate you.
It’s in the oven now! Can’t wait to try it! Do you know the calories per serving? Thank you for the recipe!
Hi Natalie. About the lupini bean recipe. My sister makes lupini beans from dried beans. When they are hydrated they have a skin or soft shell on them and when we eat them we pop out the bean and discard this shell. For the recipe do you use the bean alone or the bean and shell? Thanks!
Hi Natalie, the wheat gluten you use, is it flour or a kind of powder? I’m from Germany and have problems to find it.
Thanks a lot, you are great! Love, Sylvia
Hi Natalie! I tried making this and it turned out great! I am curious though—have you ever tried this with other seasonings? I was going to experiment with burger seasoning or try for more of a barbecue flavor just to mix it up the next time I make it. Let me know if you have any other seasonings you’ve tried for this that you like. Ps love all your recipes 🙂 thanks !!!
I’m so happy you liked this recipe.
I’ve used Mexican spices, Adobo seasoning, and even curry spices…You can flavor it however you want. This recipe is so versatile. I sometimes cover in bbq sauce or buffalo sauce. Possibilities are endless!
My daughter made SAVORY LUPINI BEAN SEITAN for Mother’s Day dinner. Simple and delicious. I love how it is so easy to alter the recipes to change out the macros.
Thank you Taryn! I’m so happy you’re enjoying the recipes.
Do you remove the lupini skin before making the seitan?
I use the Brami lupine beans…These are pickled and ready to eat, no need to remove the skin if you are using the Brami beans or a pickled lupini beans that come in a glass jar.
Tried this recipe for the first time last night, and the boyfriend and I approve! It was a super simple prep, I doubled the recipe for convenience, and rolled the serving balls into 3 smaller balls and they came out amazing. Actually making another batch of tiny little balls to float in my asian inspired vegan soup! Can’t wait!
Thanks for the recipe!
Yay, so happy you both enjoyed the recipe.
wow, in soup?! That’s such a great idea!
Thank you for the amazing feedback.
I just had a question about the liquid smoke, is it necessary for the recipe? I tried finding one with natural ingredients but all I found have added caramel color or other artificial ingredients.
Not necessary at all…it just elevates the flavor, gives it the “meaty flavor”. Honestly, you can season the seitan with your favorite spices and condiments. I make so many different variations, have fun with it 🙂
Hi Natalie, I learned about you and your recipes through Kim Constables Sculpted Vegan shred plan. I am now following you and your recipes! Congratulations on your Pro Card and I will be following you to Ms. Olympia! I have also listened to a few of your coaches Utube videos (Paul Riveria). I am learning so much and my goal is to look muscular and fit going on 60, December 5th! Wow. I made the Lupini Seitan last night and I loved it. My husband thought the flavor was to potent for him. I will cut the poultry seasoning in 1/2 next time. I skimmed through the comments and one that helped me was a comment on the Lupini Bean shells(skin)…… that it was OKto leave them on the lupini beans to blend. I have read that you should remove them for eating. I left them on and it blended beautifully! Maybe you can add that in the parenthesis of the Brami Lupini beans on the recipe. Other than that, the recipe was easy, straight forward, and delicious. Bon Appetit!
Unknowingly I just bought dried Lupini Beans. Soaking requires 3-4 days before cooking them.♀️ Anyway I. Just wondering would it taste the same in the recipe?
That’s a long soaking time! I usually buy canned or jar lupini which are already cooked.
As long as they are cooked you will reach the same result. 🙂
Rachel, I have used the brami beans on Amazon but I since make this seitan so much, I bought a 25 pound bag of dry beans. I soaked them for 24 hours, then I cooked on low boil for 30 minutes. Then I rinse twice a day for 12-14 days. I then put the beans in a salt water brine in the fridge until I use them. (You have to soak and rinse as they are toxic and very bitter). I blend them with the skins on. I see no difference using the dry beans versus the ready to eat except for the price. It’s about a $1 an ounce for the brami. The dry beans are about .20 an ounce. The is some time involved when using the dry beans but it’s minimal. It only takes a few minutes to rinse them. I tend to do a large amount so I don’t have to do it often. I have 2 huge jars in my fridge that will last me about 6 months.
Thank you so much for sharing. I appreciate you. This is a great tip!
Does this recipe com
e out a good texture? Evertime I make seitan it comes out rubbery.
Seitan has a chewy consistency. The baking method I use makes it less rubbery…however it all depends on the quality of gluten you are using.
I like to slice it very thinly after it bakes, almost like a “deli slice” I find that slicing it improves the texture of a traditional seitan
I made them from dry beans with the 5 days of soaking etc. . And I didn’t take the skins off. I read that they are totally edible so I tried it for simplicity and you can’t even tell! And it’s not rubbery! Thank you Natalie!!
I have made this twice now using Lupini Bean Flour. I ordered it from Amazon for other low carb baking before I came upon this recipe. It totally works! The difference is the amount of liquid that you add.
I converted the macros from the Brami Beans to the Flour using myfitness pal. I also subbed some pickle juice for the water, about 6 oz? then a little more water to pick up the rest of the dry flour and make it stick together. These can be pretty dry if you *overcook or *don’t use enough liquid since there is no moisture coming from the brami beans…. Here’s what I did to make the Nugget recipes on YouTube!
sub: 50 grams lupini flour for the Brami Beans
sub: 6 oz pickle juice plus about 2 oz water, mix with hands to get the loosely held together texture to pull apart into nuggets
heaping tsp of Trader Joes Vegan Chickenless Seasoning
Baked on spayed foil for 12 minutes then another 3. Super yummy! I’m so glad I doubled the recipe! I actually went to 4 stores to look for Vital Wheat gluten just so I could make these again 🙂 And ended up getting some from a friend! Thanks Marcie 😉
Hope this is helpful! Oh and Carolina Gold bbq from trader Joes diluted 1;1 with water is the Bomb! <3 Celeste
Thank you so much for sharing. So many have asked how to use the Lupini flour, this will be very helpful. Thank you!
I just tried this recipe last week and am already making it a second time, it is so good crisped up in the air fryer. I take one ball and slice them as thin as I can and wow, amazing. Have you ever tried soy curls sold by Butler? They are also amazing in the air fryer.
Thank you so much! I’m glad you’re enjoying the recipe.
Yes, I have tried the soy curls…I like marinating them in BBQ sauce and then air frying…SOOO good!
I have ajar of lupin beans but its 190g. Would it still work? Do i need to adjust other ingredients or just use only the 150g?
No harm with a little bit more lupini…make sure to watch the “nugget” video below where I share all my tips and tricks for this recipe.
I love this recipe! I made it several times and
I will continue making it. It’s really delicious!
Just made these and loved them!! Do you refrigerate the leftovers? I wasn’t sure. It seems so bread like. Yum! Many thanks.
yes, I refrigerate or freeze in an air tight container
I made these and I LOVE the texture, but I made a huge mistake. I used Trader Joes vegan chicken seasoning instead of the poultry seasoning and a tablespoon was way, way, way too much! It was so salty! Next time I’ll either cut back or use whats in the recipe. Otherwise, it turned out perfectly! Im just breaking in down into unseasoned food for now!
Omgosh! yes, that’s way too much salt. I would omit salt and liquid aminos, if you are using a seasoning blend that already contains salt. Start by adding a lil, taste the batter, if it need more add more. You can always add. you can’t take it out.
OK, I always thought that these overly praising reviews are fake but I have to admit I might have found my new favorite go-to dinner option. Lupini beans is not available in my country but it worked perfectly with canned chicpeas. So fluffy and enjoyable !!
Thank you for this life saver recipe !!!!!
I made the nugget version of this seitan and I always took it out early because it seemed to be burning up a lot. Once it’s done it tastes like bread. I enjoy the rubbery texture of seitan!
I plan to try the original version, and I am afraid that the same thing will happen. Perhaps, im being impatient and not trusting the process ? Or over kneeding ?
No one else seems to be having this problem ? Can you give me suggestions, based on your own experience. I really wanna make this
Natalie! I just tried this recipe and it is fantastic! I so appreciate your sharing it. You are one of my biggest role models and I just want to thank you for everything you do! Vegan forever!!
I made this gluten free by using 365 plain pea protein in place of the gluten and chickpeas instead of lupini beans. Only other change was to add a little more water because the batter seemed dry. It looks good so I’m excited to try!
I made this last weekend.
Soooo much better than store bought seitan in flavor and consistency
Fairly simple to make
Man, that sage from the poultry seasoning just hits you
Making it again today but trying different seasoning (cajon mix) and seeing if I like that flavoring better. Even though I was not a fan of the sage, I still loved this with broccoli and steamed potato for lunch all week. I feel like this is super fool proof! So if you don’t like seitan and it’s a taste/texture thing, definitely give this recipe a try!
I don’t have an oven and usually cook my Seitan in the instant pot. Have you done this? How long would I cook it for?
I don’t have an insta pot, but you can totally make it in one just like you would your other seitan recipes. You can for into the 4 balls, one big log, or sausage stile.
Hi do you know what i can use to replace liquid aminos or liquid smoke?
You can omit tbh…and maybe serve with a side of bbq sauce or buffalo sauce