Easy Seitan Recipe (Seasoned, Versatile)

Easy Seitan Recipe (Seasoned, Versatile)

from myquietkitchen.com
50 min

This basic seitan recipe is as flavorful as store-bought seitan but more affordable! It's perfect for any recipe that calls for pre-cooked seitan. Seitan can be sliced, crumbled or cubed and used in everything from sandwiches to stir fries.Instructions included for two different cooking methods, steaming and simmering.Yield: 1 pound of seitan (serves 4-5)

Ingredients

  • 1 ¼ cups vital wheat gluten (150 g)
  • 3 tablespoons chickpea flour (22 g)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon smoked paprika, optional
  • ¼ to ½ teaspoon fine sea salt, depending on final use/dish (*Use less salt if you plan to pair with a salty sauce.)
  • ⅔ cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons apple cider vinegar
  • 2 cloves garlic, grated on a microplane zester
  • 2 tablespoons olive oil

Directions

  1. 1

    For steaming the seitan (preferred cooking method): add a few inches of water to a large pot and set up a steamer basket. Make sure the water doesn't touch the bottom of the basket. Bring the water to a simmer.*See Notes for the simmering cooking method.

  2. 2

    In a large bowl whisk together the vital wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, smoked paprika and salt.

  3. 3

    In a separate bowl whisk together the broth, soy sauce, both vinegars, zested/pureed garlic, and olive oil.

  4. 4

    Pour the wet ingredients into the dry and stir to combine. Transfer to a solid surface and knead for 2 to 3 minutes. The dough should start to feel tough and more resistant. Let the dough rest for 5 minutes, then knead a few more times. If making nugget-style chunks, tear off pieces of seitan from the dough ball. For larger steaks, use your hands to stretch the dough into an approximately 3/4-inch-thick rectangle (refer to photos above).

  5. 5

    Cut into 4 equal-sized pieces and place in the steamer basket. Cover the pot, and set a timer for 15 minutes.

  6. 6

    At the 15 minute mark, flip the seitan (be careful of the steam), and set the timer for 15 more minutes. Use tongs to remove one piece, and place it on a cutting board. The center should feel very firm when pressed with the tongs. You can also slice it through the center to check for doneness. If needed, steam for another 5 to 10 minutes. *Steaks usually require about 5-10 minutes longer than smaller chunks.

  7. 7

    Transfer to a plate to cool. Use in your favorite saute or stir fry, or refrigerate for later use. After chilling overnight, the seitan will be even meatier and firmer.