non-meat meat

seitan recipe – never fail!

seitan – this really is the best recipe out there ::::

 

You can eat this right after cooking, warm up in a quick stir fry, or crisp up with a neutral oil. See the photo with kale and seitan above? CRISPY with a chewy center.

Thank you, The Vegan Atlas, for this recipe (see the original blog post here). Don’t forget the baking powder! I read their helpful blog post for that recommendation. It really does make a difference in the texture of the seitan.

seitan recipe - never fail!
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Recipe type: protein
Prep time: 
Cook time: 
Total time: 
 
This is The Vegan Atlas's original recipe, but halved. I find I end up doubling much of the time anyway, because it freezes so well. (Another great tip from The Vegan Atlas's post!)
Ingredients
  • WET - for dough:
  • ½ T coconut aminos
  • ½ T soy sauce
  • ½ cup water
  • DRY - for dough:
  • 1⅛ cup vital wheat gluten
  • ½ teaspoon baking powder
  • 1 T nutritional yeast
  • ½ t garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon white pepper
  • pinch of powdered ginger
  • ¼ teaspoon poultry seasoning
  • pinch of salt (maybe more)
  • BROTH: 32 ounces low sodium veg broth
  • 32 ounces water
  • 1 tablespoon soy sauce
  • 3 slices fresh ginger
  • 1 teaspoon salt
Instructions
  1. Mix wet and dry ingredients for dough. Knead for 3 min; it will be stiff. Just try to make a fairly cohesive dough. Set aside for 15 min, bowl covered with a towel or plastic wrap.
  2. Using a serrated knife, cut ½ inch slices. Set aside.
  3. Mix broth ingredients in a large pot. Heat to a gentle boil. Add seitan dough slices and cook for 30 min. Keep broth to a simmer and stir occasionally. The pieces will expand A LOT (and look kind of gross). You may need to push them back into the broth as they grow.
  4. Remove pieces to plate to cool. Also save the broth to cook other things or another batch is seitan. Once pieces can be handled, cut into smaller pieces. Use right away (squeeze out broth first) or store for a few days in fridge or freezer for a month, both stored immersed in the broth.
  5. I sometimes keep the leftover broth to use for another round of seitan making or use as a soup broth.
  6. Recipe ideas: Stir fry with vegetables (like my photo here), use for a salad protein, add into noodle dishes, air fry (though I've not tried this), use in my "marry me seitan" recipe adapted from the NYT Cooking "Marry Me Chicken" recipe.

 

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