Basic Homemade Seitan (with flavor ideas!)

Even before my vegan lifestyle, I actually have always adored the taste of fake meat. Some people despise it, because the texture is wonky and is either too different from real meat, or too resemblant of it. There’s something about the slightly chewy and hearty texture of seitan and any other soy-based mock meats that I love! Is it just me? If so, I will proudly stand alone.

On Instagram, I uploaded this video:

Food scientist in action: my recipe for basic seitan is coming up soon, but vital wheat gluten is one of the weirdest ingredients I’ve ever worked with! However, it’s incredibly fun to mold with your hands—as much as I hate getting my hands dirty! 🤪😂 If you don’t know, vital wheat gluten is the main component of seitan, which is a completely vegan meat substitute and protein source. Not the healthiest type of food around, but it definitely is awesome to make on your own once in a while! The more you knead it, the more tender it gets. I flavored mine with turmeric, Vietnamese spices, garlic, onion, and Vegit seasoning! 💛✨ #superfitbabe #spooncalpoly #health #diet #nutrition #bestlifeproject #vegan #glutenfree #plantbased #wslf #hclf #hflc #rawtill4 #pegan #calpolyyogaclub #cpcampusdining #ethicaleatingcp #slofoodies #sloveganguide #cpfoodscienceclub

A post shared by Cassie Autumn | 20 | BUDDHIST (@superfitbabe) on

SO many people have asked me what I was making and wanted to know the recipe for my seitan! Well, look no further if you need an incredibly easy and customizeable seitan formula! I have compiled a pretty solid foundation of ingredients that you will need to make this recipe: vital wheat gluten, vegetable broth, salt, pepper, and any spices of your choice!

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Now, you don’t have to solely rely on spices for flavor. I have experienced some amazing results when marinading seitan–my favorite being the soyaki seitan! I let my sauces marinade in the seitan overnight, and then roasted it in the oven for twenty minutes until the edges were absolutely perfect. Even though this step is optional, it is HIGHLY HIGHLY HIGHLY recommended because this is where the seitan optimizes its texture!

This is what the soyaki seitan looks like!

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Okay, the steps are going to look daunting on paper (or on screen in this case), but they are actually really easy to follow, and this entire procedure is totally worth the time!

You can serve the seitan any way you wish! I like it with roasted vegetables, on toast, in salads, with ketchup and sweet potato fries, or even by itself, especially if it has been marinated! Do let me know if you try this recipe out, and what flavor combinations you used with it!

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RECIPE BASE (serves 6)

  • 3 cups of vital wheat gluten
  • 1-2 TBSP garlic powder
  • 1-2 TBSP onion powder
  • 2 tsp sea salt
  • 1 tsp pepper
  • 3 cups of vegetable stock
  • 3 cups of more vegetable stock or water for boiling

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CURRY SEITAN

  • 1 full recipe of the seitan base (see above)
  • 1 TBSP curry powder
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp finely ground ginger
  • 1/2 tsp cloves (optional)

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SOYAKI SEITAN

  • 1 full recipe of the seitan base (see above)
  • 12 TBSP or 3/4 cup of Trader Joe’s Island Soyaki; you can also create a homemade version of this sauce
  • Extra sesame seeds to garnish

BARBECUE SEITAN

  • 1 full recipe of the seitan base (see above)
  • 12 TBSP or 3/4 cup of vegan barbecue sauce of choice
  • 2 tsp Sriracha sauce (optional, and I generally use more)

TERIYAKI SEITAN

  • 1 full recipe of the seitan base (see above)
  • 12 TBSP or 3/4 cup of teriyaki sauce of choice

VIETNAMESE-STYLE HOISIN SEITAN

  • 1 full recipe of the seitan base (see above)
  • 12 TBSP or 3/4 cup of vegan hoisin sauce of choice
  • 2 tsp Sriracha sauce (optional)

PROCEDURE

  1. In a very large mixing bowl, combine all dry ingredients thoroughly.
  2. Carefully stir in three cups of vegetable stock until there are no clumps in the mixture and the edges separate from the bowl.
  3. The mixture should be somewhat doughy, rubbery, and smooth.
  4. On a flat and cleaned surface, knead the dough with your hands to tenderize the seitan. The more you knead, the more tender it becomes.
  5. Shape into a large and slightly flattened sphere (as shown in the video). Let sit in the fridge for 10-15 minutes.
  6. Heat three cups of vegetable stock in a very large pot on high heat. Bring to a boil. Add salt if necessary.
  7. Take the seitan from the fridge and slice into six pieces.
  8. Place the seitan pieces into the boiling stock.
  9. Cover the pot and bring the vegetable stock to a simmer. Leave for an hour.
  10. Remove the pot from heat and take out the seitan pieces to dry.
  11. Marinade overnight or serve the seitan as desired.
  12. Optional but HIGHLY RECOMMENDED STEP:
    1. Heat the oven to 385F.
    2. Cut the seitan into evenly-sized cubes.
    3. Line a baking tray with nonstick foil, parchment paper, or a Silpat sheet.
    4. Place the seitan cubes on the tray.
    5. Bake for 20 minutes, or until the edges have crisped and become brown.
    6. Serve warm.

Do you like the taste of fake meat? What are your favorite meat marinades?


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