Easy Seitan Recipe (Seasoned and Versatile)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
5 servings
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Calories
185 kcal
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Course
Main Course
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Cuisine
American
Easy Seitan Recipe (Seasoned and Versatile)
Description
The recipe starts by mixing dry ingredients including vital wheat gluten, chickpea flour, nutritional yeast, onion and garlic powders, smoked paprika, and salt. Wet ingredients—vegetable broth, soy sauce, balsamic and apple cider vinegars, grated garlic, and olive oil—are whisked and combined into the dry to form a dough. After initial kneading and a rest, the dough firms up and gains elasticity.
The dough can be formed into steaks or torn into nugget-sized pieces before cooking. The preferred method is steaming over simmering water, which gently cooks the seitan while maintaining moisture. Alternatively, a simmering method involves cooking the dough pieces in seasoned water with soy sauce for up to an hour. Doneness is judged by a firm texture and no raw spots inside.
Once cooked, the seitan is suitable for a variety of uses, from pan-frying to incorporating into sauces or stews. It stores well in the refrigerator for up to five days and can be frozen for longer preservation, making it a convenient source of plant-based protein.
The recipe encourages careful adjustment of seasoning and cooking times to achieve desired texture and flavor.
Ingredients
Dry ingredients:
- 1 ¼ cups vital wheat gluten Weigh if possible. Otherwise, whisk the flour, then spoon into a measuring cup and level off the top
- 3 tablespoons chickpea flour
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika For "chicken" nuggets, as mentioned in the post, replace with 1 teaspoon poultry seasoning, optional
- ¼ to ½ teaspoon salt Use less salt if you plan to pair with a salty sauce, fine sea salt
Wet ingredients:
- ⅔ cup vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon balsamic vinegar
- 2 teaspoons apple cider vinegar
- 2 cloves garlic grated on a microplane
- 2 tablespoons olive oil
Instructions
- To steam 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.
- In a large bowl whisk together the vital wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, smoked paprika and salt.
- In a separate bowl whisk together the broth, soy sauce, both vinegars, zested/pureed garlic, and olive oil.
- 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 firmer 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 steaks, use your hands to stretch the dough into an approximately ¾-inch-thick rectangle (refer to photos above). Cut into 4 equal-size pieces and place in the steamer basket. Cover the pot, and set a timer for 15 minutes.
- 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.
- Transfer to a plate to cool. Use in your favorite recipe, or refrigerate for later use. After chilling overnight, the seitan will be even meatier and firmer.
Notes
- Simmering seitan pieces in water flavored with soy sauce is an alternative to steaming; maintain a low simmer and avoid boiling to prevent a coarse texture.
- Smaller pieces cook faster (about 45 minutes) while larger steaks require up to an hour; firmness indicates doneness.
- Allow seitan to rest in the cooking liquid for 10 minutes after turning off heat to improve texture and flavor absorption.
- Store cooked seitan in an airtight container refrigerated for up to 5 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 25g | 50% |
| Fat | 6g | 9% |
| Cholesterol | 0mg | 0% |
| Sodium | 598mg | 25% |
| Fiber | 1g | 4% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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