This seitan, made from wheat gluten, is a delicious and protein rich addition to a lot of meals. Unlike other seitan recipes this is not only simmered in a flavourful broth but the broth is also used to make the seitan, leaving it well seasoned. The texture is chewy and almost meaty, if you care for that. You can use it in stir-fries, burritos, tacos and other dishes.
Hello, again. I know January is almost over, so it is a little late for a timely Veganuary recipe but I couldn’t find the wheat gluten I needed to experiment again. I am not a huge fan of making seitan from flour. It is a lot of work washing it out and it is a lot harder to get flavour into the seitan. This may be more expensive (about 0,58 cents per portion for me), but so much easier and tastes great. You may know that I am not a huge fan of fake meat products, but to me this is more of a protein rich dumpling (157 kcal/31.4 gr protein/6 gr of carbs/0 gr of fat per portion). You make a dough and then you simmer it, it’s a dumpling.
I like it because it is a great way to add protein to a carb heavy dish such as vegan stir-fries. Here I seared the seitan and served it with some stir-fried rice with onions, carrots, chicoree and ginger. Usually I would cut it into cubes and fry it a little before making the stir-fry, but searing it off as a little steak also works. You can also (peri-peri or buffalo sauce) and air-fry it. You could also bread and fry it like a chicken tender. It is a great way to add some extra protein, if you can handle gluten obviously.
Yield: about 1 pound (4-6 portions) Difficulty: 2/5 Time: about 1 hour and 30 minutes
- 1 tbl olive oil
- 1 onion, sliced
- 3 cloves of garlic, sliced
- 2 tbl instant vegetable stock or a veggie bouillon cube
- 1 ½ liters of water
- sea salt
- Maggi seasoning sauce, Worcester sauce or soy sauce
- 250 gr wheat gluten
- Sauté the onions in a little olive oil until lightly golden before adding the glálic. sauté until fragrant.
- Add the water and vegetable stock and bring it to a boil. Season the broth with sea salt and your sauce of choice (I use equal parts Worcester and Maggi seasoning sauce) to taste. Let the broth cool down and strain the onion bits out.
- Make the seitan by mixing the wheat gluten with 275 ml vegetable broth and knead it for about 5-7 minutes. Then stretch the dough out before cutting it into three equal pieces still connected at one side and braiding it. Then continue making knots with the seitan tugging the ends under.
- Bring the broth to a simmer and cook the seitan for 60 minutes, flipping it occasionally.
- Let the seitan cool down completely before storing it in the fridge in the broth. You can also portion the seitan and freeze it.
Well, there you have an easy and delicious recipe for seitan made from wheat gluten. It is a great way to try out seitan for the first time as it has a lot of flavour. A lot of meat replacement products are very bland, at least that is what I remember from a vegan schnitzel I tried once. This seitan is really good, I fed it to an unsuspecting person and they noticed nothing. It is not exactly like meat, that would be a bad promise, but it is a good replacement. It has a similar texture and provides protein, but not much else as far as nutrients go. It is best eaten as part of a well-balanced diet. I hope you enjoyed this recipe and have a great day. Stay toasty!