Prep 30 mins
Cook 1 hr
I have purchased packages of Seitan at the health food store, but have always wondered how to make it myself. I found a great recipe from Vegan Lunch Cast and decided to try it. It is simmering in the pot at the moment, so I don't know how it tastes, but I'll bet it's better then store bought.
For the Dry Ingredients
- 2 cups vital wheat gluten (Bob's Red Mill)
- 2 tablespoons spelt flour
- 1⁄4 cup nutritional yeast
For the Wet Ingredients
- 1 1⁄2 cups cold water
- 1⁄2 cup tamari, soy sauce (I used Bragg's Amino Acids)
- 1 tablespoon ketchup (or tomato paste)
- 1 tablespoon oil (I used olive)
- 2 finely chopped garlic cloves
- 1 teaspoon lemon zest
For the Broth
- 12 cups cold water
- 1⁄2 cup tamari (I used Bragg's) or 1⁄2 cup soy sauce (I used Bragg's)
- Combine the dry ingredients in the bowl of a stand mixer. I used my Kitchen Aid and it worked perfectly.
- Using the paddle attachment on the mixer slowly combine the dry ingredients.
- In a smaller bowl combine the wet ingredients and mix well with a whisk.
- Stop the stand mixer and add the wet ingredients to the dry all at once and slowly incorporate the wet into the dry.
- I added about 4 more tablespoons of spelt flour to the mix as I thought it was too wet. Mix for 5 minutes.
- After 5 minutes turn the dough out onto a cutting board and form it into a loaf shape and let it sit until broth comes to a boil. Turn the heat down to low at this point.
- Cut the loaf into 6 equal pieces and lower each one gently into the simmering broth and let it simmer covered for about 1 hour. Remember DO NOT LET THIS BOIL! It will create holes in your Seitan.
- The Seitan will be spongy and holes will make it even more so. You want to avoid that.
- After the hour is up remove the Seitan from the pot and place on a dish to cool. If you have room in the fridge this would be a good place to cool it down.
- Remember, it has to be thoroughly cooled before its ready. Don't be temped to dig in until it's cold.
- You can use this immediately, or store it in it's broth in the fridge for about 5 days. You can even put the big chunks in a zip lock bag and freeze.
- The Seitan can be used in place of any meat product, you can even grind it in the food processor and use it for burger if you wish.
- Another way to use this is to take a few big pieces and dip in flour, soy milk and bread crumbs and fry or bake it, then top with your favorite gravy.
- Bon Appetit!
I made this last night and had it today in my sandwich with mustard. YUMMM! I loved it so much. I followed the recipe and it looks exactly the same as the one in your picture and tasted amazing. I can't believe that I had this recipe for a while and just tried it now. What have I been missing! Tonight, I made a dish with it. I sliced the Seitan and added it to fried onions, garlic, turmeric powder and tomato sauce. This was a traditional beef dish that my mom used to make. It is served with white rice and fried potatoes. I steamed the potatoes and then drizzled some olive oil and broiled in the oven instead of frying. I am thinking about making this for Thanksgiving with the side of my favourite stuffing. I have seen a lot of Stuffed-baked Seitan, but this recipe seems to be very easy and there is more control. I can always slightly baste it and broil it before carving/serving. Your recipe will definitely be a staple at my home.
I had problems with this holding together. I added marmite so I don't know if that caused the problem or not however, it was soft and wanted to crumble for me. I made another from the same batch of gluten using a different method for chicken flavored and it didn't have that problem. The broth and overall taste was good but not something I associate with 'beef' flavor. It was more of a pork flavor. [edited to add: I was told I was wrong. It tasted just like lamb from the mutton fan] But I'll still keep this one because it is good if I can figure out what I did wrong with the dough but I'll keep looking for a 'beefy' taste.