Recipe by Dusty&Sarah
From Vegan Dad blog -- excellent for sack lunches or experimental moods
Top Review by Veggie Fam
I've had my eye on this recipe for years and had been too afraid to try it. Something about making my own seitan-type loaf just freaked me out (I think I just had too many run-ins with rubbery-brain experiment failures!) Anyways, I found your post here recently (the same recipe) and decided to finally give it a go, not expecting much as my seitan NEVER turns out. Well, this is flat out amazing! It was easy to put together, although very long to cook, and on my first try it was not only edible but my now go-to for fake meat (bye bye Tofurky!). My picky bland food loving son claims it's "too spicy" so I may play with the spices next time to see if I can get him to eat it. I made it exactly as posted here and can't stop eating it! Thank you so much for posting!
- 1 cup white beans
- 2 cups water
- 1⁄4 cup oil
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic
- 1⁄4 teaspoon turmeric
- 1 teaspoon ground fennel
- 1 teaspoon sage
- 1 teaspoon pepper
- 1 teaspoon soy sauce
- 2 1⁄2 cups vital wheat gluten
Directions See How It's Made
- Get water steaming in your steamer.
- 1. Place all ingredients except the gluten flour in a blender and process until smooth. Pour into a bowl. Add gluten flour and work into a dough.
- 2. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour.
- 3. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 minutes Seitan should swell and press against the foil.
- 4. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge.