How to Make Seitan (Beef Flavor)

Recipe by Chef Joey Z.
READY IN: 1hr 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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