SavouredRD Seitan Recipe
Seitan is a GREAT source of protein - it freezes well and is fantastic sliced for lunches, as well as at dinner with a side of veggies and roasted potatoes. There are many methods to prepare seitan, my favourite methods are to wrap and bake in the oven or steam.
4 tsp vegan Worcestershire Sauce
1/4 cup low sodium sauce sauce
1 1/2 cups broth (preferably vegan “chicken” broth)
4 drops liquid smoke (optional)
2 cups vital wheat gluten
1/2 cup chickpea flour
3/4 cup nutritional yeast
4 tsp garlic powder
2 tsp poultry seasoning
1/2 to 1 tsp salt
2 tsp paprika
1 tsp pepper (optional)
Bread machine method: Put all ingredients into breadmachine in order above. Turn on and let run through “knead cycle”. If dough appears sticky, dump onto counter and knead in more gluten flour.
Knead by hand: Mix wet ingredients together in a small bowl, and dry ingredients into a larger bowl. Pour wet ingredients to dry and mix well until fully combine. Dump onto counter and knead well for at least 5 minutes. The dough should be stretchy, and a firm texture.
You have a few cooking options:
Steam in foil: Prepare your steamer (or use a bamboo steamer or spaghetti pot). Roll your seitan into a “tube” shape and cut into 2-4 logs. Seal tightly in foil and cook for 45 minutes, flipping halfway. Let them cool before unwrapping. Best if allowed to rest overnight. This is great sliced as “lunchmeat” or add a little sauce or marinade and warm in a pan.
Steam then grill or panfry: Flatten seitan and slice into 4 to 6 “steaks”. Place in steamer (they can overlap only slightly) cooking for 30 minutes, flipping halfway. Before serving, coat with some BBQ sauce and cook until browned on both sides (on BBQ or non-stick pan).
Baked: Roll your seitan into a “tube” shape and wrap in foil, leaving some space for expansion. Make sure that the foil is well sealed. Bake for 90 minutes at 325 degrees, flipping a few times during cooking.