Seitan

From Being Vegan | Asian

If you can’t find Seitan in your grocery store or if you just want to make it at home, that’s how you can do.

01:30
00:40
00:50

High cal Calories 560kcal

Low fat Total Fat 2g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

High sodium Sodium 2534mg

High carbs Total Carbohydrate 113g

Serving size 379g Calories from fat 17kcal Fiber 5g Protein 21g Sugar 2g
8 servings

Ingredients

  • For the Seitan:
  • 2 1/2 pounds wheat flour
  • 3 tsp spices
  • 2 tbsp yeast (nutritional)
  • 1/2 cup tamari or soy sauce
  • 2 1/2 cups water
  • For the boiling stock
  • 2 tbsp vegetable stock powder
  • 3 tsp spices
  • 1/2 cup tamari or soy sauce
  • 4 cups water

Directions

  1. Combine the flour, nutritional yeast and spices in a big bowl. Add the tamari or soy sauce and 3 1/2 cups of water. Start mixing with a wooden spoon. When it comes together, pour it onto a board and start kneading for 10-15 minutes till the dough stops sticking and is just like bread dough adding small amounts of flour if necessary. Roll into a ball and let it rest inside the bowl for a few minutes.
  2. Meanwhile, put together the broth. In a large stock pot with a lid, combine the veggie stock powder, spices, tamari or soy sauce and four cups of water.
  3. Bring the bowl with the dough to the sink. Fill it with warm water and begin gently kneading the dough inside the bowl. Maintain the water running and knead for 15-20 minutes until the water becomes clear. As you knead, do your best to keep the dough together. Cool the water as you proceed in order that by the moment the water is clean, you are using cold water. At this stage, let the seitan stay in cold water for few minutes so that it firms up. After that, drain the seitan in a colander.
  4. Put the seitan in the stock pot, whole, in pieces or shape into logs or patties. Bring everything to a boil, reduce the temperature, cover and simmer for 45-60 minutes. When it’s done, lower the heat and let it cool to room temperature.
  5. Drain the seitan. For a more firm texture, press out the water with the back of a spoon.
  6. Store in a sealed container, with or without the juices, for about one week or freeze in airtight containers for a month or two.

Tips

  • The spices can be any mixture you choose. Try onion, garlic and ginger for an Asian taste; basil, oregano, rosemary and sage for Italian; or garlic, cumin, cilantro and red pepper for Mexican.
  • If you don’t have vegetable stock powder, use your favorite pre-made stock from a carton.

If you can’t find the ingredients, try here:

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