Seitan (Wheat-Meat).
This recipe is a double batch, of which I usually boil 1/2 and bake the other. Then I freeze in meal size packs to use later.
- Mix and set aside:
- 4 C gluten
- 1/4 C vegi broth powder (Frontier is best)
- 1/2 C nutritional yeast
- 1 T garlic powder
- 1 T onion powder
- Heat in microwave until soft
- 1/2 C water
- and 1/2 C peanut Butter
- so you can stir them together easily
- Add:
- 3 C water
- 2 T soy sauce
- 2 T tomato paste
- 2 T molasses
- Mix in dry ingredients.
- Kneed together a few minutes.
- Adding a cup of regular flour if it is too sticky.
- Let sit 30 minutes or even overnight.
- Knead a few times and form into a loaf.
- Slice into pieces, around 3 inches long and 1/2 inch thick, or what you want
- BOIL:
- Place pieces into boiling water (about a gallon) with 1/4 C added broth powder, and 1/4 C soy sauce, and boil gently 60 minutes.
- OR
- BAKE
- Put sliced pieces on greased sheet and Bake 350, 12 minutes, flip over top with bbq sauce or other sauce, and bake 10 minutes more.
Seitan is probably the best, most versatile form of vegi meat to make.
- Seitan in it's basic form is just wheat gluten 1 C, mixed with 1 C water, kneaded, cut into pieces, then usually simmered 30 - 60 minutes, in water or seasoned broth.
- One can adjust almost everything added for different flavors and consistencies. Even the texture can be altered by kneading longer = chewier And by freezing it after it was boiled.
Tips and Ideas
- Seitan is really Best served the next day, with even more sauce, but it's hard to wait another day....
- Or dip slices in aquafaba (liquid in garbonzo bean cans) or soymilk mixed with a little oil, then dip into breadcrumbs or cornstarch, flour, garlic salt and fry! for a great chickeny nugget.
- You can serve it as is, in sandwiches, slice it into a stirfry or any other recipe calling for a sliced "meat". It is also great coated in seasoned flour and baked or fried, or batter dipped and fried. Or grind it up for a burger like texture, and add it to any ground beef recipe.
- You can also slice it and instead of boiling it, bake it for a dryer texture, (like in bbq ribs) or even steam it, each of which turns out a different texture…
- Keep spices, in making the seitan, to a minimum, if you want to use it more like a plain meat, whereas you can add more later...
- or add lots to give the seitan the most flavor...
- Try different recipes and additions until you find your perfect wheat meat!
- Inspired originally, by two great vegan recipe sites, Gentle Worlds Seitan and Dragonflys Ribs.