Seitan, not to be confused with the guy in red, is a meat alternative made using wheat protein (aka gluten). Pronounced "SAY-tan" (as opposed to "SAY-tun"), this easy-to-make "wheat meat" is perfect for using in stir-fries, sandwiches, soups, and almost anywhere you might normally use meat. We like to put it on a bun, slather it in barbecue sauce, and top with coleslaw for a deliciously messy sandwich a la
Veganomicon.
Some may find this a bit intimidating at first, but let me assure you, making your own seitan is so easy you'll wonder why you didn't do it sooner. (Not to mention making your own is
way cheaper than buying it!)
Basic Seitan
- 2 cups Vital Wheat Gluten
- 1/2 tsp Sage
- 1 tsp Marjoram
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 cup Water
Broth
- 6 cup Water
- 2 Tbsp Molasses
- 2 Tbsp Soy Sauce
Directions
Bring to a boil the water for the broth, molasses and soy sauce.
Mix together the gluten flour and spices. Add water to mixture and stir into a sponge-like dough. This should not be excessively wet. Knead dough a minute to make dough tougher and more elastic. Cut into 2 x 2-inch pieces and place into boiling broth. Cook in broth for about 1 hour, lowering heat as needed. Drain and use seitan for a stir-fry, sandwiches, stews, and more. Makes 12 servings.
Seitan, not to be confused with the guy in red, is a meat alternative made using wheat protein (aka gluten). Pronounced "SAY-tan" (as opposed to "SAY-tun"), this easy-to-make "wheat meat" is perfect for using in stir-fries, sandwiches, soups, and almost anywhere you might normally use meat. We like to put it on a bun, slather it in barbecue sauce, and top with coleslaw for a deliciously messy sandwich a la Veganomicon.
Some may find this a bit intimidating at first, but let me assure you, making your own seitan is so easy you'll wonder why you didn't do it sooner. (Not to mention making your own is way cheaper than buying it!)
Basic Seitan
I was able to find the ingredients on another page, but not the directions.
Thanks.
I haven't tried this recipe yet but from the many that I've read, this seems best! Some have mentioned rinsing the dough, as this is vital wheat gluten as opposed to just flour is that why you don't need to do this?
Also I try to keep a track of my protein, fat and carbs and was just wondering if you know how I'd go about working that out? I use my fitness pal but seeing as you don't actually consume the broth I wasn't sure how to go about including it.
Thanks in advance :)
Caity
You do not need to rinse the dough with this recipe. This recipe is virtually ALL vital wheat gluten. I'd recommend using the info from 2 cups of vital wheat gluten - divided by 12- to get your calories, fat, protein. The molasses is really the only ingredient that might affect that and the seitan will be absorbing such a small amount, it's negligible.
One thing I do a little differently from cutting it into squares is to roll the seitan into sausage shapes then roll them up in aluminum foil tootsie roll style before the boiling.
Thank you so much for posting your recipe! It rocks! :)