I’ve been experimenting with many different seitan recipes over the last few months and I am finally getting the hang of creating delicious seitan.
My first few attempts at seitan were complete flops. Too moist, then too dry, then way too moist. Finding the balance of wet and dry ingredients is the key to a seitan with the right level of moisture and taste. Whenever I make seitan I hold back some of the wet ingredients and only add more if necessary. It is much easier to add more liquid than add more vital wheat gluten!
Another key to making great seitan is how you cook it. I find wrapping the seitan in tin foil and baking it to be the best. However, I have also had success with steaming and boiling. I will be posting a more detailed seitan making process soon.
We made this beef style seitan for use in a beef satay soup, so I added a little more vegan Worcestershire and soy sauce to give the seitan a darker appearance similar to that in a traditional beef satay or beef pho.
- 1 cup vital wheat gluten
- 1/4 cup chickpea flour
- 1/4 cup nutritional yeast
- 1 Tbsp smoked paprika
- 1 Tbsp dried basil
- 1 Tbsp onion powder
- 1/2 tsp fresh ground pepper
- 2 Tbsp vegan Worcestershire sauce
- 1/4 cup soy sauce
- 3/4 cup hot water
- Tin foil – approximately 14″ x 20″ rectangle
- Preheat oven to 350 degrees Fahrenheit.
- Whisk together all dry ingredients until well combined.
- Combine all wet ingredients in a separate bowl.
- Create a well in the dry ingredients using a wooden spoon. Slowly add in the wet ingredients and mix with wooden spoon until combined and a ball of dough has formed.
- Knead the ball of dough, either in the bowl or on a clean surface for about 2 minutes.
- Roll the ball of dough into a log about 10-12 inches long and about 2-3 inches thick.
- Place your sheet of tin foil on a flat surface.
- Place the log of dough onto the tin foil and tightly roll the tin foil around the dough. The tighter you roll the tin foil, the less your seitan will expand while baking and the denser the finished product will be.
- Place the roll in the oven, either directly on the rack or on a baking sheet for 1 hour. Rotate the log every 20-25 minutes for even cooking.
- After 1 hour, remove the roll from the oven and let it rest for a few minutes until you are able to safely remove the tin foil.
- Slice the seitan with a serrated knife to your desired thickness and add to your dish or serve on its own!