SEITAN
Make your own vegan protein with this tasty alternative to chicken. Use in stir fries or deep-fry in batter until crispy. Serve with your favourite sides
Provided by Cassie Best
Categories Dinner, Supper
Time 45m
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
- Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
- Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you're ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.
Nutrition Facts : Calories 211 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.43 milligram of sodium
BEST HOMEMADE SEITAN
This seitan is eaten by vegans as a meat substitute. The flavoring for this goes well with pretty much any dish, but depending what you are using it for you can change the flavors up a bit by adding finely-chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt.
Provided by soapymayhem
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Seitan
Time 2h15m
Yield 6
Number Of Ingredients 11
Steps:
- Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
- Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
- Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
- Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
- If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 18 g, Fat 1.1 g, Fiber 2 g, Protein 24.7 g, SaturatedFat 0.1 g, Sodium 2516.8 mg, Sugar 1.6 g
EASY BAKED SEITAN
From "In the Living Well" website. I use a tsp of fake chicken broth powder as seasoning. These can be shaped into strips for stir-fries too. Very forgiving recipe.
Provided by mpkartist
Categories Vegan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375. Combine all ingredients in a bowl and stir.
- Once all the dry ingredients are mixed in, knead the dough with your hands for several minutes until thoroughly mixed.
- Then, roll the dough into a log and cut it into 1/2 inch slices.
- Place each of the slices on a lightly greased baking sheet and spread the dough with your fingers to thin them. Bake on a low oven rack for 10 minutes.
- Flip the seitan strips and bake on the other side for five minutes.
- Once finished, dip them in ketchup or BBQ sauce, stuff them in a pita pocket as a sandwich, toss them into tacos or fajitas, or add them to your favorite salad or pasta. You can do almost anything with the as you would chicken strips.
Nutrition Facts : Calories 69.9, Fat 4.1, SaturatedFat 0.6, Sodium 1011, Carbohydrate 4.7, Fiber 2.6, Sugar 0.3, Protein 5.5
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HOMEMADE SEITAN RECIPE - THE SPRUCE EATS
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Author Jolinda HackettUploaded 2017-02-25Video Duration 55 secPublished 2006-03-12
- Ingredients for Homemade Seitan. 1 cup vital wheat gluten. 1/2 cup chickpea flour. 1/2 cup nutritional yeast. 1 teaspoon ground ginger. 1 teaspoon garlic powder.
- Create the Dough. To make your homemade seitan, combine the vital wheat gluten flour, chickpea flour, nutritional yeast, ground ginger, and garlic powder in a medium-sized bowl.
- Knead Dough. Once the mixture is well-combined, knead your seitan 10 to 15 times, allow it to sit for 5 minutes, and then knead a few more times. Don't skip this step, as kneading develops the gluten, a protein found in wheat, to give the final product the consistency that you want.
- Form Seitan Into Smaller Pieces. Separate your ball of gluten into three or four smaller chunks. Gently stretch each piece into a flat cutlet, around 3/4-inch thick.
- Simmer in Broth. Add the seitan to 4 to 6 cups of cold vegetable broth — don't boil the liquid first — in a large pot and bring to a slow simmer. Add extra flavor to the seitan by using extra soy sauce or tamari, fresh ginger, or sliced onion.
- Prepare Seitan or Store Until Needed. When the seitan has expanded and firmed, remove it from the broth, allow it to cool, and store until use. Seitan keeps well in the freezer in a sealed container or zip-top bag, so make a double batch and freeze for use later.
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- Vegan Meatballs Made With Seitan. Melissa from The Stingy Vegan used vital wheat gluten to prepare these vegan meatballs. They’re quick and easy to prepare.
- Vegan Pepperoni Pizza. Doesn’t this vegan pepperoni pizza by Nora from Nora Cooks look amazing? I wish I could just grab a slice from the screen. You could also serve it on sandwiches or on a vegan appetizer plate with crackers and vegan cheese.
- Vegan Hot Dogs. If you used to be a hot dog fan and you’re looking for a vegan version, these homemade seitan sausages by Bianca from Elephantastic Vegan are perfect for you!
- Vegan Seitan Parmesan. Can you believe that this chicken-style seitan parmesan by Matt and Steph from Pasta-Based is vegan? It looks so real! The seitan white bean cutlets are covered in breadcrumbs and baked in marinara sauce.
- Vegan Pepperoni. This vegan pepperoni recipe by Melissa from Vegan Huggs is perfect for a party platter! I mean just look at it! It has a peppery and smoky-sweet flavor and is pretty easy to make.
- Grillable Vegan Burger. Don’t these vegan seitan burgers by by Verna from The Cheeky Chickpea look amazing? Verna called them the best vegan burgers! They’re juicy, won’t fall apart, and you can even make them on the grill.
- Vegan Steak with Herb Butter and Roasted Potatoes. This vegan seitan steak by Bianca from Elephantastic Vegan is super juicy and pretty easy to make! Bianca’s secret is adding sparkling water and canned chickpeas to the mix.
- Vegan Maple Breakfast Sausages. If you’re looking for a hearty vegan breakfast, you should try these vegan maple breakfast sausages by Karissa from Karissa’s Vegan Kitchen.
- Texas BBQ Sausage Seitan Sandwich. This Texas BBQ sausage seitan sandwich by Ginny from Vegan in the Freezer is the perfect comfort food. Ginny used different vegetables, spices, herbs, and steamed seitan for this recipe.
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