Also known as “wheat meat” or “wheat protein”, seitan has a very similar texture to meat when its cooked making it a very popular meat substitute. It’s a very versatile meat-alternative that can be used in just about anything, and is surprisingly easy to make.
There are many seitan recipes out there but this one by The Buddhist Chef is by far one of easiest and tastiest ones you’ll find.
2 cups of wheat gluten
½ cup of chickpea flour
½ cup of nutritional yeast
1 tablespoon of paprika
1 tablespoon of basil
1 tablespoon of onion powder
1 tablespoon of ketchup
2 tablespoons of vegan Worcestershire sauce
½ cup of soy sauce
1 ½ cups of hot water
4 cups of vegetable broth
- In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, dried basil, and onion powder. Set aside.
- In another bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and 1 ½ cups (375 mL) hot water.
- Add wet mixture to dry ingredients and stir until mixture has a dough-like consistency.
- Knead for 2 to 3 minutes, adding more vital gluten wheat if dough is very sticky.
- Roll in plastic wrap and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow dough to expand.
- Bring vegetable broth to a boil in a large pot.
- Carefully place plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low.
- Continue simmering until firm, turning seitan occasionally, about 1 hour.
- Remove from heat and let seitan cool 15 minutes in broth.
- Cut off knots at either end and remove plastic wrapping. Slice seitan before serving.
Share your creations with us on facebook.com/plantbasedlifeSA/
Happy healthy cooking!