Seitan: Vegan Meat Imitation
By Patrick Martin (QFG) [MARPAT]
July 30, 2024
Seitan is a wonderfully versatile meat imitation. Experiment with the recipe by adjusting ingredients or adding new flavours as you desire. There's no need to use every ingredient listed—tailor the recipe to what excites your palate and fits your pantry. If you're curious about exploring more vegan options and recipes, why not visit our vegan blog? It's a treasure trove of information on vegan products and culinary ideas, perfect for expanding your plant-based cooking repertoire. Read our new vegan blog here!
Recipes
Seitan: Vegan Meat Imitation
Course
Main
Cuisine
Vegan
Servings
4-6
Calories
930
Prep Time
20 min
Cook Time
60 min
Total Time
80 min
Ingredients
- •
1 cup Vital Wheat Gluten
- •
1/4 cup Chick Pea Flour
- •
6 tsps Vegetable Broth Stock
Mix With 6 Cups Of Water To Make The Broth
- •
3 tsps Tamari Soy Sauce
Optional To Flavour The Broth
- •
5 gram Kombu Kelp Sheets
Optional To Flavour The Broth
- •
1 tsp Onion Powder
Optional Flavour For Dough
Instructions
- 1
Prepare the Dry Mix: In a large bowl, combine vital wheat gluten, chickpea flour, garlic powder, onion powder, and nutritional yeast. Mix well to distribute the ingredients evenly.
- 2
Mix the Wet Ingredients: In a separate bowl, whisk together 1 cup of vegetable broth and tamari soy sauce. If using, add olive oil for extra richness.
- 3
Combine and Knead: Gradually add the wet ingredients to the dry mix, stirring until a dough starts to form. Knead the dough in the bowl for about 3 minutes until it is elastic but firm.
- 4
Rest the Dough: Let the dough rest for 5 minutes to allow the gluten to develop. This step is crucial for the right texture.
- 5
Shape the Seitan: Divide the dough into two or three pieces, depending on the size of seitan you prefer. Shape each piece into a loaf or steak-like shapes.
- 6
Prepare the Broth: In a large pot, bring the remaining 5 cups of vegetable broth to a simmer. Add kombu sheet and any additional spices you like for flavouring.
- 7
Cook the Seitan: Gently place the seitan pieces into the simmering broth, ensuring they are fully submerged and have sufficient space to expand slightly. It's crucial to maintain a gentle simmer—avoid boiling—as high heat can toughen the texture. Cover and allow to simmer for about 1 hour, carefully turning the pieces halfway through to ensure even cooking.
- 8
Cool and Marinate: After cooking, turn off the heat and let the seitan cool in the broth for another 30 minutes to absorb more flavours. For best results, refrigerate in the broth overnight to further develop the flavours.
- 9
Serve or Store: Seitan can be sliced, pan-fried, grilled, or used in various recipes as a meat substitute. Store in the refrigerator covered in broth for up to a week or freeze for longer storage.