This recipe for easy homemade seitan is delicious! I was surprised by how easy it was to make as well. I will be making this all of the time now (as requested by my hubby). It is so much cheaper (and healthier!) than buying seitan or other ready made faux meats from the shops. I will be playing with spices and altering the flavour in future as well. My hubby says this one reminds him of donor meat so I might try shaving some slices of this and recreate a donor kebab!
USES FOR SEITAN
So far we have just enjoyed the seitan in sandwiches but I plan on dicing it up for paella and will also be frying some thinly sliced seitan to see if I can get a sort of crispy bacon texture.
Something like seitan is especially good for new vegans who are missing meat and looking for replacements. I don’t miss real meat at all (I was never a huge fan) but I do enjoy occasionally padding out a meal with a faux meat for when I’m craving a bit of salty, processed, tastiness.
If you try this recipe please rate and comment and let me know how you get on. I would love to hear from you! 🙂
Easy to make and really tasty!
- 250 g (2 cups) vital wheat gluten
- 45 g (1/2 cup) oats, ground into a flour
- 30 g (1/2 cup) nutritional yeast
- 1 Tbsp smoked paprika
- 1 tsp oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chilli powder
- 480 mL (2 cups) vegetable stock
- 4 Tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp tomato paste
- 1/2 tsp liquid smoke
- 960 mL (4 cups) vegetable stock
In a large bowl combine dry ingredients.
In a separate bowl, whisk together wet ingredients.
Pour wet ingredients into the dry ingredients and mix until combined.
Knead the dough for 2-3 minutes.
Wrap the dough in cling film and tie a knot at each end, leaving about one inch on each side (space for it to expand).
Place the wrapped dough in a pan with the other 960 mL of vegetable stock and simmer for about 1 hour and 15 minutes, flipping occasionally.
Should darken in colour and firm up when done. Remove from pan, unwrap, and allow to cool.