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Best Homemade Seitan

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soapymayhem

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 18g
  • 6%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2517 mg
  • 101%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews

helloelizabeth
17
9/5/2011

Followed all the directions, even added extra vital wheat gluten because it felt like it would fall apart. I was still nervous but went ahead.. I simmered most of it and the rest I sauteed. It fell apart like crazy. The flavor it good but it's practically mush. I'm currently trying to salvage it by baking what was simmered. I'm hoping that will pull enough moisture out and not have this be a complete waste.

Ken
4
8/18/2012

Added about an extra 1/2 cup of VWG based on previous comment but texture and flavor both turned out nice.

Ashlee831
1
7/22/2013

Soggy, but tasted good!!! I'm going to try it again, but add less liquids. We'll see how it goes!