Simple Seitan Recipes


Why use seitan?

A plate of food with broccoli

Seitan is an excellent source of high-quality protein with no saturated fats. It is also very low in carbohydrates and can be used in both sweet or savory dishes. Seitan has a meaty texture that makes it popular among vegetarians looking for foods that replace non-vegetarian sources of protein. Some varieties are available in specialty markets but making your own is easy and less expensive. There are many recipes for seitan which you can find on the web. Given below are simple seitan recipes and do not require special ingredients.

The recipes:

A bunch of food sitting on a table

Both of these seitan (or “wheat meat”) recipes use vital wheat gluten to provide the protein component. You can purchase vital wheat gluten from online sources, specialty markets, or health food stores. It is also available at many Hispanic markets under the name harina de Trigo (wheat flour).

The two recipes below will make a total of about three pounds (1.4kg). You can use half and freeze the rest for later or substitute seitan in any recipes that call for meat as it has a similar texture and takes on the flavor of whatever sauce you’re using. Both recipes produce seitan with a very mild taste so they go well with anything – sweet or savory – especially if you prepare them with broth instead of water when making your gravy or sauce to coat them before serving them.

How to cook:

To cook either type, take one cup (227 grams) of seitan and cut it into small chunks (about 1/4-inch or 6mm, but it doesn’t have to be exact). You can also break them into smaller pieces if you want seitan that’s easier to eat. Place the chunks in a pressure cooker and cover with broth (about three cups) or water (preferred for sweet dishes), bring to pressure, and cook under pressure for 30 minutes.

After cooking, seitan will double in size so make sure there is enough liquid in your cooker when you do the math. To use an atmospheric cooker like a Fagor, simply place the required amount of water (three cups should be more than enough) plus one cup of vital wheat gluten into the pot along with the chunks of seitan. Close and lock the lid, placing the pressure regulator on top. Turn the heat to high and wait until steam starts escaping from under the regulator. This may take 10 or so minutes so be patient.

Once you see steam coming out, reduce the heat to the minimum required by the cooker to maintain pressure (usually very low) and set a timer for 30 minutes. When it goes off, turn off your cooker and let the seitan rest inside with no heat for another 15-20 minutes before opening your cooker. You can use this time to make some mashed potatoes and green beans.

To cook in an atmospheric oven:

Place chunks of seitan into a deep casserole dish along with enough broth or water to cover them plus one cup of vital wheat gluten. Make sure there is enough liquid to account for the volume of seitan you are preparing so it does not dry out while cooking. Cover and cook at 325°F / 163°C for 90 minutes.

To bake in an atmospheric oven:

Preheat your oven to 350°F / 177°C. Prepare seitan chunks as described above, cover them with broth or water plus one cup of vital wheat gluten and bring to a boil on the stovetop. Reduce heat so that mixture is just barely simmering and place uncovered in the preheated oven for 90 minutes.

If you’re looking for a simple seitan recipe, these easy options should help. So don’t wait any longer – get started today!

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