Seitan is hands-down the most amazing non-meat that I have eaten (it’s also much cheaper to make your own than buying premade, processed meat alternatives!). It’s main components are vital wheat gluten, water, and seasonings. I’ve failed this a few times myself so don’t feel discouraged if it doesn’t work out perfectly the first time. I haven’t quite made the perfect seitan but I think I’m getting close! This is a basic recipe so please, play around with it. You can add ingredients like garlic, sun-dried tomatoes, and fresh herbs for flavor. For a different texture you can add chickpea flour or corn meal (have yet to try this- coming soon!).
The way you’d like to use your seitan will determine the method for preparing it. Today, I tried baking it in two ways: a large sausage, and nuggets.
I used the same recipe for both methods, I just made it in two batches.
Add the water, soy sauce, worcestershire, lemon juice, and tomato paste (unless you made an accident like I did!). Mix it together until it forms a dough. You’ll have to get in there with your hands and knead it. Add water if it’s too dry or vital wheat gluten if it’s too moist (1T at a time).
Add some spices or a pre-made spice rub mixture. Here I used paprika, onion powder, cumin, and black pepper.
When I made this batch I noticed that it was still very moist after cooking so I unrolled it a bit and let it firm up in the oven for another 5 minutes. Take it out and slice it! Ready to use as a sausage in soups and pasta dishes. Sausages also keep well so store it in the fridge or freeze it!
I think the sausage is my favorite so far. I wonder how bigger sausage loaf slices would be in place of a veggie patty!
How do you use your seitan? Let me know in comments below!
4 servings 30-35 minutes
- 1 c vital wheat gluten
- 2 1/2 T nutritional yeast flakes
- 1 T tomato paste
- 1/2 c soy sauce
- 3/4 cup water
- 1 t lemon juice
- 1 t vegan worcestershire sauce
- Preheat oven to 300F
- Mix dry ingredients. Add wet ingredients and knead into a moist, stretchy dough.
- For nuggets, flatten the dough on a clean surface and cut it into 2-3 inch pieces. Place them in a lined baking pan and generously sprinkle spices of your choosing (optional). Bake for 30 minutes.
- For sausage, roll into an approximate log. Let sit, then loosely roll in foil. Place directly on middle rack for 20 minutes, rotating halfway through.