Seitan and Recipes

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Seitan Sauteed with Garlic

I get weird sometimes about sharing recipes. Sometimes I’m greedy and just want to keep them to myself, like my brownie recipe, which on occasion I share with people close to me and I’m getting closer to being comfortable sharing on here. Most of the time I just get anxious that no one will like it, it won’t come out the same way for you as it does for me, I can always improve on it so I’ll just wait until then, blah blah blah. The one recipe I’ve been saying over and over again that I’m “going to post on my blog real soon” is my seitan recipe. Its falls under the category of “I can always improve on it so I’ll just wait until then”. I finally realized the other day that I’ve been making it the same way for months now and I’ve served it to a lot of people over that time. Most of those people are meat eaters and they have all loved it. So I’m finally going to share it today although I think I’ll need a few drops of Rescue Remedy to calm my nerves before I do.

Before cooking

Before simmering (these pictures aren’t pretty to look at)  :)

I love making my own seitan for a few reasons: it’s cheap, it’s easy, I don’t like any of the brands that I can buy in the stores by me and I can flavor it however I want.  What I don’t/didn’t like about making it is the 5 or so minutes that is needed to knead the seitan. You see I broke my hand about 6 years ago and kneading anything still KILLS it. On really cold winter days my right hand is basically useless. I knead away though each and every time until I can’t take it anymore. The last time I made the seitan it was a chilly day, my hand wasn’t cooperating and I FINALLY thought to just let my KitchenAid stand mixer do all the work for me. Sweet jesus that machine just made my life a whole lot easier and less painful! Why I didn’t think of it before is beyond me. So you can make this recipe either way…with your own two hands or with the help of your KitchenAid.

Simmered/Sliced Seitan

Basic Seitan
makes 8-9 thick cutlets

Broth

16 cups water
2 tablespoons concentrated broth (I use Better Than Bouillon’s non chicken base) or 3 bouillon cubes
1/4 cup tamari
3 bay leaves

Seitan

3 cups vital wheat gluten
1/3 cup nutritional yeast
2 tablespoons cumin
1 tablespoon garlic powder

1 cup cold water
1/2 cup tamari
1/2 cup unsweetened non dairy milk
2 tablespoons olive oil

For the broth: add all the ingredients to a large pot with a lid. (any pot that you can cook pasta/soup in is perfect). Leave it be until the seitan is ready to be added.

For the seitan: In a large mixing bowl add the vital wheat gluten, nutritional yeast, cumin and garlic powder and stir to combine. In a medium size bowl whisk together the cold water, tamari, unsweetened non dairy milk and olive oil until well mixed.  Add the liquid to the dry ingredients and mix. Here is where you either get your hands dirty or throw in in your KitchenAid stand mixer if you have one. Knead for about 5 minutes until you have a giant, stretchy ball of gluten in your hands (mixer). With your hands or kitchen knife divide the dough into 8-9 pieces and stretch those pieces out a bit to form a cutlet shape. Once all the seitan cutlets are formed slip them into the pot and turn the heat onto high. Once the broth starts to boil immediately lower to a simmer and cover the pot leaving the lid slightly off so some steam can escape. Simmer the seitan for 30 minutes. After 30 minutes turn off the heat, fully cover the pot and let sit for at least 20-30 minutes.

Remove the seitan to a lidded container and add enough of the cooking broth to cover it  and store it in the fridge until ready to use.

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Seitan Wrap w. Cashew Dill Mayo

My favorite ways to use this seitan is to thinly slice it and saute it in olive oil with a lot of garlic for Seitan Wraps or i’ll cut it into thicker strips to make seitan finger type meals like my Pecan Crusted Seitan or Beer Battered Seitan. I’ll also marinate thick slices in BBQ sauce and grill it either outside on the grill or inside on a grill pan for a Seitan Rib dinner.

Now like I said this recipe falls under the “I can always improve this recipe…” If I ever do improve upon it I promise to share it. :)

veganmofo2011

19 Comments on Seitan and Recipes

  1. Courtney
    October 18, 2011 at 2:38 PM (6 years ago)

    Yay–thanks so much for sharing! I love making my own seitan too, and I will be making yours soon. I have never added non-dairy milk to my seitan recipes before–I am intrigued! And, BTW, I would *love* to see your brownie recipe… :-)

    Courtney

    Reply
  2. veganlinda
    October 18, 2011 at 8:43 PM (6 years ago)

    Thanks for sharing! I can’t wait to try it out. I love making my own seitan.

    Reply
  3. catherine (FOOD SNOB)
    October 19, 2011 at 4:15 AM (6 years ago)

    I so want to make your seitan. But . . . I don’t LOVE cumin. I like it, but can be overwhelmed by it. Is your finished product very cumin-y? Or does it kind of disappear and hide in the background? Advice would be welcome! :)

    Reply
  4. Jes
    October 19, 2011 at 10:42 AM (6 years ago)

    Your seitan recipe looks spot on delicious & that wrap lokos amazing too!

    Reply
  5. JENNA
    October 19, 2011 at 1:26 PM (6 years ago)

    Catherine….I DO love cumin so I’m at a point where I’m not sure if you will be overwhelmed by it or not. I’ll lean towards you not being overwhelmed by it…but…maybe cut back and only you 1 Tablespoon instead of the 2 that the recipe calls for.

    Reply
  6. Noelle
    October 19, 2011 at 1:36 PM (6 years ago)

    Oh, seitan, how I miss thee…

    Yours looks awesome and tasty!

    Reply
  7. Kelly
    October 20, 2011 at 5:51 AM (6 years ago)

    Seitan recipe sounds great, glad you shared! That wrap is making me very, very hungry this morning!

    I have joint issues so I feel your kneading pain! If it weren’t for my kitchenaid mixer, there would be no seitan in my house at all.

    Reply
  8. Rachel
    December 23, 2011 at 8:31 AM (5 years ago)

    Trying this today! Storebought just never seems as good, and yours is megayummy. Do you reuse the broth ever? I’ve seen recipes that say you can save and reuse…

    Reply
    • JENNA
      December 29, 2011 at 8:39 AM (5 years ago)

      I never reuse the broth although I always save it with the intention of doing so. Weeks later I find it in the back of the fridge and get very annoyed at myself. :)

      Reply
  9. Rachel
    December 30, 2011 at 2:11 PM (5 years ago)

    Okay! Cutlets in the pot. EXCITED!

    Reply
  10. Rachel
    December 30, 2011 at 3:17 PM (5 years ago)

    These turned out so good! And they aren’t as hard to make as I thought they’d be. Thank you so much for sharing your recipe!

    Reply
  11. Teri
    August 14, 2012 at 7:43 AM (5 years ago)

    By “gluten flour”, do you mean bread flour, or do you mean vital wheat gluten?

    Reply
    • JENNA
      August 14, 2012 at 10:32 AM (5 years ago)

      Yes it’s Vital Wheat Gluten. I believe I have it listed as vital wheat gluten throughout the whole post and recipe. Sorry for any confusion.

      Reply

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