I have finally perfected my seitan recipe and am SO excited to finally share it with everyone! The recipe you’ll find below makes 7 servings so feel free to double (or triple) it if needed. If you do, however, I recommend baking it in 2 (or 3) logs.
Seitan is such a great source of protein and I definitely utilize it every day in my meals because each serving gives you 26.5 grams of plant-based protein! Not to mention it tastes wonderful. It does have a slightly chewy texture which is the initial turn-off for a lot of people…but my recommendation is to slice it (or dice it for, say, a stir fry) and fry it up in a pan with some oil or nonstick spray until it gets a nice and crispy on the outside. Once you do that it should look something like it does here:
<– This meal is one serving of the seitan (I think about 80g or 2.8oz), couscous, and steamed broccoli 🙂
The seitan cooks up like this in just a couple minutes and makes all the difference. It is also PHENOMENAL sliced thin, cooked up, and layered on a sandwich with avocado and veggies galore 😀
- 1/2 cup chili beans (don’t rinse!) **I use these –>
- 2-3 cloves garlic
- 1 1/2 cup vegetable broth
- 1T olive oil
- 1 2/3 cups vital wheat gluten flour
- 1/4 cup nutritional yeast
- 1tsp chili powder
- 1tsp cumin
- 1tsp oregano
- 1/2 tsp basil
- 1/8-1/4tsp cayenne (more or less depending on spiciness preference)
Preheat oven to 350⁰
Add beans, garlic, broth, and olive oil to a blender (I use my NutriBullet) and blend until there are no real pieces of bean or garlic left. In fact, it should almost look just like a liquid by the time you are finished.
In a bowl, combine all the dry ingredients together.
NOTE: Yes, it is the most bizarre texture and consistency ever…like a wet, slightly-slimy sponge. It is ok. That is how it should be, I promise 😉
Take dough out of bowl and knead for 3-4 minutes. You don’t need any flour on the surface for kneading; this crazy stuff doesn’t stick to anything! This step is important to get all the gluten activated, so don’t skip it. Your arms might get tired but just think of it as s mini-workout!
Place the dough back in the bowl to rest for 10 minutes (shown in photo above).
Knead once more for a minute or so. This is the time to get the seitan into the shape you want it. I like to make mine into a log because it is easy for slicing.
Wrap completely in foil, though slightly loose because the seitan will expand a bit while baking. If you need to use 2 sheets of foil to ensure it is complete covered, that is ok, I do this pretty much every time.
Place foil-wrapped dough log (or whatever shape) on a baking sheet and bake for 60-90 minutes, rotating every 20 minutes. The time will vary depending on what shape you decide on. Mine below baked for a total of 75 minutes, just to give you an idea. A longer, skinnier log would take less time, a circle “loaf” will likely need the full 90.
Take out of the oven, unwrap, and let cool either on the pan or a cookie cooling rack.
<– It should have a nice color just like this –>
TA-DA!!! YOU HAVE NOW MADE YOUR OWN SEITAN 😀
This will keep in a tupperware or ziploc bag in the fridge for 1-1.5 weeks and in the freezer for pretty much forever.
Eat Well. Live Well.