Homemade Seitan Recipe

Homemade Seitan

Seitan has become my favorite meat substitute. The texture is very close to chicken or beef and its very versatile. Seitan is a popular meat substitute that you can find in stores, at restaurants, or make it from scratch. It is made from hydrating wheat gluten, to mimic the texture of various meats. You can make a batch every couple of weeks and use it for stir fry, stews, soups, sandwiches, wraps, burgers or deep fried it. You can practically substitute it for any type of meat depending on the technique and flavoring used. This is a basic seitan recipe. As you become more familiar with how easy it is to make this inexpensive meat substitute, you’ll begin to put your own spin on it.

2 cups Vital Wheat Gluten Flour

1 tbsp chickpea flour

1 1/4 cups water

1/2 tsp onion powder

1 tsp garlic powder

1/2 tsp smoked paprika

1/2 Yellow Onion rough chopped

1 tbsp Better Than Bouillon sautéed onion

1/2 tsp all purpose seasoning

2 tbsp liquid aminos

2 tbsp of grapeseed oil

In a small bowl combine onion powder, garlic powder, smoked paprika, and all purpose seasoning. Stir to combine. Set aside.

In a dutch oven or large pot add 8 cups of water, The bouillon, oil, onion and the liquid aminos. Stir to combine and bring to a boil.

In a large mixing bowl add the wheat gluten flour, chickpea flour and the dry seasoning mixture, combine ingredients with a spoon. Add 3/4 of the 1 1/4 cup of water. Use your spoon to combine the flour water mixture. The mixture will thicken very quickly, Scrape any dry flour from the sides of the bowl and continue to combine. If the dough seems too dry, slowly add some of the remaining water and combine. Once the dough is combined it should look like a stretchy doughy form. Use your hands to kneed the dough for 2 minutes. Allow to sit for 5 mins. Use a sharp knife and cut into different shapes and pieces. Like cubes or slice like steak or leave in the existing log shape and slice it later as needed.

Place the seitan in the pot of boiling broth. Reduce the heat to medium, cover the pot slightly allowing steam to escape from the pot. Set a timer and cook for an hour. Do not over cook. Check every 15 minutes or so, making sure the seitan doesn’t stick to the bottom of the pot. Make sure there’s also enough water in the pot. If the water begins to dry out just add more. Once The seitan is cooked remove from pot allow to cool.

You can store the cooked seitan for up to a week in the refrigerator.

This recipe can be adjusted for chicken flavored seitan just replace the beef flavored bouillon with chicken flavored bouillon.

You can also save any left over liquid from the seitan pot for broth to be used in future recipes.. The broth can be stored in the fridge for up to a week or freezer for up to 3 months.