Dark Meat Seitan Recipe

Name: Dark Meat Seitan
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: Serves 1 or more
Ingredients: 1 tablespoon Olive Oil; 1/4 cup Red Miso; 1 tablespoon Molasses; 2 tablespoons Tomato Paste; 2 teaspoons Braggs Liquid Aminos; 1 teaspoon Balsamic Vinegar; 1 teaspoon fresh minced Garlic Cloves; Dried Basil; Dried Oregano; 1/2 teaspoon Paprika; 1/2 teaspoon Salt; 1/4 teaspoon ground Peppercorn; 1/2 teaspoon Onion Powder; 1/4 teaspoon Cayenne Powder; 1 cup Port Wine; 4 cups Vegetable Stock; 2 cups Water; Seitan; 1 1/2 cups Vital Wheat Gluten Flour; 1/2 cup All-Purpose Flour; 1/4 cup Nutritional Yeast; Seitan Wrap (optional)

Craving a hearty, meaty texture without the meat? This Dark Meat Seitan recipe delivers! Inspired by Ken Chaney, this recipe uses a rich, savory broth infused with smoky notes to create unbelievably tender and flavorful seitan, perfect as a substitute for dark meat in your favorite dishes. Get ready for a culinary adventure!

Prep Time 20 mins

Cook Time 120 mins

Calories 241 kcal

Protein 5g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dark Meat Seitan

1 tablespoon Olive Oil
1/4 cup Red Miso
1 tablespoon Molasses
2 tablespoons Tomato Paste
2 teaspoons Braggs Liquid Aminos
1 teaspoon Balsamic Vinegar
1 teaspoon fresh minced Garlic Cloves
Dried Basil
Dried Oregano
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon ground Peppercorn
1/2 teaspoon Onion Powder
1/4 teaspoon Cayenne Powder
1 cup Port Wine
4 cups Vegetable Stock
2 cups Water
Seitan
1 1/2 cups Vital Wheat Gluten Flour
1/2 cup All-Purpose Flour
1/4 cup Nutritional Yeast
Seitan Wrap (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Dark Meat Seitan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Dark Meat Seitan

In a large bowl, combine the following ingredients to form a paste: (See ingredient list for measurements)
Add the remaining ingredients (excluding the braising liquid) and stir until well blended. Set aside.
The mixture should remain a paste after adding the onion powder.
In a large, non-reactive pot, combine the wine, vegetable stock, and water.
Bring the liquid to a boil.
Ladle about 1 cup of the hot boiling liquid into the seitan paste.
Stir vigorously until the paste is thoroughly incorporated and smooth.
Carefully transfer the seitan mixture into the pot with the boiling liquid.
Return the pot to a boil.
Add the optional seitan wrap (if using) to the pot. Reduce heat to a simmer, partially cover, and cook for 1 hour.
Using tongs, gently turn the seitan to ensure even cooking and exposure to the broth.
Continue to simmer, partially covered, for another 1 to 1 1/2 hours. The longer you cook, the firmer the seitan will become.
After 1 1/2 hours, remove the seitan from the pot and check for desired firmness and taste. If needed, continue simmering in batches, checking frequently.
If the liquid evaporates significantly (leaving more than 1/2 of the seitan exposed), add 1-2 cups of additional vegetable stock to maintain the liquid level.
Once the seitan reaches your desired firmness and flavor, remove it from the broth.
Allow the seitan to cool completely. If using a wrap, remove it now.
Slice the seitan into 1/2-inch thick rounds (or your preferred shape).
Store the seitan in an airtight container, completely submerged in the braising liquid, in the refrigerator for up to 3 days.