Seitan Recipe

Name: Seitan
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: Serves 1 or more
Ingredients: Yellow Onion; 1 medium carrot, chopped; Celery Rib; Garlic Cloves; 1/2 cup tamari; 2 bay leaves; 16 cups water; Whole Wheat Flour

Dive into the world of vegan cooking with this incredible seitan recipe! From Vegan Planet, this recipe yields a delicious, versatile seitan that's perfect for countless dishes. Make a big batch and freeze portions for quick meals later – it keeps well in the fridge for up to 5 days. This recipe provides clear, step-by-step instructions to guide you through creating this hearty, protein-packed delight. Get ready to impress yourself and your tastebuds!

Prep Time 30 mins

Cook Time 120 mins

Calories 97.4 kcal

Protein 20g

Rating 4.5 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Seitan

Yellow Onion
1 medium carrot, chopped
Celery Rib
Garlic Cloves
1/2 cup tamari
2 bay leaves
16 cups water
Whole Wheat Flour

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How to Make Seitan

In a large pot, combine 1 medium onion (chopped), 1 medium carrot (chopped), 2 stalks celery (chopped), 4 cloves garlic (minced), 1/2 cup tamari, and 2 bay leaves with 12 cups water.
Bring the mixture to a boil over high heat.
Reduce heat to low and simmer gently while preparing the seitan. This creates a flavorful broth for cooking your seitan.
In a large bowl, combine 2 cups vital wheat gluten flour with 4 cups water. Stir until a firm dough forms. Add a little more water, 1 tablespoon at a time, if the dough is too dry.
Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and elastic.
Place the dough in a clean bowl and add warm water to completely submerge it.
Let the dough rest for 20 minutes.
Place the bowl in the sink and knead the dough vigorously until the water runs almost clear (it will initially be milky).
Drain the milky water, rinse the dough, cover with fresh water, and knead again until the water runs clear.
The seitan dough will be loose and somewhat messy at this stage.
Cut the seitan dough into smaller pieces (about 2-3 inches) and gently add them to the simmering vegetable broth.
Simmer uncovered for 1 hour, ensuring the seitan remains submerged. Do not boil vigorously.
Once cooked, carefully remove the seitan from the pot and place it on a baking sheet to cool.
To store in the fridge, place the cooled seitan in its broth in a tightly covered container. It will keep for up to 5 days. Alternatively, freeze the seitan (with or without the broth) for several weeks.