Easy Seitan Recipe (Seasoned and Versatile)

sliced seitan steaks on a white platter.

Easy Seitan Recipe (Seasoned and Versatile)

Prep Time 15

Cook Time 35

Total Time 50

Servings:5 servings

Author: Lori Rasmussen, My Quiet Kitchen

This easy and versatile seitan recipe is as flavorful as store-bought seitan, but much more affordable! It's perfect for any recipe that calls for pre-cooked seitan. Seitan can be sliced, crumbled or cubed and used in all of your favorite dishes.

Includes instructions for two different cooking methods, steaming or simmering.

Yield: 1 pound of seitan (serves 4-5)

Ingredients
US Customary | Metric

Dry ingredients:

1 ¼ cups vital wheat gluten (150 g) - Weigh if possible. Otherwise, whisk the flour, then spoon into a measuring cup and level off the top.
3 tablespoons chickpea flour (22 g)
1 tablespoon nutritional yeast
1 teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon smoked paprika, optional - For "chicken" nuggets, as mentioned in the post, replace with 1 teaspoon poultry seasoning.
¼ to ½ teaspoon fine sea salt - *Use less salt if you plan to pair with a salty sauce.

Wet ingredients:

⅔ cup vegetable broth
2 tablespoons soy sauce - or tamari
1 tablespoon balsamic vinegar
2 teaspoons apple cider vinegar
2 cloves garlic, grated on a microplane
2 tablespoons olive oil

Instructions

To steam the seitan (preferred cooking method), add a few inches of water to a large pot and set up a steamer basket. Make sure the water doesn't touch the bottom of the basket. Bring the water to a simmer.
*See Notes for the simmering cooking method.
In a large bowl whisk together the vital wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, smoked paprika and salt.
In a separate bowl whisk together the broth, soy sauce, both vinegars, zested/pureed garlic, and olive oil.
Pour the wet ingredients into the dry and stir to combine. Transfer to a solid surface and knead for 2 to 3 minutes. The dough should start to feel firmer and more resistant. Let the dough rest for 5 minutes, then knead a few more times.
If making nugget-style chunks, tear off pieces of seitan from the dough ball. For steaks, use your hands to stretch the dough into an approximately ¾-inch-thick rectangle (refer to photos above). Cut into 4 equal-size pieces and place in the steamer basket. Cover the pot, and set a timer for 15 minutes.
At the 15 minute mark, flip the seitan (be careful of the steam), and set the timer for 15 more minutes. Use tongs to remove one piece, and place it on a cutting board. The center should feel very firm when pressed with the tongs. You can also slice it through the center to check for doneness. If needed, steam for another 5 to 10 minutes.
*Steaks usually require about 5-10 minutes longer than smaller chunks.
Transfer to a plate to cool. Use in your favorite recipe, or refrigerate for later use. After chilling overnight, the seitan will be even meatier and firmer.

Video

Notes

Instructions for simmering (instead of steaming):

Fill a stock pot about half full with water, and add ¼ cup soy sauce. Bring to a boil, then reduce to a simmer. Carefully place the pieces of dough into the simmering water.

Place a lid on the pot slightly askew to allow steam to escape. Adjust heat if necessary to maintain a low simmer. Watch the pot for the first few minutes, to make sure it doesn't start to boil. Cook steaks for 50 minutes to 1 hour (smaller chunks/nuggets may be done after about 45 minutes). Squeeze with tongs; the seitan will feel very firm when done. You can also cut through the center of a piece to check for doneness.

When the seitan is firm and fully cooked through, turn off the heat. Allow seitan to sit in the pot for about 10 minutes, then transfer to a plate to cool.

Store cooked seitan in an airtight container in the refrigerator for up to 5 days. Seitan can also be frozen for up to one month.

Nutrition