Homemade Seasoned Seitan

overhead of steamed seitan on a white marble slab

An easy to prepare homemade seitan recipe that's as flavorful as the store-bought variety...but more affordable! Perfect for any recipe that calls for basic, pre-made seitan. Can be sliced, crumbled or cubed for use in everything from sandwiches to stir fries.

Instructions included for two different cooking methods, steaming and simmering.

Yield: 1 pound (serves 4-5)

Course Entree

Cuisine American

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings servings

Calories 185kcal

Author Lori Rasmussen

Equipment

Ingredients

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 Tbsp chickpea flour (22 g)
1 Tbsp nutritional yeast
1 tsp onion powder
½ tsp garlic powder
1 tsp smoked paprika, optional *Provides subtle smoky flavor and reddish color
¼ to ½ tsp fine sea salt, optional, depending on final use/dish *Use less salt if you plan to pair the setian with salty sauce in a final dish

Wet ingredients:

⅔ cup vegetable broth
2 Tbsp soy sauce
1 Tbsp balsamic vinegar
2 tsp apple cider vinegar
2 cloves garlic, grated on a microplane zester
2 Tbsp olive oil

US Customary - Metric

Instructions

For steaming the seitan: 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 instructions on 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 tough 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 larger steaks, use your hands to stretch the dough into an approximately ¾-inch-thick rectangle (refer to photos above). Cut into 4 equal-sized 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 saute or stir fry, or refrigerate for later use. After chilling overnight, the seitan will be even meatier and more firm.

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. Watch the pot for the first few minutes, to make sure it doesn't start to boil. Adjust heat if necessary to maintain a low simmer. Cook steaks for 50 minutes to 1 hour (smaller chunks/nuggets may be done after about 45 minutes). Squeeze with tongs; the seitan should be 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.

Storage:

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