Ok this is gonna be a quickie because there’s no point in dragging it out. Seitan isn’t hard to make. It gets an unnecessarily bad difficult rap. If you’re scared to try it, don’t be. I’m a loser and I can manage, so trust me, you can too.
Finding Vital Wheat Gluten is actually 75% of the battle. Try Whole Foods or your neighborhood Co-Op or health foods store. I usually get Bob’s Red Mill, but I’ve used Arrowhead Mills before too.
The ratio of vegetable broth to VWG is the variable in most recipes. It really just depends on how dense or chewy you prefer your seitan to be. I generally go for a one to one ratio of wet to dry ingredients because I like my seitan like Jillian Michaels likes her glutes…packed tight.
- 3/4 cup vegetable broth
- 1/2 cup soy sauce*
- 1 cup Vital Wheat Gluten
- 1/4 cup nutritional yeast
Mix the wet and dry ingredients separately and then add them together.
Preheat the oven to 350 degrees.
*The main difference between this recipe and my other one is the amount of soy sauce. More soy sauce = more flavor. I should also mention here that if you prefer your seitan to be more juicy (and not as tough or chewy) you may want to up the vegetable broth a bit (1/4 cup extra should be enough).
It looks hideous, but it will all turn out ok. I promise. Now is when you get out your frustration. Make the ball your personal punching bag and knead, knead, knead. There’s no real right or wrong way to do this, and it’s not like how much you do it will make or break the seitan, so don’t freak out if you haven’t a clue as to the technical kneading protocol. The goal is to get it into some kind of shape that can be edible.
The more you work it with your hands, the more dense (and thus chewy) the seitan will be.
I usually form patties with mine, but you can make smaller nugget shapes or whatever.
Place them in a cooking pan submerged in a bit of vegetable broth and cook it in the oven for 15 minutes at 350 degrees.
After 15 minutes, the top side should be browned. Flip them over and cook the other side for another 10 minutes.
And that’s it!
Time to go brag to your friends that you have just mastered seitan. You may get some funny looks with an opening line like that…
Always store seitan in liquid (preferably leftover broth/soy sauce) otherwise you’ll look like a teething infant when attempting to eat dinner.
If you’re looking for seitan ideas, there are plenty of elaborate recipes on the internet or in vegan cookbooks, but I prefer the simpler dishes.
Seitan with stir fried veggies and chickpeas.
Seitan in a whole wheat wrap with veggies.
Hope that was helpful. Let me know if you give it a try.