5 Epic Seitan Recipes You Can Make At Home

5 Epic Seitan Recipes You Can Make At Home.

Ever wondered how they make that mock meat taste so incredibly delicious? How they emulate that real meaty flavour and get you to say ‘I can’t believe its not chicken? Well, we are lifting the curtain on their secret weapon. It’s called Seitan and you can make it too!

Here are 5 Seitan Recipes you can cook at home.

1. Jess is a recipe developer and has created this chicken-style seitan.  Jess claims the flavours in this recipe reminds her of a roasted chicken (without the chicken). This will make 3 large loaves.

 

We think the idea of a cruelty-free chicken recipe sounds pretty darn good!

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This is a vegan staple you need to try! This chicken style seitan is seriously incredible. The flavor reminds me of a roasted chicken and you can eat this right out the pan! However, it is even better sautéed in a pan with a little oil, chopped up into pasta, sliced into soup- however you like! It is super versatile and making seitan yourself is so much more economical than purchasing Gardien, Morning Star, or whatever your brand is. Perfect for rainbow buddha bowls or in sushi! I highly recommend using organic wheat gluten, not bobs red mill! Products that are non gmo still use toxic pesticides and can create side effects that resemble celics! If I eat non organic wheat I get joint pain and feel inflammation- but I never feel that when I use organic!
Chicken Style Seitan *Makes 3 large loaves*
Perfect for freezing for later!
4 cups organic wheat gluten
1 cup chickpea flour
1 ¼ cup nooch
¼ cup sunflower or soy lecithin
1 tablespoon poultry seasoning
1 teaspoon garlic powder
1/2 teaspoon nutmeg
½ teaspoon cumin
1 teaspoon salt
4 cups water with 2 Not Chicken cubes or 4 cups veggie broth 2 cups broth to set aside
1/3 cup tahini
3 TBS olive or coconut oil ***Mix your dry ingredients first, then add all the wet stuff except that extra 2 cups of broth! Preheat your oven to 350, then knead your dough. Break your dough into three sections and really work each pile for at least 6-7 mins each. The more you knead it, the chewier, more elastic, and more ribbons will form. Let the dough rest for at least 20 mins. Then add your remaining two cups broth to a dutch oven, then place your dough in the dutch oven. Then rub oil of your choice to the top portion of the dough that is not submerged in broth, and add some more poultry seasoning and nutmeg. Bake for 40 mins, then flip it, where you again cover the dry half in more oil and herbs. Bake for another 10 mins. Then slice and serve! With the dough, try it in patty portions for sammies, or break it into small chunks for nugs! Try to keep the top half out of broth or it could get too soft and mushy, remembering to flip it.

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2.  Bethany’s easy to make Seitan recipe!

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Seitan Sunday 🙏 I love seitan, I'd never eaten it before going vegan….29 seitan-less years, isn't that heartbreaking 😢 To make up for this, I usually make seitan every single Sunday I'll pop my recipe below, it's very easy to make, let me know if you give it a go. If you want to see me make seitan, there's a step by step guide saved in my highlights 💚 You'll need 1️⃣200g vital wheat gluten 2️⃣30g nutritional yeast 3️⃣40g chickpea flour 4️⃣1 tablespoon of each the following: basil, oregano, garlic powder, onion powder, and smoked paprika 5️⃣300ml hot boiled water 6️⃣50ml light soy sauce 7️⃣1 tablespoon of both tomato puree and fish free Worcester sauce Method 1️⃣Mix the dry ingredients together in a large mixing bowl, mix the wet ingredients together in a jug 2️⃣Pour the wet ingredients into the dry, mix until a dough forms 3️⃣Knead the dough for a few minutes, you'll feel the gluten developing as you knead 4️⃣Wrap the dough in foil, twist the ends closed 5️⃣Bring a large pot of water to a boil, pop the wrapped dough in and put a lid on. Immediately lower the heat to low, and cook for an hour ° ° ° ° ° #seitan #mockmeat #homemade #vegan #vegetarian #vitalwheatgluten #nutritionalyeast #chickpeaflour #recipe #recipeblog #plantprotein #eatplants #veganfoodblog #bethanysvegankitchen

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3. Clare’s recipe is for 8 big servings of seitan. Check out her video in this post, on how she prepares her seitan once it’s been cooked.

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•HOMEMADE SEITAN• After multiple requests for this recipe, here is the easy step-by-step for my Homemade Seitan! • INGREDIENTS – vital wheat flour (bought in any Whole Foods shop) – spices: paprika for red meat feel or turmeric/curry powder for white meat feel – water • DOUGH RECIPE (for about 8 big servings) 1. Weigh out 420g of the flour. 2. Add the spices to the flour and mix them together. 3. Progressively add water and knead it together until it forms a dough. When dough forms, stop kneading or the Seitan will get too chewy. • COOKING INSTRUCTIONS 1. Boil water in a pot. Add salt&pepper. Add a stock cube. Optional miso sauce, adds a nice flavour and saltiness but you can always do without. 2. When water has boiled, turn down the heat to medium-low. You want to avoid the water forming bubbles during the cooking process. 3. Place the Seitan dough in the water (I recommend slicing it into 6-8 separate but thick pieces first) and let cook for approximately 30-40minutes. While this takes a bit of time, you don’t actually have to do anything while it cooks so you can leave and come back later. It’s kind of like boiling a potato really, stick a knife in it and see if you like the texture and take it out when you’re happy. Save the broth! • SERVING THE SEITAN When I plate up my Seitan, I tend to cut it into smaller sliced pieces (as seen on video 1.) and fry it up in a pan to get a thicker outside and cook it through. I add onion, garlic and often ginger into the pan as well and season the Seitan to taste. Recommended Seasoning (Video 2): paprika, garlic powder, curry powder, coriander, thyme, rosemary, salt & pepper. • STORING You can make a lot of Seitan and freeze it if you want to keep it for a long time. Otherwise, if you refrigerate it, it will keep for over a week. I recommend refrigerating it after you have cooked it up or refrigerating it uncooked but kept in the broth so it stays soft! • • • #vegan #plantbased #food #healthyfood #healthylifestyle #healthy #healthyeating #cooking #veganrecipes #vegetarian #veganfood #london #vegansofig #veganfoods #veganeats #wholefoods #wholefoodplantbased #seitan #meatalternative #seitanrecipe #fakemeat

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4.  Inspired by @isachandra ‘s recipe. Use this beautiful recipe to replace chicken in your next dish.

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homemade seitan recipe based off of @isachandra’s in “vegan with a vengeance” Dry Ingredients -2 cups vital wheat gluten (Bob’s Red Mill) -1/3 cup nooch -1/4 tsp garlic powder -1/4 tsp pepper Wet Ingredients -1 1/4 cup veggie broth (Better than Bouillon “no chicken base”) -1/4 tsp soy sauce -1 tbs tomato paste -1 tsp olive oil Set a large pot to boil with veggie broth with extra salt. Mix Dry ingredients together. Mix wet ingredients together. Combine wet and dry together, the dough will become very spongy (add more vital wheat gluten if too wet or more broth if too dry). Cut the dough into 6 pieces and place into pot of boiling broth. Simmer for 1 hr with the lid partially on, flipping the pieces a few times. Once done turn the heat off and put the lid on and let the seitan sit until the pot is cooled. Store the seitan in a container with the broth. The seitan will be very spongy. When ready to eat I would recommend seasoning/marinating pieces and roasting in the oven. It can be used in a recipe to replace chicken as is (see my next post for a recipe idea)

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5.  Annie is a personal trainer on a plant-based diet.  When Annie prepares her Seitan she likes to marinate it first and fry or bake it in the oven.
Yum! 

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My seitan recipe: (Seitan is a popular protein rich "meat substitute". Great in casseroles, stir fries and similar👌) 300g chickpea flour 600g wheat gluten/ seitan flour A big pot with boiled broth Spices of your choice – I used smoked garlic, black pepper and smoked paprika powder. . – Mix the dry ingredients. – Add broth and knead the dough a few minutes until you have a nice dough texture. – Roll out in lengths and cut into small pieces. – Add the pieces to the broth and let simmer for an hour until they float up to the surface. – Pour off the water. I weighed portions of 150g, which is 36,4g of protein, 14,8g carbs and 4g of fat in each portion. When prepping the seitan for dinner, put the pieces in a nice marinade first and fry in the pan or bake in the oven. So tasty, I promise! 👌👌👌 . . . #plantbasedlifestyle #plantbasedfitness #plantbasedbodybuilding #cleaneating #veganfoodinspo #healthyeating #plantbased #plantbasedvegan #veganathlete #plantbased #whatveganseat #veganprotein #makinggains #veganskt #plantbasedprotein #seitan #homemadeseitan #veganfoodporn #healthylifestyle #instaveganrecipe #plantbasedrecipe

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So who’s ready to cook some seitan?

We hope these recipes come in handy the next time you want to cook a killer vegan meal. If you are hosting a dinner party,  these are some great options to impress your guests!

For more vegan recipes and ideas, be sure to visit our recipe page here for even more inspiration.

If you want to submit a recipe of your own, visit our Submit Recipe area here.

Happy Cooking.

LGV!

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