White Seitan

I tried pre made seitan a number of times before I realized how easy it was to make myself.  We’ve cut back on our soy consumption so seitan has been a good protein source for many of our favorite recipes. The first recipe I tried was chicken seitan by PPK, but despite following the instructions perfectly, I ended up with the dreaded “brain” texture. I made it multiple times, with only one success.

Then I learned about steaming seitan and I’ll never go back to boiling. I haven’t had one bad batch since! So if you’ve had terrible seitan before, there’s hope!

This seitan is a perfect stand in for chicken in most recipes and I’ve even ground it to use in chili and “meat” sauce. Always cook it before use in any recipe, otherwise you may end up with mush. I always season it during the second cook, so the seasoning you use before steaming isn’t hugely important.

I make using the dough hook on my Ninja blender, but if you don’t have that, just stir and knead by hand for 5 minutes. I also use my pressure cooker to steam this, so I only steam it for about 20 minutes.

Ingredients :
• 1 1/2 cups vegetable broth
• 2 tbsp olive oil
• 1/2 tsp paprika
• 1 tsp garlic powder and onion powder
• 1/2 tsp  white pepper
• 1/4 cup all purpose flour or chickpea flour
• 1/3 cup nutritional yeast
• 1 1/2 cups vital wheat gluten

Directions:
1. Combine first seven ingredients in a food processor with dough blade attached.
2. Add vital wheat gluten and process until it comes together in a large ball, and continue for about 20-30 seconds to knead. It will look like a ball of dough, but much denser.

3. Let rest for 10-20 minutes. Slice into 4 slabs and wrap in tin foil packets, leaving room for expansion.

4. Steam in packets for 30 minutes.

5. Slice and sauté to serve.

Tags: dinner, food, gluten, meat substitute, recipe, seitan, vegan, vegetarian, wheat