Seitan

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Description

Our chef de Masterado Jeff Moulton has mastered seitan – a meat alternative made from vital wheat gluten. Seitan is so versatile that it can be made into sausages, sandwiches, and donairs to wings! You can make a basic Seitan mix and add different flavours based on the dish you are planning to make. You can flavour it like chicken, fish, or beef.

Method:

  1. Bring vegetable broth to a boil in a large pot.
  2. For Basic Seitan mix: In a large bowl, combine dry ingredients – vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, and onion powder.
  3. For beef flavour: Take the Basic Seitan mix and add dried basil. In another bowl, whisk together the wet ingredients – ketchup, red wine vinegar, liquid smoke, soy sauce, and 1½ cups (375 mL) of hot water. Add the wet mixture to the dry ingredients and stir until the mixture has a dough-like consistency.
  4. For chicken flavour: Take Basic Seitan Mix and add 2 tablespoons of chicken spice or poultry seasoning, 2 teaspoons of salt and 1½  cups (375 mL) of hot water. Knead for 2 to 3 minutes until the mixture has a dough-like consistency.

For cooking:

  1. Roll the dough into plastic wrap and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow the dough to expand. You can use a microwave-safe and BPA free plastic wrap.

2. Carefully place the plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low.

3. Continue simmering until firm, turning seitan occasionally, about 1 hour. You will notice that it expands.

4. Remove from heat and let the seitan cool for 10 minutes.

5. Cut off the knots at either end and remove the plastic wrapping. Slice the seitan before serving. Below, Jeff made both chicken and beef flavoured Seitan.

Ingredients

Basic Seitan mix:
2 cups vital wheat gluten (Bob's red mill or other brands)
1/2 cup chickpea flour (50 g)
1/2 cup nutritional yeast (30 g)
1 tablespoon smoked paprika
1 tablespoon onion powder
For Beef flavor:
1 tablespoon dried basil
1 tablespoon ketchup
2 tablespoons red wine vinegar
dash of liquid smoke
1/2 cup soy sauce (125 mL)
1 1/2 cups hot water (375 mL)
For chicken flavor:
2 tablespoons poultry/chicken spice
2 teaspoon salt
1 1/2 cups hot water (375 mL)
For cooking:
4 cups no salt added vegetable broth (1 L)
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