Seitan is a high-protein, low-fat vegan food made from wheat gluten. Don’t fear gluten, HAIL SEITAN!…Unless you’re allergic/intolerant of course (because in that case, I am sorry…maybe check out this gluten-free, soy-free Burmese Tofu or Black Bean falafel instead..). Click here for the printable recipe.
Video Tutorial for Simple Savory Seitan for Sandwiches
This simple savory seitan loaf is ideal for slicing up and stuffing into sandwiches or chopping into chunks and stir-frying. It’s a good substitute for store-bought tofurky slices. I quite like the oven roasted Tofurky slices but I don’t love spending $4 a pack and being responsible for all that packaging.
More Seitan Recipes:
Just get the ingredients together and mix them up into a dough. Then knead for a few seconds, wrap it up in some oiled up foil and steam for 40 minutes or so.
Printable Recipe for Simple Savory Seitan
- 1 cup hot water [237 ml]
- 1-2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced [5cc]
- 1 cube or one teaspoon low-sodium vegetable bouillon [5cc]
- 2 tablespoons organic miso paste [30cc]
- 2 teaspoons onion powder (optional) [10cc]
- 1 1/4 cup vital wheat gluten [296ml or 175g]
- In a mixing bowl, combine all the ingredients except for the gluten and whisk until the miso and bouillon cube are dissolved.
- Add the gluten and stir until it turns into dough.
- Knead a few times and form into a log shape.
- Prepare a sheet of aluminum foil that is large enough to roll up teh seitan dough in.
- Oil the middle of the foil and wrap up the seitan tightly and fold the ends under.
- Steam on high heat for one hour.
- Remove the seitan carefully and let cool before slicing.
- Store covered in the fridge for up to one week. Seitan can also be frozen; though fresh is best.
- Use your own creativity to make this seitan your own. Try variations like changing up the bouillon cube/miso for marmite or nutritional yeast. Or add your choice of herbs and spices.