Seitan Recipe

The Quickest & Easiest Seitan Recipe!! (Vegan Chicken!)

Just 20 minutes to make, and only 7 ingredients, this is by far the quickest and easiest seitan recipe ever!! This vegan chicken alternative is simple to whip up and perfect to add to any meal. Crispy crunchy on the outside, and tender chewy in the middle. The perfect meaty texture to amp up any vegan meal! If you are new to making seitan this is the perfect recipe for beginners to try.Inspired by @futurelettuce

Prep: 5min

Total: 20min

Serving Size: 1 serving of seitan fried in oil, but without sauce (recipe makes 4 servings)

Nutrition Facts: servingSize 1 serving of seitan fried in oil, but without sauce (recipe makes 4 servings), calories 180 kcal, Carbohydrate 10 g, Protein 18 g, Fat 8 g, Saturated Fat 1 g, Trans Fat 1 g, Sodium 364 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 6 g

Ingredients:

• 3/4 cup vital wheat gluten
• 1/4 cup all-purpose flour
• 1 teaspoon vegetable broth powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2/3 cup water
• 3 tablespoons Thai sweet chili sauce
• 3 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1/2 teaspoon sesame oil
• 2 tablespoons light oil for frying ((such as canola or vegetable))
• 1 tablespoon sesame seeds (for garnish)
• 1 small handful chopped green onions or chopped chives (for garnish)

Instruction:

1. Add about an inch of water to a pot with a steamer basket and bring to a light boil.
2. In the meantime, whisk together the vital wheat gluten, flour, vegetable broth powder, onion powder, garlic powder, and salt in a medium bowl. Pour in the water and mix to form a ball of dough. Lightly grease the steamer basket, then tear off bite-sized pieces of the seitan dough and place them in a single layer in the steamer basket. Cover, and steam the seitan for 10 minutes.
3. In the meantime, in a small bowl or a measuring glass, mix together the Thai sweet chili sauce, hoisin, soy sauce, water, rice vinegar, and sesame oil. Set aside. (See notes for other sauce options).
4. When the seitan is done steaming, heat 2 tablespoons of oil in a large skillet or non-stick pan. Use tongs to remove the seitan bites from the steamer basket, and place them into the hot oil in the pan. Be careful as it may splatter. Cook the seitan bites a few minutes per side until they are golden brown and crispy.
5. Remove from the heat and add the sauce and toss to coat. Garnish with green onions and sesame seeds if desired and serve hot.

Easy Homemade Seitan Recipe

Here’s an easy homemade seitan recipe for this high-protein plant-based meat alternative.

Prep: 15min

Total: 1h

Ingredients:

• 2 tablespoons soy sauce, tamari, or Bragg Liquid Aminos
• 1 cup water
• 2 1/4 cups vital wheat gluten flour (like Bob’s Red Mill®)
• 1 teaspoon baking powder
• 2 tablespoons nutritional yeast, optional
• 1 to 2 tablespoons seasoning or spice blend (good options: BBQ seasoning, jerk seasoning, vegan poultry seasoning or rub spices), optional
• Water
• 1 large or 2 regular-sized vegetable bouillon cubes
• 2 tablespoons soy sauce, tamari, or Bragg Liquid Aminos
• 3 to 4 slices fresh ginger or a good squeeze of bottled ginger

Instruction:

1. Combine the soy sauce with 1 cup of water in a small mixing bowl and stir together.
2. Combine the gluten flour, baking powder, and optional nutritional yeast and/or seasoning blend in a medium mixing bowl.
3. Gradually add the liquid to form a stiff dough, stirring with a spoon at first, and then working together with your hands. Drizzle in a little more water if need be; you want all the dry ingredients to be moistened, while making sure the dough remains stiff.
4. Turn out onto a floured board (you can use additional gluten flour for this) and knead for 2 to 3 minutes. It’s not going to be completely smooth, but really work it!
5. Return the dough to one of the bowls you used, then cover with a clean tea towel. Let it rest for 15 minutes.
6. Meanwhile, fill a roomy soup pot about 2/3 full with water. Add the bouillon cubes and ginger. Start heating.
7. Once the dough has rested, divide it into two more or less equal pieces and pull into long, narrow loaves the shape of miniature French breads. This dough isn’t easy to work with; it tends to spring back to whatever shape it’s in, but do the best you can — it will come out fine!
8. With a sharp, serrated knife, cut each section of dough crosswise into slices no thicker than 1/2 inch; or, you can cut random small pieces off with kitchen shears.
9. When the water comes to a slow boil, gently drop in each slice of dough. Within a couple of minutes, the dough is going to puff up and look like it’s threatening to escape the cooking pot! It will settle back; keep pushing the pieces down into the water with a wooden spoon. I like to reach in with kitchen sheers and cut pieces that have expanded crazily, but this is optional.
10. Simmer gently and steadily for 30 minutes. Scoop out pieces of seitan to use in recipes (usually about a third to a half of the amount made with this recipe is what you’ll need for an average recipe). Set on a plate or cutting board until cool enough to handle, then cut into smaller slices or chunks, if you’d like.

What the heck is Seitan & 3 ways to make it!

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