Seitan is one of my favorite meat substitutes. Along with tofu, it is the one I like the most. Going vegan took me a few years to incorporate it into my diet, but now I take it every week.

Several years ago I made an attempt to prepare it at home to share the recipe on the blog, but it was a disaster. I have finally managed to perfect the recipe and I am very happy.

Ingredientes

Scale

  • 1 taza de gluten (120 g)
  • 1/4 taza de harina integral (35 g)
  • 1 cucharadita de ajo en polvo, opcional
  • 1 cucharadita de cebolla en polvo, opcional
  • 1 taza de agua (250 ml)
  • 8 tazas de caldo de verduras (2 litros)
  • 1/4 taza de tamari o salsa de soja (65 ml)
  • Un trocito de alga kombu, opcional

Instructions

  1. Add the gluten, wholemeal flour, garlic powder and onion powder in a bowl and stir until combined.
  2. Add the water (I like to use it at room temperature) and stir until fully integrated. You don’t need to knead it much, just until the ingredients are fully integrated.
  3. Let the ball rest in a bowl with a cloth on top for about 10-20 minutes .
  4. Make a ball as smooth as possible with your hands. If it’s not perfect, don’t worry, it won’t affect the flavor, just the appearance of the seitan.
  5. In a large pot, add the broth, tamari, or soy sauce and kombu seaweed and when it comes to a boil add the seitan ball.
  6. Cook over medium to medium-high heat for 1 hour, partially covered. Stirring is not necessary.
  7. Remove the seitan from the heat and allow it to cool so as not to burn yourself. You can use the seitan immediately or store it in an airtight container in the broth it was cooked in in the fridge for about 7-10 days. It can also be frozen, but in that case you have to strain it and store it without the liquid. The ideal is to freeze it chopped. It can last up to 6 months in the freezer.
  8. You can use seitan to substitute meat in any dish like vegan fajitas, vegan kebab or Moorish skewers. I like to cook it in slices on the grill with a little oil and that’s it. If it’s too bland for you, add a little salt.

Notes

  • For the recipe to work well, the ideal is to use measuring cups or at least a normal cup used to drink milk or coffee. The idea is to add the same volume of gluten as water, since not all brands of gluten weigh exactly the same. However, if you want you can also use a scale and adjust the recipe. If the dough is very liquid, add more gluten and if it is very hard, add a little more water.
  • This recipe can be made using only gluten, but I think the texture is better when We put some kind of flour on it. It is also common to use chickpea flour.
  • The broth and soy sauce give the seitan flavor and color. If you can’t have soy, you can substitute it with salt. 
  • For the broth you can make your own broth with whole vegetables, leftover vegetables as a recipe, bouillon powder (I use one I bought at the herbalist and that I mix with water), packaged vegetable broth, etc. You can use water, but in that case the seitan will be quite bland.
  • It is very important to use a large pot because the seitan will double in size during the cooking process.
  • The preparation time does not include standing time.
  • The nutritional information does not include the ingredients that are discarded (broth, tamari or soy sauce and kombu), since they add flavor, but I cannot know the amount that actually absorbs the seitan, so the sodium content would be higher.
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