Seitan Food

SEITAN

Seitan image

Make your own vegan protein with this tasty alternative to chicken. Use in stir fries or deep-fry in batter until crispy. Serve with your favourite sides

Provided by Cassie Best

Categories Dinner, Supper

Time 45m

Yield Serves 4-6

Number Of Ingredients 9

Ingredients

250g firm tofu
150ml unsweetened soy milk
2 tsp miso paste
2 tsp Marmite
1 tsp onion powder
2 tsp garlic powder
160g wheat gluten
40g pea protein or vegan protein powder
1½ litres vegetable stock

Steps:

Blitz the tofu, soy milk, miso, Marmite, onion powder, garlic powder, 1 tsp salt and ½ tsp white pepper in a food processor until smooth.
Tip into a bowl and add the wheat gluten and pea protein or protein powder. Mix to form a dough. Once the dough has come together, give it a really good knead, stretching and tearing for 10-15 mins. It will be ready once the dough feels springy.
Pour the vegetable stock into a pan. Bring to a simmer. Flatten out the seitan to a thickness of 1cm and chop into chicken-breast-sized chunks. Simmer these in the stock for 20 mins, covered with a lid, then allow to cool in the stock. Ideally, do this the day before and leave to chill in the fridge. The seitan chunks can also be frozen if you wish. When you're ready to use the seitan in a recipe, pat it dry with kitchen paper then chop or tear into smaller pieces before cooking, if you like.

Nutrition Facts : Calories 211 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.43 milligram of sodium

SEITAN LOG

Seitan Log image

A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.

Provided by VegSocialWorker

Categories Vegan

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon salt
2 teaspoons paprika
1/4 teaspoon cinnamon
1/4 teaspoon cumin
1 -2 teaspoon pepper
1/4 teaspoon cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 teaspoon allspice
2 teaspoons garlic powder
3/4 cup water
4 tablespoons tomato paste
1 tablespoon tamari
2 tablespoons extra virgin olive oil
2 tablespoons vegetarian worcestershire sauce

Steps:

Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes.
When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
Slice to use as desired.

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In a large bowl, stir together the vital wheat gluten, chickpea flour, onion powder, garlic powder, and salt.
Add the water or vegetable broth and stir into a dough. Turn out onto a work surface and knead for 5-10 minutes. The more you knead, the more meat-y your seitan will be. If you’re looking for seitan that can shred, knead longer. If you want more tender seitan, knead for less time. Cover and let the seitan rest for 5 minutes.
While the seitan is resting, bring the vegetable broth, onion, carrot, celery, and soy sauce up to a boil in a very large pot then turn the heat down to the lowest it will go, so that it’s barely simmering.
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In a large bowl, whisk together the vital wheat gluten, flour, chicken seasoning, and paprika. Stir in the water until a dough forms. Knead for 1 minute, form into a ball and then leave in the bowl. Cover and let sit for 20 minutes.
Knead for another minute and then divide the dough in half. Working with one piece at a time, twist the dough into a tight twist and then tie it into a knot. This gives the seitan texture similar to chicken and makes it more shreddable (if that’s what you’re going for). You can also skip the twisting and just put it directly into the pan as it is.
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Add in the broth so that the seitan is about 1/2-2/3 covered. Bring to a boil, lower to a gentle simmer, cover and cook for 1 hour. No need to stir but I like to check mine to make sure it’s not boiling at all (just maintaining a very gentle simmer).

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SEITAN FOR BEGINNERS + 15 DELICIOUS SEITAN RECIPES - …

From veganheaven.org
Reviews 4
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Seitan Roast Stuffed with Chestnut White Wine Risotto. If you’re looking for a festive recipe, you should try hearty seitan roast by Eva from The Curious Chickpea.
Vegan Meatballs Made With Seitan. Melissa from The Stingy Vegan used vital wheat gluten to prepare these vegan meatballs. They’re quick and easy to prepare.
Vegan Pepperoni Pizza. Doesn’t this vegan pepperoni pizza by Nora from Nora Cooks look amazing? I wish I could just grab a slice from the screen. You could also serve it on sandwiches or on a vegan appetizer plate with crackers and vegan cheese.
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Vegan Seitan Parmesan. Can you believe that this chicken-style seitan parmesan by Matt and Steph from Pasta-Based is vegan? It looks so real! The seitan white bean cutlets are covered in breadcrumbs and baked in marinara sauce.
Vegan Pepperoni. This vegan pepperoni recipe by Melissa from Vegan Huggs is perfect for a party platter! I mean just look at it! It has a peppery and smoky-sweet flavor and is pretty easy to make.
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From onegreenplanet.org
Author Rhea Parsons
Published 2020-10-23
Estimated Reading Time 8 mins

The Basic Ingredients. Technically, all you need to make seitan is vital wheat gluten and water. But no one wants to sit down to a dish of pasty, flavorless dough.
Season Inside and Out. As with any meat you would prepare, seitan needs to be seasoned. One of the advantages of making your own seitan is that you can season it from the inside as well as on the outside.
You Need to Knead. Seitan is a dough, and like most dough, it needs to be kneaded. Kneading helps develop the gluten and brings elasticity and stretch into the dough.
Simmering Seitan. The most traditional method of making seitan, and probably the one everyone tries first, is simmering. Simmering may be the method of choice for tender, less chewy seitan.
Steaming Seitan. Steaming is the method I use most when making seitan for sandwiches, cutlets, and steaks. I also use it for making vegan sausages. Cooking the seitan in this method makes it firm and chewy and I don’t need to make a huge vat of flavored broth.
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SEITAN - THE BUDDHIST CHEF

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Ingredients for Homemade Seitan. 1 cup vital wheat gluten. 1/2 cup chickpea flour. 1/2 cup nutritional yeast. 1 teaspoon ground ginger. 1 teaspoon garlic powder.
Create the Dough. To make your homemade seitan, combine the vital wheat gluten flour, chickpea flour, nutritional yeast, ground ginger, and garlic powder in a medium-sized bowl.
Knead Dough. Once the mixture is well-combined, knead your seitan 10 to 15 times, allow it to sit for 5 minutes, and then knead a few more times. Don't skip this step, as kneading develops the gluten, a protein found in wheat, to give the final product the consistency that you want.
Form Seitan Into Smaller Pieces. Separate your ball of gluten into three or four smaller chunks. Gently stretch each piece into a flat cutlet, around 3/4-inch thick.
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Prepare Seitan or Store Until Needed. When the seitan has expanded and firmed, remove it from the broth, allow it to cool, and store until use. Seitan keeps well in the freezer in a sealed container or zip-top bag, so make a double batch and freeze for use later.

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From justalittlebite.com

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SEITAN - VEGAN FOOD & LIVING

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From veganfoodandliving.com

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From bartlebysfood.com

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SEITAN (WHEAT MEAT) - THE VEGAN SOCIETY

Seitan is a labour of love which promises to deliver the wheaty meaty goods. It's known as a "mock-meat" and is made using instant gluten flour (vital wheat gluten) which is available from some specialist shops or online at The Flour Bin and Low Carb Megastore.Nutritional yeast flakes are available from health food stores or from Suma and Goodness Direct.
From vegansociety.com

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SEITAN - VEGAN.COM

Seitan. Seitan is a vegan meat alternative made from wheat gluten, spices, salt, and water. Chinese Buddhist monks of the Seventh Century were the first to discover how to separate the gluten from wheat. They discovered that seitan makes an excellent meat replacement—it’s chewy, satisfying, and flavorful. During the 1970s, America’s ...
From vegan.com

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7 percent of the DV for phosphorus. 16 percent of the DV for selenium. 42 percent of the DV for protein. Seitan's calories per ounce total 104, just 5 percent of the daily value. This food also has small amounts (between 1 and 4 percent) of other nutrients, like fiber, calcium, copper, magnesium, potassium and zinc.
From livestrong.com

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SEITAN - KITCHEN DICTIONARY - FOOD.COM

Seitan is a meat substitute. It is made from wheat gluten and is quite high in protein and low in fat. It has a delicously chewey, meaty texture and can be used in almost any stew, soup, stroganoff, etc. It can be bought pre-made or made at home quite easily and inexpensively. Found in the refrigerated natural foods sections or in Asian markets.
From food.com

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SEITAN NUTRITION FACTS - EAT THIS MUCH

Calories, carbs, fat, protein, fiber, cholesterol, and more for Seitan ( Pacific). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com

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From stephfood.blog.ryerson.ca

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