Seitan

Name: Seitan
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 servings
Cuisine: World
Ingredients: 2 cups vital wheat gluten; 1 1 cup cold vegetable or mushroom stock or broth, store-bought or homemade.; ¼ cup soy sauce or tamari; 1 (Up to 2 tablespoons curry powder, chili powder, Five-Spice Powder, or mixed ground spices such as cumin, coriander, dried thyme, onion and garlic powder, etc.); 1 4 cups vegetable or mushroom stock or broth, store-bought or homemade.

10m Prep Time
45m Cook Time
55m Ready In

Cuisine : World
Course : Other

This recipe makes homemade seitan, a versatile plant-based protein. It is simmered in broth until firm and can be used in a variety of dishes.

Ingredients

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

Show sub-recipe ingredients

2 cups vital wheat gluten
1 1 cup cold vegetable or mushroom stock or broth, store-bought or homemade. (opens in new tab)
- 1 tablespoon vegetable oil or butter
- 1 large unpeeled onion, thinly sliced
- 2 celery ribs, including leaves, chopped
- 1 large carrot, chopped or shredded
- (1 medium turnip or parsnip, chopped or shredded)
- (2 cups shredded lettuce)
- (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
- (1 tablespoon tomato paste, or any tomato skins)
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 1 teaspoon white or black peppercorns
- Cold water to cover
Sub-recipe steps
1. Heat in a stockpot over medium-high heat: 1 tablespoon vegetable oil or butter
2. Add and cook, stirring, until the onions have softened, 6 to 8 minutes: 1 large unpeeled onion, thinly sliced; 2 celery ribs, including leaves, chopped; 1 large carrot, chopped or shredded; (1 medium turnip or parsnip, chopped or shredded)
3. Add: (2 cups shredded lettuce); (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings); (1 tablespoon tomato paste, or any tomato skins); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf; 1 teaspoon white or black peppercorns
4. Add: Cold water to cover
5. Bring to a boil, partially cover, and simmer until the vegetables are very tender, about 45 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.
¼ cup soy sauce or tamari
1 (Up to 2 tablespoons curry powder, chili powder, Five-Spice Powder, or mixed ground spices such as cumin, coriander, dried thyme, onion and garlic powder, etc.) (opens in new tab)
- 6 whole star anise
- 1 tablespoon fennel seeds
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon whole cloves (about 20)
- 1 cinnamon stick, preferably cassia, crushed into shards
Sub-recipe steps
1. Grind into a powder in a spice grinder: 6 whole star anise; 1 tablespoon fennel seeds; 1 tablespoon Sichuan peppercorns; 1 teaspoon whole cloves (about 20); 1 cinnamon stick, preferably cassia, crushed into shards
2. Store in an airtight container.
1 4 cups vegetable or mushroom stock or broth, store-bought or homemade. (opens in new tab)
- 1 tablespoon vegetable oil or butter
- 1 large unpeeled onion, thinly sliced
- 2 celery ribs, including leaves, chopped
- 1 large carrot, chopped or shredded
- (1 medium turnip or parsnip, chopped or shredded)
- (2 cups shredded lettuce)
- (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings)
- (1 tablespoon tomato paste, or any tomato skins)
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- 1 teaspoon white or black peppercorns
- Cold water to cover
Sub-recipe steps
1. Heat in a stockpot over medium-high heat: 1 tablespoon vegetable oil or butter
2. Add and cook, stirring, until the onions have softened, 6 to 8 minutes: 1 large unpeeled onion, thinly sliced; 2 celery ribs, including leaves, chopped; 1 large carrot, chopped or shredded; (1 medium turnip or parsnip, chopped or shredded)
3. Add: (2 cups shredded lettuce); (1 ounce dried mushrooms or 4 ounces fresh mushrooms or mushroom trimmings); (1 tablespoon tomato paste, or any tomato skins); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf; 1 teaspoon white or black peppercorns
4. Add: Cold water to cover
5. Bring to a boil, partially cover, and simmer until the vegetables are very tender, about 45 minutes. Strain well, cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

2 cups vital wheat gluten
1 1 cup cold vegetable or mushroom stock or broth, store-bought or homemade.
¼ cup soy sauce or tamari
1 (Up to 2 tablespoons curry powder, chili powder, Five-Spice Powder, or mixed ground spices such as cumin, coriander, dried thyme, onion and garlic powder, etc.)
1 4 cups vegetable or mushroom stock or broth, store-bought or homemade.

Let's Cook

Step 1.

Combine in a large bowl: 2 cups vital wheat gluten; 1 cup cold vegetable or mushroom stock or broth, store-bought or homemade.; ¼ cup soy sauce or tamari; (Up to 2 tablespoons curry powder, chili powder, Five-Spice Powder, or mixed ground spices such as cumin, coriander, dried thyme, onion and garlic powder, etc.)
Step 2.

Mix until the dry ingredients are completely moistened, then knead the dough until firm and well combined, about 5 minutes. Form the dough into a log and cut into 1- to 2-inch cubes or chunks. Bring to a gentle simmer in a medium saucepan: 4 cups vegetable or mushroom stock or broth, store-bought or homemade.
Step 3.

Add the seitan pieces, cover, and simmer gently for 45 minutes. The pieces will swell above the level of the stock (this is normal). Remove the seitan from the broth with a slotted spoon if using right away. Let cool slightly, then squeeze to remove some of the liquid the seitan has absorbed. Or, let the seitan cool in the pan, transfer to a container, add broth, and store covered in the refrigerator for up to 5 days.

Ratings & reviews

Average 0.0 / 5 from 0 review(s).

Seitan

Ingredients

Let's Prepare

Collect

Let's Cook

Step 1.

Step 2.

Step 3.

Ratings & reviews

Newsletter Signup

Get Social with Us