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[148]

How to Make Perfect Seitan

15.5K Views 1 year ago

[149]By Rhea Parsons

[150]How to Make Basic Seitan 3
Lead Image Source : [151]How to Make Basic Seitan

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I may get a ton of emails asking me questions about how to best prepare
tofu, but it’s nothing compared to the number of people who write with
questions and frustrations about making homemade seitan. Seitan
(pronounced say-tan), also known as “wheat meat” or gluten is one of
people’s favorite vegan meats. It’s extremely versatile – it can be
made with a multitude of flavors and textures. Seitan can be made to
taste similar to beef, pork or chicken; the texture can be soft like
pot roast or as firm as a cutlet or steak. Seitan is a great source of
protein and is low in calories. If you have ever eaten a vegan
“chicken” or “beef” dish in a Chinese restaurant or one of the many
vegan meat products available, you have probably had seitan.

You can buy pre-made seitan in the refrigerated section of many
supermarkets and health food stores, but it is less expensive to just
make your own. Some people make seitan completely from scratch, rinsing
the starch from wheat flour to get to the gluten. Luckily, we can also
buy a bag of [152]vital wheat gluten so that part is already done for
us. Making your own seitan means you get to choose what flavors and
spices go into it. Then you can add which texture you want it to have.
Don’t be intimidated! With these tips, you will be able to make perfect
seitan and the most delicious meat-free meals of your life.
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We also highly recommend downloading the [153]Food Monster App on
iTunes — with over 15,000 delicious recipes it is the largest meatless,
vegan and allergy-friendly recipe resource to help you get healthy

1. 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. Many seitan recipes include some chickpea or garbanzo flour
which is used to give the seitan a lighter texture. This can also be
done by adding [154]nutritional yeast with the added benefit of lots of
vitamins. The most common wet ingredients used in seitan are water,
vegetable broth, olive oil and [155]tamari, soy sauce or liquid aminos.
Together, these dry and wet ingredients will be combined to make the
seitan dough. Seitan that is chewier, such as [156]ribs, requires less
liquid than the soft, tender seitan you would want for a stew like this
[157]Seitan and Mushroom Bourguignon.

2. 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. If I want my seitan to have a
[158]“beefy” flavor, I add tomato paste to the dough. Sometimes I also
add [159]vegan Worcestershire sauce for that deep umami flavor. Then I
choose [160]herbs and spices associated with beef such as cumin,
coriander, oregano, and paprika. Vegan “beefy” broth can also be used
instead of vegetable broth to further boost the “beefy” flavor. On the
other hand, if I want my seitan to be more like chicken, pork or just
more neutral, I will use vegan “chicken” flavored broth and herbs such
as thyme and sage.

After the seitan is made, it gets more seasoning depending on how I am
going to prepare it. You do not want to eat seitan without cooking it
somehow. At the very least, saute the seitan in some oil to give it a
nice crust and added flavor. Chunks of seitan for a stew will get
browned in seasoned flour before adding any liquids. Sliced seitan gets
seasoned with garlic powder, celery salt, black pepper and cayenne when
I am making a French Dip sandwich. Seitan ribs and steaks are flavored
with [161]spice rubs and/or marinades. Food is all about texture and
flavor, so be generous when it comes to seasoning your seitan. You
might even choose to flavor your seitan with whiskey and pineapple to
make these [162]Pineapple Jack BBQ Sandwiches.
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3. 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. The longer you knead the dough, the more gluten you
develop leading to a chewier seitan. If you want a less chewy and more
tender seitan, knead it for a shorter period of time. Most recipes
require kneading the dough for an average of 3 minutes, followed by a
10-minute rest period and then a bit more kneading. As you knead the
seitan, you will feel it change from a wet, sticky mixture to firmer
dough; that is the gluten developing. You will be able to stretch the
dough and watch it snap back into place; that is the elasticity.

4. 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. In my opinion, it is also the
method that people seem to have the most trouble with. The key is to
keep the water at a simmer. If the water is boiling, the seitan will
become spongy, soft and jiggly…sort of like meaty jello. Yuck. Keep the
broth at a gentle simmer and your seitan will develop the proper
texture.
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Simmering involves combining ¼ cup of soy sauce with enough water and
broth to fill a pot with 8 cups of liquid. Some of this liquid will be
absorbed into the seitan so you want it to be flavorful. Bring the
liquid to a rolling boil and then bring it down to a simmer. Add the
gluten to the pot and cover it partially, letting steam escape. Let the
seitan simmer for 45 minutes, turning it in the broth every so often.
Remove the lid, turn the heat off and let the seitan swim in the broth
for another 15 minutes. Carefully remove the seitan from the broth with
a strainer spoon or tongs and let it drain in a colander until it is
cool enough to handle. You can then use the seitan however you want but
I think it tastes best the next day. Refrigerate the seitan in its
cooled broth in a storage container. It will keep for up to ten days.
You can also freeze the seitan for up to three months. The broth, which
is full of flavor, can be used when cooking the seitan to make sauces
and [163]gravies. Use this method to make the seitan for this
[164]“Chicken” Green Chile and Hominy Posole or my [165]Seitan Pot
Roast.

5. Steaming Seitan

Steaming is the method I use most when making seitan for sandwiches,
cutlets, and steaks. I also use it for making [166]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. To steam seitan, place the
kneaded dough on a cutting board and divide into however many pieces of
seitan you are making. You can make half a dozen thin cutlets, four
thick steaks or even one big log that you can cut up or slice later.
Just shape each piece of dough the way you want it. Wrap each piece a
bit loosely in a piece of aluminum foil – loosely because the seitan
will expand as it steams and you don’t want it to burst. If you are
concerned about aluminum foil touching your food, you can use parchment
paper or a layer of parchment paper under the foil. The foil is extra
important when making something like sausages or a log that requires
the strength of the wrapper to help keep its shape.
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Place the foil packets in a steamer basket that is sitting atop a large
pot of boiling water. Steam the seitan for 30 minutes. If you are
making more than four packets, you might want to do this in batches so
the steamer isn’t too crowded and each packet has room to expand.
Remove the packets from the steamer and let cool before transferring
them to the refrigerator for a few hours but preferably, overnight in a
container. Bring the seitan back to room temperature before cooking
with it. Use this method for making this [167]Vegan Gutbuster Sausage
Sandwich or my [168]Seitan Steak in Beurre Blanc Sauce.

6. Baking Seitan

My favorite way of making seitan is to bake it. To me, this is the
easiest method of all three because there is no broth, no big pot of
water and no individual foil packets to worry about. Plus, you don’t
have to wait until the next day to eat it. Baking seitan is especially
good when making very firm recipes such as [169]ribs or [170]roasts. I
have found that these firm pieces of seitan can be softened when
[171]braised so it has really become my go-to method. To bake seitan,
grease a baking dish and add the kneaded and rested dough to the dish.
Flatten and stretch the dough to fit the dish. How much you flatten and
stretch it determines how thick or thin the seitan will be. Cut the
dough into however many pieces you want, top with a spice rub and bake
for an hour or so until the seitan has a sturdy texture to it. Remove
the baking dish from the oven, recut the pieces and remove them from
the baking dish. Then use them in whatever recipe you are making. This
is the method I use to make my [172]Balsamic BBQ Seitan Ribs and my
irresistible [173]Braised Seitan Short Ribs in Spicy Chile Sauce.

The important thing is to find the recipes and methods that work best
for you. Then make them often so it becomes familiar and easier to you.
Once you get the hang of making your own perfect seitan, you will never
buy it again.

BONUS Recommendation: Download the Food Monster App[174] How to Make Basic
Seitan 3

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1.
CC says:
[186]January 2, 2018 at 10:50 am
Rhea, u\’re awesome. I wished this article was around before I
failed so many times. I have had food seitan – and i\’m glad I
didn\’t give up because my first several times were gross and
disastrous.
Again, THANK U 4 sharing your knowledge & time 4 everyone\’s
benefit, including the animals <3 U r SO APPRECIATED!
I have found that doing 2 methods work best 4 my tastes on Seitan.
So…if I boil it, that likely will b used 2 fry… If I am using 2 eat
straight I\’m likely going 2 steam THEN bake it as I like texture
as akin 2 meat as possible.
Again, way 2 go 2 help everyone out! U ROCK! Thank u so much!!!!
<3 C
[187]Log in to Reply
1.
CC says:
[188]January 2, 2018 at 10:52 am
OOPS! I meant have had *Good Seitan (not food lol) Meaning I
have had it where it was good yet my recipes tasted horrible
in taste & texture….so i realized heavy on the seasoning, much
kneading & 2 techniques of cooking were required :O)
[189]Log in to Reply
2.
Susie says:
[190]July 5, 2017 at 7:41 am
hi, i\’ve tried making seitan and failed miserably. I tried the
baking technique. I kneaded for 5 minutes and I wrapped them up in
aluminum foil before baking. And then in the oven, it expanded just
like bread… and it has weird sponge-like bread texture. I threw
them away because I couldn\’t possibly come to eating them, and
I\’m wondering what I have done wrong… can anyone help me make
perfect seitan?
[191]Log in to Reply
1.
Amanda says:
[192]November 13, 2017 at 4:08 am
Hi Susie,
Check this out! This method is the boiling one by The Buddhist
Chef, it also comes with a video
[193]https://www.thebuddhistchef.com/recipe/seitan/ – don\’t
eat it when it is hot as it will be soft, let it cool and the
texture will be firm.
Hope that helps!
[194]Log in to Reply

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