How To Make Seitan
This recipe shows you how to make seitan using white flour, water, and spices. You'll end up with incredibly delicious, protein-packed homemade vegan seitan perfect for a variety of dishes.
Servings: 6
Calories: 102kcal
Ingredients
- 1 kg high protein white flour at least 12% protein
- 700 ml water
- 2 teaspoon smoked paprika
- 1 teaspoon rosemary powder
- 2 teaspoon garlic powder
- 2 teaspoon salt
- 1000 ml vegetable stock
Instructions
- Combine flour and water in a large bowl, kneading until smooth.Transfer the dough to a large bowl, cover with cold water, and let it rest for 30 minutes.
- Knead, pull, and squeeze the dough under water until the water becomes opaque (almost white). Strain the seitan and repeat the processnuntil the water turns only slightly opaque and the seitan is elastic and spongy. The seitan should weigh around 450 g when ready.
- Squeeze the seitan and place it in a bowl. Add spices and salt and knead briefly.
- Flatten the seitan into a rectangle and cut it into 3 strands. Braid the strands, then pull and knot the seitan once. If braiding the seitan feels tricky, it might just need a bit more prep! Adding 1-2 tablespoons of flour or gluten powder and a quick knead can give it the firmness you're looking for.
- In a large pot, bring vegetable stock to a boil. Reduce the heat, add the seitan, cover partially with a lid, and cook over low heat for 90 minutes.Flip the seitan every 30 minutes and add more stock if needed. Once cooked, allow it to cool completely and store it in the fridge overnight.
- Shred the vegan chicken using two forks and use immediately. Store the shredded vegan chicken in an airtight container in the fridge for up to 3 days or freeze it for up to 2-3 months.
Nutrition
Calories: 102kcal | Carbohydrates: 6g | Protein: 18g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1.828mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g | Vitamin A: 686IU | Vitamin C: 0.03mg | Calcium: 7mg | Iron: 1mg