Homemade Seitan

Seitan [SAY-tahn] or “wheat meat” is a long-popular vegetarian meat substitute, known for its ability to look, feel and taste like the ingredient that it is replacing.

I am not a vegetarian pour le moment, but I do recognize healthy (if you’re not gluten-restricted, that is), tasty protein when it crosses my plate. Unfortunately, the cost of store-bought seitan is increasing as fast as the economy is tanking.  Let’s see if we can make our own with a little lot of help from Isa Moskowitz over at the Post Punk Kitchen.

Vital wheat gluten flour, nutritional yeast flakes (not active dry yeast), garlic, ponzu, soy or tamari, tomato paste, vegetable broth and lemon zest.

Combine the flour and yeast in a large bowl and the rest of the ingredients in another bowl. Pour the wet ingredients into the dry, combine then knead by hand 3-5 minutes. Dough will be spongy, but not very sticky.

Roll the dough out into a log, then cut into equal sections roughly 1/2 inch thick. Put the pieces into the still-cold broth, bring to a boil, then reduce heat and simmer for about 1 hour.

Let cool in the pot another hour before using. Stored in its broth, the recipe-ready seitan will keep in the fridge for 5 days or so.  Stay tuned for more tasty things made with our own seitan (why, here’s one example already, and hey, its darn good!).

Rating  ♦ ♦ ♦ +

0 thoughts on “Homemade Seitan

  1. Ren, thank you so much for creating this yummy blog! I’ve been using your recipes for the past two weeks, they are so healthy, and tasty, and easy to make, and FUN TO COOK. You are very talented, please don’t stop!

  2. Do you by any chance know of any good online/offline cookbooks that are similar to your style? Because, let me tell you, cooking anything after using your recipes is just plain boring.

  3. Wow! Thanks again!

    Other than a handful of “signature” dishes developed over the years, a lot of what I make now is of an experimental and often last-minute nature. Some of it is just reinventing classic recipes using healthier alternatives.

    At this stage, you might say that I’m “cooking-under-the-influence” of a number of sources, including

    Alice Waters
    Jacques Pépin
    Mollie Katzen
    Michael Pollan
    Aimee & Jeff
    The Post Punk Kitchen

Leave a Reply