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Seitan Ii

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This homemade seitan recipe creates a satisfying, high-protein meat substitute with a wonderful chewy texture. By simmering raw wheat gluten in a fragrant broth infused with garlic, fresh ginger, thyme, and tamari, the seitan absorbs deep, savory flavors. The addition of roasted sesame oil adds a nutty finish that elevates the dish. Perfect for vegans and vegetarians, this versatile protein can be sliced for stir-fries, added to stews, or served as a hearty main. Its an excellent option for weeknight dinners, meal prep, or adding substance to grain bowls. Simple ingredients come together to create a meal that is both comforting and nutritious, proving that plant-based eating can be rich and fulfilling.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 86.9
Dietary: Vegan, Vegetarian
Description
This homemade seitan recipe creates a satisfying, high-protein meat substitute with a wonderful chewy texture. By simmering raw wheat gluten in a fragrant broth infused with garlic, fresh ginger, thyme, and tamari, the seitan absorbs deep, savory flavors. The addition of roasted sesame oil adds a nutty finish that elevates the dish. Perfect for vegans and vegetarians, this versatile protein can be sliced for stir-fries, added to stews, or served as a hearty main. Its an excellent option for weeknight dinners, meal prep, or adding substance to grain bowls. Simple ingredients come together to create a meal that is both comforting and nutritious, proving that plant-based eating can be rich and fulfilling.
Ingredients
  • 1 batch Raw wheat gluten dough
  • 2 tablespoons Neutral oil (such as canola or vegetable oil)
  • 1 teaspoon Roasted sesame oil
  • 1 Onion, chopped
  • 10 cloves Garlic, minced
  • 2 teaspoons Fresh ginger, grated
  • 1 teaspoon Dried thyme
  • 4 cups Water or vegetable broth
  • 1/4 cup Tamari (or soy sauce)
Directions
  1. 1
    Prepare the raw wheat gluten dough according to your preferred method and set it aside.
  2. 2
    Heat the neutral oil and roasted sesame oil together in a large heavy-bottomed pot or kettle over low heat.
  3. 3
    Add the chopped onion, minced garlic, grated ginger, and thyme to the pot.
  4. 4
    Saut the aromatics gently until the onion becomes tender and fragrant, being careful not to burn the garlic.
  5. 5
    Pour in the water (or vegetable broth) and the tamari, stirring to combine.
  6. 6
    Cover the pot and let the broth simmer gently while you prepare the gluten dough.
  7. 7
    On a clean surface, roll out and stretch the raw gluten dough into a sheet approximately 1/4 to 1/2 inch thick.
  8. 8
    Using a sharp knife or kitchen scissors, cut the gluten sheet into bite-sized pieces or desired shapes.
  9. 9
    Reduce the heat under the broth so that it is just barely simmering; ensure it does not come to a rolling boil.
  10. 10
    Carefully drop the pieces of raw gluten into the simmering broth.
  11. 11
    Cover the pot and cook the seitan on low heat for about 45 minutes, or until the pieces are firm and cooked through.
  12. 12
    Check occasionally to ensure the liquid remains at a gentle simmer and adjust heat if necessary.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 86.9kcal
% Daily Value *
Total Fat 8.8g14%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.7g3%
Sugars 1.2g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Seitan can be stored in an airtight container in the refrigerator for up to 5 days. It can also be frozen, either with or without the cooking broth, for longer storage.

For a steak-like texture, cut the raw gluten into large slabs before simmering. Once cooked and firm, these "steaks" can be breaded and fried until brown, then served with a sauce.

The cooking broth can be thickened with arrowroot, cornstarch, flour, or wheat starch to create a delicious sauce to serve over the seitan or grains.

It is crucial to keep the broth at a bare simmer. If the liquid boils vigorously, the seitan may become spongy and tough rather than firm and chewy.

Use this seitan as a meat substitute in stir-fries, add it to vegetable stews, or serve it alongside rice and steamed vegetables.

Keywords: seitan, wheat gluten, vegan protein, simmered gluten, garlic ginger, meat substitute, plant based, homemade seitan, savory broth, high protein, veggie main, asian inspired, stir fry base, meatless monday, whole food, budget friendly, meal prep, flavorful, chewy texture, soy free option
Read it online: https://www.chefs-mate.com/recipe/seitan-ii/