This recipe details the classic “washing” method for creating seitan, a high-protein vegan meat substitute made from vital wheat gluten. Unlike quick mixes, this approach starts with white bread flour, which is kneaded into a dough and then washed under running water to remove all starch, leaving behind the pure elastic gluten network. The resulting dough is simmered in a flavorful broth infused with tamari, kombu, ginger, and onion, resulting in a firm, chewy texture that absorbs the savory aromatics beautifully. This versatile ingredient can be sliced, shredded, or cubed for stews, stir-fries, sandwiches, or skewers. It is an excellent source of plant-based protein and offers a satisfying, hearty bite that mimics the texture of meat. Perfect for meal prepping, as it stores well and reheats easily, making it a staple for vegan and vegetarian kitchens seeking substantial, home-cooked flavor without the complexity of specialized equipment.
Seitan – Method Ii
Description
This recipe details the classic "washing" method for creating seitan, a high-protein vegan meat substitute made from vital wheat gluten. Unlike quick mixes, this approach starts with white bread flour, which is kneaded into a dough and then washed under running water to remove all starch, leaving behind the pure elastic gluten network. The resulting dough is simmered in a flavorful broth infused with tamari, kombu, ginger, and onion, resulting in a firm, chewy texture that absorbs the savory aromatics beautifully. This versatile ingredient can be sliced, shredded, or cubed for stews, stir-fries, sandwiches, or skewers. It is an excellent source of plant-based protein and offers a satisfying, hearty bite that mimics the texture of meat. Perfect for meal prepping, as it stores well and reheats easily, making it a staple for vegan and vegetarian kitchens seeking substantial, home-cooked flavor without the complexity of specialized equipment.Ingredients
Directions
-
In a large bowl, combine the white bread flour and water for dough. Mix until a shaggy dough forms.
-
Turn the dough out onto a clean surface and knead vigorously for 8 to 10 minutes until it becomes smooth and elastic.
-
Place the dough in a bowl of cold water and let it rest for 5 minutes.
-
Fill a large bowl or sink with warm water. Submerge the dough and gently knead and squeeze it underwater to wash out the starch.
-
When the water turns cloudy white, drain it through a strainer, ensuring any flour residue is pushed back into the dough ball.
-
Refill the bowl with fresh warm water and repeat the washing process. Continue changing water and kneading until the water runs clear and no more starch is released. This may take 8 rinses and 20 to 25 minutes.
-
In a large pot, combine 6 pints (approx. 8 cups) of water, tamari, sliced onion, kombu, sliced ginger, and ginger powder. Bring to a simmer.
-
Add the washed gluten dough to the simmering broth. Ensure the dough is fully submerged.
-
Simmer the seitan gently for 3 hours, turning it occasionally to ensure even cooking and flavor absorption.
-
Check for doneness by cutting into the center; it should be firm throughout, not doughy. If not done, simmer longer.
-
Remove the seitan from the broth and let it cool slightly before slicing or shredding as desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 3516.6kcal
- % Daily Value *
- Total Fat 14.6g23%
- Saturated Fat 4.0g20%
- Cholesterol 12.9mg5%
- Sodium 25.0mg2%
- Total Carbohydrate 732.9g245%
- Dietary Fiber 23.0g92%
- Sugars 5.2g
- Protein 125.2g251%
* 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
To speed up cooking, cut the washed gluten dough into 1.5-inch pieces before simmering. These smaller pieces will cook in approximately 1 hour.
Store cooked seitan in an airtight container in the refrigerator for up to 5 days. It can also be frozen for longer storage.
Save the cooking broth (after removing solids) as a flavorful vegan stock for soups or sauces.
