Seitan is a great meat substitute for vegans and vegetarians. It becomes similar to the look and texture of meat when cooked. Seitan is also called wheat gluten or wheat protein. Although it is made from wheat, seitan has little in common with flour or bread. Seitan is high in protein – one ounce contains a whooping 21 grams of protein. It’s very low in carbs and can be seasoned however you like. It’s so versatile – incorporate it into pasta, salads, rice, tacos, wraps, etc. Note that some recipes are soy free but this one includes tofu so it contains soy.
This wonderful recipe was inspired by It Doesn’t Taste Like Chicken.
ingredients for the seitan
- 1.5 cups vital wheat gluten + 1-2 tsp extra for dusting
- One 16 oz package organic super firm tofu
- 2 tbsp water
- 1 tbsp onion powder
- 1 vegetable bouillon cube
- 1/2 tsp salt
- 5 garlic cloves, roughly chopped
- 2 tbsp liquid smoke (OK to omit if you do not have – just adds more of a smokey flavor!)
- 1 tsp paprika
- 1/2 tsp black pepper
ingredients for the marinade
- 1/4 cup olive oil
- 1/4 large lemon, freshly squeezed
- 1 tbsp Dijon mustard
- 1 tsp salt
- 2 tbsp coconut aminos (or sub soy sauce)
- 1 tbsp agave (or sub maple syrup or honey)
- 1 tsp Sriracha sauce
- 1/2 tsp black pepper
- ~1/2 cup scallions, finely chopped
INSTRUCTIONS (MAKES ~6-8 SERVINGS)
- Add all of the ingredients for the seitan into a food processor. Continue processing until everything is well mixed and the dough forms into a ball (~1-2 min tops).
- Lightly dust a large plate with the remaining 1-2 tsp of vital wheat gluten. Place the dough onto the plate and lightly knead until the mixture is not sticky. Do not over knead or else it will become tough. Add more vital wheat gluten if necessary.
- Form ~6-8 large oval pieces (like chicken breasts) with the dough. Steam (with lid covered) for 24 minutes, flipping them over halfway through – I used a large pot of water and a stainless steel steamer basket. Be sure to lightly grease the steamer basket with olive oil so the dough doesn’t stick. If you need to lay the dough pieces on top of each other (due to limited space), also spray in between to prevent sticking.
- Once steamed, let the seitan cool. While the seitan is cooling, prepare your marinade by combining all the ingredients for the marinade, minus the scallions, in a bowl with a whisk.
- Once the seitan is cool (10-15 min), transfer the seitan pieces into a large container with the marinade, top with scallions, and refrigerate (covered) for at least an hour.
- When ready to eat, lightly pan fry to warm up.
- Serve with rice, or cut into strips for wraps and salads! Can add to pasta and tacos too 🙂