I “accidentally” made a wonderful batch of seitan a while ago, and it turned out to be very similar to beef. I had a lot of people ask for the recipe, so I had to take some time to figure out what I used and how much of it.
After writing up the official recipe and making it again a second time, I’m positive it’s ready to share with you all!
- 1 cup wheat gluten (enough for 1-2 people, feel free to double this recipe for more servings)
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 2-3 drops of liquid smoke (optional)
- 1 teaspoon olive oil
- 1 teaspoon brown sugar (or sugar of choice)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1 tablespoon nutritional yeast
- 1/2 of a cube of vegan beef bouillon
- 1/4 teaspoon vegetable stock paste or powder (I used this brand)
Preheat your oven to 350°F
Add the dry wheat gluten to a bowl and set aside. In another bowl, add the wet ingredients and stir. Heat the wet ingredients in a microwave or in a small saucepan on the stove for 1-2 minutes just to ensure everything dissolves and combines well. Let it cool for 5-10 minutes.
Pour the wet ingredients into the dry wheat gluten and stir until it comes together. Knead the mixture for just a few minutes (2-3). You can knead longer if desired. The seitan will turn out firmer the longer it is kneaded.
Form the seitan into a flat loaf on a nonstick baking sheet or a sheet lined with parchment, and place in the oven for 15 minutes. After 15 minutes, flip it over and bake for another 15.
Your seitan should look something like this. It may get crispy/browned on the sides, which is perfect!
You can wait for the loaf to cool down, and then slice it into thin strips or chunks to use in meals/recipes.
My favorite way to use the strips was to make this dish with jasmine rice, broccoli, and the seitan covered in an orange sauce! Sooooo good. ❤