Seitan (baked seitan, for meatloaf, for beef-like pieces and for replacing ground, minced beef)

Seitan - sliced and cubed
Seitan – sliced and cubed

This recipe is for baked seitan. In both texture and taste, seitan is ideal for making a veganised meatloaf, or for cutting into beef-like pieces or strips, or for replacing ground minced beef e.g. in tacos and tortillas.

Seitan is made from vital wheat gluten – the protein found in wheat. There’s a very good explanation of it here.  Vital wheat gluten is a high protein foodstuff, but as the name suggests, it’s not suitable for you if you’re allergic to gluten (i.e. celiac).

Seitan - ground up
Seitan – ground up

I never realised how easy it is to make seitan at home. If you’ve ever made flapjacks, cookies or a simple cake, you can make your own seitan.

Unlike old-school methods of making seitan which are labour-intensive and time-consuming (mostly involving boiling and soaking things), this just needs some mixing, a little kneading and a standard 2lb loaf tin to bake it in. Let’s keep life simple, shall we?

 

Ingredients:
  • 2 cups vital wheat gluten
  • 1 cup nutritional yeast flakes
  • 1 teaspoon Season-All (other recipes use cumin, which I loathe)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons dried mixed herbs
  • 1½ cups vegetable bouillon
  • ½ cup water
  • 2 tablespoons tomato ketchup
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil

 

Method:
  1. Preheat oven to 170ºC.
  2. Mix all the dry ingredients in a bowl with a fork. In a second bowl, combine wet ingredients and mix well.
  3. Slowly add the wet mix to the dry mix, stirring to combine into a dough. Turn dough out onto a floured surface and knead for several minutes. It’s quite a wet, sloppy dough but you can add a tablespoon of flour (I used gram flour) to bring it together. If you get it to the consistency of runny porridge, that’s fine.
  4. Put the dough into a greased loaf tin and bake for 1 hour. Turn it halfway through to ensure it cooks evenly.
  5. Allow the cooked loaf to cool fully before slicing (for meatloaf) or cutting into cubes/strips (for beef-a-like pieces) or blitzing in a food processor (for ground/minced beed substitute)

 

Notes:
  1. Adapted from this recipe – thanks!
  2. Musical choice: https://www.youtube.com/watch?v=nbs6GvLeEXQ

 

2016-05-29 18.55.39

 

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5 thoughts on “Seitan (baked seitan, for meatloaf, for beef-like pieces and for replacing ground, minced beef)

  1. We’ve been making our own seitan since some time now too. Love it better than most store bought seitan (and it’s much cheaper too 😉
    Vital wheat gluten is not so easy to find here though.
    greets from belgium, trudi

    Liked by 1 person

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