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. Pingback: Macaroni Cheeze (the vegan version of Mac’n’Cheese and it tastes great) | Peveril Blog

  2. 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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