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).
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?
- 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
- Preheat oven to 170ºC.
- Mix all the dry ingredients in a bowl with a fork. In a second bowl, combine wet ingredients and mix well.
- 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.
- Put the dough into a greased loaf tin and bake for 1 hour. Turn it halfway through to ensure it cooks evenly.
- 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)
Like this? Try these too:
- Peanut butter fudge
- Farinata (vegan savoury pancakes/omelettes)
- Bakewell Tart (vegan, dairy-free and damn delicious)