A few months ago I saw a new dark seitan recipe on facebook and thought I would need to try it out, I’m not sure why I took so long getting around to it but I remembered it this weekend and was sure I had all the ingredients so it was time. This seitan recipe is from the Buddhist Chef, I’ve split the recipe in half so makes enough for two – three decent sized portions, I have no idea on syns for slimming world, on the app 100g of tinned seitan is 0.5 syns as an idea.
Dark Seitan Recipe
- 1 cup of wheat gluten
- 1/4 cup of gram flour
- 1/4 cup of nutritional yeast
- 1 tsp paprika, basil and onion powder
- 1 tsp ketchup
- 1 tablespoon of vegan Worcestershire sauce
- 1/4 cup of soy sauce
- 3/4 cups of warm water
- Pot full of veg stock, around 3 – 4 cups
Combine the dry ingredients well.
In a separate bowl combine ketchup, Worcestershire sauce, soy sauce and warm water. Add this to the dry ingredients, this will make a wettish dough. Mix well, kneading for around two minutes. I found this dough to be a little wetter than usual when I make seitan but I think this is probably what made it so nice.
Shape the seitan into an oval/log shape. Wrap in clingfilm, tying each end to make a sealed package.
Bring the stock to the boil and drop in the seitan. Lower to a simmer and simmer for one hour, turning the seitan occasionally.
This seitan had a lovely flavour, I had it as part of a roast and it was so good, the only problem was that I couldn’t stop myself eating it! It certainly didn’t last long. This was the best seitan I have made yet, it could have been used across a variety of meals, in sandwiches, salads etc, I’ll definitely be making it again.