This light seitan recipe is made fairly regularly in my house. My husband and kids aren’t too keen (I have no idea why!) but I often make a large batch and use over the period of a week or so. It is pretty straightforward to make, and lasts for a while when well wrapped in the fridge, and it can be used in lots of different ways. Some ways I have used it include in a roast dinner, coated with batter and fried, a cold sandwich filling, grated with beans, rice, sauce and veg in wraps, kebabs, to be honest pretty much any place that would have had chicken.
Recipe – Steamed Light Seitan
- 1 & 1/2 cups of vegetable broth
- 2 tbsp of oil
- 1/2 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/2 tsp of salt and pepper
- 1/4 cup of self raising flour
- 1/3 cup of nutritional yeast
- 1 & 1/2 cups of wheat gluten
Mix everything except the gluten until combined thoroughly.
Add gluten until it becomes dough like. Knead for around a minute. Let it rest for 15 minutes. Once rested split into four separate portions.
Grease 4 squares of tin foil. Shape the seitan into rectangular shapes. Wrap in tin foil. Steam for around 30 minutes.
Tonight I used this with vegetables and bbq sauce to make kebabs. I threaded chunks of seitan, peppers, onions and mushrooms onto skewers, coated with a little sauce and grilled, I had this with rice and vegetables.
Seitan was something I’d never even heard of pre-vegan days, I hope other people hear about and try it, as it’s a great, easy, cruelty free replacement for meat. The recipe this is closely based from is located here. Please remember to follow me on Facebook, Twitter and Instagram, it is much appreciated!