Best 2 All Purpose Seitan Recipes

Welcome to your definitive guide to discovering the best recipes for cooking all-purpose seitan! All-purpose seitan, a versatile plant-based protein, offers a meaty texture that makes it a popular choice for vegans and vegetarians. With its neutral flavor and ability to absorb marinades and seasonings, this adaptable ingredient can be used in a wide variety of dishes. Whether you're looking for a hearty stew, a savory stir-fry, or a flavorful sandwich filling, this article will guide you through the best recipes that showcase the versatility of all-purpose seitan. Get ready to embark on a culinary adventure as we explore the diverse and exciting world of all-purpose seitan recipes!

Let's cook with our recipes!

BEST HOMEMADE SEITAN

Best Homemade Seitan image

This seitan is eaten by vegans as a meat substitute. The flavoring for this goes well with pretty much any dish, but depending what you are using it for you can change the flavors up a bit by adding finely-chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt.

Provided by soapymayhem

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Seitan

Time 2h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ cups vital wheat gluten flour
¼ cup nutritional yeast
1 cup ice cold vegetable stock
½ cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, minced
1 teaspoon grated lemon zest
1 teaspoon salt-free seasoning blend
½ cup soy sauce
10 cups ice cold water
1 teaspoon vegetable oil

Steps:

Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 18 g, Fat 1.1 g, Fiber 2 g, Protein 24.7 g, SaturatedFat 0.1 g, Sodium 2516.8 mg, Sugar 1.6 g

ALL-PURPOSE SEITAN

All-Purpose Seitan image

This hearty meat substitute, widely used in Asian cuisine, is a light, protein-rich addition to stir-fries, wraps, and soups.

Provided by Martha Stewart

Categories Lunch Recipes

Yield Makes about 2 pounds

Number Of Ingredients 15

Ingredients

2 1/2 cups vital wheat gluten flour
1/4 cup garbanzo bean flour
1/4 cup nutritional yeast seasoning
1 teaspoon garlic powder
1 teaspoon ginger powder
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
3/4 cup cold organic vegetable broth
3/4 cup cold water
1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
2 tablespoons extra-virgin olive oil
4 cups organic vegetable broth
4 cups water
1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
2 tablespoons fresh lemon juice

Steps:

Make dough: Combine dry ingredients in a bowl and wet ingredients in another bowl. Add wet ingredients to the dry, mixing with a fork until blended completely. Transfer dough to a clean, flat surface and knead by hand 10 times. Let rest 3 minutes. Knead 10 to 15 timesmore; let rest 15 minutes more.
Meanwhile, in a pot, bring broth ingredients to a boil. Reduce to a simmer and cover.
Roll dough into a thick log (about 3 inches wide by 8 inches long). Cut crosswise into eight 1/2-inch-thick disks and flatten with hands to about 1/4-inch thickness. Add disks to broth, cover, and simmer until the middle of the dough is as firm as the edges, 1 to 1 1/2 hours. (If the disks become exposed during cooking, add just enough water to cover. Be sure the broth does not boil; this produces spongy seitan.) Remove from heat and let cool, uncovered, in broth.

Nutrition Facts : Calories 197 g, Fat 4 g, Fiber 1 g, Protein 31 g, Sodium 505 g

Tips for Making Seitan

Use high-quality wheat gluten. This will ensure that your seitan is chewy and flavorful.
Don't overwork the seitan dough. Overworking the dough will make it tough.
Cook the seitan in a flavorful broth. This will add flavor and moisture to the seitan.
Experiment with different flavors and spices. You can add herbs, spices, and vegetables to the seitan dough to create different flavor variations.
Seitan can be used in a variety of dishes. It can be grilled, roasted, fried, or steamed.

Conclusion

Seitan is a delicious and versatile meat alternative that is easy to make at home. With a little experimentation, you can create seitan dishes that are sure to please everyone at your table. So next time you're looking for a meat-free meal, give seitan a try. You won't be disappointed.