Wednesday, February 23, 2011

Everyone Wants to 'Hail Seitan' and I Can't Bring Myself to Tell Them How Unoriginal They Are.

This seitan recipe rules.  My friends ask for it all the time, and everytime I make it for a party, the meat eaters make it a point to tell me they'd totally go vegan if I was their cook.  Okay, they say that about everything I make.  I love seitan because it's high in protein and tastes like meat!  I miss meat!  I'm a fake meat loving vegan!  Don't hate.
I was intimidated of making seitan for a long time, but it couldn't be easier.  This recipe makes a lot!

Start a large pot, filled with 12 cups of water, 1/2 cup soy sauce or Braggs, boiling. (Lately I have been adding pepper and cut up onions to the water for more flavor).  Once it reaches a boil set it to simmer.

While you are waiting on your water, gather these next ingredients...
2 cups vital wheat gluten
1 1/2 cup cold water
1/4 cup soy sauce or Braggs
1 tbls olive oil
4 cloves garlic, chopped or minced (I add about 8, actually)
Add all ingredients to a bowl. It would be best to add vital wheat gluten and garlic first, then make a ditch in the center and add all the wet ingredients. Knead the dough for about 5-10 minutes, until it becomes firm and you aren't really doing anything anymore. It should become really dense. The garlic won't all combine in there, so I add stray cloves to the water. You can either cut it into (largish) pieces (about 4 or 5) or add the whole thing to the water. I don't bother cutting it up, but it will cook faster that way.

To your simmering broth, add the seitan and let it go for about an hour, with a lid on the pot. This will make a dense seitan, which is much easier to use in recipes which call for meat and you are using this as a substitution. After the hour is up, let the water and seitan cool together. I have pulled it out after the simmer session when I was short on time and it was fine.  I think it makes a better quality seitan when they cool together but we don't always have the time for that, do we? I will also cut into a piece of the seitan to make sure it has cooked all the way through.  You will know if it hasn't. 

For a more tender seitan, which is good on sandwiches, bring water to a boil and add the hunk (or hunks) of seitan to boiling water, then bring it to a simmer, together. Again, let go for about an hour and let cool together. 
My roommate Crystal and her bf 'Hank' after making a batch of seitan. 

 As you can see above, I have taught my roommate the fine art of seitan making.  Well, I read off the ingredients and vaguely explained how to do it as we had been at a bar all afternoon.  It's that easy to make.  
I like to make it the night before I need it, cut it up into chunks and marinate it in bbq sauce or buffalo wing sauce all night.  Then I bake it for about 15-20 mins at 350 degrees and serve.  Seriously, sometimes it doesn't even make it off the baking sheet.  People go nuts over the stuff!  However, the night we made the seitan that is displayed, we pulled it out of the hot water as soon as it was done, cut it up,poured buffalo wing sauce all over it and baked it.  No 12 hour marinating sesh.  So, really, either way works just fine.   
You know what else you can do with seitan after marinating it?  THROW IT ON A BBQ GRILL!


  1. I made this last night and it was GREAT. I stir fried it with veggies tonight and it was delish. All hail the queen of vegan cuisine!

  2. Thank you Britney! Seitan is the best!