Recipe by JustDMarine
"I've used seitan for many things, from sandwiches to stir fries and this recipe is the best I have ever used."
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vital wheat gluten
liquid amino acid (such as Bragg®)
1 1/2 teaspoons
My husband has recently become vegan and I am allergic to soy, so finding a good seitan recipe was a necessity. After looking at many recipes on line and in cook books, I decided to try this one. There was only one ingredient I didn't already have in my cupboard and it looked in line with other recipes I saw. My husband and I loved it. We ate it solo just as a snack (it really tastes that yummy), we made pan fried coconut seitan balls, taco filling, and used the left over bits and broth for a soup...so it is also versatile and able to take on flavors of many types of cuisine. My only complaint is that I should have doubled the recipe!
I live over in Europe, and I don't have access to nutritional yeast and Bragg's Aminos. I followed the recipe as best as I could, substituting a veggie broth powder and soy sauce. I am very happy with the results. When I would make a different recipe back in the states it would crumble into bits. This held together very well. I found the dough easy to work with, and reshaped it after it was chilled to get the right log-look. Something I learned from my grandmother: the same spices you put into the broth, you put into the gluten steak dough. You can play around with it as much as you like. I remember once my grandma made a mistake and fried the steaks in a chili oil, and they were the most delicious! Thanks for the recipe!
I am a young chef and newly appointed vegan chef (can't stand working with meat). A vegan friend of mine has always made great Seitan and have asked him repeatedly to teach me how to make it. Now that I have found this amazing recipe, I am going to shock him. I can't believe how simple it is! Thanks.
My question is how do you mould it into a shape when cooking?
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Seitan - Wheat Meat (Vegan Meat Substitute)
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 50
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