Basic Seitan - Wheat Meat (Vegan Meat Substitute) Recipe - Allrecipes.com
Basic Seitan - Wheat Meat (Vegan Meat Substitute) Recipe
  • READY IN hrs

Basic Seitan - Wheat Meat (Vegan Meat Substitute)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
  2. Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.
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Footnotes

  • Cook's Notes:
  • This will make roughly one pound of seitan.
  • You can store seitan in an airtight container covered with the broth. Do not discard the broth though. It makes a SUPER rich soup base!
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the broth ingredients. The actual amount of the broth consumed will vary.
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Reviews More Reviews

Aug 08, 2014

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!

 
Aug 18, 2014

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?

 

2 Ratings

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 35.8 g
  • 72%
  • Sodium
  • 2912 mg
  • 116%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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