My first attempt at seitan did not go as poorly as I expected. I have looked at recipes before, but thought that seitan would be too much of a hassle to make. At first the recipes appeared to be this complicated sequence of events and phrases like “gluten blob” were used, that just didn’t seem appetizing. With some further research, I discovered that there is a lot to be done with seitan and that it is relatively simple to make. The cook time is 1 hour, but it basically just sits there in a sauna cooking with no further involvement needed from me other than turning it once half way through.
For the recipe, I didn’t have chickpea flour but did have dried chickpeas. I blended up 1/2 cup of dried chickpeas to make sure I had enough for the 1/4 cup needed in this recipe. I have alternatively seen recipes where people use canned chickpeas.
– 1 tbsp olive oil
– 1 large yellow/white onion, diced
– 2 garlic cloves, minced
– 1tsp paprika
– 1tsp Five Spice Blend
– 2 tbsp tomato paste
– 1 cup vegetable broth
– 1tbsp soy sauce
– 1/4 cup chickpea flour
– 2 tbsp nutritional yeast
– 1.5 cups vital wheat gluten
- First heat the oil in a skillet over medium heat, add in the onion, cook until softened then add in the garlic and cook for 2 – 3 minutes more. It should be fragrant
- At this point, get a soup pot out with a steamer attachment ready. Get the water boiling and make sure to fill the pot either 1/2 or 2/3 of the way as this will need to be boiling for about 1 hour to cook the seitan
- Add in the spices and cook until fragrant. Remove from the heat
- Transfer all ingredients from skillet into a food processor/blender
- Add in the tomato paste, vegetable broth, soy sauce chickpea flour, and nutritional yeast into the blender. Blend until smooth
- Add the vital wheat gluten and mixture from blender into a mixing bowl, knead for 2 minutes. I added the ingredients to my Ninja Food Processor with a dough attachment and processed it until it was dough like. This “dough” should feel springy … this one didn’t make up a dough like ball, it was stringier and looser
- Roll your seitan into a log like shape on a piece of aluminum foil
- Tightly roll the log in the foil, firmly twisting the ends
- Steam the dough log for 1 hour, turning halfway through
I turned my seitan into teriyaki, that is why I used the 5 Spice Blend. I sliced the seitan into thick slices then again sliced those to create strips. I browned these in a skillet with just 1 tablespoon or so of oil and then added the sauce. The product was tasty, and I will be making seitan again.