Homemade Seitan
Homemade Seitan
Ingredients
- 1 1/2 cups vital wheat gluten, (200 g)
- 1/2 cup all-purpose flour, (60 g)
- 1 cup water, (240 ml)
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika, (smoked or sweet, to taste)
- 1 teaspoon ground black pepper
- salt, to taste (optional)
- vegetable broth, as needed, for steaming (optional)
- oil, for frying, as needed
- sriracha sauce, for serving, as needed (optional)
- lemon juice, for serving, as needed (optional)
Instructions
- 1
In a large bowl, combine the vital wheat gluten, all-purpose flour, garlic powder, ground cumin, paprika, ground black pepper, and optional salt. Mix thoroughly until all dry ingredients are well combined.
⏱️ 3 min
- 2
Add the water to the dry ingredients and mix everything together with a spoon or your hands until a shaggy dough starts to form.
⏱️ 2 min
- 3
Transfer the dough to a clean surface and knead it for several minutes until it becomes firm and elastic. The dough should not be too wet. If it's too dry to come together, add a little extra water, one tablespoon at a time, until the desired consistency is reached.
⏱️ 10 min
- 4
Fill a large pot or pan with water. For extra flavor, you can add vegetable broth to the water. Heat the liquid until it is steaming hot, but do not let it come to a rolling boil. Maintaining a steaming temperature rather than boiling will result in a better texture for the seitan.
⏱️ 5 min
- 5
Carefully place the kneaded seitan dough into the steaming liquid. Steam the seitan for about 1 hour. If needed for even cooking, gently flip the seitan halfway through the steaming process.
⏱️ 60 min
- 6
Once steamed, remove the seitan from the pot. If you desire a firmer seitan, let it cool down for a few minutes before proceeding. You can then pull the seitan into smaller pieces using two forks to achieve a 'pulled chicken' style texture, or slice/chop it into chunks.
⏱️ 5 min
- 7
Heat a bit of oil in a pan over medium-high heat. Add the pulled or chopped seitan pieces and fry them until golden brown and slightly crispy. You can add any seasonings or sauces you like during this step. For example, sriracha sauce and fresh lemon juice can be added for extra flavor.
⏱️ 10 min
- 8
Serve the seitan immediately as desired. It can be used in various dishes, shredded, sliced, or chopped. Store any leftover seitan in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2–3 months.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Seitan
- 1 1/2 cups vital wheat gluten, (200 g)
- 1/2 cup all-purpose flour, (60 g)
- 1 cup water, (240 ml)
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 1 tablespoon paprika, (smoked or sweet, to taste)
- 1 teaspoon ground black pepper
- salt, to taste (optional)
- vegetable broth, as needed, for steaming (optional)
- oil, for frying, as needed
- sriracha sauce, for serving, as needed (optional)
- lemon juice, for serving, as needed (optional)
Instructions
- 1
In a large bowl, combine the vital wheat gluten, all-purpose flour, garlic powder, ground cumin, paprika, ground black pepper, and optional salt. Mix thoroughly until all dry ingredients are well combined.
⏱️ 3 min - 2
Add the water to the dry ingredients and mix everything together with a spoon or your hands until a shaggy dough starts to form.
⏱️ 2 min - 3
Transfer the dough to a clean surface and knead it for several minutes until it becomes firm and elastic. The dough should not be too wet. If it's too dry to come together, add a little extra water, one tablespoon at a time, until the desired consistency is reached.
⏱️ 10 min - 4
Fill a large pot or pan with water. For extra flavor, you can add vegetable broth to the water. Heat the liquid until it is steaming hot, but do not let it come to a rolling boil. Maintaining a steaming temperature rather than boiling will result in a better texture for the seitan.
⏱️ 5 min - 5
Carefully place the kneaded seitan dough into the steaming liquid. Steam the seitan for about 1 hour. If needed for even cooking, gently flip the seitan halfway through the steaming process.
⏱️ 60 min - 6
Once steamed, remove the seitan from the pot. If you desire a firmer seitan, let it cool down for a few minutes before proceeding. You can then pull the seitan into smaller pieces using two forks to achieve a 'pulled chicken' style texture, or slice/chop it into chunks.
⏱️ 5 min - 7
Heat a bit of oil in a pan over medium-high heat. Add the pulled or chopped seitan pieces and fry them until golden brown and slightly crispy. You can add any seasonings or sauces you like during this step. For example, sriracha sauce and fresh lemon juice can be added for extra flavor.
⏱️ 10 min - 8
Serve the seitan immediately as desired. It can be used in various dishes, shredded, sliced, or chopped. Store any leftover seitan in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2–3 months.