High Protein Seitan
High Protein Seitan
Ingredients
- 200 g vital wheat gluten
- 20 g chickpea flour
- 10 g nutritional yeast
- 5 g smoked paprika
- 5 g garlic powder
- 5 g onion powder
- 5 g vegetable stock powder
- 2.5 g salt
- 2.5 g black pepper
- 15 ml soy sauce
- 15 ml apple cider vinegar
- 150 ml water
Instructions
- 1
In a large mixing bowl, combine all the dry ingredients: vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, vegetable stock powder, salt, and black pepper.
⏱️ 2 min
- 2
Whisk the dry ingredients together thoroughly until they are well combined and evenly distributed.
⏱️ 1 min
- 3
Add all the wet ingredients to the bowl with the dry mixture: soy sauce, apple cider vinegar, and water.
⏱️ 1 min
- 4
Using a spatula or spoon, mix the ingredients until a rough, shaggy dough begins to form.
⏱️ 3 min
- 5
Continue mixing, then knead the dough by hand directly in the bowl for 1 minute until it comes together into a cohesive, firm ball.
⏱️ 1 min
- 6
Shape the kneaded dough into a compact log. Ensure it is firm and holds its shape well.
⏱️ 2 min
- 7
Tightly wrap the seitan log in a sheet of tin foil (aluminum foil), sealing the ends securely to prevent water from entering during steaming.
⏱️ 2 min
- 8
Place the wrapped seitan log into a steamer basket. Fill a pot with enough water to reach just below the steamer basket, then bring the water to a boil.
⏱️ 3 min•🌡️ 100
- 9
Once the water is boiling, place the steamer basket with the seitan log over the boiling water, cover the pot, and steam for 1 hour. Ensure the water continues to simmer throughout the steaming process.
⏱️ 60 min•🌡️ 100
- 10
After steaming, carefully remove the seitan log from the steamer and unwrap it. Let it cool completely on a wire rack or plate. This can take approximately 30 minutes to 1 hour, allowing the seitan to firm up further.
⏱️ 30 min
- 11
Once cooled, the seitan is ready to be sliced, cubed, or shredded and used as desired in various dishes such as chick'n chunks, deli meat, or steak alternatives.
Kitchen Tools
Nutrition Facts (per serving)
High Protein Seitan
- 200 g vital wheat gluten
- 20 g chickpea flour
- 10 g nutritional yeast
- 5 g smoked paprika
- 5 g garlic powder
- 5 g onion powder
- 5 g vegetable stock powder
- 2.5 g salt
- 2.5 g black pepper
- 15 ml soy sauce
- 15 ml apple cider vinegar
- 150 ml water
Instructions
- 1
In a large mixing bowl, combine all the dry ingredients: vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, vegetable stock powder, salt, and black pepper.
⏱️ 2 min - 2
Whisk the dry ingredients together thoroughly until they are well combined and evenly distributed.
⏱️ 1 min - 3
Add all the wet ingredients to the bowl with the dry mixture: soy sauce, apple cider vinegar, and water.
⏱️ 1 min - 4
Using a spatula or spoon, mix the ingredients until a rough, shaggy dough begins to form.
⏱️ 3 min - 5
Continue mixing, then knead the dough by hand directly in the bowl for 1 minute until it comes together into a cohesive, firm ball.
⏱️ 1 min - 6
Shape the kneaded dough into a compact log. Ensure it is firm and holds its shape well.
⏱️ 2 min - 7
Tightly wrap the seitan log in a sheet of tin foil (aluminum foil), sealing the ends securely to prevent water from entering during steaming.
⏱️ 2 min - 8
Place the wrapped seitan log into a steamer basket. Fill a pot with enough water to reach just below the steamer basket, then bring the water to a boil.
⏱️ 3 min•🌡️ 100 - 9
Once the water is boiling, place the steamer basket with the seitan log over the boiling water, cover the pot, and steam for 1 hour. Ensure the water continues to simmer throughout the steaming process.
⏱️ 60 min•🌡️ 100 - 10
After steaming, carefully remove the seitan log from the steamer and unwrap it. Let it cool completely on a wire rack or plate. This can take approximately 30 minutes to 1 hour, allowing the seitan to firm up further.
⏱️ 30 min - 11
Once cooled, the seitan is ready to be sliced, cubed, or shredded and used as desired in various dishes such as chick'n chunks, deli meat, or steak alternatives.