📝 About This Recipe
Known as 'Buddha's Meat' for its ancient origins in Chinese Buddhist cuisine, seitan is a remarkable plant-based protein crafted from vital wheat gluten. This recipe yields a tender, savory 'meat' with a satisfyingly chewy texture that mimics chicken or pork, far surpassing the rubbery store-bought versions. Infused with aromatics and simmered in a deep, flavorful broth, this versatile ingredient serves as the perfect canvas for your favorite stir-fries, roasts, or stews.
🥗 Ingredients
Dry Dough Ingredients
- 2 cups Vital Wheat Gluten (the essential protein base)
- 1/4 cup Nutritional Yeast (for savory, nutty depth)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika (for a hint of fire-roasted flavor)
Wet Dough Ingredients
- 1.5 cups Vegetable Broth (cold or room temperature)
- 2 tablespoons Soy Sauce or Tamari (adds color and salt)
- 1 tablespoon Tahini or Nut Butter (adds necessary fat for a tender mouthfeel)
- 1/4 teaspoon Liquid Smoke (optional, for a meaty aroma)
Simmering Broth
- 6 cups Water or Vegetable Stock
- 1/4 cup Soy Sauce
- 1 inch piece Fresh Ginger (sliced into rounds)
- 3 pieces Garlic Cloves (smashed)
- 1 strip Kombu (Dried Seaweed) (optional, for natural MSG/umami)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, garlic powder, onion powder, and smoked paprika until thoroughly combined.
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2
In a separate medium bowl or measuring jug, whisk the vegetable broth, soy sauce, tahini, and liquid smoke until the tahini is fully emulsified into the liquid.
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3
Pour the wet ingredients into the dry ingredients. Stir with a sturdy spatula until a shaggy dough forms and no dry pockets of gluten remain.
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4
Turn the dough out onto a clean surface. Knead the dough firmly for about 3-5 minutes. You will feel the protein strands tighten and the dough become quite elastic and rubbery; this is exactly what you want for a 'meaty' texture.
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5
Let the dough rest on the counter for 10 minutes. This allows the gluten to relax slightly, making it easier to shape.
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6
While the dough rests, prepare the simmering broth. Combine the water, soy sauce, ginger, smashed garlic, and kombu in a large heavy-bottomed pot. Bring to a gentle boil, then reduce to a very low simmer.
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7
Cut the rested dough into 3 or 4 smaller logs or chunks. Keep in mind that the seitan will expand significantly (nearly double) as it cooks.
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8
Carefully submerge the dough pieces into the simmering broth. It is crucial that the liquid is at a bare simmer (tiny bubbles), not a rolling boil.
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9
Cover the pot partially with a lid and simmer for 60 minutes. Every 20 minutes, gently turn the seitan pieces with tongs to ensure even cooking.
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10
After an hour, turn off the heat and let the seitan cool completely in the broth. This 'steeping' phase is vital as it allows the seitan to reabsorb moisture and prevents it from becoming dry or spongy.
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11
Once cooled, remove the seitan from the liquid. For the best texture, refrigerate the seitan in a sealed container overnight before slicing or further cooking.
💡 Chef's Tips
Never let the broth reach a hard boil; high heat creates air pockets that result in a 'bready' or spongy texture rather than a dense, meaty one. Adding a tablespoon of fat (like tahini or oil) to the dough is the secret to a tender bite that isn't overly rubbery. If you want a 'shredded' texture, pull the cooked seitan apart with two forks while it is still slightly warm. Always let the seitan rest in its cooking liquid until cool; this maximizes flavor absorption and improves the final density. For a firmer 'steak' texture, you can wrap the raw dough tightly in foil before steaming rather than simmering directly in broth.
🍽️ Serving Suggestions
Slice into thin strips and sear in a hot skillet with a splash of sesame oil for a delicious vegan 'fajita' or stir-fry. Cube the seitan and toss in barbecue sauce, then bake or grill until the edges are charred and caramelized. Thinly slice and serve on a crusty baguette with pickled vegetables and vegan mayo for a plant-based Banh Mi. Pair with a crisp, cold Lager or a bold Ginger Beer to cut through the savory umami notes. Serve alongside roasted root vegetables and a rich mushroom gravy for a traditional Sunday roast alternative.