Seitan Recipes

Homemade Seitan (from Post Punk Kitchen)
Ingredients
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest

Simmering Broth:
10 cups water or vegetable broth
1/2 cup soy sauce

Directions
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.In a seperate bowl, mix together remaining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest.Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.
Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.
When the water has come to a boil set the heat to low and gently simmer for an hour, turning the peices every now and again. Now you've got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely. What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a sealable container covered in the simmering broth.
If your recipe calls for seitan cut your peices up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally. And there you have it. Yummy seitan.


Chickpea Cutlets (from Isa of Post Punk Kitchen)
1 cup cooked chickpeas
2 tablespoons olive oil
1/2 cup vital wheat gluten
1/2 cup plain breadcrumbs
1/4 cup vegetable broth or water
2 tablespoons soy sauce
2 cloves garlic, pressed or grated with a Microplane grater
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Olive oil for pan frying

In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed. Preheat a large heavy-bottomed nonstick or cast iron skillet over medium heat. Meanwhile, divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them. Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch.

Just in case you were wondering, you can also bake these too! Baking these patties gives them a toothsome chewy texture and firm bite. Preheat oven to 375°F, and lightly oil baking sheet. Brush both sides of each patty with olive oil, place on baking sheet, and bake for 20 minutes. Flip patties and bake another 8 to 10 minutes until firm and golden brown.

Baked Seitan Log (from Post Punk Kitchen)
Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder

3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce

Preheat oven to 325°. In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

Seitan Gyro's
In a bowl combine:
1 1/2 Cups Gluten Flour
1/4 Savoury Yeast Flakes
1 tsp Salt
1 Tbsp Cumin
1/2 Tbsp Ground Coriander
Pinch-1/8 tsp Garam Masala (don't have it, use cinnamon, but it's not as good-apparantly, his words, not mine)
1 tsp dried Rosemary (not the powder)
1/2 tsp Savoury (oh and I omitted this as I've never seen it in Australia but if anyone has seen it let me know!)

In a separate bowl combine:
2/3 Cup Water
1 1/2 Tbsp Tahini
1 tsp Toasted Sesame Oil
1 Tbsp finely minced Garlic
1 Tbsp finely minced Onion (I used 1/4 tsp onion powder in the dry mix instead)
1 Tbsp Soy Sauce (I used Tamari)
Juice of 1 small Lemon (approx. 1/8 Cup)
I also added a bit of gravy browner to brown it up.

Measure out the 2/3 cup water and set aside. Puree the onion and garlic (unless you use the powder in which case don't worry about this) into a paste. If it won't get pasty add 1 tsp of water at a time from your 2/3 cup that you set aside until it resembles applesauce. Set aside. Mix water, tahini, sesame oil, lemon juice and tamari. Add the onion and garlic puree. Mix well. Add wet ingredients to dry and knead. Preheat your oven to 175 C. Form into a log, wrap tightly in foil and bake for 1 hour 15 minutes. When done remove from oven and allow to cool. When it's cool, slice it up. When ready to serve put some olive oil in a frying pan and add onions. Fry them until they get translucent and then add seitan. Cook until it browns but doesn't crisp, about 5 minutes.

Serve this mixture on Lebanese bread with slices of cucumber, fresh slices of tomato, lettuce and a garlic yoghurt sauce (I used dairy yoghurt but you could use soy if you can have soy and I also added a desert spoon of tahini). Or alternatively a sauce of

3 Tbsp Tahini
3 Tbsp Water
Salt
Pepper
Lemon Juice
A pinch of Mint
1 tsp crushed cucumber, squeezed dry.

Laurel & Hardy seitan o’greatness ( From Have a Cake, Will Travel)
2 cups vital wheat gluten
1 1/2 T paprika
1/3 cup nutritional yeast
2 cups water
1/2 cup smooth peanut butter
2 t salt [which I wouldn’t use if the PB was already salted, but the one I had was unsalted]

mix everything in a large bowl, knead for a couple of minutes, let rest for five minutes.
preheat oven to 325F. form seitan into 2 large sausages, wrapped tightly in foil. bake for 90 minutes. for smaller sausages, simply divide the “dough” in 4, and bake for 75 minutes at the same temperature. of course, this makes a huge amount, but I like to slice mine up once it’s cooled, and freeze it for later use. if you like your seitan to be crispy, you have got to try to cook it in a non-stick cooking sprayed pan until crispy and golden brown. yum! it tastes great with almost anything, really. :)


Crispy Baked Seitan ( From Have a Cake, Will Travel)
makes 4 cutlets, meant to be sliced or diced and used anywhere seitan can be used

dry:
1 1/2 cup vital wheat gluten
2 T nutritional yeast
2 T homemade almond meal [it is coarser than when store-bought: simply blend your almonds [skin on] in your food processor until coarse flour is obtained]
1/2 t garlic powder
3/4 t dried minced onion, crumbled between your fingers
1/2 t McCormick all-purpose seasoning [or whatever all-purpose seasoning you have that is salt-free]

wet:
2 T Braggs or Tamari or soy sauce
1/4 cup organic ketchup
3/4 cup pure water
1 T corn oil

preheat oven to 350F. prepare a small baking dish with non-stick cooking spray.
whisk together dry ingredients in a large bowl. whisk together wet ingredients in a small bowl. combine wet & dry, stirring with a wooden spoon. start kneading for a couple of minutes until dough is formed and all ingredients are incorporated. using a clean pair of scissors, cut dough into four equal parts. squish them up in the shape of burgers. place burgers in prepared baking dish, bake for 15 minutes. flip them over, bake for another 15 minutes. and there you have it.

Faux Ham Seitan Sausages ( From Have a Cake, Will Travel)
1 cup vital wheat gluten
1 cup pure water
2 T reduced sodium soy sauce [use normal soy sauce or tamari or Braggs if you prefer]
2 t vegan Worcestershire sauce
1 t liquid smoke
1/4 cup nutritional yeast
1 t onion powder
1 t garlic powder
1/2 t freshly ground black pepper
1/2 t dried oregano
1/4 t dried sage

throw ingredients together in a large bowl. start mixing with a wooden spoon, then use your hands to knead for a few minutes. let rest for 5 minutes once well kneaded and incorporated. preheat oven to 375F. divide dough into 4. shape into sausages, wrap them tightly in foil. bake for 50 minutes.

Baked Seitan Steaks/Cutlets ( From Have a Cake, Will Travel)
for 2 big steaks:
1 cup vital wheat gluten
1 cup water
1 1/2 T tamari
3 T nutritional yeast
1/2 t salt [optional, if you're watching your sodium intake, since there is tamari already]
1 t Worcestershire sauce
1 t onion powder
1/2 t dried sage
1/2 t dried thyme

throw ingredients together in a large bowl. start mixing with a wooden spoon, then use your hands to knead for a few minutes. let rest for 5 minutes once well kneaded and incorporated. prepare a baking dish or a baking sheet with non-stick cooking spray. preheat your oven to 400F. shape your seitan in two steaks. place in baking dish, and bake for 10 minutes on one side or until golden brown, turn on other side and bake for 15 more minutes or until golden brown. remove from oven, slice, and serve hot. or freeze for later [once cooled] for future seitan dishes.


Julie Hasson’s Spicy Italian Vegetarian Sausages
Makes 8 links
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
2 tbsp Bills Best Chik’Nish Seasoning (if using another brand which is salty, or saltier than Bill’s Best, you’ll want to greatly reduce the amount you use)
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional
1 tsp ground smoked paprika
1/2 tsp dried oregano
1 tsp salt
1/8 tsp ground allspice
2 1/4 cups cool water*
6 to 8 cloves garlic, minced or pressed
2 tbsp olive oil
2 tbsp soy sauce
1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling

Breakfast Sausages
1/2 cup white kidney beans, rinsed and drained
1 cup water or veggie broth
1 tbsp olive oil
1 tbsp mushroom soy sauce
1 tbsp maple syrup
1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
1 tsp garlic powder
1 tsp paprika
1 tsp dried sage
1/2 tsp nutmeg
pinch of cayenne
1/2 tsp thyme
1/2 tsp dried rosemary
1 tsp whole fennel seed
fresh ground pepper

Get water on its way to boiling in your steamer
Mash beans finely with a fork. Add in everything else up to the cayenne. Grind thyme, rosemary, and fennel seed together with a mortar and pestle. Add to mixture with the pepper. Mix together with a fork. Shape a ping pong ball sized piece of dough into a sausage shape and wrap in a small piece of tin foil like a tootsie roll. Repeat until all dough is gone (makes about 25). Some of my recipes call for large breakfast sausages. In this case, make 6 large sausages.. Steam for 20 mins (35-40 for large sausages), rotating half way through if your steamer is small. Cool, and remove from wrappings. (Since we did not eat all 25 sausages, I kept half in the wrappings and froze them. We will see how well they fare in the freezer).
OPTIONAL: Place sausages in a frying pan with 2 tbsp of water and 1/4 cup maple syrup. Bring to bubbling and simmer until syrup

Vegan Corned Beef
-1/2 cup chickpeas
1 tbsp oil
1 cup water
2 tsp seasoned salt
1 tsp salt
2 tsp smoked paprika
1/2 tsp cloves
1/2 tsp allspice
1 tsp dried mustard
4 dried juniper berries, crushed into powder (optional)
1 1/4 cups vital wheat gluten

Get water on its way to steaming in your steamer
Place chickpeas in a food processor and process until smooth. Add everything else except the wheat gluten and process. Transfer to a bowl and mix in the wheat gluten with a fork. Knead for a minute or so to get everything mixed. Shape into a rectangle (about 8" x 5") and wrap in foil. Double fold the seams so the seitan will steam properly. Steam for 45-60 mins. The seitan must swell against the foil, so make sure that happens before you remove it from the steamer. Let cool and bit, then thinly slice for the sandwich.

Veggie Lunch Meat
1 cup white beans
2 cups water
1/4 cup oil
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic
1/4 tsp tumeric
1 tsp ground fennel
1 tsp sage
1 tsp pepper
1 tsp soy sauce
2 3/4 cup vital wheat gluten

Get water steaming in your steamer.
Place all ingredients except the gluten flour in a blender and process until smooth. Pour into a bowl. Add gluten flour and work into a dough. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge