Whether you’re new to veganism or an old pro, seitan is probably one of your staples. It’s a nice meat substitute when a recipe calls for it, and it’s also a decent source of protein (about 18 grams per 3-ounce serving).
Seitan is versatile, too. It’s pretty much a blank canvas to which you can add lots of different flavors and find whatever cuisine you want it to work with. For this recipe I’ve kept it kind of simple, making it “chicken”-flavored, which I think even adds to its versatility.
The spices I’ve used are more or less what you’d find in your grocery store’s spice aisle under “poultry seasoning,” but with a few adjustments. And I’ve used fresh ingredients for a more enriching flavor.
This recipe is really easy and yields enough seitan to last you for several meals. With its adaptability, you can incorporate it into a Thai recipe one day and a Cajun dish the next. It’s also cheaper to make it yourself than to buy premade from a grocery store in most cases. What’s the old adage? Give a man seitan and feed him for a day; teach a man to make seitan and you’ll feed him for a lifetime? Or, at least for three days…
- 1 Tbsp. olive oil
- 1 cup vegetable broth
- 2 cups vital wheat gluten
- ¼ cup chickpea flour
- 1 Tbsp. soy sauce
- 1 Tbsp. nutritional yeast
- 1 tsp. onion powder
- 1 tsp. dried sage
- ½ tsp. ground dried thyme
- ½ tsp. marjoram
- ½ tsp. dried rosemary
- 4 cups water
- 4 cups vegetable broth
- 1 tsp. salt
- 3 cloves garlic, minced
- ¼ cup soy sauce
- Whisk olive oil and vegetable broth together; add dry ingredients. Stir until you have a tacky dough ball.
- Remove dough and knead thoroughly, then let rest for 10 minutes.
- Add broth ingredients to stockpot and stir thoroughly. Bring just to a rolling boil and lower heat to a simmer.
- Make three separate loaves out of dough and add to stockpot, covering it partially. Let cook for 55 minutes to one hour, stirring occasionally. Seitan will expand slightly.
- Drain seitan and let rest for 20 minutes before serving.