Seitan, often called "wheat meat," is just that: a dough made of wheat gluten that, when cooked, very closely resembles meat. It's a common meat replacement for vegetarian and vegan diets and it's actually very easy to make at home. Use it to make breaded "chicken" Parmesan, barbecue "chicken" or even "chicken" tenders. If you are doing Veganuary, this maybe you saving grace. Thankfully, we also sell most of the ingredients used in this dish to give you a head start.
The recipe and video have been created by our friends at EatingWell.com Their recipe makes two loaves so you can use one now and freeze the other one for later.
- 2 cups vital wheat gluten
- ½ cup nutritional yeast
- 2 teaspoons dried minced garlic
- 2 teaspoons dried minced onion
- 4 cups low-sodium vegetable broth, divided
- 2 tablespoons white miso
- 4 slices ginger
Combine wheat gluten, nutritional yeast, garlic and onion in the bowl of a stand mixer fitted with the dough hook (or in a large bowl). Whisk 1 cup broth and miso in a medium bowl (or large measuring cup); add to the dry mixture. Mix on medium-low until elastic, about 3 minutes (or knead by hand in the bowl until elastic, 3 to 5 minutes), adding more broth if the dough is too dry. Shape into two 3-by-5-inch loaves.
Transfer the loaves to a large saucepan. Add the remaining broth, ginger and enough water to cover the loaves; bring to a boil over medium-high heat. Reduce heat to medium-low, cover and cook until firm, about 30 minutes. Remove from heat, uncover and let stand for 15 minutes. Transfer to a colander to cool.
To make ahead: Wrap tightly in wax or silicone wraps and refrigerate for up to 3 days or freeze for up to 1 month.
Serving Size:2 (1/2 Inch) Slices
162 calories; protein 26.8g; carbohydrates 9.9g; dietary fiber 3.3g; fat 1.1g; saturated fat 0.5g; vitamin c 0.1mg; folate 120.1mcg; calcium 24.7mg; iron 2.4mg; magnesium 11mg; potassium 192.1mg; sodium 211.2mg; thiamin 4.8mg.
Recipe Copyright of Eatingwell.com