It's been an ultra-busy week this week because I've been prepping for a very exciting project I'm starting this Saturday! One of the things I had to do to get ready for the events of this weekend was make a homemade seitan. I was dreading having to do this so badly because I figured it wouldn't be easy at all. Well, to my surprise, I was
! Homemade seitan seems incredibly daunting but all you need are a few ingredients and about an hour of your time. It comes together super easily and tastes great!
Your first step is to combine vital wheat gluten with nutritional yeast, soy sauce, and a cup of vegetable broth. Knead it with a spoon for a few minutes and it becomes a really gross-looking elastic blob. Soooo weird, but don't be turned off! Next, all you have to do is cover the seitan in a saucepan with water and more vegetable broth and let it simmer for about 45 minutes. After that, you're done! Remove the seitan from the liquid, let it cool, and then serve it however you please. So simple!
The best part about homemaking your mock meats is that you can season them however you want. Throw in some ginger and maple syrup for a spiced ham like taste or sprinkle the uncooked seitan with thyme and oregano for the perfect complement to an Italian meal. Seitan is such a versatile and filling protein, I'll definitely be making it again soon!
-1 cup vital wheat gluten (I used Bob's Red Mill)
-3 cups vegetable broth, divided
-1/4 cup nutritional yeast
-1 tablespoon soy sauce
-half an onion, chopped
-1 tsp onion powder
-1 clove garlic, crushed
In a medium bowl, combine wheat gluten, nutritional yeast, and onion powder. Stir in 1 cup of the vegetable broth and the soy sauce. Knead mixture until it becomes elastic, adding more broth if necessary.
In a medium saucepan, pour in the remaining vegetable broth. Mix in garlic and onion. Place the seitan in the saucepan making sure it is completely submerged. If it isn't, add water to cover the seitan loaf. Cover and bring to a boil. Reduce heat and let simmer for 30-45 minutes, flipping the seitan over once in the saucepan halfway through. Once the seitan is firm, remove from the broth. I found it helpful to press and dry the seitan, but some may prefer it more moist. Serve however you'd like to serve it!