Sunday, March 11, 2012

Seitan "Wheat Meat"

Vital Wheat Gluten (follow amounts on box)
Wheat Flour
Veg Stock
Add ins like spices, herbs and veggies
Apple Cider Vinegar

Vital Wheat Gluten, Wheat Flour, Paprika, Garlic Powder

After you add the veggie stock, it quickly gels into a dough

Next time I'll add these in before: onion, parsley, kale

Tightly enclose in aluminum foil

Steam 30 minutes

Bake 30 minutes and here it is!

This was my first attempt making Seitan and I learned a few things.
- Add any extra veggies in with the dry ingredients before adding the veg stock
- I need to figure out a new way of steaming
- I love seitan!

There are a lot of different recipes for this fabulous meat alternative. The one I found tells me to steam it to keep in moisture before baking it. I agree! It was a great idea and helped to stop it from drying out. I found it here and here! Food in that blog looks sooo super yummy!
There is no Lazy Tip here. While the directions look long, I think it is worth it to make on a lazy Sunday and keep for a week (or more if you want to freeze it!)


  1. I am a seitan worshiper! ;)

  2. If you have any favorite, tasty seitan recipes, let me know!!! I'd love to try them out :)

  3. It is hard to really place a taste for it... it depends a little on what you add to it. I think next time I make it I'm going to try adding some sort of a sauce to the mix. On my first attempt, it tasted sort of bready but I've read you can make it taste just like chicken or steak if you season it correctly!