Seitan

by Edward Daniel
Caption of Seitan. Image by Edward Daniel (c).

Seitan homemade– sometimes we just need a little confidence. This back-to-basics recipe is my own take and is incredibly simple to put together. For me, making great seitan is about allowing the dough to rest and ensure it has plenty of moisture while baking.

Caption of Seitan. Image by Edward Daniel (c).
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • For the seitan roast:
  • 190g vital wheat gluten
  • 20g nutritional yeast
  • 150g butter beans, dried
  • 1tsp paprika
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp thyme, dried
  • 1tbs Chia seeds
  • ½ tsp salt
  • 1tsp soy sauce
  • 2tbs olive oil
  • 1tsp tahini
  • 200ml retained bean water
  • Olive oil for basting

Instructions

  1. Soak the butter beans in filtered water overnight. Pressure cook the beans in adequate water for 30 minutes. Drain the beans and retain the water for later
  2. Place the beans in a food processor and blend until smooth. Set to one side.
  3. In a high-speed blender whizz the chia seeds until fine.  Add to a large mixing bowl, and combine with the wheat gluten, nutritional yeast, paprika, onion and garlic powders, thyme and salt.
  4. Combine in the beans into the mixture.  Add in the olive oil, soy sauce and tahini too. Use a spatula initially and then hands.  Add in the retained bean water.  Knead the dough until it is soft, fluffy and airy. Form into a rectangle and lie in cling film. Set to one side for a couple of hours.
  5. Preheat the oven to 180 degrees Celsius or with a convention oven to 160 degrees Celsius.
  6. Using a rolling pin, gently roll out the seitan in the cling film.
  7. Place the seitan loosely in aluminium foil and place in a large baking tray half filled with water. Ensure that the seitan is not directly interact with the water. The steam from roasting should ensure that the seitan remains moist.
  8. Roast the seitan in the oven for about an hour.
  9. Remove the seitan from the oven and line the inside of the aluminium foil with olive oil.
  10. Return to the oven for a further 30 minutes. Top up the oven proof dish with more water. Ensure that the seitan remains loosely wrapped in foil.
  11. Switch the oven off and allow the seitan to rest in the oven about 15 minutes.
  12. Serve warm or at room temperature. Gravy might be nice if served as a roast or use the seitan as the basis for other recipes.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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1 comment

Food and Medicine - Chestnuts 12 February 2014 - 02:25

[…] Recipe: Roasted Seitan Stuffed with Chestnuts, Cranberries and Fennel – #vegan #vegetarian #th… […]

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