Seitan (pronounced say-tan) is a versatile, chewy meat substitute. It’s made from vital wheat gluten, which is strong wheat flour that has had the starch rinsed out. The gluten and is kneaded to make the strands of gluten longer to give the chewy texture. It’s good fun to make your own and you can flavour it however you wish. Once cooked, the seitan is ready to use. It can be fried like a burger or added to stir fries, curries or stews.
- Peel and crush the garlic.
- Put the vital wheat gluten, nutritional yeast flakes, vegetable stock, liquid aminos, olive oil, and garlic into a bowl.
- Stir the mixture until it forms a dough.
- Knead the dough to develop the gluten until it has a rubbery texture.
- Divide the dough into 3 burger shapes, or whatever shape and size you need.
- To cook the seitan, pour around 2 litres of thin vegetable stock and 50ml soy sauce into a pan. Bring to a boil, put the seitan pieces carefully in the bottom and simmer gently for an hour. It’s important that the pan is simmering, not boiling. Once cooked, carefully remove the seitan pieces with a slotted spoon.
- Alternatively, wrap the seitan pieces in foil and steam them for half an hour.
The ingredients in this recipe are available from The V Spot.