I love seitan. Love. Love love. But others either don’t seem to have heard of it or think it’s really scary and weird for some reason? Or maybe unapproachable? Or just a total and complete mystery and you clicked on this article out of sheer curiosity because you have no idea what I’m talking about?
I get it. Seitan seems like a really vegany vegan food, Like alfalfa sprouts and tree bark and other weird things no one ate growing up.
Making your own seitan seems extra intense too. It seems like a long term, “I’ve been vegan since the 70s,” forage my own greens, make my own seitan level of vegan commitment.
It’s actually super easy, and once you make it, you get that accomplished feeling. There are tons of super complicated recipes that take all day and night to prepare, but who has time for that? This seitan recipe is quite simple and doesn’t take any more time than making pancakes in the morning. Like if you can make a soup or a batch of pancakes, I feel like you can make seitain.
But … what is it?
What is seitan?
Seitan is made from vital wheat gluten, the protein found in a wheat berry. In the production, the starch is separated from the gluten, so when you use this flour, you are getting a protein packed, low carb bang. Many bakers use a tablespoon or so for every 2-3 cups of traditional flour in breads to add a spongey texture, but it is more commonly used to produce seitan.
Seitan is a vegan meat substitute that is high protein and versatile. It is commonly used anywhere chicken would be served – as a dumpling filler, over top of leafy green salads, and even good on it’s own with a dip in a faux chick’n tender-esque fashion.
How Do I Make Seitan?
So I use a food processor for this, but you could use a hand mixer, or even a spoon if you’ve got more muscles than I do.
I start by putting vital wheat gluten in a food processor, and then I add in 1/3 cup nutritional yeast. Total side note buttttttttt….. I’m sure if you’re at the point where you’re ready to make your own seitan, you know all about nutritional yeast, but if not …. ay mami, this is vegan gold.
Full of B vitamins and naturally cheesy seeming, it adds a complexity to your seitan that is hard to match. You can definitely skip this step if you don’t have any, in which case just make sure you’re using lots of spices and good sauces when preparing your seitan.