COOKS IN : 60 MINUTES
DIFFICULTY : MODERATE
USE IN : STIR-FRY’S, CURRIES, SALADS
One of the perks of being a vegan, is trying new foods some of which i’d never even heard of before! Most people will have not heard of seitan or could not even guess what it is. Vegan’s however will know how much of an awesome meat replacement seitan is!
You can combine it with so many different flavours making it so versatile! You can use it to make mock chicken or red meat and it’s so much more realistic than other meat alternative such as tofu or Quorn. It has a tough consistency so goes well in saucy dishes or as the “meat” in your roast dinner. My personal favourite, is smothering it in satay sauce and making satay seitan skewers.
The key ingredient to making seitan is vital wheat gluten. Unlike other flours, when you make this into a dough it becomes stretchy and sticky which cooks into the perfect texture. There’s a few steps in gaining a meat-like consistency, but all will be worthwhile! Another plus is how high in protein it is!
INGREDIENTS
- 2 cups of vital wheat gluten
- 1 cup of silken tofu (or vegan mayo)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp soy sauce
- 1/2 cup Vegan chicken broth (you can just use water if you’re not too fussy about the chicken taste – if you’re planning on smothering it in sauce anyway, you won’t notice)
- Salt & pepper
HOW TO MAKE IT
- Combine all of your ingredients into a mixing bowl and mix well until a dough forms
- Kneed the dough well for at least 5 minutes, or use an electric mixer if you have one (this step is important in getting the right texture)
- Cut your dough into 4 and mould into your desired shape – if you plan on cutting it up after, then don’t worry about the shape
- Wrap in tin foil and steam for 45 minutes
- You can then add whatever seasoning or sauce you like and either fry or roast your seitan
- Fry – you’ll only want to cook this for a couple of minutes to sear the outside, if overcooked, seitan can get very tough
- Roast – add a splash of water before putting in the oven so it doesn’t dry out
Send us your your seitan dishes on social media, we’d love to see what you’ve used it in!
ONO KITCHEN 