Seitan is pure wheat protein aka. gluten, that has a meaty, chewy texture. The time has finally come to try some recipes with this, to me completely new ingredient. It’s definitely not as easy to buy vital wheat gluten here than in the US, but I found a bag in a vegan store. It’s not the cheapest, but still cheaper than buying ready made seitan products. If you have a good tip on where to get vital wheat gluten on a better price, let us know, please!
I don’t think I will ever eat seitan more than a few times a year, but it’s a great way to impress non-vegans on grill parties and to help during the transitional period when we still crave meat. It is a really good source of protein, so if you’re a body builder who needs an extra amount of protein intake, it can be a good solution.
I find, that if you’re also a seitan newby, there are a couple of rules you need to follow so that you get the right texture, but once you get a feel for it you can get more experimental with it. There are some incredible seitan experts out there who spend most of their culinary journeys with finding the most meaty textures.
Some recipes call for boiling the seitan in bigger or smaller pieces in a flavoured broth, which is a great start to figure out how you like your seitan best, but I decided to jump straight to the next level and made some sausages. They turned out really nice, definitely better than the ones I tried from the store. We made a german style dinner serving them with mashed potatoes (made with vegan butter and a dash of soy creamer), a creamy mustard-mushroom sauce and kale salad. Perfect for a dark and cold winter evening.
1 1/4 cup wheat gluten
1/4 cup nutritional yeast
1tsp garlic powder or 2 cloves crushed
1 tsp onion powder (or 1/2 small onion sautéed)
2 tsp smoked paprika
2 tsp oregano
1 tsp ground caraway seeds (optional)
1 tsp salt
1 tsp ground black pepper
3/4 cup boiled black beans (or brown lentils)
2 tbsp soy sauce
1 tbsp tomato paste or BBQ sauce
1 tbsp olive oil
1 cup cold vegetable broth
Mix together all the dry ingredients in a bigger bowl. Add the beans and mix well. Combine all the wet ingredients in a mug or a bowl and add to the bean mixture.
Mix with your hands until all combined but don’t knead it too much. The more you work the dough, the chewier texture you’ll get.
When you feel it all came together, get 7 pieces of aluminium foil and spread them on the counter. Roughly form the sausages on the edge of the foil, then loosely roll them up like a Christmas candy. Twist or fold the edges so there is no escape on the sides. It will swell with the heat so it’s good to leave the sausage a little space to grow.
Put your packages in a steamer and steam for about 30-40 minutes on medium heat. I don’t have a steamer, but have a rack that fits in a baking pan. The important is to cover the whole thing so the steam cannot escape.
Remove the foil (clean and save for the next time), and refrigerate for at least 2 hours or until you’re ready to eat them. Heat them on a frying pan.