How to make seitan

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Seitan is my new religion y’all. I love a textured protein alternative and who knew making your own plant-based “meat” was so dang easy? Seitan is an awesome intro to TVP (textured vegetable protein) and honestly can’t believe we haven’t made it sooner. You can use seitan for any myriad of dishes. From lining your favorite plant-based charcuterie board to add to sandwiches, salads, or just general snacking. (This site is here for the snacks, let’s be real.)

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seitan ingredients
seitan roll

This recipe calls for a long cook time but you can double up the batch and keep a few rolls on hand for easy seitan consumption. Feel free to get experimental with your seasonings–like it spicy? Get wild with those red pepper flakes or get aromatic with some extra garlic powder. You can store any extra in the freezer for several months and steam / defrost without loss of texture. What more could you want from a TVP? Let’s get setain-ing!

How do you take your seitan slices?? #closedloopcooking

Stay hungry,
Hawnuh Lee

How to make seitan   by

I love a textured protein alternative and who knew making your own plant-based “meat” was so dang easy? Seitan is an awesome intro to TVP (textured vegetable protein) and honestly can’t believe we haven’t made it sooner.

makes: 2 rolls | prep time: 10 min | cook time: 90 min | total time: 100 min

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seitan slices

Ingredients

  • 1 1/3 cup vital wheat gluten
  • 2 tbsp tapioca starch
  • 2 tbsp nutritional yeast
  • 1 tsp mustard powder
  • 1 tsp fennel seeds
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper

Wet ingredients

To-Do's

  1. Preheat oven to 350°F.
  2. Whisk together dry ingredients in a large bowl.
  3. Blend wet ingredients in a high-speed blender until smooth.
  4. Pour liquid mixture into dry ingredient bowl and mix with a spatula until a dough comes together.
  5. Knead for about 2 minutes or until dough becomes more springy.
  6. On two large pieces of parchment paper, form the dough into two logs. Over the logs, sprinkle a few more fennel seeds, red pepper flakes, and freshly ground pepper. Roll up into the parchment paper, twisting the ends to secure.
  7. Wrap in foil and place into dutch oven or oven-friendly pot with lid. Throw a couple of teaspoons of water on top and bake for 90 minutes. 
  8. Refrigerate overnight or until completely cooled.
  9. Slice and enjoy! Lasts up to 1 week refrigerated in an airtight container. Can be frozen for several months and steamed/defrosted without loss of texture.
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