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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 72.8
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 69.1 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 12.8 g

View full nutritional breakdown of Basic seitan calories by ingredient
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Basic seitan

Submitted by: SERENE-VANNOY
Basic seitan

Introduction

This is a very versatile recipe. You can basically use any liquid for the liquid portion, and any seasonings in the dry mix. (I usually add wet seasonings like fresh ginger, if I use them, to the wet part.) This is a very versatile recipe. You can basically use any liquid for the liquid portion, and any seasonings in the dry mix. (I usually add wet seasonings like fresh ginger, if I use them, to the wet part.)
Number of Servings: 12

Ingredients

    Dry ingredients:
    1.5 cups vital wheat gluten
    1/4 cup nutritional yeast (I use Red Star Vegetarian Formula)
    1 teaspoon each of granulated garlic and/or onion
    any dry seasonings you want (for Italian-sausage flavoring, for example, try smoked paprika and fennel seeds)

    Wet ingredients:
    1 cup water, or 1/2 cup water and 1/2 cup tomato juice
    1/4 cup ketchup or water or sweet and sour sauce or whatever you want for flavor and moistness (the original recipe said olive oil and soy sauce, but I try to avoid that much salt and oil)

    Mix the dry ingredients in a medium bowl and the wet ones in a small bowl. Add wet to dry and mix together, then knead for just a minute until it's all cohesive.

    Next, you can simmer, steam, or bake the gluten to make seitan.

    STEAM: Cut into three or four roughly equal pieces, then wrap each piece (you can shape it into a sausage shape or a cutlet first if you want) in aluminum foil. Wrap well and steam 30-40 minutes. Keeps well.

    BAKE: Make the whole thing into a log shape, wrap in foil, and bake at 325 for 90 minutes. Allow to cool before unwrapping. Keeps well.

    SIMMER: Cut into 3 or 4 roughly equal pieces. Add to a pot containing 10 cups of COLD water and 1/2 cup (optional) of soy sauce. Bring to a boil gently, then partly cover the pan and let the gluten simmer GENTLY for 1 hour. You can store boiled seitan in the fridge in its boiling liquid for a couple days. If you want to store it longer, bring it back to a boil every couple of days, and it'll keep for a week or two.

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Directions

Makes something like 12 servings, so let's just say 12. It depends on how much you want, of course, but I need a number for the nutritional analysis.

(Nutritional info is calculated using 1 cup water and 1/4 cup ketchup.)

Number of Servings: 12

Recipe submitted by SparkPeople user SERENE-VANNOY.






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