Making seitan can be tricky at first, but it's worth the effort. Once you get the hang of it, you can make a batch pretty quickly and save lotsa moolah on faux meats. You can serve it as a roast, use it for stir-fry or curry, burgers or sammiches. All it takes is a few ingredients and an hour of your time.
I kept this recipe super simple, using ingredients that are easy to find at any grocery store. That way, if you're new to the vegan game, you don't have to go hunting for wierd things like nutritional yeast. A little nooch never hurts, but this is a family-friendly recipe, as in, your mom can get all the ingredients at Safeway. Vital wheat gluten can be found in the baking aisle at pretty much any supermarket, while liquid smoke is usually hiding next to the A1 and the BBQ sauce.
Turk E. Seitan
makes 1 loaf
makes 1 loaf
- 8 cups vegetable broth
- For the dough
- 1 cup vital wheat gluten
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1/2 cup thawed apple juice concentrate
- 1/4 cup cold water
- 1 tablespoon + 1 teaspoon herbs de provence
- For the glaze
- 3 tablespoons soy sauce
- 3 tablespoons agave/maple/molasses
- 1 tablespoon olive oil
- 12 drops liquid mesquite smoke
- In a stock pot bring the veggie broth to a boil, then reduce heat to simmer.
- Stir the dry ingredients together in a medium bowl. Add the cold water and apple juice concentrate and immediately mix with your hands. Knead until a springy, stretchy dough is formed.
- Shape the dough into a loaf and add it to the simmering broth. The dough will double in size as it cooks. Simmer gently for 40 minutes, turning the loaf occasionally.
- Watch the broth carefully and lower the heat if you need to; the broth should never boil, else thy seitan shall be mush.
- While the loaf simmers, heat your oven to 350°F and whisk the glaze ingredients together in a measuring cup or small bowl. Lightly oil a baking dish.
- After the dough has simmered, transfer the loaf to the oiled baking dish. Give it a coat of glaze and bake for 10 minutes. Continue to bake, adding new coats of glaze every 7 - 10 minutes until glaze is used up.
- Slice to serve
*please note: add 1/4 cup cold water to the recipe in the video!
One thing I'm looking forward to is eating all the Thanksgiving leftovers! Sammiches loaded with seitan and mashed sweet potatoes and cranberry sauce, maybe some balsamic Brussels sprouts...mmm! By the way, seitan makes a great plant-based lunchmeat!
Dave from Colorado writes,
"Rachael! Hey! Got a question for you. I'm refining my meat intake. What's a quick lunch vegetarians like? I've been tossing together a turkey sandwich for years... looking for a replacement but not finding anything that seems an equivalent. Fast, easy, nutritious. Thoughts on this?"
There's lots of easy vegan sandwich toppings - hummus, peanut butter, avocado, grilled portobello - and nowadays you can buy Tofurkey vegan turkey slices at most grocery stores. But if you're avoiding processed foods for health or environmental reasons, try making a batch of Turk E. Seitan. And Dave, thank you for adding more plant based meals to your daily routine! You rock!
Happy Thanksgiving, all! This year, please give your presidential pardon to the bird and try a plant-based feast instead! My Thanksgiving board on Pinterest is full of mouth-watering sides, soups and desserts. Check it out! If you have a favorite plant-based holiday dish, please leave a comment below.