Saturday, March 31, 2012

The Best Seitan Recipe in the World!

I've been promising this for awhile, but I need to share now that I've gotten it typed up.  Based on VeganDad's Veggie Lunch Meat, this seitan loaf lasts us all week, and provides one of our main sources of protein.  You can slice it for sandwiches, dice it for stir fries, grind it for spaghetti sauces.  It's really that versatile.  And cheap!  I'll estimate that even with my having to use extra-special wheat gluten (I order from NOW Foods from the States which is so expensive to ship, yet safe with all our allergies compared to Bob's Red Mill), it costs about $10 to make.  That's a great price in these trying economic times!  While not gluten-free by any means, it is soy-free, nut-free and even legume-free (for maybe the only other two people in the world who are allergic to them like my son!).

Sarah's Seitan

2 cups water
1 cup cooked quinoa
½ cup nutritional yeast
1/3 cup olive oil
1 scoop of rice protein or hemp protein powder
1 tbsp maple syrup
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp pepper
Few dashes of liquid smoke (optional)
2 3/4 cups vital wheat gluten

Place all ingredients except the gluten flour in a bowl process until smooth with an immersion blender. Add gluten flour and work into a dough.

Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Steam for 1 hour.

Preheat oven to 350 degrees. Remove seitan from steamer and bake for 45 minutes.

Cool, then store in the fridge.  Freezes beautifully!

Some pics of this in action...

I've now entered 2012 instead of 2002...I'm on twitter!  And I just downloaded the Blogger app to my phone!  Hurray!


traveler said...

stAm trying to follow this seitan recipe but got stuck on a couple of things...
1) What does "scoop" of hemp protein mean in terms of actual quantity?
2) Should the seitan still be wrapped in foil when baked? Or should the foil be removed first?

Thanks so much!

Sarah said...


Thanks for pointing these out! I will adjust the recipe to make this more clear:
1) one scoop of protein represents a 30g serving.
2) the foil stays on - simply remove the package from the steamer and transfer as-is to the oven.


lmason1554 said...

I'm excited to try this recipe this week- one question though... what if you don't have a "steamer"? Is there another way to get the same effect? Thanks!

Sarah said...


I have skipped either step of steaming and baking with dismal results. They do sell inexpensive steamer baskets, but here is a link with some do-it-yourself options using household items. Hope this helps!

e-le-d said...

Wow, this is awesome, thanks! I replaced maple syrup with molassess, because I didn't have any and it came out tasting so similar to shop bought meat replacements. I ate an entire half of this recipe just on it's own! Can't wait to try it in some dishes, if I can stop myself eating it first!!

Bethery von Dassow said...

I hope someone still answers this blog. IS the protein powder necessary?

Sarah Wise said...

Yup - still responding! :)
I use the protein powder to give another source of concentrated protein and bite, but you could just add the same amount of oat flour or a little more gluten flour on top of that called for in the recipe. Hope this helps!

Sandee said...

I want to know if the texture is soft or gummy.. I tried other recipe n was disappointed so wondered how urs is..looks good

Sarah Wise said...

I couldn't stand other recipes for having a rubbery and squeaky texture - this is nice and soft. Similar to Tofurky roast...if that helps!