simply seitan
This seitan recipe has taken some trial and error to perfect and I have to say it is just that….perfect. Seiten is a versatile vegan “meat” alternative. Pictured here it makes the perfect gyro and we’ve also used it for philly cheesesteaks, french dip sandwiches, stir frys, tacos….so many options.
3 cups vital wheat gluten
3 TBS better than bouillon seasoned vegetable base
3 cups water (sub veggie broth if no bouillon)
1/4 cup olive oil
2 TBS tamari
2 TBS apple cider vinegar
1 TBS tomato paste (heaping)
1/3 cup nutritional yeast
1 tsp of each: ground pepper, dried basil, dried oregano, dried thyme, ground mustard, garlic powder, onion powder, sea salt, celery salt, paprika
Instructions
Combine HOT water and bouillon and sit aside.
Combine gluten, spices and nutritional yeast.
In separate bowl, combine veggie stock, olive oil, tamari, vinegar and tomato paste.
Pour the liquid mixture into the dry mixture and stir to combine.
Now you should have a blob that is moist but mostly sticking together. Place on a clean surface to pull, knead and fold over itself a few times.
Press it together into a log like shape 10-15ish inches long.
Wrap tightly in a heavy duty piece of foil and then flip and wrap again in a second piece of foil.
Refrigerate for at least one hour.
Cook for 90 minutes at 350 degrees.
Allow it to cool in the foil at room temperature and then refrigerate for one day.
Open, slice, enjoy!
I personally cut it into small chunk portions and freeze for simple meals. When ready to use thaw at room temp and then slice as needed for your meal.
Also pictured here is my homemade tatziki and this yummy flatbread.