Seitan is a meat substitute derived from the protein portion of wheat. There are several different ways to prepare this meaty wheat – this recipe is one of the most basic, requiring only bread flour and water and then some seasoning. The process is pretty involved but the savory, meaty result is worth it! Use this seitan on sandwiches, as a salad topper, or as a delicious main that will stun your guests!
How to Make Basic Seitan [Vegan]
For the Dough:
- 10 cups bread flour
- 3 cups water
For the Broth:
- 4 1/4 cups water
- 3/4 cup soy sauce or tamari
- 1 piece kombu seaweed
- 6 garlic cloves, finely chopped
- 1 2-inch piece of fresh ginger, finely chopped
To Make the Dough:
- In a large bowl, put the bread flour and create a well in the center. Pour in the water and mix with your hands. Knead dough for 10-15 minutes, or until elastic. This step is very important to develop the gluten Alternatively, you can use a stand mixer with the dough attachment.
- Form into a ball and place it in a large bowl. Cover with cold water and let it rest for 2 hours.
- Place the bowl beneath the kitchen tap with running water, rinse the dough by squeezing and kneading the dough with your hands. Drain with the help of a mesh sieve for several times. Keep “washing” the dough until the water runs clear, approximately 10 minutes. The dough will shrink considerably in size. Squeeze dough and press out as much liquid and air as possible. Form into a ball.
To Make the Broth:
- In a large saucepan, combine the water, soy sauce (or tamari), kombu seaweed, garlic, and ginger. Let the broth boil. Once boiling, lower the heat to a simmer.
- Place the ball of seitan in a metal colander (the ones for pasta are great for this), and place it into the saucepan. The seitan should be completely covered by the broth. Simmer for 40 minutes.
- Carefully, remove the colander from the saucepan. Remove the cooked seitan and let cool for 15 minutes. Slice and use as desired.
- Seitan (Plant Protein)