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Seitan Recipe With Chickpea Flour
[Vegan]

JC By: Jean-Philippe Cyr

Author Bio

I am a classically trained chef that specializes in vegan and cruelty-free recipes and cooking.... Read More

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Seitan Recipe Image garnished with leaves

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Seitan With Chickpea Flour [Vegan]

3-4

Dairy Free

Vegan

Seitan is one of the most versatile meat substitutes and this recipe makes it easy to make this staple at home. Made from protein-rich wheat gluten, this recipe is both tasty and nutritious. You can do just about anything with seitan from sandwiches to stir-fries.

Ingredients You Need for Seitan Recipe With Chickpea Flour [Vegan]

2 cups vital wheat gluten
1/2 cup chickpea flour
1/2 cup nutritional yeast
1 tablespoon smoked paprika
1 tablespoon dried basil
1 tablespoon onion powder
1 tablespoon ketchup
2 tablespoons vegan Worcestershire sauce
1/2 cup soy sauce
1 1/2 cups hot water
4 cups vegetable broth

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How to Prepare Seitan Recipe With Chickpea Flour [Vegan]

In a large bowl, combine your vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, dried basil, and onion powder and then set them aside.
In another bowl, whisk together your ketchup, Worcestershire sauce, soy sauce, and 1 1/2 cups of hot water.
Add the wet mixture to the dry ingredients and stir until the mixture has a dough-like consistency.
Knead the dough for 2-3 minutes, adding more vital gluten wheat if dough is very sticky.
Roll the dough in plastic wrap and tie a knot at each end. Leave 1 inch at both ends to allow the dough to expand.
Bring the vegetable broth to a boil in a large pot.
Carefully place plastic-wrapped seitan in the boiling broth. Cover the pot, return the broth to a boil, and reduce the heat to low.
Continue simmering your seitan until firm while turning it occasionally. This should take about 1 hour.
Remove the pot from the heat and let your seitan cool for 15 minutes in broth.
Cut off knots at either end and remove plastic wrapping. Slice seitan before serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.