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How to make your own seitan

I’ve been wanting to make my own seitan for a while now, but from what I’d read online, I was worried it would be time consuming. I actually really like store bough seitan, which is a wheat based protein, but have found myself dissatisfied with limited flavor choices available. That’s why homemade seitan seemed appealing, because I could flavor it however I wanted.

I finally dedicated this past Sunday to conquer making my own seitan, and yes, I did spend most of the day in the kitchen. The seitan itself takes a good 2 hours, but then you have to make another dish featuring the seitan. I’m in full Hanukkah preparation mode, so I went on to use mine in a vegan brisket with roasted vegetables and gravy. I used a few ingredients in my seitan that gave it a more beefy flavor, but you don’t necessarily have to use this recipe for a brisket. It’s super flavorful, meaty, and you could totally use  in a sandwich, or stir chunks into almost any pasta dish.

There are many different ways to prepare seitan that give you different results. Since I’m mimicking a meaty dish that’s roasted for hours I wanted to impart as many flavors as possible into the seitan, I boiled mine in a flavored stock. Shout out to Vegan Foodie Mama for the inspiration.


1 cloves of garlic
1/2 c kidney beans (drained and rinsed)
1 Tbsp olive oil
2 tsp soy sauce
1 Tbsp minced chives
2 Tbsp fresh chopped parsley
1 tsp liquid smoke (divided)
1 tsp onion powder
1/2 tsp black pepper
1/2 Tbsp nutritional yeast
2 c vital wheat gluten
4 c vegetable stock (divided)
4 c water
1 Tbsp fermented soy bean paste
2 bay leaves
1/2 tsp white pepper
Cheese cloth
Cooking string


1. Mince garlic in food processor.

2. Add beans, olive oil, soy sauce, chives, parsley, and 1/2 tsp liquid smoke. Process until you have a pesto like consistency, which will require occasionally having to stop and scrape down the sides.

3. In a separate bowl combine onion powder, black pepper, nutritional yeast, and vital wheat gluten.

4. Add bean mixture from food processor and about 1 1/2 to 2 c of vegetable stock. Mix, then knead until the seitan dough firm yet elastic, about 4 minutes.

5. Form into your desired shape, then wrap with cheese cloth and tie with cooking string.

6. In a large pot, combine remaining stock, water, soy bean paste, 1/2 tsp liquid smoke, white pepper and bay leaves.

7. Bring to a boil, then turn heat down to medium low and add seitan. Simmer for about 45 minutes, then flip the seitan and simmer for another 30 minutes.

8. Remove seitan and pat dry. Let sit at room temperature for 90 minutes wrapped in paper towels, then another hour in the refrigerator. You can then cover the seitan with saran wrap and store in the fridge for up to 4 days.