Hi guys, Today we’re making this beefy beefless seitan. This seitan is denser than my other seitan recipes, with more bite and hearty flavour, it’s perfect for sandwiches, stews and stirfries. If you’re new to the vegan culinary world, you might not know what seitan is.
Fear not the lord of darkness, seitan is made out of perfectly innocent wheat. Ancient Chinese Buddhist monks originally made it by kneading dough in water, letting the starch wash away and saving the gluten leftover to make this high protein food.
We’re going to skip the whole washing dough business and use vital wheat gluten flour. For this recipe, we’ll need some stock powder; I’m using mushroom bouillon as it’s a bit richer tasting than the regular vegetable type, garlic, onion powder and black pepper, balsamic vinegar for its dark colour and a bit of acidity which adds to the meaty flavour, marmite for it’s dark rich flavour and some kidney beans which reduces the gummy-potential of the seitan.
And of course, our gluten flour. If you don’t have marmite, you can substitute a teaspoon of dark soy sauce or a tablespoon of miso paste. To start, simply blend together all the flavouring ingredients and kidney beans with one cup of hot water.
The water doesn’t have to be super hot, it just makes dissolving the marmite and bouillon powder easier. Then transfer that to a large bowl to make the seitan dough. I’m adding one cup of vital wheat gluten.
By the way, as I know some are wondering, there is unfortunately no substitute for gluten in this recipe. ‘Cause it’s the main thing. Stir together and very quickly you will come up with this dough. Knead it a couple times and you will feel that it is quite firm already.
Note that if your kidney beans held more water than mine, you might need to add a wee bit more vital wheat gluten to make the dough firm. Transfer this to a working surface and knead it for a minute. We want the gluten strands to develop a bit.
The dough will spring back strongly but keep at it. Don’t overknead though or you’ll end up with seitan that is really tough. Now let it rest while you prepare your steamer. Get some water boiling and oil the steaming basket so the seitan won’t stick.
Then place the seitan inside and cover it up. Notice that I’m not wrapping it up in cheese cloth or anything like that because we don’t need this seitan to be in any kind of particular shape since it’s going to get cubed up later.
Steam on high heat for one hour. After an hour, carefully remove the seitan and let it cool down before chopping it up into cubes. Because I’m planning to put these in stew later, I’m going to sear them.
All I’m doing is using a little oil in a hot pan and letting them brown over high heat, turning them over until all the sides are browned and a little crisp. This step helps with the seitan’s texture so it doesn’t get too mushy or fall apart in stews.
I’m also adding a dash of vegan worchestershire sauce to add a bit more color and a touch more flavour to finish these off. And that’s it. Our crispy little cubes of vegan beefiness are ready to drop into simmering stew.
Or add to a noodle salad. Or doused in sweet sesame sauce and stuffed into a toasted roll. The possibilities are endless. Thank you so much for watching this video! If you liked it, please give a thumbs up and subcribe if you haven’t already.
I post new easy vegan recipes on Fridays, meal inspiration videos on Wednesdays, with random videos thrown in between. Bye for now!