Simple Seitan
This simple seitan recipe is the perfect base for countless vegan meals. With white beans, tahini, and spices, it’s tender, high in protein, and surprisingly easy to make at home.
Ingredients
- 250 g vital wheat gluten
- 125 g white beans
- 25 g nutritional yeast
- 250 ml vegetable broth lukewarm
- 1 teaspoon soy sauce
- 1½ tablespoon tahini
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
Blend Wet Ingredients
- In a food processor, combine the white beans, vegetable broth, soy sauce, and tahini. Blend until completely smooth.
Combine Wet & Dry
- In a large bowl, mix the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the wet mixture into the dry and stir with a spatula until it begins to come together.
Knead & Rest
- Once it forms a shaggy dough, knead it gently with your hands for 1–2 minutes until just combined. Don’t over-knead — the more you knead, the chewier the seitan will be. A short knead makes it tender and juicy. Cover the dough and let it rest for 5 minutes.
Shape
- Form the dough into 3 logs and then roll up tightly in a piece of baking paper then tinfoil, twisting the ends tightly. Baking paper will provide a barrier between dough/foil and also help retain moisture.
Steam
- Use a foldable metal steamer basket, unfold the basket and place it in the pot with about 2–3 cm of water—just enough to sit below the basket. Once the water is boiling, place the wrapped gluten dough in the steamer and cover with a lid. Steam for 1 hour, flipping it over halfway through (use tongs).
Set
- Let the cooked seitan cool to room temperature, then unwrap it and place it in an airtight container in the refrigerator for at least 8 hours to set.
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