Friday, September 28, 2012

All Hail Seitan!

Because of a recent sauerkraut jag, I went searching for recipes for vegan reubens and in the process found this blog ( It turned out GREAT the very first time I tried it, which in turn got me experimenting with making my own "chicken"-style seitan....and here you go! 

The "Corned Beef" style seitan

Liz' Vegan Reuben! NOM!

Chicken-Style Seitan
Mix thoroughly in food processor:
1/2 cup chickpeas
1 tbsp oil
1 cup water
1 tsp black pepper
1 tsp salt
2 tablespoons Frontier brand vegetarian broth powder 'chicken' style
1/2 tsp dried mustard
Transfer to a large bowl and stir in with a fork:

1 1/4 cups vital wheat gluten

Make sure all dry flour is well incorporated; I knead it lightly a few times, but I've been hesitant to knead a lot, because I don't want an overly smooth consistency in the final product.

Shape 'dough' into a rectangle, that will fit into whatever steaming device you have. Wrap well in foil, double-folding seams. BUT: don't wrap too tightly - the seitan will expand somewhat during cooking. Steam over medium-low heat for 45 minutes to one hour, depending on how thick your "loaf" is. After 40 minutes, start checking your loaf - it should be not sticky or doughy, slightly darkened, slightly but not too rubbery. If you steam at too high a heat, your seitan will be tougher than a rubber ball, so don't be hasty!

Allow to cool to room temperature, and slice, chunk or whatever! Keeps well in fridge for up to two weeks, but is definitely tastiest and has the best consistency in the first three days. I haven't tried freezing it yet, but I will let you know how that goes when I do. Below are two tacos I made in the cafe - Jamaican Jerk Tacos with Fresh Mango Salsa, and Korean Tacos. ENJOY!

Jamaican Jerk Tacos with Fresh Mango Salsa

Korean Tacos with Kimchi

Again, thanks to Vegan Dad for the inspiration and instructions for making seitan! (