Seitan (Two Ways)
By Nisha Melvani, RDN · cookingforpeanuts.com
4 servings
Wheat gluten dough steamed into chewy, protein-rich meat substitutes; chicken version as small balls, beef as a log.
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| 240 ml vital wheat gluten | Whisk dry ingredients, mix in wet until springy | Seitan chicken: roll into balls, steam 10 min | Pan-fry chicken balls 7 min until golden (optional) | Seitan beef: shape into log, steam 1 hr until firm | Sear beef log on stovetop for richer texture (optional) |
| 30 g nutritional yeast | |||||
| 2 teaspoons garlic powder | |||||
| 1 teaspoon onion powder | |||||
| 1 teaspoon poultry seasoning (or seasonings of choice) | |||||
| 2 tablespoons tamari (or soy sauce, preferably reduced sodium) | |||||
| 1 teaspoon date syrup (or maple syrup or agave (optional)) | |||||
| 180 ml vegetable broth (plus more as needed) |
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