How to Make Seitan Recipe (Two Ways)

By Nisha Melvani, RDN · cookingforpeanuts.com

4 servings

Wheat gluten dough steamed into chewy plant-based protein; shaped into balls for chicken or a log for beef.

240 ml vital wheat gluten	Whisk dry ingredients, mix in wet until springy	Shape into 2-inch balls, steam 10 min	Pan-fry seitan chicken 7 min until golden (optional)	Shape into log, wrap, steam 60 min until firm	Cool 10 min, slice, sear if desired
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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