This has become my go-to meat substitute! I will use it in pretty much any recipe that calls for meat. I chop it up for soups and stews, slice it and use as deli meat, or add to a salad or stir fry for a protein boost. It absorbs marinades really well and also tastes great on it's own. I realized how easy making homemade seitan could be when I tried It Doesn't Taste Like Chicken's Vegan Turkey Roast. This recipe is my adaptation of the basic principles she uses.
Here's a helpful recipe video.
Ingredients:
- 1 package firm or extra firm tofu
- 3 tbsp nutritional yeast
- 2 tbsp water
- 1 tbsp white miso paste
- 2 tsp onion powder
- 2 tsp vegan chicken broth base
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp ground sage
- 1 1/2 cups vital wheat gluten
Directions:
The hardest part of this recipe is just making sure you have all the ingredients! Once that's done, dump everything—except for the vital wheat gluten—into a food processor with the s-blade attachment inserted.
Blend until smooth. It will happen quickly!
Scrape down the sides and add the vital wheat gluten. Then blend again until a ball of dough starts to form. Again, this happens fast.
Remove the dough from the food processor and pat it into a ball. It really doesn't need to be perfect, trust me.
Wrap your dough ball in aluminum foil. Steam in a pot with a steaming basket for one hour, or until the internal temperature reaches 160° F.
And that's it! Store in the fridge for up to 3 days or freeze in plastic wrap and it will last much longer—several months at least.
I love that I can make this recipe ahead of time and use it when I'm ready! Enjoy!
by xtinecuisine