The Quickest & Easiest Seitan Recipe! (Vegan Chicken!) (2024)

FAQs

How to make seitan not rubbery? ›

The texture of the dough will be extremely rubbery so you want to cut the wheat gluten with some other type of flour. This will give it the flaky, stringy, break apart texture you are looking for. A ratio of 5:1 gluten to flour should work out nicely. Boil your gluten dough in vegetable stock for flavor.

The best part is that making seitan at home is easy, and it's much cheaper than buying pre-made or store-bought seitan.

Boiling seitan makes it have a brainy spongey texture, frying seitan (without first steaming it) makes it rubbery and spongey, baking it makes it dry and rubbery. Steaming seitan, on the other hand, will yield the perfect meaty, juicy, chewy, yet tender seitan every single time.

Seitan is a meat substitute made from vital wheat gluten. Various seitan recipes can be made from vital wheat gluten by varying the spices and cooking method. Vital wheat gluten basically a flour like substance that is primarily protein. This is what makes the chicken so high in protein!

While seitan is a versatile plant-based protein, people with celiac disease, non-celiac gluten sensitivity, or gluten allergy should avoid it. Premade seitan can also be high in sodium, so it's important to read the nutrition label if you monitor your sodium intake.

“Eat it sparingly,” he says. “It's not necessarily a once a day thing, and if you think you need a plant-based option I'd actually suggest tofu over seitan.” That said, Mora says there's no denying that folks can benefit from adding seitan to their menu—especially since it comes in a variety of flavor profiles.

However, while seitan is an excellent plant-based protein alternative, tofu is a complete protein (seitan lacks the amino acid lysine). Unseasoned tofu is typically lower in sodium than store-bought seitan, which can be processed with salt, sugar or other flavors added.

Nutrition and Protein

Seitan is highest in calories and protein, as its main ingredient is vital wheat gluten, which has a similar nutritional profile to protein powder. Tempeh is high in protein, vitamins and minerals, but also low in sodium and carbs.

For a better flavor and a cheaper price, try washing the flour and make your seitan from bread flour! The brand of bread flour doesn't matter. Choose a high protein flour for a larger yield. You can make this with all-purpose flour, however you will have a smaller yield.

Ingredient Notes

vital wheat gluten - Currently I use this one from Anthony's. chickpea flour - This tenderizes the seitan by disrupting the gluten formation. You can also use other types, such as oat flour or all-purpose. nutritional yeast - Adds umami and also helps tenderize the seitan.

How long does seitan last in the fridge? ›

Cover each container tightly with a lid and store the seitan in the fridge for up to ten days, or in the freezer for up to six months. To extend the life of fresh or defrosted seitan indefinitely, boil it in its broth for ten minutes two times a week.

Sources of protein containing all nine essential amino acids are called complete protein. Seitan is therefore slightly incomplete but fear not – it's an excellent source of protein and usually seasoned with soya sauce, which conveniently adds the missing amino acid (lysine)!

Seitan can be high in sodium, so read the packaging carefully. While not all seitan options will be high in sodium, those made with flavoring agents like soy sauce and salt can boast higher amounts of this mineral.

Additionally, seitan absorbs flavor exceptionally well, making it easy to include in various cuisines ranging from sweet and savory to spicy. Luckily, making this versatile ingredient at home is easy. Creating seitan requires you to knead vital wheat gluten and water until it forms into a firm ball or loaf.

A too wet, too soft dough is going to make a gummy, soft seitan. This could be because you used a tofu that was not super firm, or not pressed well enough so it was holding extra liquid. Or if there was water suggested in the recipe, you did not wait to add it until the end.

The absolute GOLDEN rule here: Don't boil! Simmer. SUPER important so we're telling you upfront. If you cook your seitan in boiling water, you'll have a spongy texture where all the bubbles have penetrated it.

Unwrap the seitan and place it in an airtight container. Pour in 2 ½ cups of vegetable broth and 2 teaspoons of tamari, then refrigerate the seitan overnight in the marinade. The next day, the seitan will be tender and juicy, perfect for use in various recipes!

Don't let it dry out – If you overcook seitan, it will become tough, chewy and dry, which is not what you want!