How To Make Seitan? Tips And Facts
How to make seitan? Seitan is made from wheat flour and water and is an excellent meat substitute. Japan has been making and eating food for hundreds of years. The gluten ensures that a ‘meat-like’ structure is created during preparation. How to make seitan is what we discuss in this blog.
How To Make Seitan?
Seitan is made from wheat flour from which the bran and starch are rinsed out. Only gluten remains, this is the seitan dough. You can cook, grill and bake this dough in the oven. Add spices for flavor or marinate your seitan.
This is briefly what seitan is and how to make it. There is a hard way and an easy way to make it. The hard way is to use wheat flour. The easy way is to buy wheat gluten at the supermarket or online.
What Is Seitan?
Seitan is made by kneading wheat flour into a dough. We let this rest for a while and then we rinse with cold water, the bran and starch from the flour, so that only the gluten remains. The product that remains is seitan.
Seitan is not a real meat substitute, according to a nutritionist. For example, it contains no vitamin B12 and little B1. On the other hand, it contains a huge amount of protein, 20-25%. It also contains enough iron.
We use it as a meat substitute, because after cooking or baking it has the structure of meat. However, it does not have the properties and nutrients of meat.
The term making seitan can mean two things:
- Making your own wheat flour
- Prepare with ‘ready-made’ purchased wheat gluten
Both are discussed in this blog. We start with making it ourselves and you do that with wheat flour. The preparation is discussed later in this blog in the chapter ‘ Preparing Seitan ‘.
Make your own seitan
Making your own is not difficult and you will certainly develop your arm and hand muscles, because there is quite a lot of kneading. What do you need?
All you need is a kilo of wheat flour. We sift this flower first. Throw the flour in the sieve and shake it. Collect the flour in a large bowl.
Gradually add 0.5 liters of warm water (not hot water!) to the flour and knead until smooth. Then cover the bowl with a damp cloth and place the bowl in a warm place. Now let it rest for 1 hour.
Now take the dough and rinse it under the tap. Squeeze the dough, pull the dough and rinse the bran and starch from the dough. This entire process takes about 10-15 minutes. You can stop when the rinsed water is clear.
Now squeeze out as much water as possible from the dough and pat it dry. Now you have about 300 grams of seitan left that you can further process and prepare.
You can now make balls, twist sausages, flatten them for hamburgers or pull pieces apart. To separate it I recommend using scissors, because cutting is really not possible. It looks like a big gumball.
‘Ready’ Wheat Gluten
You can also make it from ‘ready-made’ gluten that you buy in the store or online. To turn it into seitan you need to do the following.
Take 1 cup of wheat gluten and mix it with 2-3 cups of water and then knead it into a dough. Gradually add the water to the dough. Let the dough rest for an hour under a clean tea towel.
You can add herbs and seasonings if you wish. This gives your dough extra flavor and the herbs are evenly distributed.
Before you get started, read the instructions on the packaging carefully. Even now it should be a ‘gumball’, tough to pull apart.
Make anything you want from the seitan, balls, sausages, hamburgers or pull pieces apart.
Now that you have made seitan from wheat flour or from purchased wheat gluten, we can start preparing and preparing it.
Seitan itself has little to no taste of its own, which makes sense because it is flour and flour has no taste. So you have to season it before you can bake or cook it.
Seitan must be seasoned. One of the advantages of making your own is that you can season it both inside and out.
If you want your seitan to have a “meaty” taste, add tomato paste to the dough. For that ‘meaty’ taste you can add herbs and spices that belong to beef, such as cumin, coriander, oregano and paprika.
If you want your seitan to be more like chicken, pork or just more neutral, you can add vegan chicken flavored stock and chicken spices or use thyme and sage.
Which is also just nice to season it with a crumbled cube of garden herb stock.
As a final piece of advice for seasoning your seitan, do it generously and don’t skimp on your seasoning.
Marinating is delicious and gives a lot of flavor. It’s easy to do, you just need the right ingredients, which are the following, for a tasty barbecue marinade:
- 2 cups vegetable stock
- 1 cup vegan barbecue sauce, homemade or store bought
- 3 tablespoons maple or agave syrup
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 teaspoons hot sauce (optional)
- 1 teaspoon liquid ‘smoke’ (Liquid Smoke)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoons paprika powder
It is easy to prepare, because you put all the ingredients in a bowl and mix them together. Taste to see if it tastes good, because you can now give it your own ‘touch’.
If you are going to bake the seitan in the oven, cover the bottom of the baking dish with a layer of marinade and place the seitan on top. Put the rest of the marinade on top of the seitan and divide it.
Well, cooking? It’s actually stewing. It is often stewed in broth. Put 1 liter of water and stock cube in the frying pan and bring to the boil. Also add 3 tablespoons of soy sauce for extra flavor.
You can of course add many more herbs and seasonings. That’s the great thing about seitan, you can make it to your own taste.
Add the pieces of seitan. It must be completely submerged. Lower the heat, but it should continue to boil gently. If it doesn’t boil gently, the Seitan will absorb too much moisture and it will become soggy, which is a shame about all your work. Partially put the lid on the pan and let it simmer for 20 – 30 minutes. The cooking time is highly dependent on the size of the seitan pieces. Turn the pieces every now and then.
Remove it from the pan with a slotted spoon and taste. Taste if the texture is good and taste if the taste is good. You can now use this seitan to make a stir-fry dish, for example.
If you want to cook the gluten ball in its entirety, the cooking time is about 45-55 minutes, depending on the thickness of the seitan. Turn the seitan every now and then.
The stewed Seitan tastes best if you let it rest for a day. Cool the seitan and place it, covered, in the refrigerator.
I always bake with the cooked seitan. I am talking about baking in a (grill) pan.
First cook the seitan as described above. The best thing to do is divide the seitan into several pieces, so that you can make steaks from it, for example. You cook these steaks first and then we bake the seitan steaks.
If you want to give your steak even more flavor, use the marinade described in this blog. Place the steaks in a bowl and pour the marinade over them. Make sure all pieces are well covered in the marinade and let stand for at least 30 minutes. You can also store the marinated steaks in the refrigerator and bake the next day.
Now take the grill pan and heat it up. Then put the steaks in the pan and fry them until you see the grill marks appear. Then turn the steaks and grill the other side of the steak until it also has grill marks.
Then turn the steaks a few more times and do this for about 2 minutes. If you have any marinade left, you can now rub the steaks with the remaining marinade.
Remove the steaks from the pan and serve them to your guests. Enjoy your meal!
This is the easiest method of all three, as it requires no stock and no large pot of water. Plus, you don’t have to wait until the next day to eat it. You bake in the oven for making hearty recipes such as ribs or roasts.
To bake it, grease a baking dish and add the kneaded and resting dough to the dish. Flatten the dough and stretch it to fit in the dish. How much you flatten and stretch it will determine how thick or thin it will be.
Cut the dough into as many pieces as you like, cover it with a spice mixture or your favorite herbs and seasonings and bake at 190 degrees for about an hour, until it has a firm texture.
Before you take it out of the oven for good, taste it. Taste to see if it is cooked. If not, leave it in the oven longer.
Remove the baking dish from the oven, cut the pieces again and remove them from the baking dish. Then use them in whatever recipe you make.
Yes, seitan is vegan. If you also keep all the other seasonings you use vegan, then you have a vegan dish. It’s that simple.
You can freeze it very well. I do recommend cutting the seitan into smaller pieces. Then put them in a freezer bag or container and put it in the freezer. You can keep it for at least 6 months. Do not do this any longer, because then the structure will be different.
You can also store it in the fridge for up to 4 days, sealed of course.
It doesn’t matter if it’s already cooked or not. The retention time is the same.