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Seitan

Discover Pinterest’s best ideas and inspiration for Seitan. Get inspired and try out new things.
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As a food scientist, l've tested so many versions - and these two tweaks changed everything for me: 1️⃣Add beans and nutritional yeast This improves the texture (more tender!), adds depth of flavour, and boosts the nutritional profile. 2️⃣Use a super flavourful broth Seasoning from the inside out is the key to making your seitan taste amazing. I use a broth made from veggies, shiitake mushrooms, miso, soy sauce, and aromatics like garlic and ginger - you'll taste the difference in every bite. From this one dough, I make chicken tenders, schnitzels, meatballs, deli slices, anything | want 🙂 This is how I eat high-protein, satisfying food every week — without buying ultra-processed foods? By @@wendythefoodscientist
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Ok, so this seitan recipe is just DOWNRIGHT RIDICULOUS. But before we get into that, let’s talk about how many times I’ve tried and failed to make good-tasting seitan. In most cases, I’ve tried to make it with vital wheat gluten flour. There’s something about vital wheat gluten in flour form that does NOT taste right to me. Only recently did I learn about this ✨Washed Flour✨ method for making seitan. Stretching, braiding, and knotting the protein results in a fibrous and meaty texture that bears an uncanny resemblance to shredded chicken. The final product is unparalleled and tastes so much better than any store-bought vegan chicken alternative. Full recipe on @vegscratchkitchen page
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@wildveganflower shares her tips and tricks on how to wash the flour when making seitan🥰🌾👀 Seitan is an affordable and delicious protein option that is made from bread flour. It’s worth the effort- the flavor is so much better compared to using vital wheat gluten!🤭 If you want to see the full length recipe you can find it on her profile!😉 #seitan #gluten #plantbasedprotein #budgetrecipes #veganprotein #vegetarianrecipes #veganrecipes #veganchicken #cheapvegan
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This Vegan “Chicken” Piccata is everything you loved about the classic Italian-American favorite – it’s zesty, buttery, briny and made 100% vegan with our homemade seitan “chicken.” Serve it over pasta or mashed potatoes for the ultimate dinner!
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30min · 5 servings NO CHICKEN 🐣🥰 This "no chicken“ is made from Seitan thus it’s really high in protein, made in 30mins and glazed in a beautiful sweet and spicy sauce! 😋 👩‍🍳 The vital wheat gluten cannot be replaced with another flour. RECIPE : Wet: • -1 Cup (190g) canned chickpeas • -1/2 cups (125ml) veg stock • -1 Tsp salt • -1/2 Tsp each garlic and onion powder Dry: • -1 Cup (130g) vital wheat gluten • -2/3 Cup (75g) chickpea flour • -2 Tbsp vegan Worcestershire sauce Glaze: • -6 Tbsp soy sauce • -1 Tbsp sriracha • -zest of 1/2 lime • -3 Tbsp maple syrup or agave steps • FIRST blend the wet ingredients • ADD the dry and blend for 2-3mins • SHAPE a dough ball • MAKE 5pieces and SHAPE them • SIMMER in veg stock for 15mins • FRY the Filets in oil and add
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Wet: -1 cup (190g) cooked chickpeas -1/2 cup (125ml) water -2 Tbsp soy sauce -1 Tsp mustard -1 Tsp salt -optionally: some garlic powder Dry: -2/3 cup (75g) chickpea flour (or all purpose flour) -1 cup (130g) vital wheat gluten (can’t be replaced) Blend in a food processor 4-5mins until it’s a dough OR blend the wet ingredients and then knead with the dry ingredients for 10mins. Roll in a long sausage, twist and make a knot. Broth: -8 cups (2L) water -1 onion, halved -2 cloves smashed garlic -3 Tbsp soy sauce Bring to a simmer. Cook the Seitan 45-50min. Let it cool down (I like to place it in the fridge for that). Then tear into chunks, now you can: -marinate it -fry it -refrigerate it (1 week) -freeze it (3 months) • Recipe by @fitgreenmind on Instagram
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35min · 5 servings INGREDIENTS + INSTRUCTIONS: • -1 cup (190g) canned or cooked chickpeas • -1 cup (130g) vital wheat gluten • -2/3 Cup (75g) chickpea flour • -1 Tsp each salt, garlic, nutritional yeast and miso paste • -1/2 cup (125ml) water • BLEND 3-5mins/CUT in half/ROLL out and cut into small pieces/COOK 20-25min in veg stock/OPTIONALLY refrigerate/DUST with corn starch and fry until crispy • Glaze: • -4 cloves garlic • ADD to the crispy Seitan • -1/4 Cup (65g) agave or maple syrup • -2 Tsp soy sauce • -1 Tsp Sriracha • -juice of 1/2 lime • MIX/POUR over the Seitan and serve with rice
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