Description
This easy seitan recipe offers a simple way to make a flavorful, protein-rich vegan alternative to meat. Made from vital wheat gluten and chickpea flour, the seitan is steamed and then pan-fried with a delicious honey ginger sauce for a crispy, savory finish. Perfect served with rice and steamed vegetables for a wholesome meal.
Ingredients
Scale
Easy Seitan
- 3/4 cup vital wheat gluten
- 2 tablespoons chickpea flour or all purpose flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 3/4 cup vegan no chicken broth or vegetable broth
- 1 tablespoon olive oil
Honey Ginger Seitan Sauce
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons grated ginger
- 1/2 cup low sodium soy sauce
- 1/4 cup agave
- 2 teaspoons seasoned rice vinegar
- 1 tablespoon cornstarch
Instructions
- Mix Dry Ingredients: In a large bowl, combine the vital wheat gluten, chickpea or all-purpose flour, nutritional yeast, onion powder, garlic powder, dried thyme, and salt. Stir well to evenly distribute all the ingredients.
- Add Wet Ingredients: Pour the broth and 1 tablespoon olive oil into the bowl with the dry ingredients. Stir with a large spoon until the dough begins to come together and pull away from the sides of the bowl.
- Knead Dough: Transfer the dough to a lightly floured surface and knead with your hands for 2 to 3 minutes. Expect a somewhat messy but elastic dough texture.
- Shape Seitan: Tear the kneaded dough into bite-sized pieces, ready for steaming.
- Steam Seitan: Prepare a large pot with a steamer basket and add 1 to 2 inches of water to the bottom. Place the seitan pieces in the basket, cover, and steam for 15 minutes until cooked through.
- Prepare Sauce: In a small bowl, whisk together the minced garlic, grated ginger, soy sauce, agave, seasoned rice vinegar, and cornstarch until smooth and combined.
- Pan Fry Seitan: Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add the steamed seitan pieces and fry on each side until golden brown and crispy on the outside.
- Coat with Sauce: Reduce the heat to low, pour the prepared honey ginger sauce over the seitan, and stir constantly until the sauce thickens and the seitan pieces are fully coated.
- Serve: Serve the honey ginger seitan immediately with rice and steamed broccoli or your choice of vegetable sides.
Notes
- Use chickpea flour as a gluten-free option with a different texture, though it will not produce as chewy results as vital wheat gluten.
- If you prefer a spicier sauce, add red pepper flakes or a dash of sriracha to the honey ginger sauce.
- Ensure the water in the steamer does not touch the seitan to avoid sogginess.
- For a firmer texture, knead the dough an additional minute before shaping and steaming.
- Store leftover seitan in an airtight container in the refrigerator for up to 3 days and reheat by pan-frying or steaming.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 0 mg
