I”ll let you see the final result first….in the form of vegan Reubens!
Here is the seitan in the raw, the firmness and texture was perfect! Better than store-bought.
Here it is, sliced and gently pan-fried for a few minutes, and ready for sandwiches.
I had exactly 2.5 cups of Vital Wheat Gluten left to my name and we wanted Reubens. I didn’t have the means to buy pre-packaged seitan with caramel coloring and whatever else is in there for 5 bucks a pop. Instead, I spent no money whatsoever and made 20 times the amount. Oh, and did I mention 23 grams of protein per serving? That’s insane.
This was EASY. And it made enough for 12 people to have 6-7 LARGE chunks of seitan in a stir fry or as deli slices. In fact, I froze half the batch and kept a quarter in the fridge. Just from that small amount of vwg, we have enough seitan to yield an entire summer of fajita strips, sandwich slices, chili crumbles and stir-fry “meat”. Score!
Super-Easy, Non-intimidating Basic Seitan
- 2.5 cups vital wheat gluten flour
- 1 tsp marjoram
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups water
For the Broth:
- 6 cups water
- 2 tbsp molasses (or 1 tbs brown sugar if you don’t have molasses)
- 2 tbs soy sauce
- 1 tsp liquid smoke
- Place all broth ingredients in a very large pot, and bring to a boil
- While waiting for broth to boil, mix the dry seitan ingredients together in a large bowl, then add 2 cups water
- Stir flour mixture into a sponge-like dough, then knead for a minute to make it more elastic and firm
- Squeeze the firm dough until you rid it from excess water, over a sink works well. Dough should not be excessively wet.
- Cut dough into dimensions you’d like, I made big cubes for easy slicing.
- Boil in broth for 1 hour, watch it and lower the heat as needed to avoid boiling-over.
- Drain and let dry a few minutes, then it is ready to go!
The recipe for vegan reubens will be in my next post. Now go make a bunch of seitan already!