How to make beef-flavor seitan
How to make beef-flavor seitan - This recipe below is a recipe for steamed seitan. If you want to bake your seitan, please read the note first.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 ounces 1x
- Category: Main course
- Method: Steam
- Cuisine: Asian inspired, American
- Diet: Vegan
Ingredients
Scale
- 1/2 block of soft tofu (about 7 ounces)
- 1/2 teaspoon liquid smoke
- 1 tablespoon grapeseed oil (or any neutral flavor oil)
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dark soy sauce (see note below)
- 1 tablespoon ketchup
- 1/2 tablespoon vegan Worcestershire sauce
- 1 cup vital wheat gluten flour
Instructions
- In a large bowl, mash the soft tofu with a fork until there are no big chunks.
- Add liquid smoke, oil, garlic powder, onion powder, dark soy sauce, ketchup, and vegan Worcestershire sauce to the mashed tofu. Mix well.
- Prepare the steamer. Make sure your water is on a low simmer.
- Meanwhile, add the vital wheat gluten to the tofu mixture. Mix well with a fork until everything is relatively mixed. Then knead with your hands for 3-5 minutes. The kneading process activates the gluten so do not skip this process.
- Once the dough feels firmer than when you first started, divide the dough into two pieces.
- Wrap each dough tightly with parchment paper. Then wrap it again with aluminum foil.
- Add the seitan to the steamer, place a lid on top, and steam for 20 minutes.
- After 20 minutes, flip the seitan using tongs and continue to steam for additional 20 minutes.
- Turn off the heat and leave the seitan in the steamer for 10 more minutes.
- Take the seitan out and let it cool to room temperatures.
- Unwrap the seitan and place them in an airtight container in the fridge for a week or in the freezer for a couple of months.
Notes
- If you don't have dark soy sauce, you can substitute it with regular soy sauce. However, your seitan won't be as brown in color.
- If you don't want to use foil, make sure to wrap your seitan a couple of times in parchment paper and steam as instructed above. If you don't use foil, it may take a little longer to cook the seitan so I leave the seitan in the steamer to cool.
- If you want to bake your seitan, use 3/4 cup of vital wheat gluten instead of 1 cup. After kneading the dough for 3-5 minutes, let it rest for 5-10 minutes before you spread them onto the baking sheet that's lined with parchment paper. Bake at 350F for 7-10 minutes, flip, and bake for additional 7-8 minutes.
