Nathan’s homemade seitan is quite delicious. Once prepared, we usually use half of it as a roast and slice the other half for sandwiches during the week. The flavor and consistency of the seitan is perfect for both uses.
- 12 oz firm tofu (or cooked beans of your choice)
- 2 cups water
- 1/4 cup olive oil
- 6 tsp Bragg’s Amino Acids
- 1/4 cup nutritional yeast
- 3 tsp smoked paprika
- 6 tsp onion powder
- 3 tsp garlic powder
- 3/4 tsp tumeric
- 1 tsp smoke salt
- 1 tsp ground sage
- 1 tsp freshly ground black pepper
- 1 tsp oregano
- 1 tsp thyme
- 3 1/4 cups vital wheat gluten
You will need a large steamer for this recipe. Get water steaming in the steamer in preparation for seitan.
Place all ingredients except the vital wheat gluten into a blender and process until very smooth. Pour processed mixture into a large bowl. Add the vital wheat gluten and work into a dough. Knead this dough mixture for a few minutes to allow the gluten to develop well. Shape the dough into a log shape and place into a greased bread pan (you can wrap the dough in aluminum foil instead of using a bread pan, but we like the pan because it isn’t wasteful). Place the bread pan into the steamer and steam for 1 hour.
Preheat oven to 350°. Remove seitan from the steamer and bake for 40-50 minutes. Seitan will almost double in size.
Cool completely, then cut in half. Save one half to use a roast and slice the other half for sandwiches. Store in the refrigerator or freezer.