Kathy’s Oil-Free Mega Protein Seitan
Vegan Wheat Meat

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Kathy’s Oil-Free  Mega Protein Seitan

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Ingredients

2 3/4 cups Vital Wheat Gluten I used Bob's Red Mill Vital Wheat Gluten
2 cups Water
1 cup cooked Quinoa
1/2 cup Nutritional Yeast
1/4 cup Aquafaba The juice from a can of chick peas
1 Tablespoons Pure Maple Syrup
1 teaspoon Salt
1 teaspoon Paprika
2 teaspoons Garlic Powder
2 teaspoons Liquid Smoke
1 teaspoon Pepper

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Cuisine:

Kathy's Seitan is oil-free, protein rich, and versatile for many recipes. One batch make three meals. It can also be frozen.

  • 2 hours 15 minutes
  • Medium

Ingredients

Directions

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Oil-Free Seitan is easy to make, and one recipe makes multiple meals.  It’s basically  soy-free, nut- free, vegan wheat meat. Seitan is NOT GLUTEN FREE, so if you have issues with gluten, stay clear of this recipe. I prefer Bob’s Red Mill Vital Wheat Gluten. In fact,  I like all Bob’s products; I think Bob is “the bomb.”

Kathy's Oil-Free  Mega Protein Seitan

My husband, converted from carnivore to plant based, LOVES seitan. Although he welcomed a new, healthy life style, and he reaped the healthy benefits, deep down, I think he misses his meat. He says he is “plant-based,” not vegan, which is his way of saying its all about  “health and not about politics.” Did I mention he likes my cooking?

Initially, I think he change his diet, because he likes to eat, and he knows I cook. Regardless of his reasoning, I can’t complain. He eats everything I make happily, and I am grateful he has adapted his eating, so he lives as long as I plan to.

Similar to meat, Seitan packs a lot of proteins as well as amino acids. In a 3 ounce serving of seitan, it contains 20 grams of protein, 1.5 grams of fat, and only 130 calories.

Versatile, seitan can be used for a plethora of recipes. I make “reuben meat,” “roast beef,” “chicken cutlets,” and the list goes on.

Personally, I am not a “fake meat” fan, in terms of purchasing frozen, processed, prepared “fake meat.” I do, though, enjoy seitan from time to time, if I make it homemade.

Most seitan recipes contain oil; I replace the oil with aquafaba, the juice chick peas are cooked in (or the juice in the can). It acts as a binding agent, similar to oil, without the fat. Adding quinoa provides a texture and additional protein.

Although seitan takes a while to make, it is mostly waiting time rather than a complicated process. I use my Ninja large food processor bowl with the bread blade; all in one bowl.

 

 

Steps

1
Done

Quinoa

Add 1/2 cup quinoa and 1 cup water to a small sauce pan.
Boil.
Cover, and reduce heat to simmer.
Cook 25 minutes.
Remove from heat.

2
Done

Prepare Seitan Dough

Pre-heat oven to 350 degrees.
Using a food processor with a BREAD BLADE.
Add one cup water first; this will ensure the ingredients mix well together.
Next add the vital wheat gluten.
Add quinoa and all other ingredients.
Top with the second cup of water.
Using the "dough" setting, start the food processor.
When mixed thoroughly, the dough will gather in the middle in a large ball like shape.
Remove dough and place on a flat surface.
Shape into a long log.

3
Done

Steam

Wrap the dough log in aluminum foil and tent at the top and on the sides.
Place aluminum foil covered log into a vegetable steamer.
Cover.
Steam for 1 hour.

4
Done

Bake

When done steaming, carefully remove the seitan, covered in aluminum foil on to a baking sheet.
Cook at 350 degrees for 45 minutes.
Remove foil.
Let cool.
When cooled, slice thin and store in a sealed container. Now, you can marinate it as you wish. I will share my favorite marinades and recipes.
Wait until cool before slicing or store whole until you are ready to slice.
It will stay fresh in a refrigerator for one week, or you can freeze until you plan to use.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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