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.”
When my husband, converted from carnivore to plant based, he fell in LOVE with seitan. Although he welcomed a new, healthy life style, 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 changed his diet, because he likes to eat, and he knows I cook well. 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. So, for all those vegan skeptics out there who question whee you get your protein, throw 20 grams of protein their way.
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 fluid in the chick pea can. It acts as a binding agent, similar to oil, without the fat. Adding quinoa also provides a texture and additional protein.
Although seitan takes a while to make, it is mostly due to waiting time rather than a complicated process. I use my Ninja large food processor bowl with the bread blade; all in one bowl.Print
Kathy’s Seitan is oil-free, protein rich, and versatile for many recipes. One batch make three meals. It can also be frozen.
- 2 3/4 cups Vital Wheat Gluten
- 2 cups Water
- 1 cup cooked Quinoa
- 1/2 cup Nutritional Yeast
- 1/4 cup Aquafaba
- 1 Tablespoons Pure Maple Syrup
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Liquid Smoke
- 1 teaspoon Pepper
- Add 1/2 cup quinoa and 1 cup water to a small sauce pan.
- Cover, and reduce heat to simmer.
- Cook 25 minutes.
- Remove from heat.
- Uncover; and fluff with a fork
- Set aside.
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.
- 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.
- Steam for 1 hour.
- When done steaming, carefully remove the seitan, covered in aluminum foil, and place on to a baking sheet.
- Cook at 350 degrees for 45 minutes.
- Remove from oven.
- Place on a cooling rack until cool enough to touch the foil.
- 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.