East AsianComponent

Homemade Seitan

Protein rich and versatile - a firm, chewy wheat-gluten protein base used across the collection wherever a recipe calls for seitan.

Make-aheadContains gluten, soy
Hands-on16 minTotal time58 minEnergy Β· 100g217 kcalProtein Β· 100g29g
Recipe details

Equipment: No special equipment

Keep chilled after cooking

Homemade Seitan

How much are you making?

This is a component used inside other recipes rather than a meal on its own, so it scales as a batch rather than per person. Make it from the method below, or use the same finished amount of a ready-made version.

Makes about 436g in total.

Ingredients

Wet

Now we make

Method

16 min hands-on 58 min altogether
  1. 1
    Mix together 150g vital wheat gluten, 25g chickpea flour, 1 tbsp nutritional yeast, Β½ tsp salt, 1 tsp mushroom powder and 1 tsp onion powder
    πŸ– 1 min
  2. 2
    Mix together 160ml House Veggie Broth, 2 tbsp soy sauce, 1 tbsp balsamic vinegar, 1 tbsp apple cider vinegar and 2 tbsp olive oil
    πŸ– 1 min
  3. 3
    Pour wet ingredients into a bowl and mix well to make a dough
    πŸ– 1 min
  4. 4
    Kneed dough for 5 mins, leave to sit for 5 mins and then kneed again for 5 mins
    πŸ– 10 minπŸ’€ 5 min unattended
  5. 5
    Break into pieces and steam for 30 mins, turning over halfway
    πŸ– 2 minπŸ’€ 28 min unattended
  6. 6
    Allow to cool before slicing and using in place of meat
    πŸ– 1 minπŸ’€ 9 min unattended

Look under the lid

Nutrition details

Nutrient density per 100g of this component - a %DV breakdown wouldn't mean much for something eaten in small amounts inside other recipes.

Explore full nutrition

Nutrition summary (per 100g)

At a glance

Higher inSelenium

Calories

217kcal

53% cal

Protein

29.0g

16% cal

Carbs

8.9g

30% cal

Fat

7.3g

Small numbers, big impact

Everyday essentials

Fibre1.56g
Vitamin B120.28ΞΌg
Vitamin D0.00ΞΌg
Iodine0.00ΞΌg
Iron2.44mg
Zinc0.49mg
Calcium59.29mg
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