Homemade Beef-Style Seitan
This homemade beef-style seitan is great itself on a sandwich or in variety of dishes as meat replacement.
- Prep Time: 20 min
- Cook Time: 1 hour 10 min
- Total Time: 1 hour 30 minutes
- Yield: 350g 1x
- Category: Tutorials
- Cuisine: Vegan
Ingredients
Scale
- 120g vital wheat gluten
- 1/2 beet (60g)
- 90g firm tofu
- 1 cube mushroom stock*
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1/4 tsp Garam Masala
- 1 tsp miso paste
- 1 tbsp soy sauce
- 1 tbsp neutral oil
- freshly ground black pepper to taste
- 90ml water
Instructions
- Peel and roughly chop the beet. Add it to a blender cup together with the rest of ingredients except vital wheat gluten. Blend on high speed until smooth.
- Pour the mixture into a bowl of a stand mixer with a dough hook attached and add wheat gluten. Mix for 10-12 minutes until the dough is stringy.
- Transfer the dough onto a working surface and knead for few minutes. Then let it rest for 5 more minutes.
- Roll the dough into a log and flatten it. Wrap it tight in a foil.
- Steam seitan for 1 hour 10 minutes. Don’t forget to flip it in a middle of cooking.
- Let it cool completely before consuming or for the best results chill it in a fridge overnight.
Notes
Instead of mushroom stock cube you can use couple of dried mushrooms and rich vegetable stock instead of water.
Nutrition
- Serving Size: 50g
- Calories: 112
- Sugar: 1.1g
- Sodium: 174mg
- Fat: 3g
- Saturated Fat: 0.3g
- Carbohydrates: 7.3g
- Fiber: 0.8g
- Protein: 15.1g
- Cholesterol: 0mg