This seitan recipe is twice cooked to give it a hearty texture and a chance to soak up even more flavors as it roasts in a bed of veggies. It’s reminiscent on the “Tofurkey,” but this is all homemade, and, dare-I-say, even better. Making it yourself gives you the chance to tweak the seasonings. I won’t waste any more of your time. Here’s the recipe!
- 2 cups vital wheat gluten
- 1/2 cup garbanzo bean flour
- 1/4 cup nutritional yeast
- 1 tsp ground sage
- 1/2 tsp ground ginger
- 1 Tbl paprika
- 1 tsp onion powder
- 1 1/2 cup low sodium vegetable broth
- 1/4 cup soy sauce
- 1 Tbl peanut butter
- 2 Tbl olive oil
Whisk together dry ingredients. Mix wet ingredients in a separate bowl. Combine the wet and dry and mix until all dry ingredients are incorporated. Kneed in bowl or on counter for 1-2 minutes. Mixture won’t come together like bread dough, but it will connect as it cooks.
Lay out a large sheet of aluminum foil and place entire seitan mixture onto foil. Loosely wrap into a “log” and twist the ends. Wrap with another piece of foil, because as this cooks it will expand and you don’t want it to explode out of the foil!
Steam in a pot using a steamer basked for 45 minutes or in an InstantPot on steam for 30 minutes. I love using the steam function on my InstantPot because you don’t have to worry about it running out of water. After it has steamed let the seitain cool in the foil for 15-20 minutes.
Preheat oven to 350 F. Cut up desired veggies for roasting. I like doing big chunks of carrot, celery, onion, potato, and garlic with a sprig or two of fresh rosemary. Toss your veggies in a tsp or two of olive oil, and add 1 cup of vegetable stock. Place seitan loaf, without the foil, in the center of the roasting pan and cover with the vegetables. Roast in a dutch oven or a covered foil baking dish at 350 F for 30-45 minutes. Your vegetables should be tender. Feel free to turn the seitan and baste midway through the roasting.