Traditional Boiled Seitan
Make your own homemade seitan! This traditional boiled recipe is perfect for large batches and is a great beefy substitute in many dishes.
Equipment
- Large pot for boiling broth
- Large-size mixing bowl,
- Cheesecloth
- Measuring cups and spoons
Ingredients
For the boiling broth:
- 10 cups 2350 ml water
- 2 cups 470 ml soy sauce
- 10 cloves garlic chopped in half
- 5 whole bay leaves
- 3 2- inch 5-cm pieces fresh gingerroot, peeled and chopped into chunks
For the seitan dough:
- 1 cup 144 g vital wheat gluten flour
- 5 cups 600 g whole wheat flour
- 2½ cups 588 ml water
- ½ cup 32 g fresh chopped parsley
- 3 scallions whites only, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 to 3 teaspoons freshly cracked pepper to taste
Instructions
To make the broth:
- Combine all the broth ingredients in a pot and bring to a simmer while preparing the dough.
To make the dough:
- In a large mixing bowl, combine the wheat gluten and whole wheat flour.
- Slowly add the water to form a stiff dough.
- Knead the dough about 70 times.
- Let the dough rest for 20 minutes.
- After resting, cover the dough with water in the bowl and knead it until the water becomes milky.
- Drain the water and repeat this process 10 to 12 times.
- After the final rinse, add the parsley, scallion, garlic powder, onion powder, and pepper.
- Mix thoroughly by hand.
- Divide the dough into two portions.
- Place each piece in the center of a large piece of cheesecloth and roll tightly into a log shape.
- Tie the ends securely.
- Place both seitan logs into the simmering broth and cook for 90 minutes.
- Remove the seitan logs from the broth and set them on a plate to cool.
- Once cooled, remove from the cheesecloth.
- Store in the refrigerator wrapped in foil or in a plastic container with some broth to keep it moist.
- It will keep in the fridge for about 2 weeks or can be frozen indefinitely.
Notes / Tips / Wine Advice:
Serving Tip:
Great for any recipe calling for seitan—use in stir-fries, sandwiches, or as a beef substitute in stews.
Wine Advice:
Pair with a light red wine like Pinot Noir for a balanced meal.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 25 g | Protein: 20 g | Fat: 3 g | Fiber: 4 g | Sugar: 2 g | Salt: 1.5 mg
