Traditional Homemade Boiled Seitan
Master the art of making Traditional Boiled Seitan! This recipe yields a versatile, beefy, plant-based protein that's perfect for your favorite dishes.
Equipment
- Cheesecloth
- Kitchen twine
- mixing bowl
- knife
- Cutting board
Ingrediënten
For the boiling broth:
- 10 cups 2350 ml water
- 2 cups 470 ml soy sauce
- 10 cloves garlic halved
- 5 bay leaves
- 3 pieces 2-inch/5-cm fresh ginger, peeled and chopped
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 parsley, chopped
- 3 scallions whites only, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 –3 teaspoons freshly cracked black pepper to taste
Instructies
Prepare the broth:
- Combine water, soy sauce, garlic, bay leaves, and ginger in a large pot.
- Bring to a simmer while preparing the dough.
Make the dough:
- In a large bowl, mix vital wheat gluten and whole wheat flour.
- Gradually add water while stirring to form a stiff dough.
- Knead the dough in the bowl 70 times until smooth.
- Let rest for 20 minutes.
Rinse the dough:
- Cover the dough with water in the bowl.
- Knead until the water becomes milky, then drain.
- Repeat this process 10–12 times, until the water is nearly clear and the dough achieves a spongy texture.
- After rinsing, mix in parsley, scallions, garlic powder, onion powder, and black pepper.
Form and cook the seitan:
- Divide the dough in half.
- Wrap each half in cheesecloth, shaping into tight logs.
- Tie the ends securely with twine.
- Place the logs into the simmering broth.
- Simmer gently for 90 minutes, flipping halfway through.
Cool and store:
- Remove logs from the broth and set on a plate to cool.
- Carefully unwrap the cheesecloth (use water if it sticks).
- Store the seitan in the refrigerator in an airtight container with some of the broth to keep it moist.
- It will last up to 2 weeks in the fridge or can be frozen indefinitely.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a medium-bodied red wine such as Merlot or Malbec to complement the savory notes of the seitan.
Nutritional Information
Calories: 160 kcal | Carbohydrates: 22 g | Protein: 18 g | Fat: 1 g | Fiber: 4 g
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