Seasoned Seitan (Steamed + Stir fried)
Second time making seitan (gluten) - still perfecting the process and solidifying ratios, but here's a simple run down on how to prepare seitan spiced any way you like! In case you've never tried it before, try searching it up! There are some cool articles online describing its origins as a wheat gluten protein source (and sometimes crafted into a meat substitute too!)
Seasoned Seitan (Steamed + Stir fried)
Second time making seitan (gluten) - still perfecting the process and solidifying ratios, but here's a simple run down on how to prepare seitan spiced any way you like! In case you've never tried it before, try searching it up! There are some cool articles online describing its origins as a wheat gluten protein source (and sometimes crafted into a meat substitute too!)
Open in Cookpad AppSteps
- 1
Mix the salt, powdered seasonings, and gluten flour together
- 2
Depending on the amount of other seasonings, mix soy sauce/worchestershire/sauces with enough water to saturate dough, then incorporate
- 3
Massage dough until no dry spots are left
- 4
Roll into a log and cut into slices of preferred size (or any shape!) Slices visualised here are about the size of 2 or 3 toonie coins stacked
- 5
Place in a steamer basket and steam covered over boiling water for 15 mins
- 6
Stir fry in you choice of veggies, oil, additional spices/sauces, onions, and adding soy sauce to taste if the seitan lacks flavour. Stir fry until edges brown a little!
Tips
For powdered spices, make sure that there's at least one source of salt either on it's own or from a spice mix since seitan needs lots! Still experimenting with ratios myself, but I would recommend at least a tablespoon of spices per half cup, with enough salt. (Ideas: nutritional yeast, curry, garlic, montreal spice, smoked paprika, mixes)
It's alright if the seitan dough isn't completely homogeneous after adding the liquid and cutting into slices - the steaming will hydrate the dryer regions.
Cooksnaps
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