Seitan – probably my favorite meat substitute.  Why?  It’s highly nutritious and very economical. It is also low in fat, cholesterol-free, very high in protein, and a good source of iron – and it tastes delicious!  Sometimes, I will use store-bought seitan, such as West Soy, but  I much prefer to make it from scratch.  It is simple to do, and although it does take some time, most of that time is not working time, but just waiting time.  It only takes about 15 minutes of actual prep time and the rest of the time, it is just on the stove simmering and then cooling.  Once you get in the habit of making it, you will see how very easy it is.  I make a double batch every week.  One half I use for a dinner, such as this one, and the other half I slice thin and marinate in spices and pickle and beet juice in the fridge to use for sandwiches (tastes and looks like cold cuts).  It also freezes really well.  So, I hope you enjoy this recipe and that it inspires you to try the one below for homemade seitan.

Raspberry Balsamic Seitan

•  One recipe seitan (below) or 4 boxes West Soy seitan
• 2 t olive oil
• 1 large red onion, diced
• 1 t thyme
• 1 t salt, divided
• 2/3 cup seedless raspberry preserves
• 4 T balsamic vinegar

Heat the oil over medium heat.  Add the onion.  Sprinkle thyme and 1/2 t salt on the seitan.  Once the onion is translucent, add the seitan slices, seasoned side down, on top of the onions.  Cook 5 minutes on each side.  Remove seitan.  Reduce heat to low and add preserves, vinegar and 1/2 t salt.  Cook a few minutes to heat through.  Spoon over seitan and serve.

OMG best seitan ever – this is essentially the same recipe from Isa Chandra Moskowitz’s Vegan with a Vengeance, with just a few changes.  All Isa’s cookbooks are incredible!!

BASIC SEITAN RECIPE

• 2 c vital wheat gluten
• 2 T flour
• 1/4 c nutritional yeast
• 1 c vegetable broth
• 1/2 c soy sauce
• 1 t ketchup
• 1 T olive oil
• 2 T chickpea flour
• for the broth – 9 c water, 3 c vegetable broth, and 1/2 cup soy sauce

In a large bowl, combine the 3 first ingredients.  In another bowl, combine the next 4 ingredients.  Pour the wet into the dry and mix with your hands and knead for until all incorporated.  Knead in the chickpea flour.  Let dough rest for 5 minutes.  Meanwhile, mix the broth ingredients in a large pot, but do not heat yet.  Roll the dough into a 10” log and cut into 6 pieces.  Place the pieces into the cold broth.  Partially cover and turn the heat to high.  Bring to boil, then reduce the heat to low and simmer, partially covered, for 90 min. to 2 hours.  Remove from heat and let cool in pan for another hour if you have the time.  At this point, you can use the seitan, store in the broth in the fridge for up to 5 days, or freeze for later.  I usually cut each of the 6 pieces into 3 cutlet size pieces for a recipe like the one above.