- 1 1/2 cups vital wheat gluten flour
- 1/4 cup chickpea flour or tapioca starch
- 2 Tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup cold water
- 2 Tbsp tamari
- 1 Tbsp miso paste
- 1 Tbsp olive oil
- 1 tsp vegan gravy browner (optional)
- 3 cups cold water, divided
- 2 Tbsp tamari or 1 tsp vegetable broth powder
- Seitan: In a food processor or bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, paprika, onion powder, garlic powder, salt, and pepper. Pulse or stir to mix. Add the 1 cup of water, the tamari, miso, oil, and gravy browner, if using. Process or stir to mix well until mixture forms a dough ball. If mixture is too dry, add a tablespoon or so of water and process to absorb all flour. If mixture is too wet, add a tablespoon of vital wheat gluten and process to incorporate. Transfer dough from food processor and knead for about 2 minutes by hand. Cover dough ball and set aside to rest for a few minutes while you prepare cooking broth.
- Cooking Broth: In a measuring cup, combine 1 cup of the water with the tamari and set aside. Preheat oven to 350°.
- Form dough into a log about 3 inches wide x 8 inches long. Place roast on a sheet of aluminum foil sprayed with cooking spray and tightly wrap foil around roast so it holds its shape. Place roast in a pan large enough to hold roast. Pour in remaining 2 cups water. Cover roasting pan tightly with aluminum foil. Bake for 45 minutes. Remove pan from oven and uncover pan. Remove foil from around roast, leaving roast in pan.
- Add reserved cooking broth to baking pan. Cover pan again with foil and continue to bake for 45 minutes longer. The cooked seitan should be firm to the touch. If using right away, transfer seitan to a platter or cutting board and slice with a long serrated knife. If not using right away, allow it to cool and then cover and refrigerate until needed. The seitan can be cut or sliced to use in recipes. It can be refrigerated for up to 4 days or tightly wrapped and frozen for up to 3 months.
This recipe uses vital wheat gluten to make a simple, protein-rich seitan roast that can be enjoyed as is; as a pot roast; or cut into slices, chunks, or strips for sautés, stews, stir-fries, and more. You can portion and freeze this seitan in airtight containers, with or without the cooking broth.
Per serving: 131 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Fiber, 3 g Total fat, 341 mg Sodium, ★★★★★ Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, B12, ★ Iron, Zinc, Phosphorus