Description
This easy seitan recipe combines vital wheat gluten with flavorful spices and a savory broth to create a versatile vegan protein. The seitan is steamed and then pan-fried to achieve a crispy exterior, topped with a delicious honey ginger sauce for a perfect plant-based main dish.
Ingredients
Scale
Seitan Dough
- 3/4 cup vital wheat gluten
- 2 tablespoons chickpea flour or all purpose flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 3/4 cup vegan no chicken broth or vegetable broth
- 1 tablespoon olive oil
Honey Ginger Sauce
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 tablespoons grated ginger
- 1/2 cup low sodium soy sauce
- 1/4 cup agave
- 2 teaspoons seasoned rice vinegar
- 1 tablespoon cornstarch
Instructions
- Mix Dry Ingredients: In a large bowl, combine the vital wheat gluten, chickpea or all-purpose flour, nutritional yeast, onion powder, garlic powder, dried thyme, and salt. Stir thoroughly to blend all the dry ingredients evenly.
- Add Liquids and Form Dough: Pour the vegan broth and 1 tablespoon olive oil into the bowl with the dry mixture. Stir with a large spoon until a dough begins to form and pulls away from the sides of the bowl.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead it by hand for 2 to 3 minutes until it softens and becomes elastic, although still a bit sticky.
- Divide Dough: Tear the kneaded dough into bite-sized pieces suitable for steaming and pan frying.
- Steam Seitan: Fill a large pot with 1 to 2 inches of water and fit it with a steamer basket. Place the seitan pieces in the basket and cover. Steam them for 15 minutes until cooked through and spongy.
- Prepare Sauce: In a small bowl, whisk together minced garlic, grated ginger, soy sauce, agave, seasoned rice vinegar, and cornstarch until smooth and well combined.
- Pan Fry Seitan: Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add the steamed seitan pieces and fry until each side is golden brown and crispy, turning carefully to ensure even browning.
- Add Sauce and Thicken: Reduce the heat to low, pour the prepared honey ginger sauce over the seitan, and stir constantly until the sauce thickens and coats the seitan pieces thoroughly.
- Serve: Serve the honey ginger seitan immediately with rice and steamed broccoli or your preferred sides for a complete meal.
Notes
- Vital wheat gluten is the key ingredient to give seitan its chewy, meat-like texture.
- Steaming the seitan thoroughly ensures a firm texture before pan frying for crispiness.
- Use low sodium soy sauce to control saltiness in the dish.
- The honey ginger sauce can be adjusted for sweetness or tanginess by modifying agave and rice vinegar quantities.
- Seitan can be stored in the refrigerator for up to 3 days, best reheated in a skillet or microwave.
- For a gluten-free alternative, consider experimenting with other plant proteins as seitan contains wheat gluten.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 0 mg
