Description
This Easy Seitan recipe is a flavorful and protein-packed vegan alternative to meat, made from vital wheat gluten and simmered to perfection. Paired with a delicious honey ginger sauce, this dish offers crispy, savory bites coated in a tangy, sweet glaze – perfect served with rice and steamed vegetables for a satisfying meal.
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, flour, nutritional yeast, onion powder, garlic powder, dried thyme, and salt. Stir thoroughly to evenly blend all dry ingredients.
- Form the Dough: Pour the vegan broth and 1 tablespoon olive oil into the bowl with the dry mix. Stir well with a large spoon until the dough begins to come together and pulls away from the sides of the bowl.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead by hand for 2 to 3 minutes. Expect a somewhat messy but elastic dough texture.
- Shape Seitan Pieces: Tear the kneaded dough into bite-sized pieces, preparing them for steaming.
- Steam Seitan: Set up a large pot with a steamer basket and fill with 1 to 2 inches of water. Place the seitan pieces in the basket, cover, and steam for 15 minutes until set and firm.
- Prepare the Sauce: In a small bowl, whisk together minced garlic, grated ginger, low sodium soy sauce, agave, seasoned rice vinegar, and cornstarch until smooth and combined.
- Pan Fry Seitan: Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the steamed seitan pieces and fry until golden brown and crispy on all sides.
- Coat with Sauce: Reduce the heat to low, pour the prepared honey ginger sauce over the seitan, and stir continuously until the sauce thickens and evenly coats the pieces.
- Serve: Serve the seitan hot, ideally with rice and a side of steamed broccoli for a complete meal.
Notes
- Use chickpea flour for a gluten boost and subtle nutty flavor; all purpose flour works as a substitute.
- Steaming is crucial to give seitan its chewy texture before pan frying for a crispy exterior.
- The honey ginger sauce can be adjusted to taste—use maple syrup instead of agave for a different sweetness.
- Allow the seitan to rest for a few minutes after cooking to let the flavors settle.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 0 mg
