MY FAVORITE SEITAN STEAKS AND PATTIES

Seitan is my favorite alternative to animal-based proteins, or meat. There are a variety of ready made seitan products on the market that are quite good, but nothing beats homemade! This recipe is a simple, yet delicious vegan steak or vegan steak patties. Basically, mock meats. “Let’s get started!”

For the recipe, you’ll need a good quality, organic vital wheat gluten. I highly recommend Anthony’s Goods Vital Wheat Gluten. You can use my link to purchase it here. You will also need vegetable stock, organic white beans, Tamari sauce or amino acids, some prepared catsup or tomato sauce, nutritional yeast, paprika, or other seasonings (I prefer Old Bay Seasoning), garlic powder, and onion powder, sea salt, and of course water. Here’s the actual list of ingredients with measurements:

Recipe Ingredients

  • 1 1/4 cup vital wheat gluten
  • 1/2 cup Vegetable Stock
  • 1/2 can white beans (suggest Northern, or Cannellini)
  • 2 T tamari or amino acids (suggest coconut amino acids)
  • 2 T prepared catsup or tomato sauce (recommend catsup)
  • 2 T nutritional yeast
  • To Taste paprika or Old Bay seasoning (Old Bay adds great flavor)
  • To Taste garlic powder, onion powder, pepper, and sea salt
  • As Needed filtered water

Recipe Directions

  • Add vegetable stock and a little water to a mixing bowl, stir and set aside.
  • In a larger mixing bowl, add the beans and mash them well.
  • Next, add the seasonings, catsup, and amino acids to the bowl, and mix well with the mashed beans.
  • Add the vital wheat gluten to the large bowl, and mix well. Add the stock with water a little at a time, as needed, to form a dough ball. Continue to knead the ball of dough until all ingredients are well incorporated, and dough is elastic, but not super sticky. Let rest in the bowl.
Knead vital wheat gluten and other ingredients into an elastic, but not too sticky, dough ball.
  • Cut the dough ball into equal pieces, making about 8 or more dough balls. Knead each ball and flatten to shape into “steaks”, or to make patties.
  • Cover uncooked seitan patties with saran wrap and freeze, if not using right away.
Wrap and freeze uncooked seitan pieces to use later.
  • Next, create a steam bath for the seitan pieces. (I use a large pan with lid, and place the remaining stock and water to it).
  • Add the seitan pieces to the steam pan, and let steam till they slightly rise and appear plump. (You can also wrap them in foil and place in a steam pot too, if you have one).
  • Remove seitan pieces from steam. You can either add more seasonings, or marinade, before finishing them.
  • To complete the cooking phase, heat a large pan that has been slightly greased with avocado oil or coconut oil.
  • Add seitan pieces to the pan, and drizzle a little more amino acids over the top. (You can also use vegan Worcestershire sauce too, if you haven’t added any additional seasonings or marinade already).
  • Cook pieces on both sides, till nicely browned. (I usually finish cooking the seitan in the oven). Ready to serve.
  • Store remaining cooked pieces in an air-tight container in the fridge. To reheat, place in the oven or over the stovetop in a hot pan. Ready to serve.
Finished seitan steaks and patties. Ready to eat!
Seitan patties go great as a salad topper! Yum-yum!!!

Seitan is a great protein food to center meals around. Homemade seitan is even better! I highly recommend you try making this for yourself. The possibilities can be endless. Vital wheat gluten, in the form of seitan, can be used to make chicken meat alternatives, sausage alternatives, and a variety of other types of meat alternatives. Till next time. Enjoy!

Peace! 🙂

Debbie

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