The Wrecking Bar Brewpub in Atlanta has a seitan gyro that I love. Seitan was not something of which I had any knowledge, so some quick phone Googling told me it is often called “wheat meat.” Hmmmm.
Further investigation led me to believe I could make this myself, with only a few ingredients.
- 1.5 cups cold vegetable broth
- 2 T olive oil
- 1.5 cups vital wheat gluten flour
- 1/4 cup flour
- 1/3 cup nutritional yeast
- 1 t garlic powder
- 1/2 t paprika
- 1/2 t cumin
- 1/2 t onion powder
Adapted from That Was Vegan.
Mix wet ingredients. Mix dry. Combine.
Knead 3 minutes. Let rest for 10 minutes. Knead 30 more seconds, forming into the desirable shape. (I went for a log.)
Cut into shapes small enough to fit into your steamer. (My steamer consists of a metal colander fitted over a large pot.)
Cover with aluminum foil, but leave space for the seitan to expand.
Steam each foil shape for 30 minutes, then refrigerate/freeze until ready to use.
So, this is kind of a day off make ahead, but once you taste your own pennies-to-make-homemade seitan — seriously one of the most versatile ingredients I’ve worked with yet, you’ll be so pleased you stuck with it!
First, I recreated the seitan gyro. It was delicious.
Then, a seitan buffalo wrap, slathered in Frank’s Hot Sauce and vegan bleu cheese with crunchy romaine and matchstick carrots. Delicious.
Tonight, curried seitan Indian dinner with lentils two ways and rice! DELICIOUS!
It was spicy and delicious and I discovered that the pictured red lentils cook so much more quickly than the greens lentils and tasted a lot like rice. I’ll try this dish without the rice next time. (I’m not a great rice fan.)
Double triple quadruple seitan bonus!!
My Curry Recipe:
- 1 cup chopped Vidalia onion
- TBS curry powder (I used hot.)
- 2 tea turmeric
- 1/2 tea cumin
- 1/2 tea coriander
- 1/2 tea cinnamon
- 2 cloves of garlic
- 1/2 cup coconut milk
- 1/4 chopped fresh cilantro
- 1 inch piece fresh ginger
- juice and zest of 1 lemon
- salt and pepper
Cook the onion, curry, turmeric, cumin, coriander and cinnamon in vegetable broth until translucent, about five minutes.
Transfer to a blender and add remaining ingredients. Blend until very smooth.
Coat seitan pieces and marinate at least 30 minutes. (I did this at 11 p.m. last night and was overjoyed at how delicious the seitan was.)
I cooked the curried seitan at 375 degrees for 35 minutes tonight and served with green and red lentils and overlooked rice.