Much to my delight, seitan dishes have been creeping onto some Atlanta menus. Seitan is one of my favorite ways to turn a “traditional” meat dish into one I can enjoy, like the Vegan Korean at Wrecking Bar and the seitan sandwich at Ration and Dram.
Recently, I had such a hard time deciding between a couple menu items at the latter that I ordered the farro vegetable bowl and promised myself to try and recreate the other dish at home. (The farro bowl was delicious. I love crowder peas! Seriously, if you’re in Atlanta and need restaurant recommendations, let me know.)
Seitan is actually very easy to make and is extremely customizable.
Here’s my old recipe:
- 1.5 cups cold vegetable broth
- 2 T olive oil
- 1.5 cups vital wheat gluten
- 1/4 cup flour
- 1/3 cup nutritional yeast
- 1 t garlic powder
- 1/2 t paprika 1/2 tea crushed fennel seed
- 1/2 t cumin
- 1/2 t onion powder
Originally adapted from That Was Vegan.
I have a lot of heart disease in my family and no longer cook with oil, so I omitted (more on that here), and substituted crushed fennel seed for the paprika. Fennel is sometimes used in sausage, and lends an authentic element to me. I don’t want to eat sausage. It just sort of helps remind you of the flavor.
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.