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I set out to make a simple, versatile, deliciously-beefy and shreddy seitan. This one ticks all the boxes!
For the fastest and firmest result, I wrapped and steamed this seitan. It's a great method if you plan to finish these shreds by frying. Alternatively you can simmer in broth—which will still get you a firm result but with added flavor—it just takes more time. Or you can fry first, then simmer or steam. This adds the fat in the beginning, making the seitan perfect for finishing on the grill, baking, or air frying.
Ingredients
Directions
Start by adding about 2 cups of water and mix it into your flour. If it's not forming into a dough, add a little more. It's easier to wash if it's a little bit sticky as opposed to dry and crumbly, but too much water can make it fall apart when washing. Make sure the water is fully incorporated. You can either knead it into a ball or simply let it rest in the bowl like this for 15 minutes. Then cover it with cool water and let it rest again for about an hour.
Wash that flour! If you're new to flour-washing, check out this step-by-step tutorial here. For this I washed to the cloudy water stage. I try to wash as much starch out as I can because I want the texture for this to be meaty, but washing to clear water could make it a bit rubbery.
Once washed, drain your ball of gluten for about 20-30 minutes. While it's draining, you can either add all of the seitan seasonings ingredients into the bowl of a food processor, or into a bowl and stir together by hand.
Don't forget to save that starch! So many things you can do with it!
If using a food processor, add the drained gluten to it with your seasonings and blitz until it's fully mixed. If not, you can use a knife or kitchen scissors to cut the mixed seasonings into the gluten. Place the seasoned gluten on a cutting board with grooves or in a place it can drain a little more and let it rest like this for about 30 minutes to 1 hour.
*Sub 1 tbsp soy sauce/aminos for the dry powder and/or 1/2 tbsp of the liquid Worcestershire sauce. If using the liquids, mix all your seasonings together to form a paste before adding to the processor or cutting into the dough.
When the seitan is ready it should be strong enough to stretch without breaking. Pull it into a long rope and tie it in a a few knots, twisting tightly as you go to develop the shreds. Use aluminum foil or muslin/cheesecloth to wrap it like a package. You want it to be wrapped pretty tight so it doesn't have much room to expand.
As mentioned above, I steamed this seitan for the fastest and most firm results. You can use an Instant Pot fitted with the trivet or a pot on the stove with a vegetable steamer basket and lid. Add water until it sits just below the top of the trivet or vegetable basket, and if using the stove-top method, get the water going on medium/high.
Place the wrapped seitan in the Instant Pot set to manual/high for 1 hour, or steam in a pot for one hour. When steaming, check it halfway through to make sure there's enough water in the pot.
Allow the steamed seitan to come to room temperature, unwrap it, and rip it into shreds along the grains of your twists and knots. Store the shreds in a closed container in the refrigerator for at least 6 hours or overnight to continue to firm up.
More St. Patrick's Day Recipes
Ingredients
Directions
Start by adding about 2 cups of water and mix it into your flour. If it's not forming into a dough, add a little more. It's easier to wash if it's a little bit sticky as opposed to dry and crumbly, but too much water can make it fall apart when washing. Make sure the water is fully incorporated. You can either knead it into a ball or simply let it rest in the bowl like this for 15 minutes. Then cover it with cool water and let it rest again for about an hour.
Wash that flour! If you're new to flour-washing, check out this step-by-step tutorial here. For this I washed to the cloudy water stage. I try to wash as much starch out as I can because I want the texture for this to be meaty, but washing to clear water could make it a bit rubbery.
Once washed, drain your ball of gluten for about 20-30 minutes. While it's draining, you can either add all of the seitan seasonings ingredients into the bowl of a food processor, or into a bowl and stir together by hand.
Don't forget to save that starch! So many things you can do with it!
If using a food processor, add the drained gluten to it with your seasonings and blitz until it's fully mixed. If not, you can use a knife or kitchen scissors to cut the mixed seasonings into the gluten. Place the seasoned gluten on a cutting board with grooves or in a place it can drain a little more and let it rest like this for about 30 minutes to 1 hour.
*Sub 1 tbsp soy sauce/aminos for the dry powder and/or 1/2 tbsp of the liquid Worcestershire sauce. If using the liquids, mix all your seasonings together to form a paste before adding to the processor or cutting into the dough.
When the seitan is ready it should be strong enough to stretch without breaking. Pull it into a long rope and tie it in a a few knots, twisting tightly as you go to develop the shreds. Use aluminum foil or muslin/cheesecloth to wrap it like a package. You want it to be wrapped pretty tight so it doesn't have much room to expand.
As mentioned above, I steamed this seitan for the fastest and most firm results. You can use an Instant Pot fitted with the trivet or a pot on the stove with a vegetable steamer basket and lid. Add water until it sits just below the top of the trivet or vegetable basket, and if using the stove-top method, get the water going on medium/high.
Place the wrapped seitan in the Instant Pot set to manual/high for 1 hour, or steam in a pot for one hour. When steaming, check it halfway through to make sure there's enough water in the pot.
Allow the steamed seitan to come to room temperature, unwrap it, and rip it into shreds along the grains of your twists and knots. Store the shreds in a closed container in the refrigerator for at least 6 hours or overnight to continue to firm up.
Super good, great texture and taste ! Made a Bourguignon and switched from Vital Gluten, grand choice !