>I have not had much luck when it comes to seitan except in regards to Julie Hasson’s steaming method. I really like what Joanna Vaught does with food, so I tried her recipe after multiple suggestions that I should do so. I’m not sure what went wrong-but it looked so awful (and tasted just so-so), and we just tossed this. This weekend, my girl Jennifer tweeted about the Seitan O Greatness Recipe and I decided to give Vital Wheat Gluten another chance. I knew I’d need to modify the recipe as I tend to have a heavy hand with spices. Can I just say, there’s a reason this is called Seitan O Greatness? IT’S AMAZING.
Since I did end up changing/adding quite a few things; I’ll share my modifications:
1 1/4 c + 2 T vital wheat gluten
1/4 c chickpea flour
1/4 c nutritional yeast
1 t salt
3 t paprika (you can use smoked, but if you do leave out the liquid smoke)
1 t cumin
1/2 t chipotle chili powder
1/2 t chili powder
2 t garlic powder
1 t onion powder
1/2 t vegetable broth powder
3/4 c cold water
4 T tomato paste
2 T tamari
1 t sambal olek (or any chili sauce, this is just my personal favorite)
2 T olive oil
1/2 t liquid smoke
2 cloves minced garlic
Preheat oven to 325.
Mix all dry ingredients together well in a medium-large bowl. In a smaller bowl or measuring cup, wisk wet ingredients together until well combined. Add the wet to the dry and combine. Knead this mixture for at least 10 minutes. I kneaded mine for 12 minutes total and it really made the texture incredible.
Form a log that’s 6-8 inches long, wrap tightly in foil, and bake for 90 minutes.
The seitan is ready immediately. I used this to make bbq sandwiches last night, and this seitan will be my lunch meat this week. I’m stoked because not only was the texture perfect; but because of all the spices I added, this seitan has a wonderful flavor all by itself.