Summary: I have been meaning to make seitan for aaaaggges! When I got my bread maker, my sewing friend Miranda told me months ago that she makes her seitan in a bread maker and that I should try it. As the festive season is here and it is my job to bring a vegan main, this was the perfect time to give seitan a go. And I’m so glad I did because it has been a hit! Mr Ask is a recent vego and has tried loads of meat substitutes but found none that really pleased but gave this seitan the thumbs up! He thought the texture was amazing, as well as the taste and wants me to try my had at seitan salami and setian nuggets. So stay tuned! My Sister thought it tasted really meaty and had a meaty texture. Mum was also in love and can’t wait for salami! I love that it is easy to make and is such a crowd pleaser.
The bread maker absolutely does make seitan a very easy prospect! Measure everything out and let it do it’s thing, then bake. Some people cook their seitan in the bread maker itself but my bread maker makes loaves that are a bit ugly and have a sizeable hole in the base. Since that is not the pretty loaf I envisaged for Christmas dinner, I elected to use the dough making setting to knead the seitan and oven bake mine. But a bread maker is not a necessity! Just combine all the liquids in a jug and then all the dry ingredients in a large bowl. Stir both well, to combine. Then slowly add the wet to the dry, stirring as you go, until it comes together as a ball. Knead for a few minutes, until the dough becomes very springy and elastic, sort of rubbery in texture. Or use a stand mixer and dough hook to get it done! Then bake as directed.
Depending on where you live, finding wheat gluten or even nutritional yeast, may not be easy! I bought both of mine from my local health food store but I know a few gourmet supermarkets stock both too. The local health food shops are often very pricey and online seems like a much cheaper choice. I failed to prepare ahead of time, I had just a few teaspoons of nutritional yeast left and needed wheat gluten, even if it was more pricey at least the small local health food store had what I needed. I know Berenberg Worcestershire sauce is vegan and I’m pretty sure a few cheaper, store brands are accidentally vegan too. I love Massel brand stock powders because they are all vegan, I use a lot of the ‘chicken’ style in my cooking and this is no exception.
Guys, you just won’t believe how amazing this seitan really is! I’m so excited to bring this to Mr Asks family Christmas and see what everyone thinks. I’m kind of shocked that you can make a faux meat like this at home and that it is so easy too. I really hope you give this recipe a whirl and try it for yourself. Enjoy your festive seitan loaf!
- 1 tblsp vegan Worcestershire sauce
- 1 tblsp garlic olive oil
- 1/4 cup soy sauce or tamari
- 2 cups vegan chicken style stock
- 2 cups (250g) vital wheat gluten
- 1/2 cup (45g) chickpea (besan) flour
- 2/3 cup nutritional yeast
- 2 tblsp onion powder
- 2 tsp dried thyme
- 2 tsp paprika
- 1 tsp dried sage
- Add everything to to your bread maker in the order the manufacturer recommends. Mine is wet before dry, so the ingredients order is perfect. Set your bread maker to the dough setting. About an 30 mins before the cycle ends, pre heat oven to 180C or 350F.
- On a tray, lay out a layer of foil, topped with baking paper. Spray the baking paper lightly with baking spray and set aside. Once the dough cycle is complete, form the dough into a smooth loaf shape. Place the loaf on the prepared baking paper and fold up the edges to enclose the dough. You want to wrap it fairly firmly but not super tight, as the dough will expand a little during cooking. If you need to, add a second layer of foil to make sure everything is secure.
- Place the wrapped loaf on a baking tray and bake for 1 hr and 15 mins. Carefully unwrap your loaf and slice. Serve with homemade vegan gravy or homemade vegan cranberry jelly and veggies.
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