Best Vegan Steak Recipe (Seitan) (2024)

FAQs

Why is my seitan so rubbery? ›

Boiling seitan makes it have a brainy spongey texture, frying seitan (without first steaming it) makes it rubbery and spongey, baking it makes it dry and rubbery. Steaming seitan, on the other hand, will yield the perfect meaty, juicy, chewy, yet tender seitan every single time.

One serving around the size of the palm of your hand contains about 75 grams of protein, enough for most adults for a day. Gram for gram, that's about three times as much protein as beef or lamb. A dietitian breaks down everything you need to know about this viral meat substitute.

Red wine vinegar: The acid in this recipe helps tamp the particular flavour that vital wheat gluten can impart on seitan. Washed flour seitan doesn't have the same ~stank~ that wheat flour seitan does, so it doesn't need it. Do not skip the acid.

soy sauce or tamari - Adds saltiness, umami, and depth of flavor. balsamic and apple cider vinegar - Vinegar rounds out the flavor profile and helps disguise the subtle bitterness of vital wheat gluten. fat - Including a little bit of oil or other fat improves the overall flavor and tenderizes the seitan.

High sodium content

While seitan is a versatile plant-based protein, people with celiac disease, non-celiac gluten sensitivity, or gluten allergy should avoid it.

How Often to Eat Seitan. As Churchill pointed out, it's about finding the perfect balance when incorporating seitan into your diet. “Eat it sparingly,” he says. “It's not necessarily a once a day thing, and if you think you need a plant-based option I'd actually suggest tofu over seitan.”

So, seitan is not only a great protein source but also has a good amino acid profile. If you're wondering what else you can add to seitan to make up for its lack of lysine, it's easy – lentils, beans, tofu, tempeh, nuts and seeds.

However, while seitan is an excellent plant-based protein alternative, tofu is a complete protein (seitan lacks the amino acid lysine). Unseasoned tofu is typically lower in sodium than store-bought seitan, which can be processed with salt, sugar or other flavors added.

The best part is that making seitan at home is easy, and it's much cheaper than buying pre-made or store-bought seitan.

Does marinating seitan work? ›

Although different types and flavours of seitan are available, marinating seitan yourself is a good way to add your own twist.

For a better flavor and a cheaper price, try washing the flour and make your seitan from bread flour! The brand of bread flour doesn't matter. Choose a high protein flour for a larger yield. You can make this with all-purpose flour, however you will have a smaller yield.

Gluten Sensitivity or Celiac Disease: Seitan is derived from wheat gluten, which contains gluten, a protein that can cause adverse reactions in people with gluten sensitivity or celiac disease. Symptoms can include bloating, gas, diarrhoea, abdominal pain, and fatigue.

Boiling seitan makes it have a brainy spongey texture, frying seitan (without first steaming it) makes it rubbery and spongey, baking it makes it dry and rubbery. Steaming seitan, on the other hand, will yield the perfect meaty, juicy, chewy, yet tender seitan every single time.

Tempeh's flavor is often compared to that of mushrooms. Its slightly nutty and savory flavor, making it ideal when adding to recipes like teriyaki bowls, salads and curry. Seitan's taste is a bit more savory, with a taste closer to a portobello mushroom or bland chicken.

You Need to Knead

Kneading helps develop the gluten and brings elasticity and stretch into the dough. The longer you knead the dough, the more gluten you develop leading to a chewier seitan. If you want a less chewy and more tender seitan, knead it for a shorter period of time.

I often have people message me that the texture of their setian is off/gummy/soft or anything but right, and most of time it is because they did not let it rest. Seitan, much like myself, appreciates a nice long nap. If you don't let it rest, do not expect the texture to be what you are wanting.

Signs of Spoilage

Mold Growth: Visible mold is an unmistakable sign that seitan is no longer safe to consume.

It's possible to overcook the seitan (it can get tough).