Easy One-Pan Seitan

Ingredients

• 1 cup Vital wheat gluten
• 2 tsp Vegan chicken-flavored bouillon (The source calls this vegan chicken-flavored consommé.)
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tbsp Nutritional yeast (For umami.)
• 1 tsp Yeast extract (White miso or mushroom powder may be used instead. If none are available, use another tablespoon of nutritional yeast.)
• 3 tbsp Potato flakes (The source uses Bob's Red Mill potato flakes.)
• 1 cup Water (For the dough; add gradually, using only as much as needed to make a moist, pliable dough. The source says it used about one-quarter cup or less of the measured water.)
• 1 tbsp White wine vinegar (Apple cider vinegar may be substituted, but it has a stronger flavor; the source says the vinegar helps counter the vital-wheat-gluten flavor.)
• Water (Additional water for braising, enough to just cover the seitan; add more if needed during simmering.)
• No-salt seasoning (To season the braising water; the source uses Kirkland organic no-salt seasoning and says other seasonings, more bouillon, salt and pepper, vegetable broth, or no added seasoning are options.)

Steps

1. 1

   In a mixing bowl, combine the vital wheat gluten, vegan chicken-flavored bouillon, garlic powder, onion powder, nutritional yeast, yeast extract, and potato flakes. Mix thoroughly so the seasonings are evenly distributed and break up any bouillon clumps.

2. 2

   In a separate container, combine the measured water and white wine vinegar.

3. 3

   Pour about half of the water-vinegar mixture into the dry ingredients. Mix, then add more a little at a time, stopping when the dough is moist and pliable with no dry spots. The source uses about one-quarter cup or less of the measured water, but advises adjusting by feel because flour hydration can vary.

4. 4

   Scrape the dough from the sides of the bowl and turn it out onto a board. Knead gently, bringing it together and activating the gluten without working it harshly. Squeeze and pull the dough until a smooth, formed surface begins to appear.

5. 5

   Shape the dough into a roughly 8-inch-long, somewhat flat rectangle. Press any loose pieces firmly back into the mass so it holds together.

6. 6

   With a knife, cut the rectangle lengthwise into three roughly equal attached strands, leaving one end uncut. Braid the strands by alternately moving an outside strand over the middle. At the far end, press the strands together firmly and tuck the end underneath.

7. 7

   Preheat a cast-iron pan over medium-high heat (about 6 out of 10) until the pan reaches approximately 400–425°F. Do not add oil.

8. 8

   Place the braided seitan in the center of the hot pan. Set a burger press or another heavy cast-iron pan on top and apply only light pressure; this helps sear the exterior and discourages the seitan from rising.

9. 9

   After about 1 minute, use a metal spatula to scrape underneath and loosen the seitan. Flip it, keeping the braid intact, and brown the second side with light pressure from the press. Continue flipping and cooking until both sides have a dark-brown sear, about 6–8 minutes total. Move it within the pan if needed to brown an underheated area, and make sure it is fully loosened from the pan before adding water.

10. 10

    Carefully pour in enough water to come just over the top of the seitan. It will bubble vigorously at first. Make sure the seitan is not stuck to the pan, then add the no-salt seasoning to the water.

11. 11

    Bring the liquid to a gentle simmer, then lower the heat as needed to maintain only occasional small bubbles. Keep the seitan just covered with liquid; add a little more water if needed. Avoid a vigorous boil, which the source says can create a bready texture.

12. 12

    Simmer for 30 minutes. About halfway through, carefully turn the seitan over, taking care not to splash the hot liquid, and continue simmering for the remaining 15 minutes.

13. 13

    Turn off the heat. Transfer the seitan to a plate and serve, or cover and refrigerate for a few hours or preferably overnight for a somewhat firmer texture.

Notes

The source mentions using the seitan as a versatile meat substitute, including for Philly cheesesteaks. It says the flavor is similar to chicken or pork and that texture improves if refrigerated for a few hours or overnight. No precise quantity is given for the additional braising water or seasoning. The source describes the dish as ready in under an hour.

Nutrition per serving

• main
• vegan
• low-fat
• oil-free
• one-pan
• stovetop
• braised
• high-protein