- 1 1/2 cups vital wheat gluten
- 1/2 cup garam [chickpea] flour
- 1/2 cup nutritional yeast
- 1/2 tsp turmeric, salt, garam masala, paprika, chili powder, oregano powder, black pepper
- 1/2 TB garlic powder, onion powder, tikka masala, cumin
- 1 TB vegan worcestershire sauce
- 2 TB low sodium soy sauce
- 1 1/2 cup veggie broth (for the dough)
- 1/2 – 1 cup veggie broth (for baking)
Note: This is one of those dishes that buying in bulk really helps. Many of the ingredients last for months and longer when stored in air tight containers. Enjoy this delicious and nutritious ‘meat.’ If you don’t have garam masala, you can use a mixture of 1 tsp ground cumin, ground cinnamon, mixed with 1 1/2 ground coriander, cardamom, black pepper, and 3/4 tsp ground cinnamon, and 1/2 tsp ground cloves. As many of those spices is best to replicate a typical garam masala.
- In a large mixing bowl, add all of the dry ingredients (i.e. the vital wheat gluten, garam flour, nutritional yeast, turmeric, salt, garam masala, paprika, chili powder, oregano powder, black pepper, garlic powder, onion powder, tikka masala, and cumin) and mix thoroughly together with a wooden spoon or spatula.
Note: Ensure to be using a dry bowl and do not allow any moisture to make the dry ingredients wet. The vital wheat gluten reacts with liquid.
- In a separate smaller bowl, add all of the liquid ingredients (i.e. soy sauce, worcestershire sauce, and veggie broth) and mix together.
- Quickly add the liquid to the dry ingredients and vigorously mix together. Mix until all of the flour/seasoning is mixed together and forms a ball. Use your hands if it becomes to thick/heavy to mix with the wooden utensil.
Note: Be sure to add the liquid as fast as possible. If able, have someone pour in while you mix
- At this point all of the dough should be sticking to itself and not the bowl. Begin to knead the dough in the bowl for at least 3-5 minutes. You want the dough to be firm but elastic, ensuring all of the flour is moistened.
Note: The longer you knead, the firmer the dough will become. Kneading for 5 minutes results in a meat loaf texture, 10 minutes will be more steak-like.
- Cover and allow to rest for at least 10 minutes at room temperature.
- Divide the dough into two pieces and roll into spheres.
- Lightly butter/oil the inside of two meatloaf glass dishes and/or a small glass bowl. Shape each piece of seitan dough by gently pushing into the container until it takes shape of the dish.
- Evenly distribute and pour the veggie broth over the seitan loaves and cover.
- Place the loaves and cooked covered at 325°F for 40-45 minutes.
- Remove the covers from the loaves and cook for an additional 15-20 minutes at 325°F.
- Let rest for 10 minutes or serve hot or cold.
Note: These can be packaged and frozen for anywhere from 1-2, potentially 3 months. The better you seal it, the longer it will last. I recommend plastic wrapping each individual loaf once cooled, then placing it in at least 3 airtight (remove air by folding/rolling and pressing air out) bags. This is a great recipe for anything requiring meat. If you marinate slices of seitan in a sauce you can even dehydrate them into a vegan/vegetarian jerky.