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Vegan Seitan "Beef" Recipe

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4.2 from 66 reviews

This vegan Seitan "Beef" recipe creates a flavorful, protein-packed meat substitute perfect for plant-based meals. Blended tofu, wine, and a robust mix of spices combine with vital wheat gluten and are steamed to develop a chewy, beef-like texture that can be sliced, torn, or used in various dishes.

Ingredients

Wet Ingredients

  • 280 g (10 oz) extra firm tofu (Tofoo brand recommended)
  • 180 ml (¾ cup) red wine
  • 300 ml (1 ¼ cups) water
  • 6 Tablespoons dark soy sauce
  • 2 Tablespoons Henderson's Relish or vegan Worcestershire sauce
  • 4 Tablespoons olive oil
  • 4 Tablespoons tomato puree (paste)
  • 2 Tablespoons black treacle or molasses

Dry Ingredients and Seasonings

  • 4 Tablespoons nutritional yeast
  • 2 Tablespoons porcini mushroom powder
  • 2 Tablespoons onion granules
  • 2 Tablespoons garlic granules
  • 4 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon msg
  • 500 g (4 cups) vital wheat gluten

Instructions

  1. Blend the Wet Ingredients: Place the tofu, red wine, water, soy sauce, Worcestershire sauce, olive oil, tomato puree, treacle, nutritional yeast, mushroom powder, onion granules, garlic granules, smoked paprika, cumin, and msg into a blender. Blend until the mixture is very smooth, ensuring all flavors combine well.
  2. Mix the Dough: Add the vital wheat gluten into a stand mixer bowl fitted with a dough hook. Pour in the blended wet ingredients. Mix to form a dough and then knead on medium speed for 5-10 minutes until the dough becomes very stretchy and stringy-looking, indicating gluten development.
  3. Shape the Dough: Divide the dough into two equal halves. Flatten one half into a rough rectangle shape, then roll it up from one of the long edges into a thick sausage-like log.
  4. Wrap the Dough: Wrap the rolled dough tightly in a sheet of baking paper, folding the ends underneath to secure it. Then wrap it again with a sheet of tin foil, twisting the ends to seal completely. Repeat the process with the other half of the dough.
  5. Steam the Seitan: Fill a steamer pan with water and bring it to a boil. Place the wrapped dough logs into the steamer basket, cover with the lid, and steam for 2 ½ hours. Check halfway through cooking and add more boiling water as needed to maintain steam.
  6. Cool and Serve: Once cooked, the seitan logs should feel firm to the touch. Allow them to cool fully before unwrapping. To prepare for serving, split open the logs to reveal the grain, making it easier to tear into chunks or alternatively slice into strips or pieces. The seitan can be eaten immediately or used in other recipes. Store refrigerated.

Notes

  • Use extra firm tofu for best texture and flavor absorption.
  • Porcini mushroom powder adds umami depth; you can make it by grinding dried porcini mushrooms.
  • If you prefer, substitute Henderson's Relish with vegan Worcestershire sauce.
  • Steaming is critical for developing the chewy texture typical of traditional seitan.
  • This recipe yields a large batch; leftovers keep well refrigerated for several days or freeze for longer storage.

Find it online: https://recipethrive.com/vegan-seitan-beef-recipe/