Garlic Seitan

Garlic Seitan

Chewy homemade seitan simmers in broth, then sears in a punchy garlic sauce.

Total 1 hr 20 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat, Soy, Sesame

Vital wheat gluten forms a dense, chewy base that mimics meat when simmered in a savory broth. A quick pan-sear and glossy garlic sauce finish the seitan with a sharp, savory bite. Serve over rice or noodles for a hearty plant-based main.

Ingredients

  • 1 1/2 cups vital wheat gluten
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup water, cold
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon toasted sesame oil
  • 6 cups vegetable broth
  • 3 tablespoons vegetable oil
  • 8 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 2 green onions, sliced, for garnish

Method

  1. In a large bowl, whisk together the vital wheat gluten, nutritional yeast, onion powder, and garlic powder.

  2. In a separate bowl, stir together the cold water, soy sauce, tomato paste, and sesame oil until smooth.

  3. Pour the wet mixture into the dry mixture and stir with a fork until a shaggy dough forms, then knead by hand in the bowl for 2 minutes until elastic.

  4. Shape the dough into a log and let it rest for 10 minutes to firm up.

  5. Cut the dough into 4 equal pieces, stretching each slightly to flatten.

  6. Bring the vegetable broth to a bare simmer in a 6-quart saucepan over medium-low heat. Add the seitan pieces, cover partially, and simmer gently for 45 minutes, turning once halfway through.

  7. Remove the seitan from the broth and let it cool slightly on a cutting board, then slice into 1/2-inch strips or cubes.

  8. Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the seitan pieces and sear for 3 to 4 minutes per side until browned and slightly crisp at the edges.

  9. Push the seitan to one side of the skillet, add the garlic and ginger, and sauté for 30 seconds until fragrant.

  10. Whisk the soy sauce, brown sugar, rice vinegar, water, and cornstarch together in a small bowl until smooth, then pour into the skillet.

  11. Toss the seitan to coat and simmer for 2 minutes until the sauce thickens and clings to the pieces.

  12. Transfer to plates and garnish with sliced green onions before serving.

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Rate this recipe

★ 4.8 (1)

Garlic Seitan

Vital wheat gluten forms a dense, chewy base that mimics meat when simmered in a savory broth. A quick pan-sear and glossy garlic sauce finish the seitan with a sharp, savory bite. Serve over rice or noodles for a hearty plant-based main.

1 hr 20 min 4 servings 310 cal

Ingredients

  • 1 1/2 cups vital wheat gluten
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 cup water, cold
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon toasted sesame oil
  • 6 cups vegetable broth
  • 3 tablespoons vegetable oil
  • 8 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 2 green onions, sliced, for garnish

Method

  1. 1

    In a large bowl, whisk together the vital wheat gluten, nutritional yeast, onion powder, and garlic powder.

  2. 2

    In a separate bowl, stir together the cold water, soy sauce, tomato paste, and sesame oil until smooth.

  3. 3

    Pour the wet mixture into the dry mixture and stir with a fork until a shaggy dough forms, then knead by hand in the bowl for 2 minutes until elastic.

  4. 4

    Shape the dough into a log and let it rest for 10 minutes to firm up.

  5. 5

    Cut the dough into 4 equal pieces, stretching each slightly to flatten.

  6. 6

    Bring the vegetable broth to a bare simmer in a 6-quart saucepan over medium-low heat. Add the seitan pieces, cover partially, and simmer gently for 45 minutes, turning once halfway through.

  7. 7

    Remove the seitan from the broth and let it cool slightly on a cutting board, then slice into 1/2-inch strips or cubes.

  8. 8

    Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the seitan pieces and sear for 3 to 4 minutes per side until browned and slightly crisp at the edges.

  9. 9

    Push the seitan to one side of the skillet, add the garlic and ginger, and sauté for 30 seconds until fragrant.

  10. 10

    Whisk the soy sauce, brown sugar, rice vinegar, water, and cornstarch together in a small bowl until smooth, then pour into the skillet.

  11. 11

    Toss the seitan to coat and simmer for 2 minutes until the sauce thickens and clings to the pieces.

  12. 12

    Transfer to plates and garnish with sliced green onions before serving.