Homemade Beef-Style Seitan

Anastasia

5 years ago

After trying my new beef-style seitan recipe you won’t buy packaged vegan deli slices anymore! This seitan is way much cheaper but so delicious!

It is seasoned just right to have it in a sandwich and not too much to throw it in dishes where meat eaters would usually use beef.

Comparing to my chicken-style seitan this one is firmer, spicier and resembles red meat. Can’t tell for sure cause I’ve already forgotten the taste of it. Anyway if you’re craving something chewy and savory this is the thing!

Peel and roughly chop the beet. Add it to a blender cup together with the rest of ingredients except vital wheat gluten. Blend on high speed until smooth.

Pour the mixture into a bowl of a stand mixer with a dough hook attached and add wheat gluten. Mix for 10-12 minutes until the dough is stringy.

Transfer the dough onto a working surface and knead for few minutes. Then let it rest for 5 more minutes.

Roll the dough into a log and flatten it. Wrap it tight in a foil.

Steam seitan for 1 hour 10 minutes. Don’t forget to flip it in a middle of cooking.

Let it cool completely before consuming or for the best results chill it in a fridge overnight.

Note: instead of mushroom stock cube you can use couple of dried mushrooms and rich vegetable stock instead of water.

Homemade Beef-Style Seitan

★★★★★

5 from 1 reviews

This homemade beef-style seitan is great itself on a sandwich or in variety of dishes as meat replacement.

Author: Anastasia
Prep Time: 20 min
Cook Time: 1 hour 10 min
Total Time: 1 hour 30 minutes
Yield: 350g
Category: Tutorials
Cuisine: Vegan

Ingredients

120g vital wheat gluten
1/2 beet (60g)
90g firm tofu
1 cube mushroom stock*
1 tbsp nutritional yeast
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/4 tsp Garam Masala
1 tsp miso paste
1 tbsp soy sauce
1 tbsp neutral oil
freshly ground black pepper to taste
90ml water

Instructions

Peel and roughly chop the beet. Add it to a blender cup together with the rest of ingredients except vital wheat gluten. Blend on high speed until smooth.
Pour the mixture into a bowl of a stand mixer with a dough hook attached and add wheat gluten. Mix for 10-12 minutes until the dough is stringy.
Transfer the dough onto a working surface and knead for few minutes. Then let it rest for 5 more minutes.
Roll the dough into a log and flatten it. Wrap it tight in a foil.
Steam seitan for 1 hour 10 minutes. Don’t forget to flip it in a middle of cooking.
Let it cool completely before consuming or for the best results chill it in a fridge overnight.