This Easy Vegan ‘Beef’ Seitan is perfect if you are missing meat as a Vegan. Especially if you are a new Vegan, it can be hard battling cravings, that is why these Vegan substitutes come to play. It’s not because us Vegans want to still eat foods that look or taste like meat, but the main purpose is to battle cravings.
In a few months of solid vegan food, cravings will disappear, so you won’t really need substitutes. Your body will adjust to the new lifestyle.
If you’ve been wondering how to make seitan yourself rather than paying $4 for a tiny box of it at Whole Foods, then this is the recipe for you! This is my go-to, easy, basic homemade seitan recipe that I make in batches and then use throughout the week.
If you’re not familiar with seitan (I haven’t shared any seitan recipes in a while!), it’s a vegan meat analogue made from wheat gluten. After wheat berries are ground up and the starches are washed away, what’s left is called vital wheat gluten.
Seitan is very high in protein, and it’s also really chewy. Some might even call its texture… meaty. But it doesn’t taste like meat! It’s mostly a blank slate, with a hint of wheat-y flavor. It’s not the prettiest thing in the world, but it’s tasty! But, But, with the right seasoning, you can definitely make it taste more meaty or beefy!
My top tip for eating seitan – is to slice is very very thinly, as thinly as you can!
That way you won’t find it as chewy and will enjoy it a lot more! I even slice it and use it as ‘ham’ in my sandwiches!
Do let me know how you found this Easy Vegan ‘Beef’ Seitan if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!
Easy Vegan 'Beef' Seitan
- 2 cups/250g of vital wheat gluten you may need a bit more than that depending on the brand!
- 1/2 cup/50g of chickpea flour garbanzo flour
- 1/2 cup/30g if nutritional yeast
- 2 teaspoons of smoked paprika
- 2 teaspoons of dried basil
- 2 teaspoons of onion powder
- 2 teaspoons of ketchup
- 3 tablespoons of vegan Worcestershire sauce
- 1/2 cup/125ml of soy sauce
- 1 teaspoon of apple cider vinegar
- 1 1/2 cups/375ml of hot water
- 4 cups/ 1 liter of vegetable broth
- In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, dried basil, and onion powder. Set aside.
- In another bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and 1 ½ cups (375 mL) hot water.
- Add wet mixture to dry ingredients and stir until the mixture has a dough-like consistency. 4 Knead for 2 to 3 minutes, adding more vital gluten wheat if the dough is very sticky.
- Roll in plastic wrap and tie a knot at each end, leaving 1 inch (2 cm) at both ends to allow the dough to expand. Bring vegetable broth to a boil in a large pot.
- Carefully place plastic-wrapped seitan in boiling broth. Cover, return to a boil and reduce heat to low.
- Continue simmering until firm, turning seitan occasionally, about 1 hour.
- Remove from heat and let seitan cool 15 minutes in broth. Cut off knots at either end and remove the plastic wrapping. Slice seitan before serving.