Easiest homemade seitan (vegan steak) - make vegan meat from scratch
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- Опубликовано: 21 окт 2024
- Easiest homemade seitan (vegan steak) - make vegan meat from scratch WILL JUST BLOW YOUR MIND! This is dead easy and hands down the best meat substitute in the whole wide world!
DISCLAIMER--- USE 5 TEASPOONS OF SOY SAUCE, NOT 10 TABLESPOONS ON THE DOUGH ;)
Ingredients for the easiest homemade Seitan:
For the seitan:
1 cup of gluten flour
1 tsp paprika
1/2 tsp black pepper
1/3 tsp nutmeg
1 tsp onion powder
1 tsp garlic powder
1/2 cup of water with 5 Tsp soy sauce
1 TBSP lemon juice
For the brine:
4 cups of veggie broth (or 4 cups of water with veggie cubes)
1 onion, roughly chopped
2 cloves of garlic, roughly chopped
1/2 cup soy sauce
spices and herbs of your liking
DIRECTIONS:
For the seitan:
add all the dry ingredients in a bowl, mix well
add the wet ingredients, mix well then knead the dough a little bit
For the brine:
add all the ingredients for the brine, add the seitan to the brine, cover and simmer for 25 to 40 minutes, depending on the size of your seitan,
if decide to slip the dough in two, takes less time to cook, about 25 minutes, if you leave it whole, it will take longer, about 35-40 minutes.
keep the seitan in the brine while in the fridge
lasts up to a week in the refrigerator
can be frozen for up to 4 months
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Easiest homemade seitan ever - how to make seitan from scratch recipe by Chef Jana Pinheiro - www.chefjanapinheiro.com
I have made this and it had amazing success! Before boiling it, I sliced it up and it made it easier to handle. I put the raw seitan slices into the broth and boiled them for 30 minutes. It was then easier to cut into strips before frying.
Thank you for this recipe!! I am now making it for friends too :) xx
Hey there, this is genius, I've never thought of slicing the seitan before boiling but it makes total sense! I am very happy to know its working for you, this recipe is very friendly and has never failed me. I wish there was a way of people posting pics here on TouTube but if you have Instagram, post a pic of it and hashtag #chefjana so I can see it :)
Have a wonderful rest of weekend! :)
I've always sliced it before boiling. Brings down cooking time too
@@minadopaul8287 you also fry after boiling?
@@4455matthew yes like steaks
What if I use whole wheat flour instead of the gluten free ... can that work??
This recipe is a keeper! I used smoked paprika and added 1 tsp of liquid smoke to the mixture for some extra smokiness, but other than that I followed the recipe to the letter and it's just great. It was my first time making seitan and I'm amazed at how easy it is and how delicious the steaks turned out. My meat-eating family approved as well. Thank so you much Jana, você é fantástica!
This is by far the easiest seitan EVER!
I’m loving your videos so much that I’ve been slacking all morning 😆
Hehehe... just watching food videos, eh... just like me then... lol :)
I really love this recipe it's so flavorful and delicious I was shocked when I tried this seitan recipe one of the best recipes I've tried
Hello Jana, I made these over 35+ years ago, just mixed gluten flour with seasonings, added enough broth to make a "soft" dough, pinched off balls and flattened them with my fingers until they were fairly thin and cooked them in for broth. They sorta thicken up when cooking, that's why I made them thin. I found that the soft dough made a soft cutlet, that's what we called them.
Oh my God!! I was about to give up on making seitan. Thanks to you and this video, I got the perfect way to cook it correctly. THANK YOU!!!!
This recipe is my go-to every time I make seitan. ;) super simple!
Once again I am not a vegan but I love vegan food if it is uncomplicated and Jana your channel is my favorite it has educated me and added to what I have learned throughout the years. Keeping it simple and delicious thank you.
Wow, thank you so much 😊❤️
Made this recipe for the first time today...it was absolute perfection!
Fantastic!
Oh my goodness you just made this the most simplest way possible. Easy ingredients and cooking directions I love it! I was gifted a vital wheat gluten box and scared to try to make seitan so it's been sitting on the shelf. Thank you so much for this video!
Let us know the result, Regina! Much love :)
Finally! A recipe without chick pea flour
That’s the one!😉😆
What's so bad about gram flour?
@@eddyt9882 it's hard for me to get
This is so easy, going to try it out. Wonderful demonstration.
I love your videos and recipes, you are by far the best vegan chef on RUclips and the easiest to watch. Ive tried other seitan recipes but this is fool proof and the best. It is also the one that helped me convince my omni fussy eater hubby to go VEGAN! (Been trying for nearly a year) Thank you so much for all your recipes and videos 🤗 💕
Thats so nice to hear! Makes so happy my recipes are easy to follow and effective, that's the idea! Much love to you, Gil :)
Love your channel! Tried this today. I used to make washed flour seitan, it came out great, but this is first time with vital wheat gluten. I would add more punch to the cooking water, but came out great! And sooooo much faster. I would also say it has better elasticity than the washed flour method. I made breaded « chicken » strips with these, with vegan potato purée, and mixed salad, DELICIOUS!
I’ve tried a few different recipes for Seitan and this is by far the best one. Easy to make too! Thank you for publishing this. I quadruple the recipe to save time and use a whole package of wheat gluten (because I know it will go fast!) and freeze three portions.
Thanks a lot, I also love this easy seitan myself, I make it all the time ;)
Great recipe, you really showed that making seitan is simple: add spices to the wheat gluten, knead, boil, done!
Question about freezing: do you keep the seitan in the brine when putting it in the freezer, or can the brine be removed?
Great question there! I always freeze it with the brine, this way I'm sure its always going to be moist and prevent any toughness :)
Thank you so much for all the great recipes! I like how you have the recipe printed below the video , makes it so easy to follow along with you while cooking.
Thanks so much! 😊
Thank so much! Is the brine a must for the flavor or is it pretty much done after you make the “dough” I was thinking of slicing it thin and sautéing in a pan with spices. Would just the first part be good for that? Again, thanks so much!
Great video. What is gluten flour? Is it the same as white flower?
hey it is a good recipe
if you cant eat gluten but are a vegetarian or just want to experiment
heres my recipe:
3:1.5:1:1:0.5
thats the mother formula
3 parts *hydrated* soybean nuggets to 1.5 parts medium moisture cottage cheese to one part chesse (i prefer cheddar for flavour but low moisture mozzarella is good for texture) to one part mushroom (stems is you are planning to store it, heads if you plan to eat it right away or keep it for ~2 days)
basically take any amount of *hydrated* soybean nuggets, weigh it, for example 100, divide by 2 (100/2 = 50) and now you have the amount of cottage cheese to put in (50 grams), take a 3rd of 100 (100/3=33.33) and now you have the amount of cheese to add in, *put the same amount of mushrooms as the cheese by weight* Add the half weight of the mushroom as oil . After the boring maths stuff is done take a food processer and blitz every ingredient, put all the ingredient 'powders' and put it in a bowl, the nuggets should have enough water to bind everything, if way to loosetake the mixture and squeeze some water out, way to dry add some water in. After that PLEASE BOIL IT in a cloth and roll thread on it, then tie, boiling will reduce or entirely remove the gross floury mouthfeel you get after eating *raw* mushrooms and get some nice tenderness.immediatly put the roll or (sausage) into cold water with ice to stop it from cooking, you may eat it like this or make anything you want with them.
you can also invert the soybean with cottage cheese for a more tender result (it will be very hard to work with though)
The *soybean* is for *structural integrity* , *flavour* and *chew* . (basically replicates high protein meat)
The *cottage cheese* is for *structural integrity* and *softer texture*
The *cheese* is for *flavour* (if any), *softer texture* , *meltiness* and replicating the *fat* in meat
The *mushroom* is for *flavour* , *chew* and *nutritional content* (everyone of them has it, but mushrooms have some other stuff you dont get from the other ingredients)
Note: You can add flavourings such as garlic powder, chilli powder or flakes, mustard or whatever; ust make sure it isnt a LOT it may loosen it ENTIRELY making it impossible to work with
Note: If you are a eggatarian, use egg whites, instead of cottage cheese, or use half of the weight of cottage cheese to give it unbelievable structural intensity
Note: cornstarch or flour is good for making the things stick to each other (it is gluten free)
Note: If you plan to make a minced meat thing, be sure to use a mixture of 1 part water to quarterpart oil, or do what i do ; make a soup with water (aka mix the sausage with water till a few things dissolve) put on high heat and stir, add oil and heat on low heat till the oil starts fizzing, and then just fry the vegetarian meat till it goes to what you desire
Protip: Use dry powders for the entire flavouring, or use small amounts of paste flavouring (dijoun mustard, a simple example)
Protip: You can plop in "the sausage" with the water and ice in the fridge and wait for an hour
Protip: play around with the mother formula till you get your what *you* desire
On the recipe printout, does it say to keep the seitan in the brine when storing in the fridge? Also, do you pan fry after boiling? Excellent job, I loved this!
Spectacular presentation. I cannot wait to make it. Thank you for all the tips and tricks.
You are very welcome Paulina, and thank you for your kind words! Much love :)
I'm truly fascinated by this recipe. Definitely going to try it. Thank you SO much for sharing.
I feel like I can make seitan now. Finalllly
I found seitan in spain and have been addicted since 😍 very easy lookimg simple recipie, thankyou :)
Oh, I know the feeling, girl... Seitan is LIFE!😆💚 Thanks for the shoutout, Lucy! have a great day and keep coming back, this weeks recipe will be very unusual. Cheers!😘
Chef Jana, I hope you realise that this will take me innumerable attempts to make correctly. - but I am encouraged by your confidence in your viewings getting right.
That is easy, you can make it.
Patria Ryder yes
@Patria Ryder --- Is not really gluten flour, it is actually "Vital Wheat Gluten", that's what you need. Two years later, I know!
I just love your personality, Jana! I really enjoy watching you cook and make healthy things that look so delicious! Thank you for sharing and for the inspiration! 😘😘 (a kiss for each cheek, the way it's done in Europe!) 😊
Aweee... thank you so so much, Melinda! Much love to you and kiss kiss also ;)
@@ChefJana 😊
OMG this stuff is amazing. I only came across your video yesterday and I have already made three batches. I just put whatever spices I want. My questions is...can this be done in the Instantpot? If yes, how long and what setting?
I learned so much from these videos.....( Like the accent too)
My first time making seitan, it turned out way too rubbery, inedible. I think I cooked it too long & also kneaded it way too much. I'll have to try this recipe exactly, maybe I get much better results. I hope so, a simple cheap meat replacement with tons of protein would be a godsend.
some say don't make a rolling boil to avoid that
Love this Vegan Steak Jana, you are so awesome and I love your accent, you're super cute. We also like nutmeg!
I would have loved to see a slice of it close up!
Seems wonderfully simple! Can I marinate this?
Hi. My seitan keeps coming out dense and quite tough. When I made it the first time it was really good. So good I thought I could do it again....what am doing wrong? I am following you along on the video. And I only ended up boiling it for 20 mins. It's like a pair of old boots, as my mother is fond of saying.
Thanks Jana, I love your recipe💫💜💫
My pleasure 😊
Hi Chef, I tried your recipe and everything turned out great. Except, the seitan was a little chewy. Any way to fix that? Thanks in advance.
The Great Week to You too, Jana! I am sure Your seitan is on equal terms with the ones I was so Veganly infatuated with in Indonesia, and in Thailand! And even, probably, better!!!
Great video but can I use all purpose flour instead of gluten flour?
I have just made it and it turned out fan-tastic!!!!
Thank you Mary!
Hey, how can I reuse the broth? I don't want to throw away so much delicious soy sauce ❤️
what if I have to made 500 gm of seitan. do I have to cooked it same time like 30 mins to 45 mins. and how do I preserve the remaining after eating 100gm . many thanks. your video is just amazing
Looks delicious! Thanks for the recipe 🙏
Btw would you ad a laurel leaf to boil in the brine or would that be a too over powering taste? (Have you tried it?)
Yes, you can add anything you like for the simmering broth, it won't get too overpowering, no... :)
Does regular flour work??
I made this and it can be shredded and used in the place of chicken. I made some chickUn soup and my children thought I used real chicken meat! This is the easiest seitan I have ever made and it can be used in so many ways, not just “steak”
True, Sharon! :)
what does the brine mean??....looks yummy..i wil try this
YUMMY DELICIOUS THANK YOU SO MUCH FOR SHARING AND PUTTING YOUR FABULOUS RECIPE AND DIRECTIONS UNDERNEATH SO WE CAN HAVE IT FOR LATER THANK YOU SO MUCH
Hi Jana I was wondering what spices to boil the seitan?
I tried it . Came out very well. Thanks a lot 😊
Great 👍😘
Nossa, que massa! Eu nunca fiz. Sempre achei que era difícil de fazer. Vou tentar. Essa farinha é uma própria? Ou é farinha de trigo comum daquelas de fazer bolo?
Nada menina, eh muito facil. O unico problema eh achar a farinha de gluten, eh assim mesmo que chama, nao eh a mesma de fazer bolo ou pao, eles isolam o glutem da farinha comum e fazem a farinha de glutem. Vc pode comprar pela internet pela amazon ou outros sites se nao achar em SJP mas com certeza tem por ai. Se vc nao achar mesmo eu te mando daqui.😃😘
Chef Jana ah eu vou procurar nessas lojas que vendem essas coisas, tem algumas aqui, eu nunca reparei. Entendi! Vou perguntar por farinha de glúten, então 😁👍
Chef Jana 😍 a ah haha obrigada pelo carinho (por você dizer que enviaria para mim 😆) mas deve ter aqui, sim
Aham, faz depois me conta como ficou. 😘
Qualquer coisa me fala e eu mando. Ah, olha so, fiz a famosa carne de casca de banana, da uma olhada la e me diz se vc gostou. Beijo flor! :)
About to make this now! Thanks for the easy recipe
My pleasure ;)
Thanks, it went really well, was really easy, and my grown up meat eating daughter was very impressed. I used a bit less salt and liquid and it was still very good. Do you have a chicken style seitan?
Hi chef! Love your channel!
How long do I knead it for? Need it for too little and and it isn’t fibrous. Need it too much and it’s tough. Mine came out soggy and spongy 😓
Hi there! You can knead it by hand for about 5 minutes, I put it in my food processor sometimes, for about 3 minutes.
Also do not boil it must a very gentle simmer.
Love your channel Chef Jena! I was wondering if i could cook the seitan in a pressure cooker with the brine?
yes, definitely!
@@ChefJana Thank you so much for your super quick reply Chef Jana! Can't wait to try this! Hey from Australia! ;D
Fuzznutt Great idea!! how long did you cook in pressure cooker? How did it turn out?
I don't use anything with gluten. Is there an adequate gluten free flour substitute for gluten flour in this recipe?
could you re do this video and show the cooking process? how to know if its under cooked, just right or over cooked? I tried making Seitan and failed miserably. Also show the whole process in making it . you leave out alot .
Question -
How do you test/know when its the consistency you want?
You said anywhere from 25 to 40 minutes.. how am I ment to know when to stop cooking it..
I just made this and am sorry I didn’t make a double batch. :-) What are your favorite ways to use this seitan? I saw your stir-fry video - do you have other ways you use it?
Hi Teresa! I use seitan for so many things, I use for stroganoff, I have a recipe here that's so good, But you can use it for any kind of recipe that requires meat, that's the way to seitan ;)
I am trying veganuary. And I find buy plant based meats expensive. So I will try making this tonight. Thanks
Have fun!
You didn't rinse off gluten. Are you able to eliminate this step because you're using pure gluten flour?
So I did it. Worked really well. It tasted like pork (why not). Got my proteins in thanks 😊
Yes!!!! :)
You mention cook times varying from 25 to 42 minutes. How do you tell when it is done?
I just bought the ingredients. Gonna give it a try my dear.
Three quick questions! Haha
Can I freeze this? And how long will it keep for if I do?
Can you put this in a food processor and make seitan mince?
Yes, you can freeze it and yes, you can definitely grind it, I do it all the time! Much love!
Chef Jana Thank You, Do you have any problem finding vegan foods in Spain?
Nowadays I already found some shops and whatever I cannot find I buy online... ;)
It took me some time, but I finally found gluten in a few shops in NZ. It is not sold in the grocery store. And also, some ingredients I have also found in Asian markets. Good luck!
@@Psaltrymom we can buy Gluten flour in NZ it is called fresh life -wheat gluten
Very nice and informative vid, cheers 👍
Thanks for sharing. I've been making this recipe for years and add crushed Fennel seeds and tomato paste to the wet X
Yummm... I might try this... but doesn't the fennel seeds overpower all the other ingredients?
@@ChefJana Not if one uses one tsp per cup of gluten flour along with all the other ingredients. I also add two Tsp of mixed Italian herbs, smoked paprika cumin and nutritional yeast and a few other things and it all comes together nicely . My meat eating Partner loves it! I chopped it up and added it to your Steamed Eggplant dish and if was gorgeous. I'll be making a load of that next time I get more Eggplants X
Your recipe sounds heavenly 🙌💚
This is delicious! I will make again!
Hey there,
Thanks for sharing!
I'm trying this right now, I'm making 2 versions : one with a liquide smoke and another one just like what you've made without the pepper...i'm out of it
It's simmering right now, cooking, i'll tell u what the result is like!
Let me know ;)
@@ChefJana
I'm very happy with the structure! The taste is fine with some sauce ! So thanks for the recipe
I have a question though about the chewiness, i find it kinda shewy somehow like a hodgog or peperoni, is there a way to make my seitan less chewy ?!
Thank you!
@@shaurora26 cook it a little less? :)
this is such a great recipe. thank you so much for sharing :)
My pleasure 😊
A wonderful message "fake meat with pride". And exactly the right one!
Fake meat pride week! ;)
Couldn't you use ceg or chic or beef broth ,instead of water and soy? Soy sauce has too much salt for me.
I'm making it as we speak, an hour to go. Thank you Chef Jana!x
Wonderful!
I'm also addicted to seitan, 🙌🙌🙌❤️❤️❤️
Andrea Gutierrez seitan is life! 🌱🙏🏻
Awesome! Gluten flour is way better than other flour, It doesn't need to washout any starch and you go direct to the marinating process😁 Hail Seitan!🤣
Hail! 🙌🦄
Thank you for your recipe. Amazing..menu😋
Thank you Nancy! :)
can you tell me what exactly is that flour You are using.. I never heard that name before ( Gluten FLour)... How to make that floor?
It is vital wheat gluten flour, it is the isolated gluten from the wheat grains, you can find it in specialized shops or big supermarkets ;)
It looks like pork tenderloin or Turkey breast by the color and texture. Will try your recipe and trick the wife..lol. Thanks Jana!
True! looks like a tenderloin, for sure! :)
Wonderful and easy!!!! Thanks, chef!
Thanks so much, Lynne!
Have you tried tempeh?
This is awesome, Thanks chef! :)
Thanx Andrew!
CJ
I made this and I like it.
That's so cool, I'm so happy you liked! :)
Beautiful!!!!
😘😘😘
I'm quite puzzled about gluten flour. All flour have gluten and even the one that are mention as high gluten basically have like 1-5% more gluten than normal one.
Did you say gluten flour because you wanted to make sure we don't use gluten free or are you referring to a specific kind?
I just want to make sure that my first try just don't make me think "Yak, Seitan will not be part of my food list" just because I didn't do it right.
Yes, you look for VITAL WHEAT GLUTEN FLOUR, it is the actual gluten isolated and made like flour, that's the one you need for this recipe. ;) Or you can also use all purpose flour and make my seitan wash method, here is the link : studio.ruclips.net/user/videopVL43XD_c4U/edit
@@ChefJana Thanks! I will give it a try!
Is there another healthy flour I could use for this. I can’t use gluten... Hope to hear from u! Thank u! Looks amazing!!!!❤️
Yolanda Sandoval seitan is gluten so unfortunately you need to find another alternative. Maybe make tofu :)
Thank you Chef Jana!!
You are very welcome, Max! :)
💛💛💛, thank you from my heart 🙏🏽💝🙏🏽 dear friend 💟. Much Love 💗💞
🤗
Can we add whole wheat?
Oi Jana, como vai! Eu fiz tudo direito e não deu certo? A minha massa não ficou elástica, ao contrário, ficou meio flaky e mesmo depois de eu ter cozinhado por 30 min, não consegui a textura q parece ter no seu. O q será q aconteceu de errado?
Hum... nao sei, talvez vc tenha colocado pouco liquido na massa? cada wheat flour eh diferente, dependendo de se eh velha ou recém comprada, depende tbm da temperatura de onde vc mora, as vezes a farinha absorve mais liquido que o normal devido a essas variáveis. Mas não joga fora, bota no processador e faz tipo "carne moída" desse seitan que não deu certo, faz como se tivesse fazendo uma carne moída, tempera bem temperadinho com shoyu, cebolas, alho e o que vc gostar de temperos. Eu sempre faço isso com os meus seitas que não deram certo. ;)
You are really sweet. Thanks for the recipe ❤️
My pleasure 😊
Thank you❤🥂
It can help for my saving the world vegan steak
Thank you mam
Why?...
For my project
@@ChefJana or my project
@@shamraizwahid515 but then you can rename it as you see fit, no?
Mine comes out so spongy. What am I doing wrong? Thanks!
If it‘s boiling water mine is getting spongy, try cooking slower
Thanks!
Thank you so much, you are very kind! :)
I really enjoyed the video, it looks so easy to follow, but when I tried to make it, my seitan turned out doughy/mushy and tasting bad. I wonder what I did wrong >_
Oh, no! I wonder what happened...
@@ChefJana I've actually used regular flour, no wonder it turned out bad. But thanks for all the great vegan recipes, Chef Jana! :)
@@ChefJana Where the hell do you get "gluten flour"?
@@loveanimals-0197 I just bought a couple of four-pound bags on Amazon. (Look for vital wheat gluten.) In the past, I've also found it in bulk-food sections of some supermarkets. Hope that helps.
Praise be to seitan!! 🤘🏻 I will try it!
Hi Jana, I can't find gluten flour anywhere around, and I'm from India. Does chick pea flour or whole wheat flour work for this recipe? Please reply.
No, you need "Vital Wheat Gluten"!!
My mother used to make these vegetarian dishes.
Oh cool! :)
Thank you very much
Hi Chef Jana, I'm just starting out as a vegan but I am also gluten free, can you do seitan gluten free please?
Im working (hard) on that! :)
How to add flavor to real homemade seitan (out of washed wheat flour). Because it is pretty difficult to impossible to find isolated gluten.
It will be on my channel here next Tuesday. Flavored and super easy to make, seitan from wheat flour, from scratch :)
I must be the last person trying this recipe.
Thanks Jana.
Just 1 clarification required, mine turn out a little gibberish.
Is this normal? How can I reduce that texture? I want it a little fibery
Well, a number of things could have happened, did you leave the seitan in its broth? Cuz its supposed to stay in a container immersed in its broth during the period it's in the fridge. And probably you didn't kneed it so much? To make this easier next time you add a half cup of chickpea flour, or hummus, or ground cooked chickpeas to the dough, makes it easier to knead and makes it more smooth and less rubbery. Let me know if this works for you and very soon I will be making another seitan recipe, it will be released in January. :)
Try adding a teaspoon and a half of Agar! Gives it a firmer but elastic consistency! It's a powder so you add it to your dry ingredients!
so do you cook on low medium or high ?
medium...