Easy Seitan Recipe - All in One Pan! (no oil, low fat))
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- Опубликовано: 17 сен 2024
- There are a lot of seitan recipes out there, and many are complex, include tons of ingredients and long processes. Also, lots have a ton of fat. Well, we try to be low fat around here and we still love our seitan, so, we came up with a method and recipe that works really well to make a great tasting, low fat seitan that is versatile for anything you might need seitan for.
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Ingredients:
1 Cup Vital Wheat Gluten: amzn.to/4cy9Dyd
2 teaspoons Consomme: amzn.to/4fMw4CB
1 teaspoon Garlic Powder: amzn.to/3WOJyF9
1 teaspoon Onion Powder: amzn.to/3yKfAuc
1 Tablespoon Nutritional Yeast: amzn.to/3SXk3jV
1 teaspoon Yeast Extract: amzn.to/3YRfDPk
3 Tablespoons Potato Flakes: amzn.to/3YKf2z1
1 Cup Water
1 Tablespoon White Wine Vinegar: amzn.to/3yyTV8f
Hot Water or Veggie Broth
Seasoning as desired
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Spoonula: amzn.to/46V3Mlh
Cast Iron Skillet: amzn.to/4dNE1Ww
Lodge Grill Press: amzn.to/4fSoFlp
Metal Spatula: amzn.to/3AuDY3v
Electric Kettle: amzn.to/4cu6oI7
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theplantbasedb...
I've never tried potato flakes in seitan, worth trying, I love your simple seitan , I put it in the Ipot , just covered with water or broth for 3 minutes, natural release, it turns out amazing, thanks for all the great recipes. I love the no oil part of this
I’ve never considered preparing my seitan in my Instant Pot. I usually steam it. Definitely going to give the IP a go. Thanks.😊
I might try too. Not sure what. It will do to the texture, but only one way to find out!
@@PlantBasedBistroI use the instant pot for simmering after frying with slow cook mode for 1.5 to 2 hours, works great!
Seems really long, no?
@@PlantBasedBistroyou could try shorter but the slow cook mode is low heat.
I use the Osem Consomme often. To avoid clumping, mix it in with some of the water, warmed, that you plan to use in the recipe.
I've tried a lot of seitan recipes over the years and this one is by far the easiest and the best I've ever tasted. The flavor and texture are amazing. I'll probably never by store bought seitan again.
Glad to help!
This would be ideal for when i go camping. I make seitan at home but really want to make it at camp. Thanks!
I tried this recipe (several times now) and wow it is the best. Easy to make and taste & texture are great. Thank you so so much for all the work you do testing and coming up with these recipes for us.
Happy to help!
I just found your lovely channel and do enjoy what I've seen so far. That said, I tried 2 versions of seitan yesterday because your approach gave me the courage to try it. I did this recipe and the spicy iItalian sausage and both turned out perfectly and were quite forgiving of my first time newbie antics. No seitan that I've ever bought comes close and these rival restaurants too,. Last nights dinner of pasta with butternut squash and broccoli was a gem with the Italian sausage as the protein content. BTW- I'm old world Italian and I really do approve of the sausage!
Thanks for helping us out with easy recipes like these.
Thank you. Glad you like them! I grew up in a VERY Old World Italian Centric area. So, I learned about food in that way growing up. I think it helped me become a better cook.
I like this method. The texture was very good right after the simmer. I'm looking forward to trying the finished product after it has properly rested. Another plus is that it allows me to get more use out of my cast iron. Thanks!
Glad you enjoyed it!
Thank you for this awesome recipe! I didn't make seitan couple of years, but you videos is motivate me to do it again! Great looking vegan steak! Yum-yum!
Hope you enjoy!
Press the consomé through a fine mesh strainer to combat the clumps. That is my go-to tip for all lumpy dry goods 😋
Might help but the herbs won't go through I think...
@@PlantBasedBistro anything that doesn’t go through just dump in. I’ve done it with many types of dry ingredients. It’s worth a shot anyway! Thanks for the video!
Maybe I didn't explain... the powder has herbs in it too. I wouldn't want to leave them out.
@@PlantBasedBistro yes I understood. I meant to press the clumps through the strainer and then dump in the herbs that didn’t make it through into the mixture
Ahh sorry, I misunderstood YOU, lol.
Might be an idea to make up the consomme with hot water and let it cool before using. That way, no blobs. I love making Seitan, but I eat it very often. Every time I see you make it, though, I really want to get making some. 😂❤
Could do that, but I don't want hot water mixed into the dough.
interesting, I have heard of using potato flakes in seitan before, but I havent seen a recipe this simple! I will definitely need to give this a try!
Hope you enjoy it!
looks good! I never thought about pressing as it was cooking but it does make sense!
I had been doing it with a spatula and decided to try the press. Huge difference.
wow cool tips
Can't wait to try this one. Thanks.
I will definitely try this one. I've been waiting for a chicken flavor seitan to slice thin for sandwiches. Thanks.. 👏👏👏
Yep, works great for that!
I am going to have to try this one! Thanks for the recipe and the video. BTW - your Haluski recipe was a hit at my house.
Awesome! So glad you like it!
Thank you from a fellow Floridian! I've never made seitan, but I'm going to try this. Could you do the simmering first and then pan fry it after to keep the crispy crust, or will that cause it to be bready? Or could you just sear it again after doing it how you did it?
It would be better to pan fry after everything we did as that will keep it from getting bready. If you put it in the fridge for a few hours after simmering you can grill, bake, fry, however you like.
@@PlantBasedBistro perfect, thank you!
For those new to seitan it would be best to say how many different ways to cook according to preference--YMMV. I often use the same list of ingredients, but add dry to wet, either use food processor or an overnight rest before braid or knot, I sear in oil then simmer without the weight
The idea was a no oil method. Sure there are lots of ways to make it, this is simple for a beginner imo.
@PlantBasedBistro I only use oil to sear, you don't have to, it's easy either way. A matter of taste
We have started to avoid oil altogether.
@@PlantBasedBistro You don't need to add oil to any seitan.
That's what I was saying.
Can't believe I've never tried seitan after 7 years being vegan. I'll have to try this recipe out this week, thanks so much!
Hope you enjoy!
Try marinating / saucing it up, too. I've had some really incredible seitan Philly "cheeze"steaks, pulled BBQ seitan sandwiches, and a good number of stir-fry-like things too. (Lucky enough to have some good vegan eateries in our little burg.) It takes sauces so well and can be very versatile that way.
I like fluffier seitan, so I start by boiling it for 20 minutes, which makes it expand 2-3 fold, and only then do I fry it for about 5 minutes on each side.
If that is how you like it, go for it.
Yay for no oil! I'm one of those people who does think ahead because I know if I get hungry and I'm not within a half hour of a meal things could get ugly... so I'll report back in on the "day two texture".
In that case just make a few and store them in the fridge! I can tell you the texture gets better with some refrigeration though.
Okay, so I see that you guys are responsive to people's preferences (I was among those who voted for low/no added oils) and I appreciate you! btw, can I come over for one of those Philly "cheese steak" sandwiches? My doc is cautioning me about my BMI getting a little too low... That's a lie - I'm at a perfect BMI but I'd just love one of those sandwiches. btw, do you have a recipe you developed for the cheese sauce?
Still working on it, but it's coming soon. We started no oil cooking and would prefer to show it on the channel but we were afraid some might not like it since we had used it already. So we got lucky 🍀
Great Channel................ I have never seen potato flakes where I am.. Substitute could be ?
You could use Instant mash potato, the dry packets are mostly potato flakes.
That's what it is, just instant potatoes. Go for ones with the least ingredients!
@@prinnydude555 ohh yeah .. Ive seen instant .. ta
@@PlantBasedBistro Cool.. Thanks ;)
oh wow this actually looks like a Seitan I might enjoy. Going to try this soon. I am so over most of the plant-based meat substitutes in the stores.
One question. After it is made can you like chop into small pieces and then add it to like stews or soups? Does it hold together for that?
While you can do that and it will hold together, seitan tends to puff up and become bready when cooked for a long time that way. What I do is add it right before serving, so make sure it's already heated up.
This looks great. Is there a substitute for the yeast extract? Also wondering if I can substitute for the chicken consomme which doesn't say it's vegan. Thanks. I'm sure we'll enjoy this as much as we do all your recipes.
We gave a few ideas for substituting the yeast extract in the video. Or just use more nutritional yeast. The consommé has no animal products in it. We checked.
@@PlantBasedBistro I just caught that. This will be tonight's dinner. Thanks!
What if you are allergic to gluten. Is there some different you can use
It's a completely different recipe at that point, sorry.