Vegan Chinese Five Spice Seitan
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- Опубликовано: 20 июл 2014
- This savory seitan incorporates the unique flavours of Chinese Five Spice, a blend of cinnamon (cassia), cloves, star anise, ginger, and fennel. The loaf is steamed to keep it moist, then glazed, baked and broiled to form a delectable crust. Serve it as a lovely dinner feature, serve on rice, or add it to sandwiches and wraps.
Seitan refers not to the lord of darkness, but a source of protein made from wheat gluten (ie. not for those with gluten allergies). It has been made by Buddist Monks as a meat alternative since the 7th century by rinsing wheat dough with water. Now, we can get the gluten without rinsing anything! Just buy Vital Wheat Gluten in the baking section of any major grocery store.
Chinese Five Spice powder can usually be found in the ethnic aisles of major grocery chains and at Asian markets. The main ingredients are usually cinnamon, cloves, anise, Sichuan pepper and fennel although they can vary.
BUY VITAL WHEAT GLUTEN: amzn.to/297MdAt
******* CHINESE FIVE SPICE SEITAN RECIPE *******
Printable recipe and full story here: www.marystestkitchen.com/chine...
INGREDIENTS
For Seitan:
1 cup hot water
1 cube vegan "beef" bouillon or 1 teaspoon bouillon powder ( I used McCormick's All Vegetable Beef Style )
1/4 cup vegetable oil ( I have used canola and olive oil) [60ml]
2 teaspoons Five Spice Powder
1 tablespoon brown sugar
2 cloves garlic, minced
1 tablespoon white vinegar
1/2 teaspoon salt
1/4 cup soy flour [30g]** See notes at bottom for alternatives**
1 1/4 cup vital wheat gluten [175g]
For Glaze:
1 clove garlic, minced
1 tablespoon brown sugar
2 tablespoons oil or melted vegan butter [30ml]
1 tablespoon lemon juice
1 teaspoon Five Spice Powder
1/2 teaspoon salt (or to taste)
1/2 teaspoon white pepper (or to taste)
DIRECTIONS
Make the seitan dough:
In a large bowl, whisk together all the seitan ingredients except for the vital wheat gluten and soy flour.
Stir in the soy flour until completely incorporated.
Add the vital wheat gluten and stir until a dough is formed.
Knead the dough for a couple minutes and form into a log shape.
Steam the seitan dough:
Prepare a sheet of aluminum foil large enough to wrap up the seitan. Lightly oil the center.
Place the dough in the middle of the sheet, roll it up into a log form and tuck the ends of the foil under.
Use the point of a knife to some vents into the roll. This will allow some steam to escape during cooking and reduce the chance of bursting.
Steam at high heat for 40 minutes. If using a steaming basket, make sure there is enough water to last for the whole cooking time or add water periodically. If you add water during the steaming process, you'll want to add a few minutes to your cooking time for each time you add water.
Carefully remove the seitan roll from the steamer. It will be very hot. Set it aside to cool.
Prepare a baking pan with parchment paper and preheat your oven to 350 F (175 C).
Make the glaze:
Whisk together all the glaze ingredients: garlic, lemon juice, brown sugar, oil or melted vegan butter, and Five Spice Powder. Add the salt and pepper to taste.
Finish the seitan:
Carefully remove the seitan from the foil and place on your prepared baking pan.
Brush all sides of the seitan with the glaze, reserving the remaining glaze.
Bake for 15 minutes at 350 F (175 C).
Switch on the broiler, remove the seitan and brush with more glaze.
Return the seitan to the oven and bake under the broiler for 3-5 minutes or until the top is browned.
Remove the seitan, turn it over, and brush on the remaining glaze.
Place the seitan back until the broiler for another 3-5 minutes or until the top is browned.
Remove from the oven and let the seitan cool a few minutes before slicing.
NOTES
This seitan recipe makes a tender loaf with a very flavourful crust. Before I serve it, I usually slice it and fry the slices in a non-stick pan (no oil) so they have more crispiness and caramelization.
The soy flour in the recipe helps the texture. If you don't have soy flour, use chickpea or any other bean flour. Alternatively, you can just leave it out but the texture will be a bit more chewy.
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Enjoy! 
Хобби
Hands down the best Seitan I have ever made. I sliced it thinly (like a bulgogi beef) and pan fried it for a bit of char. Then I made a salty, spicy black bean sauce and simmered it for about five minutes and served with a broccoli stir fry and brown rice. It was utterly delicious and my previously omnivorous children absolutely wolfed it down. Today we are going to try your spicy beet seitan. I can't wait! Thanks so much for your wonderful recipes...you've made the transition so much easier for us.
This is my favorite recipe of yours. I'm not a vegan. but my husband is a pescatarian and I mostly eat what he eats, but sometimes I struggle to give him variety in our meals. I found this recipe some time back and I have to say that I keep coming back to it. It's delicious and the hubby loves it. It's great for heavier meals and for sandwiches. Thank you so much.
This is so wonderful to hear, Valerie!! Thanks so much for sharing your success!
I made this last night and had it for lunch in a sandwich with stir fried onions and napa cabbage (and some salt and vinegar chips because I have the taste buds of a five year old). It was delicious!
Seitan is amazing.
I'm glad I found this stuff because it has been a great alternative to meat and it satisfies.
My brother enjoys the seitan patties I cook up and he even has lost some weight!
Before he was only losing weight on a keto diet.
Pfft. Just enjoy some good, thoughtful vegan foods.
i didn't eat Seitan for years because i didn't like any of the recipes i tried before.... Now.... This one changes everything! Welcome back to my life Seitan! Thanks for another great recipe! Looking forward to try the other 3.
TheBloomingstar
You're welcoming Satan in your life?? Oh dear!
Oh my goodness, not rubbery at all!!! Is it because of the steaming? Or the oil? This was amazing!!!
Looks fantastic. I really enjoy the fact that you explore parts of vegan cuisine that others typically don't, and do so with humor and excellent production values. Can't wait for more videos!
Thank you so much unnes for your thoughtful comment. You've really made my day! Please let me know if you have any suggestions for me.
Mary's Test Kitchen | Vegan Cooking h
Mary's Test Kitchen | Vegan Cooking yes, most vegans don't explore the meaty parts and you do, they fear showing it to non vegans who enjoys meat, but what's wrong with enjoying meat like things when it's vegan, after all it's not a staple it's all about mimicking texture and fallout our which you have don't very well, and I love how you show it in multiple forms, with different seasonings showing the different results, I'm binging all the videos now. Love you! I was subscriber 93, 619! Lol 😂😘
Mary's Test Kitchen | Vegan Cooking I'm gonna bake it for 30 minutes rather than 15, and add beet to make it red and will make a beef Wellington with it. The bonus of this meat rather than real meat is you don't have to worry about it being bloody or overcooked/undercooked, it will be tasty, and edible either way!
It needed one video to make me subscribed to your channel.... This video has just been so mouth watering.
I had a great time in the kitchen with this recipe. I use five spice powder pretty frequently but I've never experienced the intensity of flavor as I have with this roast. It's tender inside with a lovely, crisp outside. I served it with stir fried veggies (kale, green onion, celery, spinach, basil, carrots, tomatoes and 'shrooms sautéed in 1Tbs olive oil and 1 Tbs sesame oil). I make rice with almost every meal, but since I was steaming the seitan I also steamed some red and yellow potatoes.
When broiling the Five spice seitan was done I sliced the potatoes most of the way through, drizzled a little olive oil, salt and pepper on top and popped them into the broiler for about 7 min. By the time that was done I was famished so I made a small plate, to which I added a tiny bit of homemade hickory catsup and some wasabi sauce on the rice.
While I was at it, since it's so easy, I made two loaves or roasts and I'm looking forward to having some of this on a sandwich (homemade Chinese milk bread!) tomorrow.
Thanks Mary!
PS. I posted pictures on Instagram
+John Waters, Jr. What a day in the kitchen! I bet it smelled so wonderful with everything else you were making too! Thanks for sharing all those details from your experience. Did you tag me on IG? I may have missed it so please leave me a comment there or something so I can see. I'm so curious!!
+Mary's Test Kitchen | Vegan Cooking D'OH! I'll do it now!
Oh my! What a great idea!
I think I am going to use this as a pork type of recipe to go along with my vegan fried cabbage and onions. Thank you so much. I searched for a long time and this is the recipe that looks the best for what I need.
I've been meaning to make my own seitan for some time now, and have watched/read about various recipes/methods/demonstrations. I watched this video, realised I had all the ingredients in my kitchen, and just did it. I can't believe how easy and delicious it is! Many thanks!
Marc Morgan That's fantastic! Way to just dive right in and do the thing! :-) I'm so glad you found this recipe and enjoyed it. One more dish in your plant-based arsenal! Thank you so much for sharing your experience and your kind words.
I've never had seitan... This looks really good, will def try making this!
Finally, a seitan recipe that I find not only delicious, but has a texture I find appealing. So far I've used this for sandwiches, but plan on cutting it thinly to use for meat in noodles. Thank you so much for changing my view towards making seitan.
You're most welcome! I'm so happy you've found a seitan that you like! It opens so many possibilities! :-)
WOW! I just finished making this, and I think it is SOOOOO delicious and flavorful. I have my cabbage and onions almost done cooking on the stove and I think my cold dreary day just became more of a comfort food type of day. YAY! Thank you for this recipe.
Yippee!!
Just made this! I’d like to start off by saying I’ve tried other seitan recipes from other chefs in the past. What I really like about this one is the texture - it’s not at all over-chewy. Some of the previous recipes I’ve made (not yours) were like eating rubber. The texture for this is excellent! Next time, I will use oil instead of vegan butter, because the vegan butter kept solidifying when it cooled. I have never had 5 Spice before, so I’m not sure what I think of it. It’s good, but I”m not sure how to use this flavor in recipes. As suggested, I could stir fry it, or make sandwiches or wraps, but I’ll have to research what kind of sauce to use for a stir-fry, as I’ve not made them very often. And I tried stirring with chop sticks - what a great idea, and I loved it much more than using a spoon. Thanks much, Mary - you are an awesome vegan chef!
This looks awesome! I'm going to have to give this a try!
CrueltyFreeVeganBeauty Thank you! I hope you do
wow..looks so yummy. I can't wait to give this a try. I do enjoy culinary experiments!
Teen Vegan I hope you enjoy it! :-) It's one of my favourite recipes for seitan.
I'm loving your video recipes... Thanks!!!
Charlie U.K. I appreciate that! You're most welcome. Please let me know if you have any suggestions or requests for me :-)
I have loved every single thing I've seen of yours so far! if you have any suggestions for making my husbands childhood favorite :what he just calls, Vietnamese stew (pork and whole eggs(hard boiled) stewed in something[even when I was Omni, pork was always gross to me so I've never actually tasted it] I would greatly appreciate it. that is if you even know what I am talking about :D
I made this yesterday and had it so far for lunch, dinner and lunch again! it is really, really tasty! Sweet and savoury! I had it with rice and baby bok choy with shiitake mushrooms :) gonna try out your other seitan recipes soon!
Yay! I'm so happy that you enjoyed this recipe. Thanks for sharing your experience, dearie
Cant wait to try this. I make seitan/ham roast, very tasty.
I really like this version. I used the Instant Pot to steam it for 30 minutes, came out great!
+Leslie Padorr cool! Thanks for sharing your method! :-)
This looks so good. 🌸
+Sun shine I hope you get to try it sometime :-) Thanks for watching!
great.
Looks amazing!
Thank you! I hope you get to try it sometime! gabstaa17
This was awesome! ! I used it on your congee w cilantro, green onion, mushroom, soy sauce, double awesome! !
joeeeeeeeeeewww yum yum yum!!! I'm so glad you enjoyed it! Thank you for sharing your experience. :-)
this is the third time I have made this loaf! the last time I added 2/3 cup oats and 2 teaspoon baking power, this helped give loaf a more varied loaf texture so it does not feel so 'thick' after putting in fridge. 2nd, I made a double batch of glaze and added 1/2 cup sweet chili sauce.... this made the glaze so yummy! my broiler I don't like to use so I browned the loaf with glaze by placing in a preheated 425 oven for about 12 minute one side then about 10 on the other side. glaze came out so pretty! I sliced the loaf and put in fridge with extra glaze...when warming on flat griddle.... glaze caramelized, it was so good with mashed potatoes and boiled carrots! it is a comfort food dish! I have never cooked with fivespice before thank you for it's introduction by putting into something so yummy! sandwiches from this loaf are excellent! :)
Sounds fantastic! Thanks for sharing your experience!
Thanks!
You're most welcome 😊
This looks great thank you :)
Briana Booker Thank you, my dear! I hope you get to try it sometime!
Yum!!! Drooling over here! Looks great, definitely trying this. Thanks :)
Thanks The Veggie Nut! :)
easy2bvegan Thanks, dearie! I hope you get to try it! Everyone seems to like their seitan a different way (more or less tender, dense or soft, etc) so this may be a fun experiment for you.
the pozazzed voice, "stab it a few times" Mary you're a hoot 😀
Mouth watering 😋
Mary! I did it! Its kinda dense bit tastes delicious 😋
Yippee! For less dense seitan, try to handle it less (knead less) and for even softer seitan go a bit easier on the gluten flour :-)
Really interesting recipe, and l didn't even realise you can buy gluten separately as l have never seen it in the shops? once l will find it, l will try to make this as a meat substitute and l am sure it will taste great, because everything else you post on this channel just looks soooooo good! :)
RealsleepyheadzzZZ Thanks, dear. I hope you get to try it. Vital wheat gluten is usually found in the baking section of the grocery store (as it is sometimes added to regular flour to make stronger bread). Also, I will find it in the "organic" or "natural" section of some grocery stores along with all the other hippy food. lol Thanks again for your lovely comment.
I gave this a thumbs up just for the Seitan and lord of darkness comment.
This is a fab mock duck alternative would love to learn how to make the chinese pancake and hoisin sauce from scratch if possible please Mary?
Thanks for the #reciperequest 😊 it is on the list 😉
Jada Macon Thank you!!!
Haha, I love your channel! You just got a new subscriber! Can't wait to see more from you Mary! :)
NoahGreeneCooking Thank you so much! That is so lovely to hear and kind of you to say. You have very cute videos yourself!
Haha, thank you!
Ohhhhhh, i'm so hungry!
Mary I adore you.
Oh, what a kind find. There is a sandwich here in TW that is constructed from a steamed bun sliced to open like pac man, and filled with, well, filling. This is going to to in that. Oh, I cannot wait!
If you like them, you might appreciate my Jackfruit Gua Bao recipe :-) you can find it on my channel too
where do I get the vital wheat gluten thing?
+Katrin Björk Birgisdottir I get mine at Bulk Barn but there it's called gluten flour
you're adorable. this looks delicious.
Aww thank you, thank you! Whatsursign I appreciate it!
I love this recipe and I've made it 4 times the last month or so. I hate to be a stickler, but something has been nagging me about the mix, the oil. Can I omit/replace it? If so, what do you recommend?
joeeeeeeeeeewww I'm so happy to hear that you're enjoying this recipe. If you want to make it oil-free, just omit the oil and replace it with broth or water. There will be a difference in the texture but it will still taste good. When you get to the basting stage, make sure you baste it often as without the oil, the loaf will be more prone to drying out. Happy experimenting! Thank you so much for your comment, dear.
Thanks!
I tried it today and it's really great!
Ursula Korinth I'm so happy that you enjoyed it! Thank you for letting me know :-)
I also prepared your thanksgiving dinner and it was very delicious.
Ursula Korinth That's so great to hear! Thank you, my dear. :-) It really makes me so happy to know that REAL ACTUAL PEOPLE have made my recipes and liked them.
I tried many recipes with seitan,but your kind of preparing are the very best!
Dear Mary,I want to make a typical geman Sauerbraten with seitan .Would you add the spices and vinegar directly into the dough ?
Mary, would you recommend this for use in Japanese ramen dishes? x
Laura Fox Sure! I love using slices of 5-spice seitan on top of ramen. It's even better if you slice the seitan thin and either fry it or bake them to make them a little bit crispy. :-)
This is sooo good. I made it to replace pork in a stir-fry recipe I had with eggplant & cellophane noodles. I had to hide it so my daughter wouldn't pinch it all before I made dinner. I used okara but wasn't sure if it was suposed to be that or powdered milk or toasted kinako used for coating sweets. Lotsa options here.
What is the best way to store this seitan? I am sure it is refrigeratable, but can it be frozen for longer storage or travel?
I like to slice it up first, then freeze them. The stuffing doesn't always stay with the slice after defrosting so you could put some parchment paper between slices to make the whole process easier. I have not done that with this recipe before though. Thanks for the question. :-)
This sounds crazy, but I think this would replace many of the holiday roasts available at whole foods. I think this would be great for thanksgiving. Only thing I need is a vegan ham! Hardly any recipes for that.
Christina Furlow yesss
Christina Furlow you can make ham by blending one can pink beans 2T oil smoked salt and liquid smoke ( few drops) and boom
CHEF BEE Are you saying add these ingredients to Mary’s recipe above, and it will come out a like ham?
Would love to see your spin on a flavorful "chicken" seitan. The only ones I have found are fried, and the flavor is coming from that. I would use this recipe for some beef recipes, but a chicken that isn't bland is proving more difficult. Help!
Thanks for the suggestion :-)
How long does this last in the fridge and can I freeze part of it?
3 to 5 days in the fridge. Wrapped well, up to two months in the freezer
Yummm I would love to try this for Christmas! I'm making a stuffed tofurkey from scratch but not sure it'll be enough for the 3 vegans in the family so I might try my hand at a seitan beef roast too!
Mary, do you think the chinese five spice would be a good mix with other Christmas flavours? or should I switch out the five spice for some other spices? This recipe looks amazing!
yes! I think it would go well. Good luck, dear
+Mary's Test Kitchen | Vegan Cooking Awesome, time to cook, thanks for replying! :)
Hey, I am interested in this recipe, have you tried it ? And was it close to the stuffed turkey?
Hey! It was more like a roast beef than a roast turkey (for that recipe I recommend checking out Plantbasedjudy's "stuffed tofu turkey") I cooked both those recipes on christmas and they were a hit! This recipe comes out very moist and "beef-like", a favourite with the meat-eaters in my family :)
+emjjport thank you so much, will try them both, I hope it converts my meat-eaters family members :p
Hello Mary! Have you ever used pumpkin seed protein or pumfu?
no, I haven't seen it locally
Hi,
Thank you for the recipe. Please tell me if there is a way to substitute bouillon cube or vegetable powder, because I could not find it. I really want to make this recipe, but got stuck here.
Thank you very much and have a nice day!
kameo k Thanks for your question, dear. What you will need is *double strength* vegetable broth in that case. What that is, is regular vegetable broth that is simmered down to reduce the volume by 50%. If you would like to make your own regular vegetable broth, ***** has a good recipe. Here is the link: ruclips.net/video/9PspRd0PU-A/видео.html I hope that helps, dear. :-)
Mary's Test Kitchen | Vegan Cooking Thanks Mary, you are very kind. Actually I don't eat onion, garlic, leek. Usually I use cabbage, carrot, daikon, apple or any "sweet" legume to make broth, but only to eat with noodles :), and I don't think it would work for this recipe, so do you think I can substitute the broth with other spices like mushroom powder / corn-based monosodium glutamate / soy sauce ... Or do you have other suggestion ?
Thank you very much and have a nice day :)
kameo k You just want a cup of strong, salty, umami broth. You can make it from anything you like (mushrooms, soy sauce, miso paste, cabbage, etc). Make it twice as strong as you would for a clear soup. :-) Good luck. This is to replace the 1 cup of hot water and bouillon powder in the recipe, in case that wasn't 100% clear. Good luck, dear.
Mary's Test Kitchen | Vegan Cooking Thank you very much, Mary. I'll try to make it soon. You are so smart and have good heart. I wish your family and you have good health and always happy.
Thank you again!
Mary's Test Kitchen | Vegan Cooking Hi Mary, I did it..Yay......
I used soy sauce, salt and msg to replace the broth cube, and it turned out great. The texture is very good. When I tasted it just after steaming, it remind me of beef meatball. You know the one on the stick that people used to eat on the street, along with fish ball? Do you think that if we form vegan meatball, steam then fry, it will turn out like chinese meatball? By the way, do you know how to make the sauce that people put on meatball stick?
Thank you very very much!
p.s. If you don't mind, please create a recipe for vegan chinese meatball and fish ball (the one that we see on hongkong movie). I can't hold my saliva when I think about them :) Thanks again!
Best proof that gluten doesn't kill you
Can I just do a bake option?
No, it doesn't come out with the right texture.
I made this today OMG so fucking good
Omg, it looks like a juicy steak!!
I guess it does! It tastes quite different though. A good different!!
Yuuummmyyyyyyyyy
Sasafras06 Thank you my dear!
would you say this loaf tastes more like a poultry dish or pork?
+ScorpiusBlue It has the savoury flavour of vegetable stock and spices. It does not taste like chickens or pigs.
+Mary's Test Kitchen | Vegan Cooking lol ok thanks, cuz I know the beefy seitan tastes "beefy" so wasn't sure what to expect with this one
+Mary's Test Kitchen | Vegan Cooking So it turned out fantastic! My son thinks I'm lying to him that it's not meat lol he says it tastes just like Mongolian Beef that I used to make so I'm really happy on how this recipe turned out. Thanks again
I love watching your videos because there short and to the point,but also entertaining.But I do want to point out to you that in the past couple of your vids you've been using sugar, the only thing is sugar isn't vegan because in the refining process people use animal bone char.
Thanks for your kind words. However about sugar: while some sugar is filtered through bone char, much of it isn't. The main sugar plant in my area does NOT use bone char.
To expand, the Rogers sugar plant in Taber, AB does NOT use bone char while the sugar plant in Vancouver, BC does. To find out if the sugar in YOUR local stores is filtered through bone char or not, call/email the manufacturers to find out. Please do your research before you call ALL sugar non-vegan as this is a disservice to those transitioning and they may be confused over a comment like that.
Again, thanks for your thoughtful words and your admirable efforts to help vegans identify sneaky non-vegan ingredients.
Mary's Test Kitchen thanks for the reply
Love the little guy... what's his name?
Charlie
Mary, my seitan came out rubbery and tastes a lot like plain flour. Any pointers?
Did you use regular wheat flour instead of pure gluten flour? I'm wondering if you used all the ingredients in the recipe...
+Mary's Test Kitchen | Vegan Cooking -nope, I actually switched some ingredients. I used vital gluten and chickpea flour. I steamed it and then broiled it.
W. B.Lopez I can get a better idea of what went wrong if you tell me which ingredients you switched... Rubbery seitan usually means too much kneading.
+Mary's Test Kitchen | Vegan Cooking I don't remember the exact amounts but here it gies: I used about a cup and 1/4 of vital gluten, 1/3 cup of chickpea flour, about 1 cup of vegetable broth, some nutritional Yeast, garlic and maybe some other spices. I kneed it for a very shirt time, thou it came out firmer than the one on your video. I wrapped it in aluminum foil, steamed it for about an hour and then place it in more vegetable broth and broiled it.
W. B.Lopez It sounds like you added too much chickpea flour. Chickpea flour and soy flour should be substituted one to one. Also, if you omitted oil, this will have exasperated the effect of too much dry ingredients. Next time, add less of the vwg & chickpea flour at first, adding more after stirring together and stopping when you get to the texture you see in the video. Good luck!
What is the recipe?
+Jo Moma See the description box :-) it's linked there. Thanks for watching!
thanks the reply
good food love everything u make, but cooking with foil is not healthy
Hail satan! Hahaha! You're a hoot. This looks so good.
^.^ hehehe I'm glad you appreciate my corny humour. Thanks for the comment, sweetie.
I tried to give this a thumbs up, but you tube won't let me. :(
Or maybe I'm just doing something wrong.
aww that's kinda funny actually. Sometimes the G+ app doesn't let +1 things either. It gets moody. lol
It's the thumbs-up-thought that counts anyway ;-) Thank you, dearie.
not kneaded enough thats why it didn't cut nicely
Too much kneading will make it rubbery/too firm. Which is fine if you want that but that's not what this recipe is for. Actually, it would have cut nicely...if my knives were decently sharp. ;-)
You like eating aluminium? Bon appétit alors
I swear to God it looks like a steak
not vegan
Lucid Drops ?
Tinfoil isn't necessary. Just toxic