|Chikn fried seitan with mashed potatoes and gravy.|
|Deep dish cast-iron pizza with seitan (and frico crust!)|
|Orange-glazed seitan bites.|
[Sidebar: In addition to regularly making seitan, we especially like it for cooking beans, making stock, steaming tamales, "roasting" copious amounts of garlic, cooking rice, culturing yogurt, and making vegetable curries.)
|A seitan dog fresh off the grill. Ignore the fact it is slathered in the world's ugliest homegrown green tomato ketchup.|
|A curry feast featuring a seitan mock-chicken dish at left.|
3 cup vital wheat gluten
1/2 cup nutritional yeast
2 Tablespoons soy sauce (or tamari/Bragg's aminos)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoons ground black pepper
1 teaspoons liquid smoke
1 teaspoons sesame oil
There are a couple of ways to go at this point, depending on what we want to make with the finished seitan. All will end up being cooked using the Pressure Cook function--on high pressure--for around 30 minutes. We usually make one big seitan loaf. It is the most versatile.
- For a big seitan roast: There are two ways to make a big ol' seitan roast. If you have a silicon baking dish this is a great use for it. The seitan is restrained by the silicon walls of the dish making for a taller, denser roast. Sometimes it is so dense it is almost squeaky. The silicon pan isn't required though and most of the time we skip it. We just plop the mound of seitan into the Instant Pot freestyle. If using a silicon dish add 1-2 cups of water around the silicon dish to create the steam for pressure cooking. If letting the roast freefloat in the inner pot use 1-2 cups of vegetable broth and just let the seitan loaf bob around in it. Matt really prefers the texture of the freeform roast. Pressure cook on high pressure for 30-35 minutes.
- For seitan dogs/sausages: Roll out the dough into a rope and cut into hotdog sized lengths. Because the primary ingredient in seitan is gluten they're very stretchy and spring back a lot. I like to roll them out, let them rest five minutes, and then roll them out again. Wrap the links individually in aluminum foil and placed them in a steamer basket. With 1-2 cups of water beneath the steamer basket cook at high pressure for 25-30 minutes.
- For seitan nuggies: I use my silicon egg baking dish to make seitan nuggets. Pack the seitan into the egg cups, put the silicon egg dish into the InstantPot and add 1-2 cups of water around the silicon dish to create the steam needed for pressure cooking. Cook at high pressure for 25-30 minutes.
For a richer, more beefy flavor use the basic recipe but use only beef-flavored broth in both the dough and the cook pot.