Saturday, February 27, 2010

Seitan in a Crock-Pot

Making seitan is a breeze thanks to Webmistress Laura. She posted this awesome recipe for making seitan in a crock-pot in the VegWeb weekly newsletter! You can sign up for your free newsletter here: Vegweb This recipe is super duper easy here it is:

What You Need:

2 cups vital wheat gluten
1 teaspoon garlic powder
1 teaspoon onion powder
9-1/4 cups faux chicken stock (vegetable stock or water work fine too)
3 tablespoons soy sauce

What You Do:
1. In a large bowl, mix vital wheat gluten, garlic powder, and onion powder. Next, stir in 1-1/4 cups of faux-chicken stock and soy sauce and continue to stir. When it forms a stiff dough, knead for 10 to 15 times. Let dough rest for 10 minutes, then knead for 5 minutes more. Let it rest another 15 minutes. Cut dough into slices (or "steaks"). You should get about 6 "steaks".

2. Oil or spray the inside of a slow-cooker or pot, and pour in remaining faux-chicken stock. Place the slices of dough in the cooker, making sure they have enough room float without touching. Cover tightly and simmer on low (180 to 200 degrees) for 6 to 8 hours.

My personal notes:
-This took me 6 hours in my crock-pot and let me remind you DO NOT forget to spray the crock-pot (like I did) or your seitan will stick, without a doubt!
-I let my seitan and broth cool completely in the crock-pot before removing it.
-Keep unused seitan in a tupperware, refrigerated, in the broth that it was cooking in.

Lucky you, after you make this you will never want to buy prepackaged seitan again!


Kathryn said...

I am just starting the whole vegan thing, and this recipe helped me so much! Not only was it easy and tasty, but its a great alternative to using tofu ALL of the time!

amymylove said...

Yay! I'm glad it worked out for you! I have a soy sensitivity so if I eat it too much I get ill... Seitan is an awesome substitute for tofu though it is more time consuming :/

Jodi Germann said...

This looks so easy! It says cook on low 6-8 hours... how do you know when it is done? I've never made homemade seitan before but I'd love to try this recipe!

amymylove said...

I guess you know when it's done when it looks like a dense solid seitan "steak". I usually do 6 hours and it turns out fine. I don't think you would ruin it if you kept it in too long. Maybe just start with 7 hours to be safe. Good luck :)

Cherizac said...

Just making this for the first time. I've never even eaten seitan, so really I have no clue! Is it possible to freeze this after it's cooked? Do you freeze it in the broth, or wrapped, like steak?

Thanks so much for this recipe; can't wait for it finish to try it out!

amymylove said...

Well Cherizac, it keeps quite awhile in the fridge in the broth... I always use it up before needing to freeze it BUT... I would freeze the "steaks" whole without any broth and just defrost and slice them up when you're ready to eat them up :)

Also, I kept the seitan in the crock for 7 hours this time and thought it was even better, next time I'm gonna try 8 hours... I will report back.

Anonymous said...

Was it better with the little extra time?

amymylove said...

hmmmm i would do 7 hours and it should be fine :)

Jeannie said...

Can you give me an idea of how to scale this down to a small crockpot? We have a small two-person household, so a 2-quart crockpot suits us perfectly. Thanks!

amymylove said...

Jeannie- Cut the recipe in half I suppose... It is pretty obvious when the seitan is "steak" type status... Maybe shoot for 6 hours on low but if it looks good in less time, turn off the crock... This seems like a hard recipe to screw up :)

Anonymous said...

This is a great way of making Seitan (perfect texture on my first try), but I found it a little bland. Add some black pepper, red pepper flakes, and other spices to the dry mix to give it a little more flavor.

Also, maybe my crock pot has a lower "low" setting, but I did 6 hours on low and one on high and it turned out perfectly.

Anonymous said...

Thanks so much for this post. This really opens up some meal possibilities! I've been veg for 25 years, and I've only made seitan a few times 1) because it was a pain, and 2) I don't like substitute meats that much. But my veg husband is a protein freak weightlifter, and really appreciates a significant protein source at every meal. I was getting sick of trying to think of new ways to cook tofu and legumes. Store-bought tempeh, seitan, quorn, etc are out of the budget because we have veg kids too. Who can afford to feed a whole family on prefab substitute meats?

amymylove said...

So happy to hear you liked this!! I always make my own Seitan now... There are so many methods that all yeild different tastes and textures... I hope your seitan making adventures continue and expand to different recipes too! My favorite method is steaming it like the recipes in Viva Vegan :)