Mexican Seitan

My Mexican Seitan is very versitile. It keeps well in the fridge for a week or you can freeze it in portions to use whenever you need a protein for a recipe. It’s also extremely easy to make, and even easier if you have an Instant Pot or other type of pressure cooker!

Seitan is a versatile and fat free protein. You can use this for taco filling, grind up to make meatballs or vege burgers, add to vegan mac and cheese for an all time kid favorite. Use to top a rice bowl with guacamole and grated vegan cheese. Thinly slice it and saute it with some onions and mushrooms for a “steak” sandwich. Cut it in large chunks and make kebabs for the grill. Use your imagination, Make it YOUR Way!

 

Print Recipe
Mexican Seitan
Servings
Ingredients
  • 2 cups vital wheat gluten
  • 2 tsp Cumin
  • 2 tsp Chile Powder
  • 2 tsp garlic powder
  • 1 tsp ground black pepper
  • 2 cups Warm water
  • 2 quarts Vegetable Stock
  • 3 tbsp soy sauce
Servings
Ingredients
  • 2 cups vital wheat gluten
  • 2 tsp Cumin
  • 2 tsp Chile Powder
  • 2 tsp garlic powder
  • 1 tsp ground black pepper
  • 2 cups Warm water
  • 2 quarts Vegetable Stock
  • 3 tbsp soy sauce
Instructions
  1. Add wheat gluten and spices to a large bowl. Mix well. Add the warm water and mix to form dough. It will be pretty wet.
  2. Knead the dough by hand in the bowl or on a board about 10 times to create an elastic texture.
  3. Bring Vegetable Stock to a boil in a large stock pot with the soy sauce. If using an Instant Pot, bring to a boil on the high Saute setting.
  4. Meanwhile, stretch the dough into a 1 to 2 inch shape. It doesn't matter what it looks like as you will be cutting it into pieces. Cut into about 3 inch pieces and when the stock is boiling, add the pieces of seitan. The dough should be springy, so if this is weird to you, it's ok.
  5. If cooking on the stove top, bring back to a boil, if necessary. Cook for 1 to 1 1/2 hours covered. Keep it at a low simmer at all times. If using an Instant Pot, shut off Saute mode, and add the pieces of seitan. Cover and close pressure valve. Cook on Manual mode on high pressure for 40 minutes.
  6. Which ever method you are using, when done, shut off heat and allow the seitan to cool to room temperature in the cooking liquid. Store in the liquid in the fridge for 1 week, or freeze in portions with a bit of the liquid for up to 6 months.
Recipe Notes

It's best to store the seitan in the cooking liquid as this helps to preserve it. You can also use some of the liquid as a seasoning in what ever recipe you are making with it.

It's fun to make a hash with it, just chop it finely, either with a knife or food processor. Cut up onions and cooked potatoes, or whatever vege you have leftover in the fridge. Saute in a little oil until hot and browned, serve. Great with biscuits and vegan sausage gravy. This makes for a quick and delicious brunch for a lazy Sunday morning.

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