Seitan
In our household, meals are centered around lentils, vegetables, and slow-developed flavor. But sometimes, I want to add something with a bit more bite. Especially in dishes like pulav, stir-fry, or a hearty sandwich, it’s nice to have a protein that can hold its own.
My sister first introduced me to seitan. I was skeptical, to say the least. I’ve never loved soy-based substitutes like tofu or tempeh. The flavor often feels off, and the texture just doesn’t sit well with me. But one weekend, she convinced me to try making seitan from scratch. We mixed, kneaded, and baked. When I tasted the final dish, I was hooked. And the best part? It’s not soy.
This version is baked in the oven instead of steamed, which makes it simple and beginner-friendly. The seasoning is balanced, with no overpowering vinegar or sweetness. That means it works well in both Indian and global dishes. It’s firm, sliceable, and takes beautifully to pan-searing or simmering in a sauce.
It also freezes well, which makes it a reliable, protein-rich option for a busy weeknight. I now keep it stocked in the fridge and freezer. It’s become a staple in my kitchen rhythm — practical, nourishing, and deeply satisfying.
Ingredients:
Dry:
1 cup vital wheat gluten (Bob’s Red Mill Gluten Flour)
1 tsp garlic powder
2 tsp onion powder
½ tsp salt
2 tbsp nutritional yeast
Wet:
¾ cup vegetable broth (ideally warm)
2 tbsp rice vinegar (or use yogurt/lemon juice for Indian applications — see note below)
Instructions
Preheat your oven to 350°F (175°C).
Mix dry ingredients in a large mixing bowl: gluten flour, garlic powder, onion powder, salt, and nutritional yeast.
In a separate cup, whisk the wet ingredients: veggie broth + rice vinegar.
Slowly pour the wet into the dry, mixing gradually with a spoon or your hands. Dough should come together as rubbery, firm, and slightly elastic — not too wet.
Knead on a clean surface for 5–10 minutes, until the dough is smooth and stretchy.
Divide the dough into 2 pieces, and flatten each piece into a rectangular oval.
Wrap each piece in parchment paper, folding it over like a sealed pocket.
Place seam-side down on a baking sheet.
Bake at 350°F for 30 minutes. Dough will expand slightly and firm up.
Remove, unwrap, and let cool. Cut into strips, chunks, or cubes based on your dish.
Storage & Freezing Instructions
Short-Term (Refrigerator)
Store in an airtight container for up to 5 days.
To keep texture moist, add a tablespoon of vegetable broth into the container.
Long-Term (Freezer)
Slice or cube cooled seitan and flash-freeze pieces on a tray for 1 hour.
Then transfer to a zip-top freezer bag or airtight container.
Label with date. Keeps well for up to 2–3 months.
To Use from Frozen:
Thaw overnight in fridge or microwave for 1–2 minutes with a splash of broth.
Then sauté, stir-fry, simmer, or pressure-cook as needed.
Works beautifully in pulav, curries, stir-fries, BBQ, sandwiches, and more.
Flavor Variation Note (for Indian Dishes):
For an Indian flavor profile, replace the vinegar with:
1 tbsp thick yogurt or curd +
1 tsp lemon juice
This reduces the vinegar tang and adds savory depth that blends better into Indian dishes like kebabs, pulav, butter masala, or biryani.
