The Best Vegan Beef (Seitan Recipe)

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

1 ¾ cup vital wheat gluten (210g -spooned into the cup and leveled)

¼ cup brown rice flour (30g - or sub ¼ cup vital wheat gluten)

2 tsp garlic powder (5g)

2 tbsp nutritional yeast (10g)

½ tsp smoked paprika (1g)

½ tsp onion powder (1g)

¼ tsp ground mustard (1g- optional)

¼ tsp black pepper

¼ cup drained canned chickpeas (60g)

¼ cup minced yellow onion (40g)

3 tbsp low-sodium soy sauce (38g - or sub. more vegetable broth)

1 tsp yellow mustard (5g)

1 tbsp extra virgin olive oil (8g)

1 tbsp vegan Worcestershire sauce (8g)

2 tsp unsulphured molasses (10g - or sub. more Worcestershire)

¾ cup + 1-2 tbsp vegetable stock (divided- or sub. water for lower sodium)

1 tbsp vegan Worcestershire sauce

1 tsp unsulphured molasses

4 tbsp low sodium soy sauce (divided (1 tbsp will be added after 20 minutes of baking)

2 tbsp extra virgin olive oil

1 tbsp brown sugar

Directions

*Video tutorial is above the recipe card!*

In a large bowl stir together the vital wheat gluten, rice flour and dry spices.

Finely mince the chickpeas and onions. Or add them to a high-speed blender or food processor, and chop until they are a finely minced texture, but not a blended paste. They should still have some texture.

Make a well in the center of the mixture and add the chickpea, onion and all the wet ingredients. Then, pour in 3/4 cup of the veggie stock or water. Stir to combine. The mixture will look slightly dry, but will come together once it is kneaded. Add the remaining 2 tbsp of stock or water, 1 tbsp at a time, if needed to create a moist dough.

Transfer the mixture to a surface that's lightly floured with some more rice flour and gently knead for 30 seconds until the dough feels elastic and no longer sticky. Do not over-knead. The dough should be firm but moist. If it feels super tough, it's likely too much vital wheat gluten was added or it was over kneaded.

Divide the dough into 4 pieces. Shape them into rectilinear loaves or logs.

Preheat the oven to 375 degrees Fahrenheit. Oil a 9x13" baking dish with about 1-2 tbsp of olive oil

Cut the “beef” logs into cubes (about 1”), or cut them into strips (about 1/2" wide and 2-3" long). Spread them evenly in the oiled baking dish, coating all sides with oil. Make sure they are a single layer. You may need two baking dishes.

Mix the ingredients for the marinade together and pour on top of the cubes or strips. Make sure they are evenly coated in the marinade.

Bake the seitan for 18-20 minutes, flipping halfway. The seitan should be slightly darker in color.

After 20 minutes, drizzle 1 more tablespoon of low sodium soy sauce onto the seitan, stir to coat. Bake for 3-5 more minutes. The seitan should be slightly caramelized and browned. They may still feel soft but once they cool slightly, they will firm up and become chewier.

Remove from the oven, coat in your favorite sauce and add this plant-based beef to your favorite dishes!

Nutrition

• Calories: 193 kcal
• Total Fat: 2 g
• Unsaturated Fat: 1 g
• Total Carbohydrate: 36 g
• Dietary Fiber: 6 g
• Total Sugars: 5 g
• Protein: 26 g