I've made baked seitan before, which was really delicious. But have never tried "regular" seitan. I've never seen it for sale in grocery stores here (except for maybe this really spongey slightly scary looking thing at an Asian grocery store). So I finally made it myself! And it was most exciting. And easy to make. I think I still prefer the baked seitan but this simple boiled seitan is more versatile because it's not really flavoured. While I enjoyed it, I don't think it's something I'd make all the time because I'm just as happy with tofu. I used the seitan in a dish from Vegan with a Vengeance - cold udon noodles with peanut sauce and seitan. Can't go wrong with noodles, peanut sauce and vegetables!
Random Abby photo! I love how her back legs are just splayed open.
I think this recipe is infinitely adaptable. Use tofu or tempeh or some other meat alternative instead of seitan. Use spaghetti, fettucine, or rice noodles instead of udon noodles. I used some kamut udon noodles which were good and I loved that they were made with kamut but they're expensive so I won't get them often. And use whatever your favourite vegetables are or whatever you have in the fridge.
If this sounds good, you might also like:
Soba Noodles with Zucchini Ribbons
Honey-Mustard Marinated Tofu
Sunflower Rice Bowl
Lemon Miso Tofu & Eggplant
Udon Noodles with Peanut Sauce and Seitan
Adapted from Vegan with a Vengeance
Next time I think I'd put less maple syrup in the peanut sauce. Isa thinks the temperature of the ingredients is really important (warm seitan, cold noodles & vegetables, room temperature sauce) but personally I'd just eat the whole thing either hot or cold. Either way it'll be good. I chopped the vegetables and put together the plate as suggested but next time I'll chop all the vegetables up rather than into strips, and just mix everything together in a pot (so this is how I've written the recipe). I much prefer a plate of food that's easy to eat! And mixed together so I can get a bite of everything rather than one long piece of red pepper or something.
For the peanut sauce:
2 tsp peanut oil
2 cloves minced garlic
2 tbsp minced ginger
1 cup water
2 tbsp soy sauce
1 tsp ground coriander
2/3 cup smooth all natural peanut butter
2 tbsp pure maple syrup
3 tbsp rice vinegar
2 tsp Asian chile sauce or hot sauce
For the seitan:
1 pound seitan (2 cups) sliced into thin (1/4 inch) strips (Recipe below)
2 tsp peanut oil
1 clove garlic
2 tsp soy sauce
10 ounces udon noodles
1/4 cup sesame seeds
1/2 long english cucumber, diced
2 cups mung bean sprouts
1 red bell pepper, diced
1 cup green onions, chopped
Make the peanut sauce:
In a small saucepan, saute the garlic and ginger in peanut oil over low-medium heat. Add the water, soy sauce, and coriander and bring to a boil. Add the peanut butter and turn the heat to low. Whisk well until the peanut butter and oil are combined. Mix in the maple syrup, vinegar and chile sauce. Remove from heat. If you want to eat the noodles cold then let the sauce cool, otherwise you can warm the sauce back up later.
For the noodles:
Meanwhile, prepare your udon noodles according to the package directions. Drain them and if you want to eat this dish cold, rinse them with cold water. Let them rest in the colander and prepare the seitan.
Saute the seitan slices in the peanut oil for 5 minutes on each side or until the seitan is browned and yummy. Then saute with the garlic for a minute, sprinkle with the soy sauce, and saute again for 30 seconds or so.
Mix the vegetables, noodles, sauce, sesame seeds and seitan together.
Adapted from Veganomicon
Makes 1 pound
1 cup vital wheat gluten flour
3 tbsp nutritional yeast
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 tbsp olive oil
2 cloves garlic, minced or grated on a microplane grater
8 cups cold water plus 3 vegetable bouillon cubes, or 4 cups broth plus 4 cups water
Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into 3 equal pieces and then knead those pieces in your hand just to stretch them out a bit.
Prepare the broth
Fill a stockpot with the water and broth (or bouillon cubes), and add the wheat gluten pieces. Cover and bring to a boil but watch carefully; you don't want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it's at a low simmer.
Partially cover the pot so that the steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off; let sit for 15 minutes.
Remove from the broth and place in a strainer until it is cool enough to handle. It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container.