Finnish cuisine at its best. Lemon butter baked cod with a light veggie filling on top. People who claim to detest fish have been served this by me, and I gained a lot of converts in the process.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 3 |
| Yield: | 3 patties |
Ingredients
- 1 cup vital wheat gluten
- 4 ½ cups vegetable broth, divided
- ¼ cup liquid aminos (such as Bragg®)
- 3 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 ½ teaspoons minced garlic
- 4 cups water
- ¼ cup tamari
Instructions
- Stir wheat gluten, 1/2 cup broth, liquid aminos, nutritional yeast, oil, and garlic together in a bowl until ingredients come together into a ball. Knead until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch-thick patties.
- Combine remaining 4 cups vegetable broth, water, and tamari in a large pot; bring to a boil. Carefully lower patties into boiling broth; cover the pot and return to a boil. Set the lid slightly askew to vent steam and reduce the heat to low. Continue simmering, turning occasionally, until patties are firm, about 1 hour.
- Remove from the heat and uncover the pot. Allow patties to cool in broth for 15 minutes before serving.
- This recipe makes roughly one pound of seitan. You can store the seitan with the broth in an airtight container in the refrigerator. Don’t discard the broth — it makes a rich soup base!
- The nutrition data for this recipe includes the full amount of broth. The actual amount of broth consumed will vary.
Reviews
Press Garlic not dice
I added some spices into my dry ingredients to give the seitan a little extra flavor. I added paprika, onion powder and a generic creole seasoning, and then added creole seasoning and some mushroom broth into the wet ingredients. Overall I would say the extra spices added a nice flavor to the loaf and a little bit of a kick overall. I’ve made seitan before and added some mashed chick peas into the loaf for a little variation in texture… this was a much simpler recipe and I really didn’t notice a huge world of difference texture wise. Would definitely make this again, it seems pretty versatile to get many different flavors by doing some simple tweaks to the spice profile.
Make this – make this right now!!! So good and have pretty much convinced myself that I will never eat animal flesh again.
I just made this, it is fantastic! It is so tasty. I had tried a couple of recipes over Christmas and my efforts resembled door stops, so they were fed to our pet pigs. I saw that someone had cooked this successfully in their pressure cooker so I thought I would give it a go. High pressure 25 mins then allowed pressure to release slowly, it was perfect! Thank you, can’t wait to experiment with new flavours.
By far the best. I add 1 tbs minced ginger. It cuts way back on any gut issues and gives the seitan a great flavor. Enjoy
I love this recipe! I needed something simple, and this is so simple and delicious. Thank you!
I made mine into 4 patties. Ate one the night of making, Froze two with broth for soup with soba noodles added before serving, and shredded the last for stir fry. Freezes well and delicious any way you slice them.
The first time I made this, I wasn’t sure what to expect. It turned out great and I used it as an ingredient to make the main dish for our vegan Thanksgiving. non-vegetarian family and friends loved it!
I’ve made this several times and it always comes out great! I use 2/3 for jerky and then bake the other ball in small cubes to put in a soup (add a ton of water to the left over liquid and some ramen noodles).
I used garlic powder instead of granulated garlic. I used soy sauce instead of liquid aminos. I would make it again.
I needed to use soy sauce, other than that I followed the instructions. You bet I will make it again! I will use it for sandwiches, cut into cubes for stir fries, etc. I am very happy!
Easy to make and tasted great! I didn’t have vegetable broth so I used Not Chick’N. I also didn’t have tamari so I replaced it with coco aminos. Turned out great!
Easy to make and tasted great! I didn’t have vegetable broth so I used Not Chick’N. I also didn’t have tamari so I replaced it with coco aminos. Turned out great!
i made the basic recipe with added spices. i sliced my dough into cutlets instead of patty shapes…..then once the cutlets were done, i pan grilled with peppercorns and salt to get a real steak flavor. you must knead this dough for 10-15 minutes or it will be awful and stringy and gummy. the kneading develops the dough and gives it the texture you want.
Taste and texture are great! Seems a few people are having issues with the texture. To fix this, I recommend skipping this method entirely. Instead, throw all liquid ingredients into a food processor, then add the gluten. Processor for a couple minutes until it forms a ball and you see strings of gluten. Take it out, roll it in plastic wrap like a loaf, then roll that in some foil. Make sure there’s no opening. Steam this loaf for about an hour. Let it cool completely.
I made it with dough ingredients only without cooking broth because I decided to bake it instead of boil it. I had it baked for 90 minutes. It tastes OK for two following reasons: 1. Excessively sodium taste from soy and chicken broth. 2. Too dry…… I will make again next time to make sure I eliminate soy and use water instead and perhaps put a little extra water to make it tastes less salty and more moisture.
Great easy recipe! I’ll use it as I base and play around with the seasoning
Waaaaaaaaaaaaaay too salty. I’m planning on cutting way back on the liquid aminos the next time I make it.
Not too shabby! First time I’ve ever made seitan. I didn’t use the oil and I cut up a whole onion, sauteed first and put that in the broth for the wheat meat to bask it. It definitely made a difference.. tasted that well and I liked it! I smashed all 3 of mine down into flat pork chops and I just finished off the first with nothing else to go with it! It’s going to be great when I add it to some of my favorite dishes. Easy peasy and yummy!
I’ve made seitan a bunch of times before and this is my husbands favorite recipe. I cut everything up in smaller pieces before cooking so I could portion out easier. I doubled the recipe and added a bunch of additional seasonings. To enhance flavor more. Like Italian seasoning, garlic and onion powder, thyme, rosemary. Yeah lots of flavor packed in there!
I made some minor changes to the recipe and ended up with mushy, watery seitan that did not hold together. It was still edible, of course. I used a cup of broth and some Marmite instead of 1/2 cup broth and 1/4 cup yeast liquid. I also substituted coconut oil for the olive oil, garlic powder for diced garlic, and added some curry powder. Also, I question whether it is necessary to use a whole quart of broth to cook it in. This results in leftover broth, but one could use that for something. I plan on trying this again, and using less broth for both steps.