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HOMEMADE SEITAN

Preparing seitan correctly in just a few steps

Just bite into it and enjoy the meaty texture and savoury taste. And be amazed: That's not meat? That's how exciting the first seitan experience is for many.

Seitan shares a long tradition with tofu. A long-term favourite in Southeast Asia, seitan has finally arrived here and opens up a great variety of meat alternatives.

But what is seitan? And how can you prepare it yourself? Mianjin is the name of this raw material, also known as wheat gluten or wheat protein, which provides a firm consistency and meaty texture. All you need to add is water and spices to taste. Seitan is extremely high in protein and nutritious. This super ingredient impresses because it can be prepared in a versatile way.

Whether fried, grilled or marinated – seitan is the ideal substitute for sausage, gyros or schnitzel. Here you can find out everything about the basic preparation of seitan. Let’s go with only two ingredients!


basic preparation of seitan with just two ingredients:

  • 250 g SeitanFix powder
  • 250 ml cold vegetable stock

step 1 - groundwork

Place the seitan mix in a large bowl and mix with the vegetable stock to form a homogeneous mixture. It is important that it is cold.

To give the end product the right flavour, you can season it at this point - take a look at our seasoning tips at the end of the description!

 

step 2 - kneading

Now knead the entire mixture vigorously with your hands. It's best to knead until you have an even and chewy mixture - your seitan dough is ready!

Leave it to rest for 30 minutes while giving yourself a break.

step 1 - groundwork

Place the seitan mix in a large bowl and mix with the vegetable stock to form a homogeneous mixture. It is important that it is cold.

To give the end product the right flavour, you can season it at this point - take a look at our seasoning tips at the end of the description!

 

step 2 - kneading

Now knead the entire mixture vigorously with your hands. It's best to knead until you have an even and chewy mixture - your seitan dough is ready!

Leave it to rest for 30 minutes while giving yourself a break.

step 3 - cooking

Well then, have you had a long enough break?

Now you can get to work again and shape your dough into a whole piece of seitan that fits well in your saucepan. Heat enough water or (approx. 700 ml), add more vegetable stock to taste and let the seitan dough simmer for approx. 20 to 30 minutes over a medium heat.

The powerful and aromatic vegetable stock adds extra flavour to your side dish for an all-round tasty experience.

step 3 - cooking

Well then, have you had a long enough break?

Now you can get to work again and shape your dough into a whole piece of seitan that fits well in your saucepan. Heat enough water or (approx. 700 ml), add more vegetable stock to taste and let the seitan dough simmer for approx. 20 to 30 minutes over a medium heat.

The powerful and aromatic vegetable stock adds extra flavour to your side dish for an all-round tasty experience.

step 4 - cutting

Your piece of seitan is cooked and can be shaped. Remove the cooked seitan from the stock and allow it to cool slightly. Then cut it into cubes, strips, shreds or slices, depending on how you want to process it.

step 5 - frying

Now it's up to you what you do with it!

To process your masterpiece into goulash or medallions, for example, place your trimmed seitan pieces in a hot pan with a little vegetable oil and fry them well. The fibrous structure and finely seasoned flavour can now fully develop.

step 4 - cutting

Your piece of seitan is cooked and can be shaped. Remove the cooked seitan from the stock and allow it to cool slightly. Then cut it into cubes, strips, shreds or slices, depending on how you want to process it.

step 5 - frying

Now it's up to you what you do with it!

To process your masterpiece into goulash or medallions, for example, place your trimmed seitan pieces in a hot pan with a little vegetable oil and fry them well. The fibrous structure and finely seasoned flavour can now fully develop.

step 6 - finish & enjoy

Serve your seitan roast with side dishes of your choice and enjoy!

The secret of good seitan lies in the seasoning!

The secret of good seitan lies in the seasoning!

Our tip: Think about which dish you want to use your seitan for and choose the right spices. Is it a Hungarian goulash? Then it can be spicy. An Asian wok dish? Ginger, lemongrass, garlic etc. add an exotic flavour. A savoury schnitzel alternative? Onion, pepper and caraway can be the right accompaniments. Ready-made seasoning mixes are also suitable.

Whichever spices you choose, add them to your SeitanFix in the first step (see above).

Here are our seasoning suggestions for a savoury basic mix:

2 tbsp tomato puree
2 tbsp mustard
2 tbsp soy sauce
3-4 tbsp vegetable oil
1 onion, finely chopped
1 clove of garlic, finely chopped
Spices to taste: e.g. 4 tsp paprika powder (sweet) + 1 tsp salt + 1 tsp pepper + ground caraway seeds

If you stir the spices directly into the mixture, seitan gets a really intense and well-rounded flavour. Seasoning seitan properly takes practice. This is where you have a free hand and can try things out a little.

Using colourful seasonings such as paprika or soy sauce also give your batter an appealing dark colour, which makes a lot of difference when frying it up. After all, what you eat has to be a feast for the eyes.

the products

YOU CAN GET THE PRODUCTS FOR PREPARING YOUR FIRST SEITAN RIGHT HERE
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