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I have tried so many (so, so many) seitan recipes in an attempt to create a meat-like product the bearded man won’t turn his nose up at. This one is a hit every single time, and unlike other recipes, comes together quickly without hours of simmering or baking. I like to serve it alongside stir fry and sticky rice or yakisoba, making an entirely vegan meal that tastes just like I picked up the real thing from Golden China down the road. It’s quicker, healthier, and much easier on our bank account though!
The other great thing about this seitan recipe is that it’s easy to use for other types of meals. Just don’t toss it in the teriyaki sauce at the end. It can be added to pastas (chicken broccoli alfredo, yes please!), breaded and deep fried to serve with mashed potatoes and gravy, or just tossed into salad for a taste and protein boost. The possibilities are endless. It’s truly just a quick, wonderful vegan substitute for chicken.
Please note that subbing out any of the ingredients can change the end texture of this seitan. I’ve experimented endlessly, and each ingredient is in there for a reason. Gluten free all purpose flour, for example, is a big part of why the seitan is less chewy than other recipes. If you are oil-free, you can omit the oil or replace it with tahini, but it will alter the final texture a bit. Personally, because the amount is so small, I don’t worry about the oil.
This recipe is super easy to double! You can still cook it in one batch in the steamer basket without issue. If you triple or quadruple the batch though, you will probably need to steam it in two batches to ensure even cooking.
15 Min Teriyaki Seitan
Serves 3-4
Ingredients
¾ cup vital wheat gluten
¼ cup gluten free all purpose flour
1 tsp onion powder
1 tsp granulated garlic
2 tsp nutritional yeast
½ tsp salt
⅔ cup water
¼ tsp sesame oil
¼ cup of teriyaki sauce of your choice
Instructions
Mix together the dry ingredients in a small mixing bowl and form a well in the center. Pour in the water and oil and stir to mix. When the dough starts to come together, knead by hand for about a minute.
On the stove, put a greased steamer basket into a pot with an inch of water and turn the burner to high heat. While the water comes to a boil, tear bite size pieces of the dough off and drop into the steamer basket. When steam starts to form and all your dough is in, put a lid on the pan and turn the heat down to medium.
Steam for 10 minutes.
Meanwhile, heat a skillet over medium heat. Add a drizzle of sesame oil to the pan.
Remove the seitan pieces with tongs and drop into the hot, oiled pan. Stir frequently for about five minutes, until seitan is crisped on the outside.
Add your teriyaki sauce and stir to coat. Sauce will thicken quickly.
You can garnish with fresh green onions and sesame seeds if you wish.
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