The time has come. This is one of my favorite foods to make and eat.
Got to admit: I LOVE SEITAN!
Omnivores who are going “wtf”, seitan are patties made of vital wheat gluten – the glutenous, protein part of the wheat kernel. Unlike cake flour which us the carb part of the wheat kernel that is light, fluffy and depleted of nutrients, vital wheat gluten makes a perfect meat replacement (texture and macro-wise).
Have not found a meat-eater friend who didn’t LOVE this recipe. It is:
- packed with protein
- and fiber
- meaty, stringy texture
- satisfying and portable snack
- digested slowly, keeps you full for a while
- easy to add leafy greens into the batter in and not even taste them!
INGREDIENTS:
- 1 cups or 200g zucchini (or another soft vegetable like cooked carrots, egg plant, onions) optional. omit if you want a firmer meaty-stringy texture
- 1-2 handfuls leafy greens (optional. I add this because salads are annoying to eat, and this way I get the fibber and nutrients without hunting for spinach leaves around the plate. I used pea shoots)
- 1 Tbspn apple cider vinegar or lemon juice
- 1/3 cup soy sauce /tamari /liquid aminos
- 1/3 cup or 3 table spoons nutritional yeast
- 1 Cup or 200-230ml vegetable broth (or 1 Tbspn concentrated seasoning + 1 cup water)
- 1 Tbspn baking soda
- spices of your choice ( I added pepper, mushroom powder, coriander, and a large dash of cayenne for that kick) onion powder and tumeric works great too.
- 1.5 cups or 300g vital wheat gluten – enough to get the dough stick together into one huge ball
METHOD:
- Blend zuchinni & pea shoots with lemon juice or vinegar and soy sauce in a blender or food processor
- Mix the dry ingredients in a large steel bowl
- Pour the wet ingredients into the dry and combine until the batter forms one large ball. If the batter is too soft - feel free to sprinkle in more vital wheat gluten
- Form 8 parties and bake at 375° F for 15-17 min on each side.
Macros per patty are below. Enjoy!
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