Learn how to make a vegan beef substitute from seitan – tender but chewy, ideal for stir frying and more.
Tips when making Vegan Seitan Beef
- The more you process the dough, the more fibrous it will become. Since we want the seitan to imitate beef, don’t knead it for too long.
- I use vegetable stock to make it more flavourful, but you can use water.
- This seitan is already lightly seasoned, so I recommend not marinating it too much when you use it in other dishes.
- You can also simmer the seitan in veggie stock or bake it, however I find that steaming it produces the best texture.
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Vegan Beef Seitan
Learn how to make a vegan beef substitute from seitan – tender but chewy, ideal for stir frying and more.
Ingredients
- 100 g vital wheat gluten
- 40 g firm tofu mashed
- ⅓ cup vegetable stock
- 2 garlic cloves grated
- ½ tbsp dark soy sauce
- ½ tbsp tomato sauce/ketchup
- 1 tsp vinegar
- ½ tsp baking powder
Instructions
- Add all the ingredients into a food processor. Blend for 5 minutes, stopping every so often to prevent the appliance overheating. You should get a springy, slightly fibrous dough.
- Knead for a minute to bring together, then cover with a damp towel and let rest for 5 minutes.
- Meanwhile, set up your steamer and bring the water to a boil.
- Wrap the dough loosely in parchment paper and secure with kitchen twine OR wrap in aluminum foil. This prevents the seitan from expanding too much and becoming spongey.Steam for 30 minutes.
- Let cool before slicing. It's lightly seasoned, but you can treat it like raw beef in your cooking.
Notes
Keep Vegan Beef Seitan in an air-tight container/bag for 1-2 weeks in the fridge.
I used the vegetable stock from my vegan tteokbokki recipe.
Tried this recipe?Let us know how it was!