Pan roasted seitan

Pan roasted seitan with home made vital wheat gluten

I hardly do mock meats or TVP on our menu. There is no particular reason other than it is a processed food that  I find it a lot easier with whole beans, lentils and legumes to be cooked at home. While travelling or with friends, I have tried out the mock meats a couple of times.
Since we were experimenting with the extraction of Gluten from wholewheat flour, the extracted gluten is the base of what is commonly marketed as seitan or vital wheat gluten. Once we had the product literally at hand, there was no point wasting it. So we proceeded to make it the best edible form we like to try.

Flavouring and further processing the gluten to seitan.

While making homemade seitan it is important to remember it is like a blank canvas and the flavours you like to infuse are the ones it will take up. We went for Asian flavours as that is what we are used to.  If you add chicken flavouring, beef flavouring or Turkey flavouring you are changing the seitan to whatever mock meat flavour you want to create.

vital wheat gluten protein
There are ways to steam, bake or boil the seitan. The gluten we extracted felt very strong and it would have become very tough if I baked it. So the easiest technique is to boil it in broth with cumin, coriander, lemongrass, ginger etc. The recipe details are in the recipe card below. The outcome was very soft and tender seitan that we could slice thin. At this stage, you can shred it to add to your sandwich, mince it and make meatballs, slice and roast or have some gravy.

vegan roast

Pan roasting for the second layer of flavour.

Though the boiled seitan had a lot of flavour upon tasting, it was not a hundred per cent appealing. So coat it, crumb it and roast. The actually made a huge difference to the way the seitan was presented. The crumb coat with roasted chickpeas was a perfect textural contrast.

What we will do differently?

Next time I will perhaps work with double the quantity of flour as the vital wheat gluten yield will be a bit more. Secondly, the shape. I did not realise that we have to shape the gluten before boiling it, so next time tie it with some butchers thread to create interesting patterns. These are the learning from our current session. Hope you will join us for more fun experiences like these. Don’t miss to subscribe to this website to get the updates in your inbox. However, if you don’t feel so, tag us #mildlyindian on your experiences based on this seitan extraction idea.
Stay safe, keep active and read on. 

Pan roasted seitan

Vegan mock protein made from scratch, crumb coated, pan roasted to perfection is a delightful addition to protein in the diet.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine International, Vegan
Servings 2 people

Ingredients
  

To flavour the gluten protein

  • 30 grams seitan
  • 2 cups vegetable stock
  • 1/2 inch fresh ginger root
  • 1 tsp soy sauce
  • 1/4 tsp roasted cumin powder
  • 1/4 tsp coriander powder
  • 1/2 tsp crushed black pepper
  • 1 clove garlic

for pan roasting

  • 1/4 cup breadcrumbs
  • 1/2 cup roasted chickpea powdered
  • 1/4 tsp red chilli powder ( optional)
  • 3 tbsp cooking oil

Instructions
 

  • Add the seitan and the vegetable stock into the saucepan.
    homemade seitan
  • Into the saucepan, add crushed ginger root, garlic clove, soysauce, cumin powder and coriander powder.
  • Bring the whole liquid to simmer for 20 minutes.
    Simmering seitan
  • Remove the seitan from teh broth and rest it for 10 minutes.
    vital wheat gluten protein
  • Heat up a flat pan, brush with oil.
  • The chilli powder, breadcrumbs, roasted chickpea flour and mix it all together.
  • Slice the cooked seitan, crumb coat it with the mix.
  • The mix will stick as the seitan is still wet.
  • Place the slices on the pan, roast it on one side.
    pan roasting seitan
  • Flip over and roast teh secod side
  • Remove the roasted seitan and serve with a salad.
    Pan roasted seitan with home made vital wheat gluten
Tried this recipe?Let us know how it was!
5 4 votes
Rating

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10 Comments
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Julia
4 months ago
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What a wonderful addition of a protein, love the crunch you added to this recipe.

Cynthia M Woodman
4 months ago
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I’ve never tried seitan before, but it looks exactly like chicken! Looking forward to trying this!

Heather Johnson
Heather Johnson
4 months ago

very interesting vegan dish – definitely worth a try!

Beth
Beth
4 months ago
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My son loved this recipe. So delicious and perfect for his lunch tomorrow! Excited to try this!

Shadi
Shadi
4 months ago
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Love this new way of adding protein to our meals! Can’t wait to try it!

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