I have recently (in the last year or so) discovered seitan whilst going through a divine cookbook Mostly Plants by the Pollan family. After reading the cookbook cover to cover I diligently placed markers into all the recipes I wanted to try first! This particular recipe was number one on my list – and let me say I wasn’t disappointed! Over the past year (+) of making this recipe I have adapted it into a variety of our favorite meals with great success! Though if I’m honest it is most effective when it can be served in a “crumble” -like cooked ground meat. I have tried it rolled out and cut into strips as well as formed into larger bites – and while it worked…it was a bit tougher to eat and therefore less pleasant. As a result I tend to stick to the crumbled method – and increase variety by changing the recipes spice mixture as well as serving sauces.

The original recipe in Mostly Plants has a delightful spice mixture for a chorizo seitan. I have made this recipe per the exact instructions multiple times with great success and satisfaction. However, I’ll be honest – when it’s been a long day and I want a delicious vegetarian substitute in a flash I don’t want to go through my cupboards to round up 13 ingredients. I want something fast and easy – and still 100% delicious! I have tried a variety of spice mixtures from homemade concoctions to store packaged seasoning packs. (I’m even going to try a garam masala mixture to see if I can’t use seitan in Tikka Masala! – Hopefully another post on that in the future.) The truth is – I don’t think you can go wrong if you are using a spice combination you like. I most frequently use taco seasoning as we most commonly use seitan for taco “meat” and buffalo “chicken” salad (I think the taco seasoning works great for the buffalo seitan salad). So after making and remaking seitan over the past year-ish, here is the basic recipe I follow. From 13 ingredients to 5.

Seitan

• 1/2 cup vital wheat gluten flour
• 2 tablespoons tomato paste
• 2 tablespoons avocado oil (or other light oil)
• 1 tablespoon apple cider vinegar
• 1 serving/package taco seasoning mix (pick your favorite – from Penzy’s blend to McCormick’s there are so many out there to choose from!)
• Optional 6th ingredient- buffalo sauce of choice such as Franks if making buffalo seitan salad.

In a bowl combine the wheat gluten and spice mixture of your choice. In a separate bowl combine 3 tablespoons of water, tomato paste, oil, & vinegar and whisk to combine. Add wet ingredients to dry and combine through. Once the mix has come together begin breaking the “dough” into small crumbles.

Place a skillet over medium heat and add a small amount of avocado oil. Once hot add seitan crumbles and allow to cook 30 seconds – then with a wooden spoon begin to move crumbles around breaking them up further and cooking through until golden brown (5-8 min). If using as is in something such as tacos remove from heat and feel free to serve immediately with other fixings such as vegetarian refried beans, guacamole, pico de gallo, lettuce, cheese, etc. If making buffalo seitan salad or wraps combine hot seitan into a bowl of buffalo sauce and toss to coat – like when making traditional chicken wings you get the best coating of hot sauce if you toss the seitan crumbles while they are still hot. Then simply add your delicious and generously coated buffalo crumbles to the top of a beautiful salad. (If not fully vegan or vegetarian feel free to drizzle over a bit of homemade buttermilk ranch dressing as a final touch!)

Seitan – while a recent addition to our recipe repertoire over the last few years is a hit with everyone in the house. Because it is basically just heavily spiced crunchy crumbles I find it to be incredibly kid friendly. Bear and Lion both give seitan two little thumbs way way up and they hope you will too! From all of us here in the Wee Lairds Kitchen we’re wishing you all good health and happy cooking!