Bethany's Vegan Kitchen

I make seitan every Sunday, and use it in a variety of different ways. But several people have asked me how to use the seitan once they’ve made some. So I thought I’d share how I use it, hopefully it’s of some help

First up – Mince

Once you’ve made your seitan, leave it wrapped up and wait for it to cool. Once it’s cooled to room temperature, you can either break it into mince by crumbling it with your hands, pulse it in food processor, or chop and mince it with a knife

As soon as you’ve minced the seitan, pop it into an air tight container, so it doesn’t dry out. You can store the mince in the fridge or the freezer. It freezes very well and can be cooked from frozen, just like other meat free mince

I use seitan mince to make chilli, bolognese and shepherds pie

Second – Seitan Pieces

You can also break it into larger pieces or strips. I used some seitan pieces to make this “steak” onion and mushroom pie. You can also use the pieces for curries or stir fries

Next – Slicing

You can thinly slice the seitan, it’s brilliant for sandwiches. You can also slice it while it’s hot for a vegan roast dinner. Another thing I do is slice the seitan, then lightly fry it for a couple of minutes on each side. Then serve the seitan inside a pita with salad and either chilli or garlic sauce, perfect for some plant based kebabs

Lastly – Shaping Before Cooking

You can also appropriately shape the seitan before cooking to make sausages, burgers, meatballs, “steak” etc. You will also need to adjust the cooking time, as it won’t take as long as wrapping all the dough and cooking it in one piece