Bethany's Vegan Kitchen

This seitan is flavoured with tomato and a mixture of herbs, and can be used in a few different ways. You can thinly slice the seitan and use it either hot or cold in sandwiches. Or you can chop the seitan into mince, it would be brilliant for pasta dishes that call for mincemeat. You could also form it into sausage or meatballs shapes before cooking, (then lower the cooking time) and use them in other dishes

You’ll need;

1. 200g/7oz vital wheat gluten
2. 40g/1.4oz chickpea flour
3. 30g/1oz nutritional yeast
4. Three tablespoons of Italian dried herbs (I used a mix of oregano, basil, marjoram, thyme, rosemary, sage, parsley that I bought from Tesco)
5. One tablespoon of both onion powder and garlic powder
6. 300ml hot boiled water
7. 50ml light soy sauce
8. Four tablespoons of tomato puree

Method;

• Add the dry ingredients (first five listed) into a large mixing bowl, mix them together until well combined
• Do the same with the wet ingredients (last three listed) in a jug, whisk them together until they’re well combined
• Pour the wet mix into the dry, and stir them together until a dough forms
• Next, knead the dough for around five minutes. The dough will be wet, but not so wet that it sticks to your hands
• Wrap the dough in foil, twisting the ends closed. Bring a large pot of water to a boil, pop the wrapped dough into it, the put a lid on the pot
• Lower the heat to the lowest setting, and allow to cook for one hour. Once cooked leave it wrapped up until you’re ready to use it. Once you’ve sliced/chopped it, store in airtight containers in the fridge/freezer so it doesn’t dry out