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Close up of pieces of seitan beef.
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Seitan "Beef" (Vegan)

This beef style seitan is richly flavoured with a chewy, meaty texture. Made with vital wheat gluten and tofu, it is an excellent vegan protein source in place of meat.
Course Main Course
Cuisine vegan
Keyword seitan
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 12 people
Author Domestic Gothess

Equipment

  • stand mixer
  • steamer pan or basket
  • baking paper
  • tin foil

Ingredients

  • 280 g (10 oz) extra firm tofu (I use Tofoo brand)
  • 180 ml (¾ cup) red wine
  • 300 ml (1 ¼ cups) water
  • 6 Tablespoons dark soy sauce
  • 2 Tablespoons Henderson's Relish or vegan Worcestershire sauce
  • 4 Tablespoons olive oil
  • 4 Tablespoons tomato puree (paste)
  • 2 Tablespoons black treacle or molasses
  • 4 Tablespoons nutritional yeast
  • 2 Tablespoons porcini mushroom powder
  • 2 Tablespoons onion granules
  • 2 Tablespoons garlic granules
  • 4 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon msg
  • 500 g (4 cups) vital wheat gluten

Instructions

  • Place the tofu, red wine, water, soy sauce, Worcestershire sauce, olive oil, tomato puree, treacle, nutritional yeast, mushroom powder, onion and garlic granules, smoked paprika, cumin and msg in a blender and blend until very smooth.
    280 g (10 oz) extra firm tofu (I use Tofoo brand), 180 ml (¾ cup) red wine, 300 ml (1 ¼ cups) water, 6 Tablespoons dark soy sauce, 2 Tablespoons Henderson's Relish or vegan Worcestershire sauce, 4 Tablespoons olive oil, 4 Tablespoons tomato puree (paste), 2 Tablespoons black treacle or molasses, 4 Tablespoons nutritional yeast, 2 Tablespoons porcini mushroom powder, 2 Tablespoons onion granules, 2 Tablespoons garlic granules, 4 teaspoons smoked paprika, 2 teaspoons ground cumin, 1 teaspoon msg
  • Place the vital wheat gluten in the bowl of a stand mixer fitted with a dough hook and pour in the blended wet ingredients.
    500 g (4 cups) vital wheat gluten
  • Mix to form a dough then knead on medium speed for 5-10 minutes until the dough is very stretchy and stringy looking.
  • Divide the dough in half and flatten one half out into a rough rectangle. Roll it up from one of the long edges into a fat sausage shape.
  • Roll the dough up inside a sheet of baking paper and fold the ends under.
  • Roll the paper covered dough up inside a sheet of tin foil, twist the ends to seal it. Repeat with the other half of the dough.
  • Bring some water in a steamer pan up to the boil then add the wrapped logs to the steamer basket. Place the lid on the pan and steam for 2 ½ hours, checking halfway through and adding more boiling water to the pan if necessary.
  • Once cooked, the logs should feel firm. Allow to cool before unwrapping and serving as you like. If you want to tear it into chunks, first split the log open to reveal the grain, then it will be easier to tear it into pieces. Alternatively you can cut it into chunks, strips or slices. The seitan beef can be eaten as it is, or used in recipes. Keep refrigerated.

Notes

  • See post above for tips, details and step-by-step photos.
  • I highly, highly recommend weighing out the vital wheat gluten using a digital scale rather than using the cup conversion. You will get a far better, more consistent result. Cups are a very innaccurate measuring system and you may end up with dough that is either too wet or too dry.
  • The recipe makes quite a large quantity of seitan beef, it freezes well so I like to stock up the freezer with it. You can easily halve the recipe and just make one log of seitan if you prefer though.