Washed-Flour Seitan
Also called seitan steak, knotted seitan
Seitan made by washing the starch out of bread flour, lightly seasoned, knotted, steamed and chilled overnight until meaty.
- Makes
- about 450 g, 4 knots
Adapted from Vegan Steak, Washed Flour Seitan, by Jen at Seitan Society
Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Dough
Seasoning
To sear
Method
Make and wash the dough
Make the dough. Mix the flour (1 kg8⅓ cups) with about 2 cups of the water (690 ml3 cups), adding more only if it won't come together. Rest 15 minutes, then cover with cool water and rest 1 hour.
Wash. Knead and squeeze the dough underwater. Pour off the milky water, refill and repeat, usually 5 to 8 rounds. Stop when the water is hazy but you can still see through it.
Drain 20 to 30 minutes. Expect about 430 to 450 g of gluten. You can stop here and refrigerate the gluten for a few days.
Season
Mix the garlic powder (2 tsp), onion powder (2 tsp), nutritional yeast (1 tbsp) or bouillon, table salt (4.5 g¾ tsp) and the MSG (½ tsp), if using.
Work it in with a food processor. Tear the gluten into walnut-sized pieces and put them in the processor with the seasoning. Pulse in short bursts, 10 to 15 times, just until the seasoning is evenly spread and the pieces start to clump back together. Overprocessing shreds it into strands that won't form a rope.
Taste. Microwave a pea-sized piece for about 20 seconds and taste it. Adjust with a pinch of salt or more seasoning.
Rest on a draining surface 30 to 60 minutes or more, until it stretches without tearing.
Knot, press, sear and steam
Knot. Cut into 4 pieces. Stretch each into a rope, twisting as you go, then tie it in a knot.
Press. Set the knots on a tray, cover with a plate and load it with something heavy, such as a few cans or a pot. Leave 15 to 20 minutes to flatten them and press out extra liquid. If a knot tears, rest it longer before pressing.
Sear both sides in the neutral oil (27 g2 tbsp) over medium heat until just browned.
Steam. Wrap each piece tightly in foil and steam 1 hour, flipping halfway.
Chill. Cool to room temperature, then refrigerate overnight.
Notes
- Washing decides the texture. Too much starch left in makes it doughy; washing until the water runs clear makes it rubbery. All-purpose flour yields less gluten and takes longer to wash.
- The overnight chill is what turns the texture from spongy to meaty. Don't skip it.
- Wrap tightly. Tight foil limits puffing and keeps the seitan firm.
- No food processor? Cut the gluten into small pieces with kitchen scissors over a bowl, snipping the seasoning in as you go, until it's evenly spread. Then press it back together and rest it as above.
- Keep it dry. Use powders, not pastes or liquids, and keep citrus out of the dough, since acid weakens the gluten.
- Freezing. Freeze the washed gluten before seasoning, or the steamed and chilled knots whole, each wrapped in plastic and bagged. Don't freeze seasoned gluten that hasn't been steamed. Thaw overnight in the fridge and pat dry. Best within 3 months.
- Vital wheat gluten shortcut. Denser and more uniform, but it skips the washing. Whisk 180 g (1½ cups) vital wheat gluten and 30 g (¼ cup) chickpea flour with the seasoning above. Add about 210 ml vegan chicken broth (with water instead, add ½ tsp salt). Knead hard 5 minutes in a stand mixer or food processor, add 1 tbsp neutral oil and mix 30 seconds more. Rest 20 minutes, knead 2 minutes, then knot as above. Steam 75 minutes and chill overnight.