* updated from 2012
This has been one of the most read blog posts on my website since 2012. As far as I remember, I was one of the first people to post about making seitan in a pressure cooker, way before pressure cooking and the Instant Pot became hip. This recipe is so versatile and has been tried with success by thousands of people. I hope you enjoy it too!
If you are not convinced yet that you need to own a pressure cooker, check out this video on how to make the most delicious seitan ever. When I’ve made it by boiling it in a pot, I never got the texture I wanted. Maybe I needed to knead it more, maybe I’m just doing it wrong, but when I use this method in the pressure cooker, it always comes out nice and dense.
This recipe was created to create a subtly flavored seitan that can be used for any other recipe. It might not be great to eat on its own, but I think it’s just fine. I do love to smother it with bbq sauce! As you can see above, I serve it as the plant-based protein of many meals, like a Vietnamese noodle bowl.
Keep in mind that this is made in a stove-top pressure cooker (I have a Fagor). I have no idea what the time is to cook seitan in an Instant Pot or other types of pressure cookers. But check out JL’s blog and books, because she probably has the answer for ya!
I love seitan and products made from it. I’m not allergic or gluten-sensitive, but I do feel better when I don’t eat too much of it. If you don’t want a slightly Italian flavored seitan than feel free to change up the spices or just leave them out and season the seitan after it’s cooked.
Check out the video for the process! Keep in mind this video is pretty old 😉
1 1/2 cup wheat gluten flour
1/4 cup barley flour (or other whole grain flour)
2 tablespoons nutritional yeast
1/2 teaspoon each sage thyme and oregano
1/2 teaspoon garlic powder
1 tablespoon shallot minced
2 dashes sea salt
1 cup vegetable broth (may need more broth)
2 teaspoons liquid smoke
1 teaspoon toasted sesame oil
1 teaspoon Worcestershire sauce
2 tablespoons tamari
3 cups water
3 cups broth
1/4 cup tamari
Whisk together the dry ingredients in a medium bowl. Whisk together the rest of ingredients except broth in a small bowl. Add wet to dry and stir until well combined. Dough will start to form. Knead for 5 minutes and form into a log shape about 2 inches in diameter and 8 inches long approximately. Wrap log in cheesecloth and tie ends with twine. Place broth ingredients in the pressure cooker and bring to a boil. Place log inside and lock lid in place. Bring up to pressure reduce flame to simmer and cook 30 minutes. Let come down from pressure naturally. Remove log and let cook slightly. Remove cheesecloth and slice seitan into rounds then into strips.
Use as you wish. This can be stored in a container with the broth in the fridge. Or cut into chunks and placed in a zip lock bag with a touch of broth.
What are some of your favorite ways to use seitan? Share a link to one of your favorite recipes that uses seitan with us!