Spicy Vegan Beet Seitan | Recipe by Mary's Test Kitchen

This spicy seitan gets it's red color from beets. The combination of spices in this recipe are similar to those you might find in pepperoni, giving this seitan a hearty, smoky flavour that is great in sandwiches, stir fries, and other savory dishes. Like my beefy beefless seitan, this seitan is meant to be a starting point to make even more delicious foods. You can enhance the seitan by adding sauces or glazes and baking it further, sauteing, or frying. BUY VITAL WHEAT GLUTEN: http://amzn.to/297MdAt ********************************************************************* Links mentioned in this video: Pinterest board of vegan cookbooks: https://www.pinterest.com/marystestktchn/vegan-cookbooks-i-have/ Green Onion Pancakes: https://www.youtube.com/watch?v=BVx1Fnqimmo&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=30 Mushroom Dumplings: https://www.youtube.com/watch?v=J4TwlMg3fhM&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=28 DIY Wonton Wrappers: https://www.youtube.com/watch?v=phYxNe-PnqM&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=27 Vegan "Honey" Garlic Cauliflower: https://www.youtube.com/watch?v=HrCiUYF4uq8&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=24 ********************************************************************* SPICY VEGAN BEET SEITAN Printable recipe: http://www.marystestkitchen.com/spicy-vegan-beet-seitan-vegan-recipe/ SPICY BEET SEITAN (Baked or Steamed) INGREDIENTS (US) 1 cup cooked beans, any kind 1 beet, peeled and chopped (about 4.25oz weight) 1 cube or 1 teaspoon mushroom/vegetable bouillon powder 2 cloves garlic 2 tablespoons maple syrup (or other liquid sweetener) 1 tablespoon balsamic vinegar 1 teaspoon ginger powder 1 teaspoon poultry seasoning (marjoram, sage, thyme, rosemary, etc) 1 teaspoon onion powder 1 teaspoon red chili flakes 1/2 teaspoon ground coriander 1/4 teaspoon black pepper 1/4 teaspoon white pepper 1/4 teaspoon cardamon 1/4 teaspoon cumin 1/4 teaspoon liquid smoke 1 cup vital wheat gluten 3/4 cup hot water INGREDIENTS (Metric) 150g cooked beans, any kind 1 beet, peeled and chopped (about 120g) 1 cube or 5cc mushroom/vegetable bouillon powder 2 cloves garlic 30ml maple syrup (or other liquid sweetener) 15ml balsamic vinegar 5cc ginger powder 5cc poultry seasoning (marjoram, sage, thyme, rosemary, etc) 5cc onion powder 5cc red chili flakes 2.5cc ground coriander 1cc black pepper 1cc white pepper 1cc cardamon 1cc cumin 1cc liquid smoke 120g vital wheat gluten 175ml hot water DIRECTIONS Blend all the ingredients EXCEPT for the vital wheat gluten in a blender until fairly smooth. Transfer the puree to a large mixing bowl and add the vital wheat gluten. Mix until it forms a dough . With clean hands, knead for one to two minutes. This step develops the gluten strands which creates texture in the final product. Steam or bake the seitan as below. TO STEAM Shape the dough into a log shape and wrap in parchment paper. Simply roll it up in the parchment and fold the two ends under the loaf. Steam over high heat for one hour and fifteen minutes if you are cooking the whole batch in one loaf. For a half batch, steam for only one hour. Remove from heat, remove the parchment and let cool until just warm. Then cool completely in the refrigerator before slicing or cutting into cubes. This seitan is now ready to eat or use in other dishes. TO BAKE Divide the dough into two pieces. Prepare a sheet of aluminum foil by oiling the shiny side. Leave a couple inches at the side un-oiled. One piece of dough in the middle and roll it up in the foil. Fold the two sides under the roll and the edges to seal. Repeat with the other half of the dough. Bake in a preheated oven at 350F or 180C for one hour on the middle rack, turning every 20 minutes to ensure even cooking. Remove from the oven and let cool for a half hour. Then place in the fridge to cool completely. Unwrap the foil before slicing or pulling apart to create chunky pieces. This seitan is now ready to put into stir-fries or toss with glaze and bake again to make the seitan a little crispy. NOTES This seitan is intended to be a starting point. Once you've prepared this, you can fry it, saute, glaze and bake or use another method to enhance it. For maple glazed seitan "bacon," slice the seitan into strips. Then fry it in a little oil over high heat. Before flipping the pieces, brush on a thin layer of glaze made from one part maple syrup and one part barbecue sauce. Cook until browned or as crispy as you desire. ****************************************************************** Connect with me! Instagram; http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen My blog: http://www.marystestkitchen.com

Comments

Vanessa Cardoso: Hi Mary! Thank you for all your great recipes. I really appreciate it that you also use metric measurements and that you write down the ingredients on the description instead of just putting a link to a blog or website like many other YouTubers do (I find that soooo lazy!). I just tried this recipe, but I did my seitan beforehand because I have no idea what vital wheat gluten is nor where I could find it here. So... I just wasted 500g of flour, a can of beans and an innocent beet :-( Is there another way to do this if the seitan if already prepared? Thanks in advance and greeting from France

Rhandi Lee: How do you feel about freezing seitan? And what would the thaw method be?

The Girl Who Speaks: She rocks sooo professional and fun to watch and listen too, never get board always leave you hungry though!

vega.n.atasha: I made this yesterday. I would double the spices and leave out the maple syrup in future. The baked version was like sweet bread. The texture of the steamed version is better, less bread like, but is still sweet rather than savoury.

daksmom1999: This is the second beet seitan recipe I have seen. I will have to try this one, too. In the other video, the lady uses a whole tomato, instead of water, but you use way more ingredients than she does. I make the other recipe all the time, because they're good for taking to work as a snack, along with vegan cheese and triscuits.

julie curepe: I've made this recipe soon many times and it's the best.
question, the liquid ingredients comes out to more than 1 cup of vital wheat gluten needs. Did you double the recipe?

The Girl Who Speaks: You rock!

Lucy Santiago covers: Look like meat I'm going try this.....

Kilion Schwandt: Watching food porn while I'm hungry is not the best idea :/

yuksel31: hello . i tried the recipe and the result was amazing. thank you . how long can i keep it in refrigerator ?

Meala250: can you taste the beet in the seitin or is it just for color

Meala250: could I make a vegetarian cheese steak with the seitin recipe in the video

Bissen: This is a must-try! Thank you so much!

julie curepe: I made this seiten recipe both steamed and baked and it was delicious, it was very moist. Thank you so much Mary.

Krista Noelle Barril: I've heard vital wheat gluten is bad for you. Can you become gluten intolerant?

Jason Terry: I just made my first Seitan ever, with this recipe, and I am completely satisfied. Thanks, Mary! It is delicious! And it'll save me a ton of money too.

Mitsuki: It's pronounced satan. This is a sign

Stewart Black: Since discovering how easy it is to make seitan I have been fascinated by all the different methods people use. I started out making mine in my bread machine and got pretty good results, very firm, chewy and meat like. I have your beet and bean version steaming as I type this and cannot wait to try it. I stuck pretty closely to your recipe but had added nutritional yeast before I realised it wasn't in the ingredient list! I'm sure it won't hurt.

sofia rose: 🌿AWESOME thank you so much for sharing this with us! Just one question, would chickpeas work instead of beans? Much love 💖😍💖😍💖😍💖

Veronica Granite: I like that it looks like meat. I'm interested in seeing what the flavor is like

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