Instant Pot Seitan

My sister-in-law, Sara (the same one from the previous post about going to The Arnold) decided to go vegan a few years ago, and I was super interested to find out how she gets enough protein in her diet. It turns out, she eats a lot of seitan – a protein source made from vital wheat gluten flour. Sara steams hers. I’ve tried baking it in the oven as well as using the Instant Pot, and have found the IP to be the easiest, most consistent method. Though I’m in no way going vegan – or even vegetarian, I love the idea of eating more plant-based foods to help reduce my carbon footprint; so, I’ve added making a batch to my weekly meal prep schedule and include it in my macro bowls at lunchtime. 

What does it taste like? Well, I’m sure it depends on the recipe (there are several out there). The one I use has a distinctly umami flavor, with highlights from the nooch and fennel. Funnily enough, it’s the recipe on the back of the Bob’s Red Mill Vital Wheat Gluten Flour (VWG), though you can use any brand.

Dry Ingredients

• 1 ¾ C vital wheat gluten
• 1/3 C nutritional yeast (nooch)
• 2 t garlic powder
• 1 t onion powder
• 2 t crushed/powder fennel
• ½ t turmeric powder

Wet Ingredients

• 3 T soy sauce
• 1 t molasses
• 1 t tahini
• 1 ½ T oil (I use lite olive oil)
• 1 ½ C mushroom or veg broth (I use Better than Bullion)

Directions

1. In a bowl, whisk together the dry ingredients.
2. In a mixing bowl, combine wet ingredients and stir until smooth.
3. Add wet ingredients to the dry ingredients and mix with a fork. It will become a wet, sticky dough.
4. Knead the dough to fully combine the ingredients.
5. Divide the dough in two, forming logs.
6. Wrap logs burrito-style in parchment paper.
7. Add one cup of water to the bottom of the Instant Pot and place the wrapped logs in either a steamer basket or on the rack trivet.
8. Place the lid and set the lid valve to Steaming.
9. Pressure Cook on High for 45 minutes.
10. When the 45 minute timer signals the end of cooking, let the IP vent naturally for 15 minutes, after which you can turn the valve to Venting to release the rest of the steam.
11. Remove the logs and refrigerate for at least an hour before cutting into it. I usually leave it in there overnight.
12. Slice, dice, heat or eat cold however you like.

I have found that the seitan lasts for about 5 days in the fridge, but it also freezes very well! I have frozen whole logs as well as diced (which is great for meal prepping). Some weeks, I even make a double batch and freeze the extra logs for the following week.

Alternate Cooking Methods

If you don’t have an Instant Pot or other pressure cooker, you can still make your own seitan (it’s much better and cheaper than buying premade at the store!).

• Steam parchment wrapped logs (or just one log, if you prefer) for 80 minutes.
  OR
• Wrap in foil (instead of parchment), twist the ends to seal, and bake at 325 for 90 minutes.