Since eating plant-based I have become more creative with my meals. I actually challenge myself every now and then when I feel like I’m not making a variety of vegan recipes —I try to prepare something I wouldn’t normally eat.
With my creativity comes a group of boys {my monsters} and Men {ahem Hubbz} that become my taste testers. Majority of the time they enjoy their food. I always remind myself that everyone might not like everything about every meal, but if they attempting to consume it or taste it than they are supportive of you and your lifestyle. So I’d have to give them the credit they deserve. Good or bad that is!
Try this cruelty-free Mock “Meat” that can be used with any dish of choice.
Pair this Seitan Mock “Meat” with my
Vegan Creamy Tzatziki Sauce and my Vegan Greek Inspired Seitan Gyros
OR
Try one of my other Greek-Inspired Recipes:
Greek Salad with Tofu “Feta” and Homemade Dressing
Vegan Oregano Tofu “Feta” Crumbles or Fresh “Mozzarella” Not Cheese
Vegan Greek Roasted “Lamb” with Herbed Vegetables
First preheat the oven to 375F.
Preparing the Dry Ingredients
Then, prepare the dry ingredients first. Add the vital wheat gluten, nutritional yeast, onion and garlic powder, dried thyme, basil and oregano, smoked paprika, turmeric, sea salt and ground black pepper, into a mixing bowl. Whisk ingredients well and set aside.
Preparing the Wet Ingredients
Next, prepare all the wet ingredients into a smaller mixing bowl. Add the veggie stock, liquid aminos, tomato paste, tahini, vegan worcestershire, dijon mustard and liquid smoke and whisk all ingredients well.
Then, add the wet ingredients into the dry ingredients.
Using a wooden spoon, mix the ingredients to activate the gluten.
Once you get a doughy texture. Transfer the Seitan dough from the mixing bowl and lay the dough on a clean surface.
Using your hands, knead the dough for a couple minutes until the gluten has created a more firm dough texture.
At this point, lay out a large piece of foil and place a similar sized piece of parchment paper on top of the foil.
You want to keep the dough on the parchment paper only so no chemicals from the aluminum foil leech into the food. The Aluminum is used to keep the Seitan heated and cooked through evenly.
Now is the time you would create the shape you want the finished Seitan to be in {either a rectangle or circular shape}.
Fold the parchment over first, making it pretty tight. Then, fold the foil over the parchment leaving the sides open and twist the sides closed.
Place the Seitan roll on a parchment lined baking sheet and bake in the oven for 1 hour.
Once it is fully baked remove the Seitan from the oven.
Carefully, unwrap the foil and parchment paper and set it aside to cool.
Slice the baked Seitan roll into pieces of the thickness desired.
If using in a sandwich add a few Seitan strips to a hot skillet and spray with coconut oil. Cook for 3-4 minutes each side until just browned.
Serve with sandwich or wrap and assemble to your liking. I used this recipe for my Vegan Seitan Gyros and it was perfect!
| Prep Time | 15 minutes |
| Cook Time | 1 hour 10 minutes |
| Servings |
|
- 1½ cups Vital Wheat Gluten Flour
- 3 tablespoon Nutritional Yeast
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Basil
- ½ teaspoon Dried Oregano
- ½ teaspoon Smoked Paprika
- ½ teaspoon Turmeric
- ½ teaspoon Sea Salt
- ½ teaspoon Ground Black Pepper
- 1⅓ cup + more Veggie Stock
- 1 tablespoon Liquid Aminos
- 1 tablespoons Tomato Paste
- 1 tablespoon Tahini
- 1 teaspoon Vegan Worcestershire
- 1 teaspoon Dijon Mustard
- ½ teaspoon Liquid Smoke
Ingredients
Dry Ingredients:
Wet Ingredients:
|
|
- First preheat the oven to 375F.
- First, prepare the dry ingredients first. Add the vital wheat gluten, nutritional yeast, onion and garlic powder, dried thyme, basil and oregano, smoked paprika, turmeric, sea salt and ground black pepper, into a mixing bowl. Whisk ingredients well and set aside.
- Next, prepare all the wet ingredients into a smaller mixing bowl. Add the veggie stock, liquid aminos, tomato paste, tahini, vegan worcestershire, dijon mustard and liquid smoke and whisk all ingredients well.
- Then, add the wet ingredients into the dry ingredients and mix with a wooden spoon to activate the gluten.
- Once you get a doughy texture. Transfer the Seitan dough from the mixing bowl and lay the dough on a clean surface. Knead the dough until the gluten has created a more firm dough texture.
- At this point, lay out a large piece of foil and place a similar sized piece of parchment paper on top of the foil. Now is the time you would create the shape you want the finished Seitan to be in {either a rectangle or circular shape}. Fold the parchment over first, making it pretty tight. Then, fold the foil over the parchment leaving the sides open and twist the sides closed. Place the Seitan roll on a parchment lined baking sheet and bake in the oven for 1 hour.
- Once it is fully baked remove the Seitan from the oven. Carefully, unwrap the foil and parchment paper and set it aside to cool. Once cooled slice the baked Seitan roll into pieces of the thickness desired.
- If using in a sandwich add a few pieces to a hot skillet and spray with coconut oil. Cook about 3 minutes or until each side is browned.
- Serve with sandwich or wrap and assemble to your liking. I used this recipe for my Vegan Seitan Gyros and it was perfect!
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
