Beth Ferrell Recipe

By Beth Ferrell egordon12020

a lot!
20 Min
1 Hr

For those of you a little unfamiliar with Seitan. It's lovingly referred to as the "Wheat meat". It's actually rather tasty and you will find it's a great way to add some variety to your diet.

This recipe is very customizable, but just make sure you make it on a day when you really have a lot of aggression. It needs to be kneaded for a while.

pinch tips: Perfect Pasta Everytime


6 oz
vital wheat gluten (comes in a small brown box near the specialty flours)
1 Tbsp
your favorite powdered cooking spices (garlic, ginger, cumin, oriental 5 spice....)
1/2 tsp
baking powder
1/4 c
soy sauce
1 1/4 c
cold water or vegetable broth
drops of liquid smoke
1 Tbsp
tomato paste
4-6 c
water (or half water, half veggie stock)
1/2 c
soy sauce
additional flavorings (more liquid smoke, favorite wine, seaweed, ginger...)

Directions Step-By-Step

Mix the dry ingredients together really well. Mix the wet ingredients for the dough together.
Gradually add the wet to the dry. Mix with a fork until it can be kneaded by hand. Knead for 3 to 5 minutes then let rest for 10.
Wet hands and dough (in your hands) and then knead in bowl for another 3-5 minutes. Let rest another 10 minutes.
Prepare broth ingredients and bring to boil. Prepare dough by cutting (wet hands and knife before cutting) into strips or rolling into 6-8 balls. Place in broth.
Cover and let simmer for 1hr. Check occasionally and add more broth (or water) if you need to.

About this Recipe

Course/Dish: Other Breads
Regional Style: Asian
Other Tag: Quick & Easy

You May Also Like:


Nov 19, 2010 - Beth Ferrell shared this recipe with discussion groups: Kitchen Sisters What's Cookin' Today?
Nov 19, 2010 - Beth Ferrell shared this recipe with discussion group: Unique Recipes and Tips
Stephanie Carpenter steph3307
Jun 4, 2012
Hi Beth - thanks for submitting the recipe! I look forward to trying it. Seitan can be expensive in the grocery store.
Rhonda White DoughDoughBird
Jul 25, 2012
I've been on a seitan making kick lately...have even made a batch from straight up flour and water (messy but somehow exciting to see the gluten come out of that ball of goo!). I'm very intrigued by the addition of tomato paste in your will definitely be making YOUR version next! Thanks!
Beth Ferrell egordon12020
Aug 2, 2012
My reason behind adding it was to make it more "meaty" It's really good for making ribletz with. I also suggest low sodium soy sauce.... unless you like salty foods.