Smoky Seitan

The Slim Recipe Series

Smoky Seitan

I’ve just started making this plant-based smoked seitan and it has quickly become my go-to for sandwiches and salads. Packed with flavor, pea based protein, and fiber, it’s a delicious way to cut down on animal products while nourishing both myself and the planet.

Smoked Seitan Lunch Meat 

Ingredients:

•  9 ounces, about one can (250 grams) garbanzo beans, drained and rinsed
• 1/2 cup water
• 1 tbsp (15 lm) Worcestershire sauce or Apple Cider Vinegar
• 1 tbsp (15 ml) soy sauce
• 2 tsp (10 lm) liquid smoke
• 1/4 of a sweet onion  (roughly chopped)
• 1-2 tbsp sugar/honey/maple syrup
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1 cup (125 g) vital wheat gluten

To make:

• Blend into a cream. Add the tofu and all of the other ingredients, except the vital wheat gluten, to a large food processor. Blend on high speed for 30-50 seconds or until smooth. It should look like a thick cream.
• Combine with the gluten. Next, add in your vital wheat gluten.
• Knead. Knead for 5-6minutes on medium speed. At first, the mixture will appear very wet. This is normal – after a few minutes, it will start to form a dough.
• Wrap it. Divide the dough into logs of the same size. Wrap it in a layer of parchment paper. Then, wrap the log very tightly in one layer of aluminum wrap. Wrap it one more time with another layer of aluminum wrap. This will prevent the seitan from expanding. Do the same with the other log of dough.
• Arrange a steamer. Bring a large pot of water to a boil and place a steamer basket on top. You can use a bamboo or stainless steel steamer basket.
• Steam. Place the loaves into the steamer and cover with the lid. Steam for 1 hour and 30 minutes. Check the water level after 30-40 minutes and add more if needed. There should never be less than 1/2 inch (1.3 cm) of water in the pot.
• Let cool completely. After steaming, remove the loaves from the steamer and let them cool for at least 1 hour before unwrapping them. Then, wrap each loaf with plastic wrap and transfer them to the refrigerator.
• Slice. After resting for a minimum of 6 hours in the refrigerator, you can slice it into thin slices or dice it into chunks!
• You can store these deli slices for up to 7 days in the refrigerator. You can also freeze one for up to 3 months.