I’ve  been using seitan for a long time, because is very versatile and delicious. It can be made with lots of flavors and textures, and is a great source of protein and is low in calories.

You can buy pre-packaged seitan but it is less expensive to make your own, this recipe will produce seitan that is even better than the one you buy because you can adapt to your taste, choosing what flavors and spices go into it and which texture you want it to have, and the most important thing, you know exactly what you are eating, with no preservatives or additives.

My recipe is quite plane (but still incredibly tasty 😉 so that it will work in any dish, but feel free to play around with flavors and shapes.

This recipe was tried many many times and is a true favourite.

• 300g onion (aprox. 2)
• 50 g soy sauce
• 30 g olive oil
• 5 clove garlic
• 250g vital wheat gluten flour
• 250g  water

Start heating the olive oil in a large skillet or stir-fry pan. Add the chopped onions, chopped garlic and soy sauce, and sauté over medium heat until soft (3-5 minute)

Add the wheat gluten and the water, to the onions and garlic and knead until it’s an elastic dough.

Place the seitan in a large saucepan, and add enough water to cover it.

Cover with a lid, and bring to a boil over medium-low heat, simmer for 40 to 45 minutes, add more water if needed ( you can season the water to taste with spices and /or herb). Finally remove from heat, take the lid off, let sit for 15 minutes.

PT:

• 300g cebolas (aprox. 2)
• 5 dentes de alho
• 30 g azeite
• 50 g molho de soja
• 250 g glúten de trigo
• 250 g água

Começar por refogar as cebolas picadas, alhos picados no azeite e molho de soja por 3-5 minutos. Juntar o glúten, a água e amassar até obter uma bola de massa elástica e unida.