Hey there lovely foodies!
Hope you all are doing fabulously well! Today, I’m super excited to share a recipe that’s become an absolute favorite in my household: Seitan with Soy Garlic Glaze. If you’ve never tried making seitan before, don’t worry. It’s surprisingly easy, and the results are just drool-worthy!
Seitan, sometimes known as “wheat meat,” is a fantastic meat substitute that has a wonderful, chewy texture and soaks up flavors like a sponge. Trust me, once you get the hang of it, you’ll be hooked! Plus, it’s high in protein, making it perfect for those looking to up their protein intake while keeping things delicious and satisfying.
Alright, let’s dive in!
### Seitan with Soy Garlic Glaze
**Ingredients:**
For the Seitan:
– 2 cups vital wheat gluten
– 1/4 cup nutritional yeast
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 cup vegetable broth
– 1/2 cup soy sauce
– 1 tbsp olive oil
For the Broth:
– 8 cups water
– 1/2 cup soy sauce
– 2 garlic cloves, smashed
– 1 piece of kombu (optional, but it adds a nice umami flavor)
For the Soy Garlic Glaze:
– 1/2 cup soy sauce
– 1/4 cup mirin (Japanese sweet rice wine)
– 1/4 cup maple syrup
– 3 garlic cloves, minced
– 1 tsp freshly grated ginger
– 1 tbsp cornstarch + 2 tbsp water (to make a slurry)
### Instructions:
#### Step 1: Make the Seitan Dough
1. In a large bowl, combine the vital wheat gluten, nutritional yeast, garlic powder, and onion powder. Give it a good mix.
2. In another bowl, whisk together the vegetable broth, soy sauce, and olive oil.
3. Pour the liquid mixture into the dry ingredients and mix until it comes together. Knead the dough for about 5 minutes until it becomes firm and elastic.
**Tip:** Don’t be afraid to really get in there with your hands! Kneading is part of where seitan gets its texture. If the dough is too sticky, just add a bit more vital wheat gluten.
#### Step 2: Simmer the Seitan
1. Bring the water, soy sauce, smashed garlic cloves, and kombu to a gentle boil in a large pot.
2. While waiting for the broth to heat, shape your seitan dough into a loaf or several smaller pieces. Smaller pieces will cook faster and might be easier to handle.
3. Carefully place the seitan pieces into the simmering broth. Reduce heat to low and let it simmer (not boil!) for about 45-60 minutes. The seitan should expand and become firmer.
#### Step 3: Prepare the Soy Garlic Glaze
1. While the seitan is simmering, whisk together the soy sauce, mirin, maple syrup, minced garlic, and grated ginger in a small saucepan.
2. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes.
3. Mix the cornstarch with water to create a slurry. Slowly add this to the simmering sauce, stirring constantly until the glaze thickens. Remove from heat and set aside.
**Insight:** The sweetness of the mirin and maple syrup balances the saltiness of the soy sauce, and the garlic and ginger add a beautiful aromatic note. This glaze is a real game-changer!
#### Step 4: Combine and Finish
1. Once the seitan is ready, remove it from the broth and let it cool slightly before slicing.
2. Heat a skillet over medium-high heat and add a little oil.
3. Add the sliced seitan to the skillet and cook until it’s lightly browned on all sides.
4. Pour the soy garlic glaze over the seitan pieces, and toss to coat evenly. Let it cook for a few more minutes so the seitan can absorb all that delicious glaze.
**Tip:** Keep an eye on it so the glaze doesn’t burn. You want it caramelized, not charred!
### Serving Suggestions:
Serve your Soy Garlic Glazed Seitan over steamed rice, with a side of sautéed veggies, or in a wrap with some fresh greens and a dollop of hummus. It’s so versatile, and perfect for meal prep too!
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I hope this recipe brings you as much joy as it does to our table. If you give it a try, snap a pic and tag me on social media! I love seeing your creations.
Till next time, happy cooking!
With love and deliciousness,
[Your Name]